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Different types of smoke wood-how many on hand?

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lousubcap
lousubcap Posts: 32,341
edited March 2012 in EggHead Forum

Just curious as to the types of smoke wood others may keep "at the ready".  My reservoir-Jack Daniels soaked oak, white oak, cherry, apple, hickory and pecan. Sometimes tough to appreciate the smoke differences after several low&slow libations before the end results.

Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mickey
    Mickey Posts: 19,674
    edited March 2012
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    Have what you do except the apple and have Mesquite
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • BOWHUNR
    BOWHUNR Posts: 1,487
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    Cherry, apple and pecan here.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Mickey
    Mickey Posts: 19,674
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    Cherry, apple and pecan here.

    Mike
    Mike that Jack Daniels  is fun just to open and inhale. Good on steak and burgers.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mike8it
    Mike8it Posts: 468
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    Apple, cherry, hickory, pecan
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  • mustgrill
    mustgrill Posts: 141
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    Hickory, Pecan, Apple, Peach and Mesquite. I really can't tell much from the peach and apple. I use mostly Hickory, Apple and Mesquite. Pecan is really great on Beef Filet wrapped with bacon. I have bought so many over the years these are the 4 I like and the 3 I use most.
    Located in Western North Carolina
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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    Hickory, Apple, Cherry, and wine soaked Alder
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Pecan, hickory, oak, and mesquite. 

    Pecan is always for pork, and the rest are dependent on what I want at the time (hickory for delicate smoke, oak for heavy smoke, and mesquite for it's distinctive flavor on beef.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • carlharper
    carlharper Posts: 28
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    Oak wine barrel staves, Apple, Cherry, Peach, Pear, Apricot, Plum and Hickory

    East Fallowfield PA

    KCBS Master CBJ/CTC

    Large and Small BGE

    BBQ Guru Onyx Oven Smoker

    Pit Barrel Cooker

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  • pab
    pab Posts: 273
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    Apple, cherry, hickory, pecan
    +1
    Nerk Ahia LBGE
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  • stevesails
    stevesails Posts: 990
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    Pecan
    XL   Walled Lake, MI

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  • ribmaster
    ribmaster Posts: 209
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    Pecan and black cherry...home cut.

    Hickory and apple...store bought.

    I avoid mesquite wood and charcoal.

    I grill therefore I am.....not hungy.
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  • Lit
    Lit Posts: 9,053
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    Persimmon, white oak, red oak, apple, cherry, peach, fig, hickory, pear, alder and probably a couple more but can't remember.
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  • Mickey
    Mickey Posts: 19,674
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    Oak wine barrel staves, Apple, Cherry, Peach, Pear, Apricot, Plum and Hickory
    Where do you get the wine barrel staves?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    Pecan and black cherry...home cut.

    Hickory and apple...store bought.

    I avoid mesquite wood and charcoal.

    I use cherry on chicken/turkey. How is the black cherry different?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Rzeancak
    Rzeancak Posts: 193
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    I have 3  Apple, Mystique, JD

    apple is the best in my opinion
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Mesquite is my go to wood.   Recently picked up some peach, pecan, and apple
    Cooking on an XL and Medium in Bethesda, MD.
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  • GatorNation29
    GatorNation29 Posts: 1
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    I've usually keep apple, pecan, JD and cherry. I want to try grape vines, I have a source, it's just getting time to go collect them.
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  • IrishDevl
    IrishDevl Posts: 1,390
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    All sore bought; mesquite (I never use), hickory, cherry, apple, pecan, alder. Mostly hips except hickory.
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  • bboulier
    bboulier Posts: 558
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    Home cut - cherry, oak, pear, and grapevine.  Store bought - hickory and apple.  I like to use grapevine with salmon.  Don't really like pear, so I reserve it for fire wood.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • NightwingXP
    NightwingXP Posts: 448
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    I keep two bags each of hickory, apple and cherry on hand. I also keep one bag of mesquite and a partial of maple. Didn't really like the maple. Apple and cherry are my tried and trues. I like to 50/50 apple and hickory on ribs. Great flavor. Never used pecan. I just use chips.
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • fishlessman
    fishlessman Posts: 32,752
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    hickory bark, pecan, mesquite, cherry, apple, grapevine, guava, maple, oak, rosemary. the pecan, mesquite, guava is bought, the rest is found around the house
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • gdenby
    gdenby Posts: 6,239
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    2 kinds of oak, hickory, apple, alder, cherry, sugar maple, pecan. Have had peach, plum, beech and pimento (allspice wood.) The pimento was almost like a perfume. Made the yard smell great, but I thought the aroma overpowered the taste of the food.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    I just ordered apple, peach, and cherry from Fuita..  Really looking forward to checking out their product...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Little Steven
    Little Steven Posts: 28,817
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    Maple, apple, cherry, alder, JD barrel chips, hickory and Steven Raichlen's olive wood

    Steve 

    Caledon, ON

     

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