What type of wood for smoking?

MikeP624

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?

Village Idiot

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

BYS1981

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.

The Cen-Tex Smoker

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)

lousubcap

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...

The Cen-Tex Smoker

Well....looks like I'll be headed to the dealer for some fancy ass fruit woods now. Great.

lousubcap

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...

The Cen-Tex Smoker

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.

Duganboy

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.

tazcrash

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. 

Austin Egghead

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

TarHeelBBQ

Pecan!!!

Thanks,

TarHeelBBQ

Smoker_Guru

Pecan, apple, cherry and some hickory

alynd

I like a pecan and apple mixture for pork butts.

Smokin_Good

I found this as a good starting point. Then trail and error after that.

Griffin

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.

lousubcap

@ 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.

ShaneF

I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak

Griffin

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.

GeauxEggin

Haven't noticed anyone mention Alder wood, but it is fantastic for fish, and even white meat chicken.

Austin Smoker

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.

The Cen-Tex Smoker

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.