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Wood Chunk Question...

AuburneggerAuburnegger Posts: 127
edited 12:25AM 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.


  • Bama ChadBama Chad Posts: 153
    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.
  • 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.
  • rsmdalersmdale Posts: 2,472
    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!!


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


    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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