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What Type of Wood Chunks Do You Use and For What Type of Cooking?
Comments
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Apple, pecan and cherry are probably my most widely used woods (mainly use for poultry/pork). I use hickory for beef as it is a bit stronger.Large BGELexington, SC
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Hickory for pork butt. That's pretty much it.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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I mainly use apple and hickory for pork. Hickory only for red meat. I would use other wood but its hard to come by sometimes. I can get hickory unlimited on my farm so that's mainly what I use.
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I do pecan for beef; apple, cherry, or maple on pork/poultry; and I've got some alder chips I've used with fish. I've used maple and cedar planks too, and recently I've seen places with oak/cherry/hickory/olive/beechnut/maple/mesquite/apple planks as well, so I may be trying some others.
LBGE
Pikesville, MD
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Sweet Maple on ham. Oak or pecan on beef. Pecan/cherry mix on chicken or turkey.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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I like peach wood on pork as a hange from the usual apple/ cherry. Ocak for beef I want a change there I use jack daniels chips. Plum is a good change up for any meat as well.
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On poultry, I favor the fruit woods, as they produce a lighter smoke. Nut woods are a bit stronger and great on pork and beef.
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The cherry is what gives that neat dark color. This is a turkey spatchcocked.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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Instead of mail order, you should be able to get most of these at your local Lowes/Home Depot, Egg dealer (if you have one locally) or even some large grocery stores._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Mesquite chunk for burgers, steaks.
Oak for brisket sometimes hickory too.
Peach or apple for pork. Sometimes combine oak or hickory with the fruitwood.XL BGE -
from around the yard, hickory bark and cherry(pork), rosemary and grape(lamb), apple(pork), oak(beef), have lilac but havent tried it. mail order has been guava wood(use on anything from chicken fish to pork ribs) from guava gregg that used to post here. lowes i get mesquite and i also use that with pork in small quantities
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@horoegg-welcome aboard. Enjoy the journey.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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I like chunks over chips and below is my norm. I have Jack Daniels chips but never know when to use them? I do NOT care for cedar planks and hate mesquite chips/chunks. Also, I have never found Oak chunks in ohio, so does someone have a good place to order online?Chicken I go with Cherry Pork I go mix of Hickory with a fruit wood (apple or cherry) Seafood i go Alder (often use alder planks instead of chips/chunks)
Beef i go Pecan (sometimes Hickory)Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Generally, I use pecan and cherry on poultry; hickory and apple on pork; bourbon/oak chips, hickory or mesquite on steaks. But I mix it up sometimes and don't worry too much about it.
Cincinnati
LBGE, Weber Kettle
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hickory and sometimes apple for pork, oak or hickory for brisket, mesquite for steaks and burgers.
The Ace Hardware near me has a great selection of wood chunks/chips of just about any kind you can think of.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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NDG said:I like chunks over chips and below is my norm. I have Jack Daniels chips but never know when to use them? I do NOT care for cedar planks and hate mesquite chips/chunks. Also, I have never found Oak chunks in ohio, so does someone have a good place to order online?Chicken I go with Cherry Pork I go mix of Hickory with a fruit wood (apple or cherry) Seafood i go Alder (often use alder planks instead of chips/chunks)
Beef i go Pecan (sometimes Hickory)
NDG, that is a little suprising that Home Depot doesn't have oak chunks in OH, but if you're looking for a place online I have liked the products I've used from http://www.mainegrillingwoods.com/LBGE
Pikesville, MD
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Forgot, if you have an Amazon Prime account, they have all kinds of wood chips and chunks, including some "variety" packs.I also saw they have white oak chips that came from old Tabasco sauce barrels, I ordered a bag.How come every time I log into this forum it costs me money?>:P_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I found this chart but don't remember where and it might help you out.
Ricky
Boerne, TX
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ive also bought chunks that were nothing more than dimensional lumber
) if you want to smoke with oak and try it first, simpley get a small oak board. ive used cherry wood drops, and cedar shingles as well, homedepot has these things
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm new to BGE too (2+ months so far). My favorite so far is JD wood chips & smoking blocks. I picked them up at academy sports @ Athens, GA. I've used it on steak, chicken breast, wings, pork, corn, and eggplants. Word of warning, a little bit gos a long way. I placed one 2"x2" block in the center of the hot coal and the smoke was crazy for 30 mins! The scent of the wood & smoke gets me hitting the liquor cabinet for some whiskey.
My better half's favorite is pecan & peach over chicken. It's good, but, doesn't give me the urge to hit the bottle as much.
Found some Olive wood chucks while vacationing in CT that I just couldn't pass up. I'm thinking something Italian, Greek, or Middle Eastern... Anyone tried cooking with that?
Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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I use apple, oak and maple because I have a lot of it growing here and I cut my own.
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Be careful about using cedar shingles or fencing for your wood, sometimes that stuff is treated and you have no idea what the smoke contains._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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We scored part of a Knob Creek barrel and have been using it for beef. I have also been using Tabasco wood chips for wings and other apps.Edina, MN
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Mainly hickory - just really like the flavor of it. Some cherry or apple.
Cookin in Texas -
I typically use hickory or maple for pork.. Lately I've been using oak for beef..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Cen-Tex said to use oak for brisket. So I did.
So let it be written, so let it be done.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Oak, pecan or hickory for beef. Mostly oak.
Cedar or alder for fish.
Cherry, apple, orange, peach for everything else.
That's what I usually stock, I'll pick up new species when i find them.
______________________________________________I love lamp.. -
I keep a healthy stock of cherry and apple chips. Have maple for bacon. Use hickory or oak for dark meat.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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mesquite for beef and lamb.
apple for pork.
peach or apricot for everything else.
After experimenting with a number of woods, neither my family nor I I could not tell the difference among several woods, so I've decided to simplify what I buy.
Cooking on an XL and Medium in Bethesda, MD.
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