Smoking woods

Mikey

I have been using hickory mostly, along with a little mesquite and was thinking of trying some other woods and see how I like their flavor. At the moment I'm interested in something for chicken and maybe pork (ribs, butt). Any recommendations for types and where I can order them are appreciated.[p]Thanks,
Mike

Char-Woody

Mikey, good topic, and check with WiseOne for some great pecan when he is up to boxing and shipping. He will let ya know the shipping costs..I think he has a limb or two left. Maple is excellent..sugar maple the best I think..I lean towards fruity woods for fish and poutlry..hickory for pork and beef as well as mesquite..Mesquite can give you a bit more bite than Hickory..[p]I can still smell the old hollow fired clay block house smoking shed on the farm, built in the 1920's, and the minute you opened the door the lingering smell of hickory smoked hams still prevailed. Walnut too. I think they mixed walnut shells with hickory to cure smoke em.
Once smoked..they would hang em in the coolest room in the basement cellars..and they would get a inch of mold on em...Best dang bacon and ham's I ever ate...
:-)
And those were from some might fat hogs...!! C~W[p]

Mikey

Char-Woody,
Thanks for the info. What kind of meat would you be smoking using Sugar Maple? [p]I thought I remembered someone here mentioning using pecan on ribs, but I could be mistaken. Hickory has really been good to me so far, but I am ready to try something new.[p]I also thought there was someplace online that you could order from, but I'll be danged if I can remember the name. Seems like "People's" was in the name, but I can't be sure. [p]Mike

djm5x9

Mikey:[p]I like sugar maple with chicken or fish. Try Jack Daniel's chips with your ribs or pork butts . . .

Mikey

djm5x9,
>I like sugar maple with chicken or fish[p]Thats' what I would have guessed, but wanted to make sure.[p]>Try Jack Daniel's chips with your ribs or pork butts [p]Great idea! That should go well with my Jack and coke....[p]Thanks,
Mike[p]

Char-Woody

djm5x9, good answer..same here.

Mop

Mikey, I use alot of "apple" for ribs and butt.....[p]

WessB

Mikey,
The most comprehensive listing I have found was put on line by Robins wood page. She has a list of just about anyone offering any type of wood...can`t personally verify any of them....caveat emptor..[p]Wess
[ul][li]Robins wood[/ul]

Nature Boy

Mikey,
As you can see, everyone has their favorites! Chicken absorbs smoke readily, so if you use smoke other than the lump, a mild wood is best. Sugar maple, alder and the fruit woods. Pork is good with many things...I am getting hooked on using this Cherry wood that I have. Cherry is relatively mild and sweet, but is stout enough to hold up well with pork. A little bit is great with fish too.[p]Sounds like a deodorant commercial:
Gentle enough for fish and chicken, but strong enough for pork! Cherry. In a forest near you.[p]Happy smoking
NB

RhumAndJerk

Mikey,
I think that this is the company that people have ordered from. I have not.
RhumAndJerk

[ul][li]Peoples Woods Company[/ul]

RhumAndJerk

There is a nice wood flavor chart on the How To Page.

JimW

djm5x9,
I went to college in southern Tennessee, about 30 or so miles from Lynchburg, where Jack's distillery is. We would buy their used oak barrels for $2 and take them back to campus, drain about a quart and a half of 140 proof Jack Black and then fill with about 3 gallons of water for a few months. They were sure some good bourbon and waters. Now that they've found a way to make some money by selling the barrels as chips, this source of cheap booze has now dried up for poor, deserving students.
JimW

Unknown

A lot of people swear by hickory, but it's too harsh for my taste. I use:[p]Brisket - pecan or oak
Pork (butt or ribs) - apple or pecan
Chicken - cherry
Fish (especially salmon) - alder[p]Pecan has replaced hickory for me. It is similar to hickory, but milder.