Need to smoke 2 pork butts this weekend on my pellet smoker - yes, I'm lazy! Any suggestions on what wood, or wood combos to use? I used Apple last time and liked the results, but that was a shot in the dark. I know opinions differ, just curious if there was any consensus. I'm a newbie - just started BBQ last year, so open to learning!
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Best Wood for Smoking Port Butt - Any Consensus?
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Club Member
- Sep 2015
- 8064
- Colorado
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> Weber Genesis EP-330
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to fiddle with a more capable cooker)
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Club Member
- Jun 2018
- 155
- Texas Gulf Coast
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Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
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Club Member
- Apr 2016
- 18143
- Near Richmond VA
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Weber Performer Deluxe
SNS
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Rotisserie
Cookshack Smokette Elite
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Dot
lots of probes.
Fireboard
Hickory has always been my go to, but that's because it was what I was taught.
I do have a wild cherry tree that needs to come down though...
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Club Member
- Sep 2018
- 1083
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Don't use pine. Pretty much everything else is usable if it's hardwood or fruit. And Bradford pears don't count as fruit. The quality of the meat and the seasoning are the most important factors in my experience and according to this site.
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From the home of pulled pork, oak or hickory are the woods of choice. Mesquite leave to the Texans who have no taste buds for that bitter smoke. Fruit woods are fine though apple is more traditional over cherry. But do what you like pork adapts to your flavor additions. Both smoke and sauce. With a sweet hickory or oak smoke the Carolina vinegar sauces work very well.
Here are the 5 woods I keep on hand and the meats I use them on:
Apple: Pork, chicken, deer
Cherry: Turkey, wild boar
Hickory: Nearly anything but especially pork
Maple: Bacon, Hams a little on beef
Oak: Nearly anything but especially beef and pork
These chunks last a little more than an hour on my Weber 22.
I mix and match on how I am feeling. As I have said before being retired I am have gone back to my Weber 22 kettle with some additions. I have given all my fancy cookers away.Last edited by mountainsmoker; June 27, 2019, 10:07 PM.
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my recommendation on pairings is as follows:
Oak/Mesquite - beef, lamb, venison
pecan - poultry and wildfowel
hickory - all pork, domestic or wild
fruit wood - fish (except salmon/tuna) cheese, veggies, pasta
cedar/alder - salmon/tuna
bay leaves/twigs -shrimp/lobster
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texastweeter Always maple apple on my salmon. Maple on my duck and goose. Gotta mix in your combos.
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Club Member
- Sep 2016
- 1354
- Spokane, WA
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Weber 22" (4 of them)
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Slow n' Sear XL (2)
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