What Kind of Wood For Smoking?

Outdoorsman51 · Feb 7, 2010

What kind of wood does everyone use for smoking? I usually use a hard wood and a fruit wood (half and half). Just wondering what seems to work for everyone the best? Do you BBQ'ers use different woods depending on what you are smoking?

BuckSnort · Feb 7, 2010

LAST EDITED ON Feb-07-10 AT 09:49PM (MST)[p]Mostly white oak for me...It's a good all around wood...I also like Almond as well...Apple and Cherry are also good and have a more mild yield of smoke...great for poultry and pork..

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eelgrass · Feb 8, 2010

Salmon and Steelhead are about the only thing I smoke and I use Alder.

Eel

Know guns, know peace, know safety. No guns, no peace, no safety.

sealer · Feb 11, 2010

Oak is my base wood.

I use milder woods for longer smoke times (+8)and more intense woods for less smoke times.

I've played with hickory and mesquite smoked in apple juice/beer mixtures to lighten the "smokiness" on long smokes.

Experimenting with the smoker is one of my favorite things to do. Apple, cherry, maple...this list goes on and on.

For me:

Pork Shoulder = White Oak (well soaked)

Brisket = Oak/Mesquite (can be "too" smokey)

Chicken or Game Hens = LOVE Hickory/Mesquite mix with Apple Vinegar

For me, smoking is about trying different things and woods to find the perfect match for your tastes.

Some people brine, some marinate, some baste/mop...it's all good in my book.

Have Fun,

Drew

completesportsman · Feb 11, 2010

Everyone in these parts uses hickory for pork

Phantom Hunter · Feb 17, 2010

I only use mesquite, of which there is an abundance here. It produces a wonderful flavor but is stronger than that of other woods. When I lived east of the Mississippi we used hickory.

Phantom Hunter

my280 · Feb 17, 2010

Hard maple is tough to beat. Apple, cherry, hickory, and oak are good too. My top choice is whatever I find first.

whopperstopper · Feb 25, 2010

fish=fruitwood, Meats=Hichory fresh cut (green)

Bates7 · Feb 28, 2010

I use a peach, apple, cherry, mesquite, pecan, hickory, appricot and alder. I only use the alder for fish smoking. I use the other woods depending on what flavor I want my meat to turn out.

"Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak."
-Ted Nugent-

mywifehateshuntingseason · Mar 6, 2010

Pecan.....Tried different kinds and liked the wild cherry also but nothing better than the pecan for smoking anything.

AWHOLELOTTABULL · Mar 8, 2010

Sealer, how much vinegar do you usually put in your mixture?

It's always an adventure!!!
www.awholelottabull.com

bootspearo · Aug 9, 2010

I just cuut down some pear trees and woundering if I could use this wood to smoke elk and deer meat. Thanks, hugh

BuckSnort · Aug 10, 2010

>I just cuut down some pear
>trees and woundering if I
>could use this wood to
>smoke elk and deer meat.
>Thanks, hugh

Here you go.. http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf

Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.

Bates7 · Aug 14, 2010

Thanks for the link Buck. Sealer you appear to be a very well seasoned smoker (the pun is intended).

When the economy gets better we should arrange a smoking camp some where in the western mountains. I'd really like to MEAT some of you.

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