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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-
Well....looks like I'll be headed to the dealer for some fancy ass fruit woods now. Great.
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.
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.
Griffin's Grub or you can find me on Facebook
I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... 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.
I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... OakSalt 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.