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Wood Choice Suggestions

Matt_in_the_OC
Matt_in_the_OC Posts: 91
edited November -0001 in EggHead Forum
Let me know if you agree with my wood choices for smoking. I have only been able to find apple, hickory, and mesquite locally.

Brisket: hickory
Chicken: apple
Pork Shoulder: hickory
Ribs: apple
Kielbasa: hickory
Turkey: apple
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Comments

  • SmokinParrotHead
    SmokinParrotHead Posts: 532
    Those will work. Hickory is a good one for anything, as long as you don't overdo it. I used hickory for ribs too, with apple juice in the drip pan with great results. Pecan is another good one to use for different cooks.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Your choices look fine just don't get to hung up on the "I have to use this when I cook that" thing. Might be that you use a stronger rub on chicken one time and need a stronger wood to hold up. Most of us had a "go to" wood or two of choice. Don't forget Oak as a wood. Bet you got it in your yard. ;)
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  • Purpose
    Purpose Posts: 91
    I would agree with the Oak suggestion.

    I like the flavor and it is a nice dense wood that burns slowly.

    That is my go to, and I will use apple with ribs and shoulder.
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  • gsgentry
    gsgentry Posts: 128
    Hickory is a good all round wood in my opinion. I use it for ribs, butts, etc. Mesquite is a little stronger and I really only use it on beef, especially on my briskets. Finnally, Apple is a mild smoke which is good for your poultry proteins such as chicken, turkey, etc.

    On your list, I would change the Ribs to use Hickory and the Brisket to use Mesquite. The rest are great. I sometimes will use Hickory on chicken though to give it a strong smoke flavor. Just be careful as it can overpower the chicken. Of course taste is very subjective, these are just my experiences. :)
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  • Village Idiot
    Village Idiot Posts: 6,959
    As for me, I prefer mesquite on brisket and pecan for chicken and pork.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Carolina Q
    Carolina Q Posts: 14,831
    Maple is another good one, for lots of things. I got mine from the deadfall in my yard after a storm.

    If you have a Cabela's nearby, they carry the woods you mentioned plus alder which I'm told is quite mild and very good for fish. I have a bag, but haven't tried it yet. They also have cherry which is excellent with chicken.

    Has anyone ever tried Dogwood? I have some dead branches, but they are still on the trees.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bldrbill
    bldrbill Posts: 28
    I've never tried apple, but cherry is my choice for poultry.
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  • Ohatchee
    Ohatchee Posts: 56
    I realize your limitations locally; however, in an ideal world I like post oak for brisket (as they used in Central Texas) and I like cherry for pork ribs (as used by many in Georgia and Alabama).
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  • Eggtucky
    Eggtucky Posts: 2,746
    Looks good to me..THESE GUYS have a pretty good selection, can buy in chips or chunks by the pound and ships quick....
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    http://www.deejayssmokepit.net/Woods.htm

    ps. mesquite/brisket combo B)
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  • Eggtucky
    Eggtucky Posts: 2,746
    Great site. One I didn't have! Kinda weird though if you scroll down he has a section on gravestone art :blink: ..to each their own I 'spose B)
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    DOWEY, please tell me you jest about Mesquite. :ohmy:

    Mike
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