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Hickory vs. Pecan/Cherry

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edited November -1 in EggHead Forum
Is there a preferred wood for smoking pork that is "middlle of the road"? For example, I am doing a butt and don't won't the smoke to be overpowering for those who are not a fan of heavily smoked meat. I was thinking of Pecan/Apple as opposed to the normal hickory.[p]Any suggestions?

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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    JA,
    Any fruit wood would be much milder than hickory. Both apple and pecan should be fine with pork.
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  • Grillicious
    Grillicious Posts: 347
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    JA, I've used apple and cherry wood when I want a less smokey flavor. Both are particularly good with poultry, which is easily over smoked. I used apple wood on a boston butt a couple weeks ago and my wife, who doesn't like smokey flavors, had nothing but praise.

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  • Unknown
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    Grillicious,
    I saw a couple of teams using it and gave it a try and really like it now. I'll often mix it with pecan too.
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  • Elder Ward
    Elder Ward Posts: 330
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    JA,
    Hickory and Pecan are in the same family of trees if I recall correctly. Most can use pecan because it is more valuable for its nut. Taste in my opinion is close to the same.
    Elder Ward
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  • MasterMason
    MasterMason Posts: 243
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    Don Sparks,[p]Guava Greg sells guava from hawaii, my wife who doesn't like smoke likes it
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  • An Egg Downunder
    An Egg Downunder Posts: 152
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    Morro Bay Rich,[p]Hickory and pecan are closely related but pecan has a milder flavour. I find it suits everything - from brisket to turkey. Guava is also very good.[p]
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  • thirdeye
    thirdeye Posts: 7,428
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    JA,[p]Most importantly when developing a flavor footprint from wood that is not overpowering is to: 1) select the correct amount of wood and 2) let it settle down before putting your meat in the cooker. Type of wood is #3.[p]Everyone has their favorites when it comes to wood or combinations of woods, in time you will figure out which
    one(s) you like the best.

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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