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What type of wood for smoking?

MikeP624MikeP624 Posts: 292
edited May 2012 in EggHead Forum
I have been cooking and grilling for a while, but am new to smoking. How do you select what type of wood for different meats?

Comments

  • Village IdiotVillage Idiot Posts: 6,953
    edited May 2012
    That's an excellent question, Mike, and it varys from region to region.

    I'm in the Southwest (Texas), so my preferences are:

    Beef: Mesquite
    Chicken: Pecan
    Pork: Pecan or hickory
    Fish: Oak (although I'm starting to play around with other "foreign" woods
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • BYS1981BYS1981 Posts: 2,389
    Trial and error sir. Check online for what woods people generally use with what meats as a starting point. Some of the stuff you naturally won't agree with, for instance cedar planks and salmon.. gets no play in my house. I am still fully experimenting with wood smoke and meat combos for my preferences.
  • I use mesquite, oak, hickory, and pecan on most everything although all of the above can be overpowering to fish or more delicate cuts. Apple and cherry are good for lighter smokes although I rarely use them. Probably time for me to branch out......thud (actually no pun intended but I left it in anyway)
    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 9,753

    Jack Daniels for prime rib-and if not that then whatever oak I can find.

    I like cherry for briskets-

    Apple or cherry for pork butts-

    Pecan for smoking peppers for chipolte-

    Apple or pecan for fish (salmon most days)

    Apple or cherry for chix-whichever I have handy-

    Great inquiry...

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Well....looks like I'll be headed to the dealer for some fancy ass fruit woods now. Great.


    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 9,753
    Well....looks like I'll be headed to the dealer for some fancy ass fruit woods now. Great.



    With all your sous vide experience and everything else in your life (remember the "obsessions" post) there is no doubt you will enjoy the adventure-and the only one that I find close to a "must have" is the Jack and prime-hard to beat that pairing...
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Yeah, The jack is cool. Forgot about that one. I do have a few obsessions and none of them are cheap. I need to take up jogging. It's free.


    Keeping it Weird in the ATX
  • DuganboyDuganboy Posts: 1,118
    Southern boy here, so hickory is king.  I like apple for ribs and use hickory for everything else.  Like CT says, various regions have their favorites.  I never use mesquite, but I'm sure if I lived in Texas I would use it all the time.
  • tazcrashtazcrash Posts: 1,851
    Yeah, The jack is cool. Forgot about that one. I do have a few obsessions and none of them are cheap. I need to take up jogging. It's free.


    Nah, you can get really expensive sneakers, re-hydration kits (water bottle), gps tracking, and logging, etc. Anything can be taken to an extreme. ;)
     

    Still playing around, but
    I'm definitely a fruit wood guy for pork, Apple, and cherry so far.
    I've only used Hickory on beef
    Chicken has been a toss up on the above woods. 

    OK, I think I need to go wood shopping. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Austin  EggheadAustin Egghead Posts: 3,549
    This south Texan learned to Q using mesquite, live oak and pecan. Living on east coast discovered walnut, hickory, red and white oak and apple. Living in the Central Valley of CA discovered the wonderful taste of fruit woods and wine barrel chips.
    What wood used depends on what I am going to cook.
    BTW JD chips are good too
    Large, small and mini SW Austin
  • TarHeelBBQTarHeelBBQ Posts: 317
    Pecan!!!

    Thanks,

    TarHeelBBQ
  • Smoker_GuruSmoker_Guru Posts: 372
    Pecan, apple, cherry and some hickory
  • alyndalynd Posts: 100
    I like a pecan and apple mixture for pork butts.
  • Smokin_GoodSmokin_Good Posts: 50
    I found this as a good starting point. Then trail and error after that.
    XL & Medium BGE Keller, TX
  • GriffinGriffin Posts: 7,426

    Fruit for fish and poultry generally.

    Mesquite for beef.

    Hickory, pecan and oak go well with beef and pork.

    One thing I have not seen anybody mention is Tabasco wood chips. Similar process as JD chips, but the smoke on these will actually lend heat to the flavor. Try 'em if you can find 'em.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • lousubcaplousubcap Posts: 9,753
    @ Griffin-thanks for the info on the Tabasco chips-I see them periodically and wondered how well they would work-willl pick some up next time.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • ShaneFShaneF Posts: 26
    I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak
  • GriffinGriffin Posts: 7,426
    I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak


    Post oak.

    I believe that Tabasco chips are made from the same wood as the JD chips, but the barrels held Tabasco instead of bourbon so offer a different flavor. I haven't seen any in awhile. Need to find some again.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GeauxEgginGeauxEggin Posts: 31
    Haven't noticed anyone mention Alder wood, but it is fantastic for fish, and even white meat chicken.
  • Austin SmokerAustin Smoker Posts: 1,467
    I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak
    Salt Lick adds Pecan Shells as well.....but predominately Oak. But I'm with ya....Oak is my go to for Beef, Sausage and Turkey. But as of late have been dropping a lot of Pecan in the egg...especially on yard-bird. Not quite as strong IMO.
  • I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak
    Salt Lick adds Pecan Shells as well.....but predominately Oak. But I'm with ya....Oak is my go to for Beef, Sausage and Turkey. But as of late have been dropping a lot of Pecan in the egg...especially on yard-bird. Not quite as strong IMO.
    Rudy's is Oak too. 


    Keeping it Weird in the ATX
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