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Wood Chunk Question...

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Auburnegger
Auburnegger Posts: 127
edited November -1 in EggHead Forum
What are the best chunks to use for:

1. Fish
2. Chicken
3. Ribs
4. Pork

I really like the smokey taste in meat and fish but would like to know what you guys use to get different tastes. Thanks.
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  • Bama Chad
    Bama Chad Posts: 154
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    Not on your list but I like Red Oak for beef (rib roast, beef tenderloins, etc.)

    I like to mix cherry & maple with ribs & pork.
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  • Egghead-Sooner
    Egghead-Sooner Posts: 134
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    I would use an alder wood or some other fruity wood for the fish and chicken and for the ribs and pork I would use hickory wood.
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  • rsmdale
    rsmdale Posts: 2,472
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    I don't use wood for my fish as it is usually a quick grill.Chicken-Pecan,ribs- a mix cherry-apple,pork-apple-pecan mix.I'm sure you will receive alot of different ideas,cook alot and try different things and enjoy!!


    GOOD EATS AND GOOD FRIENDS

    DALE
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  • Hoss
    Hoss Posts: 14,600
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    I use a lot of different mixes.My favorites are

    Fish-alder,maple
    Chicken-cherry,apple
    Ribs-cherry,pecan
    Butts-hickory,pecan

    hope it helps.You can mix and match.That's what's fun and it gives you an eggcuse to cook more cause you're tryin to perfect YOUR favorite.
    :whistle:;)
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