Best wood to use smoking pork belly

ktpbighead

What's the best wood to use on pork bellies. I bought one from Costco last week, I followed Big Green Craig's recipe.

SGH

ktpbighead said:

What's the best wood to use on pork bellies. I bought one from Costco last week, I followed Big Green Craig's recipe.

I don't mean this sarcastic, but the "best" wood is the one that you like the best. I'm real partial to oak and pecan as they are what I have used for five decades. Folks that have unlimited access to peach, apple, or cherry will probably prefer them as that is what they are accustom to. 
With that said, oak is a good all around wood that most people like. It may not be their preference, but more people than not like oak. Some real strong woods like mesquite and hickory fall into a love or hate category. You either love them or you hate them. The milder woods like oak and pecan do not. Most folks will enjoy food that is smoked with any of the milder woods. This is not the case with mesquite and hickory. 
Again, everone likes something different. As such you will get all kinds of suggestions and opinions. But if I had to pick the 3 best, my choice would be as follows. 
1. Oak. 
2. Pecan.
3. Cherry. 
Note: I like the "taste" of apple and peach just as much as I like cherry. However I like the color that cherry will produce so I give it a very slight nod over apple and peach. 
Again, the best wood is honestly the one that you like the best. 

gmac

Pressure treated spruce 2x4. 

Killit_and_Grillit

Just gotta try a few out and see what ya like. I prefer apple but I also don't put a lot of smoke on my bacon (not a flavor my family cares for first in the morning)

bhedges1987

People will disagree with me.... But I think it's hard to notice different flavors of wood when using an egg.  Now my offsets are a different story, I can tell almost every major wood taste apart from one another.

bgebrent

I agree with its to your taste.  I like apple and pecan best, then hickory.

kl8ton

I like apple.  It is abundant here and smells great.  I just started trying pecan and cherry on things but not pork yet.  Mesquite is not for me

ktpbighead

Was thinking of using either apple or cherry. Just trying to get an idea what other people used in the past that worked. 

tarheelmatt

Up to you bro. 

I like hickory and apple blend. 

JustineCaseyFeldown

Hickory and maple are standards here in New England. 

Have done apple wood and pecan too. All good. Can't go wrong

onedbguru

I have done hickory, maple or apple.  I like the hickory bacon the best. But I would turn down any of the others either... 

Hub

Peach

InfectedDAS

I've done pork belly with apple and hickory. Hickory has become one of my favorite woods.

SGH

ktpbighead said:

Was thinking of using either apple or cherry. Just trying to get an idea what other people used in the past that worked. 

Chances are that you will be pleased with either one. Both are solid choices. Neither is overpowering.  

Killit_and_Grillit

Thanks @SGH. I saw this thread had more posts and I thought to myself, "this is one of those posts that I used to put in here and I left with more questions than answers" because I didn't realize how down in the weeds my question really was. 

@ktpbighead the best advice I can give is keep a notebook the first few years until you figure out your preferences and it becomes more of an art than a science. And don't be afraid to ask questions. You will get 70% @$$ clown back talk, 20% solid advice....and the rest is just deciphering comments from Nola, the boys from the Carolinas, and tongue lashings from RRP. 

ktpbighead

This is my first attempt at this. I appreciate the help from the fellow eggers. 

YukonRon

Personal choice on smoking woods I have tried, FWIW:
1) Pecan
2) Peach
3) Sugar Maple
4) Cherry
5) Apple
6) Oak
7) Pistachio
8) Grape
9) Hickory 
10) Mesquite 

I use the top 3 almost exclusively.

ktpbighead

I have 5 on that list. I will give it a try. Thanks Ron!!!

SaintJohnsEgger

I've used cherry, Apple, pecan, and hickory.  I prefer apple for pork. But any of those will do.

westernbbq

Pecan is forgiving, ie it wont overpower your pb. Hickory is very strong so it can be awesome but be careful that you dont get overly smoky

 Am hearing amd reading about blends lately.  Maybe ive been in a cave but fruit woods like apple peach cherry go well with pork amd pehaps an oak pecan mixed in would be good

I am experimenting with some wood blends right now...

blukat

Cherry Pecan blend is my favorite.  Did try Peach once, turned out very well with Ruhlman's maple-cured bacon recipe.