Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What wood of you use for pork butt?
eggerbbq
Posts: 27
Putting a butt on in the morning. What do you like for smoke? Anyone used peach?
Comments
-
Wow. Can't even spell. What wood *do* you use?
-
Peach is good. Pecan is really good.
Ball Ground, GA
ATL Sports Homer
-
I use apple. Any fruit wood should be great.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
-
Apple and cherry here and I have some pear from a neighbor's tree that was struck by lightning in May but I haven't tried that one yet letting it age a bit!
-
+1 for Apple and/or cherry-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
-
Apple & sugar maple.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
-
I have always just used Hickory.DavidBBQ since 2010 - Oh my, what I was missing.
-
My choice is hickory chunks - not chips. I only put in 2 or 3 large fist size pieces so that most of the smoking is done after the first hour. Excessive smoke thereafter just lays on the meat and the build up of the creosote turns the bark bitter IMO. BTW your peach is fine, but rather mild...Re-gasketing America one yard at a time.
-
I either go equal parts hickory + cherry, or hickory + appleKillen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
-
I use peach wood for my pork butts and pork ribs. Love it!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
I use about 5 chunks of hickory with my butts. I agree with @Chris_Wang pecan is one of my fav.'s too!Peachtree City, Ga Large BGE
-
-
Peach or Apple have well for me in several comps. IMHO Hickory is way too harsh.
-
Hickory or pecan. I have used sassafras and also persimmon. Both of those work well too. I agree that cherry, apple, and peach are great too. I have an abundance of pecan so I use it most of the time.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
Pecan and cherry mixedSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Thanks for the answers! Anyone mixed apple and peach?
-
Cherry or Apple. Sometimes add some Hickory.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Pecan for me.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
-
Just play around until you find what is the best mix for your taste. Everyone has their personal preference, and mine depends in what mood I'm in at the time. My current preference for pulled pork is a mix of JD Whiskey Barrel Oak Wood and Cherry Wood. It'll probably change next month.
-
I did a couple Butts today with JD Whiskey wood for smoke, it wasn't the best flavor for me. I think I prefer the fruit woods or hickory with pork._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
-
If it's pork, it's pecan.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
-
I'll say I am a fan of hickory, but that's all I have ever used. The pork can easily handle the aggressiveness of the smoke.LBGE 2013 Located in Savannah, Georgia
-
I'm partial to Oak"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
I've got a turbo butt going, used a combo of pecan and sugar maple.
LBGE
Pikesville, MD
-
I combine Pecan and Apple
-
+1 for apple and pecan. you should try different ones in different cooks, some have milder flavors and you may not notice a difference. good luckBeaufort, SC
-
I use apple for pork butts and ribs. I use peach for plenty of cooks, generally when I want a milder wood, and would be fine mixing it with apple.
Cooking on an XL and Medium in Bethesda, MD.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum