What are your Go To WOOD choices?

Lit

Red oak and peach are my choices. Can cover any cook with one or the other.

Carolina Q

Maple and oak are free and since they mostly all taste the same to me anyway, that's what I usually use. I have a good sized stash of cherry that was also free, but when it's gone, it's gone. Don't care enough to pay for the cherry color, though it's mighty pretty! For me, it's just a choice of smoke vs no smoke, not one wood vs another.

Hickory (usually) for butts though. Hickory does taste different to me, stronger. I prefer it for butts, though sometimes I use white oak, or a mix.

No brisket cooks here. Did a few - the result ain't worth the effort!

flyerdoc

The only thing I'll add here is that WHATEVER wood you are smoking with, less is more. For my palate anyway. For example, I cooked up some salmon and tuna steaks tonight and used my go to wood, hickory. I love that stuff. Anyway I put in 3 healthy chunks. That was 2 chunks too many. Even for a relatively short cook, the smoke becomes overwhelming. Hell, I put in some corn wrapped in foil for 8 minutes and could swear I was eating corn-wood if there is such a thing.

So, everything in moderation. After all, you can always add more wook/smoke, but you can't suck it out of your meal...just sayin'

tonkaegger

Have used Hickory, Apple, Cherry, Oak and Alder, but lately discovered that Pecan might be the best all-around wood.

EggMcMic

I have seen a few people mention grape vine wood. I have vines and trim them periodically but have not thought about using them before. Anyone use this method of grape twigs? and How do you go about it? Thanks in advance.

westernbbq

pecan is first choice. For wood flavoring, it is mellow and forgiving.  cherry is good with lump charcoal when i smoke brisket or shoulder.   I do have two mesquite trees that grow like weeds so i .ake my own charcoal from the trimmings a few times per year.  Mesquite burns super hot so i use the rounds for high temp pizza cooks or searing steaks, fish and pork chops

KiterTodd

I summed up the bulk of your answers, as a reference for me and others.  I didn't capture everything, but for the most part, you have all commented that mixing a fruit with an oak or hickory is a good thing.

• Hickory and Cherry seem like go-tos for Smoke and Color, respectively.
• Mix Hickory with a fruit wood.
• Jack Daniels chips/chunks good on everything.
• Whatever is free. 
• Cherry for color.
• Less is more!
  

Pork butts and ribs.
pecan
apple
peach
(any fruit wood)
Hickory
Hickory & Pecan
fruit woods

Chicken / Spatchcock
Cherry
Orange mixed with hickory
(fruit wood)
Pecan

Brisket
Hickory
Oak
Pecan
Oak & Hickory

Steaks & Burgers (quick cook)
No wood, just lump
maybe a little mesquite

Fish / Salmon (quick cook)
Oak
Pecan
Alder
or nothing, just the lump.


Thanks everyone for sharing your tastes and experiences.  I'm going to make some chicken now...with hickory, and a little fruit wood.  (the wife isn't around to complain).