Any Wood Recomendations? Do's and Dont's

JerseyTex · April 2014

I Know that the trial and error is part of the fun but are there any dos or don'ts ? you know like don't bake with cherry wood or like OAK wood has a strong flavor and you might not want to use it with liter things like fish. (This was just a made up example please no hate mail. LOL LOL )

DMW · April 2014

Here's a good start:

http://www.nakedwhiz.com/ceramicfaq.htm#smokewoods

JerseyTex · April 2014

Great link DMW. Thanks. a hole lot a good info.

Chris_Wang · April 2014

JerseyTex said:

Great link DMW. Thanks. a hole lot a good info.

Thanks a hole

)

buzd504 · April 2014

lmao

bamafan62 · April 2014

I have an added question; i received fresh cut chunks of pecan. can i this green wood for smoking or do i need to let it dry? i appreciate your insight. phil

Skiddymarker · April 2014

Smaller pieces when green works for me. Here is another chart I've found useful.

yzzi · April 2014

Don't do pressure treated.

lousubcap · April 2014

As mentioned you can use green wood. Here's a link to an earlier thread that addresses the topic:

Fresh apple wood...

BTW-welcome aboard and enjoy the journey.

Miked125 · April 2014

I find cherry a little to mild, I like hickory the best.

JerseyTex · April 2014

Skiddymarker I cant down load at work but will look at it tonight Thanks

Lit · April 2014

Peach is my favorite. Any of the fruit woods are pretty good for anything. Red meat I like oak it hickory but hickory can be over powering so use less.