wood chunks

Tigers34 · January 2015

What type of wood chunks do you primarily use for certain cooks? Beef - Chicken - Pork I typically find myself using hickory or pecan for pork and cherry for beef and chicken.

Jeremiah · January 2015

Quick answer: it's up to you. Long answer:

http://youtu.be/ucUy1k86GdA

SGH · January 2015

I use oak and pecan more than anything else by a wide margin. They are both abundant in my area and on my property. I also like their flavor profile better than most woods as they are what I grew up using and developed a taste for. As of late, cherry has become pretty available so I have been throwing it into the mix as well on occasions. I like a 50/50 mix of white oak and pecan the best for beef. For pork its a crap shoot. For poultry, I like them all but usually lean toward the lighter fruit woods. Especially if the food is not for me.

Acn · January 2015

I've used pecan on everything. I use oak pretty much only on beef. On ribs I've used sugar maple, apple and peach. Peach generally on chicken. Cherry on lamb is fantastic.

UrbanForestTurnings · January 2015

I use more cherry and hickory. Never used oak. I don't like turning it. Will give it a try

Tigers34 · January 2015

SGH said:

I use oak and pecan more than anything else by a wide margin. They are both abundant in my area and on my property. I also like their flavor profile better than most woods as they are what I grew up using and developed a taste for. As of late, cherry has become pretty available so I have been throwing it into the mix as well on occasions. I like a 50/50 mix of white oak and pecan the best for beef. For pork its a crap shoot. For poultry, I like them all but usually lean toward the lighter fruit woods. Especially if the food is not for me.

I have always used hickory and pecan, but have started to throw in fruit woods. I wish I could find some oak chunks but they don't seem to carry the chunks in the local stores.

YEMTrey · January 2015

I have these in both the blocks and chips. Love using them.

Acn · January 2015

Tigers34 said:

SGH said:

I use oak and pecan more than anything else by a wide margin. They are both abundant in my area and on my property. I also like their flavor profile better than most woods as they are what I grew up using and developed a taste for. As of late, cherry has become pretty available so I have been throwing it into the mix as well on occasions. I like a 50/50 mix of white oak and pecan the best for beef. For pork its a crap shoot. For poultry, I like them all but usually lean toward the lighter fruit woods. Especially if the food is not for me.

I have always used hickory and pecan, but have started to throw in fruit woods. I wish I could find some oak chunks but they don't seem to carry the chunks in the local stores.

I get my oak chunks from here: http://www.mainegrillingwoods.com/

Free shipping on all orders.

UrbanForestTurnings · January 2015

I like to split my wood and drink my Jack

Carolina Q · January 2015

I always use hickory and or oak for pulled pork. That's about it. I have mesquite apple cherry pecan alder maple and even some dogwood. I just don't use them much any more.

NPHuskerFL · January 2015

I don't discriminate. Beef=Oak
Poultry=whatever I'm feeling at the time but, I like Pecan & just a little black cherry mix, Fish=Applewood is nice or hickory depending on the fish, Pork=pecan, cherry, oak, mesquite, Hickory, Applewood, Orangewood....

NPHuskerFL · January 2015

UrbanForestTurnings said:
I like to split my wood and drink my Jack

Wow! Had to reread. Thought it said...I like to spit on my wood while I drink Jack. X_X

Carolina Q · January 2015

NPHuskerFL said:

UrbanForestTurnings said:
I like to split my wood and drink my Jack
Wow! Had to reread. Thought it said...I like to spit on my wood while I drink Jack. X_X

Dude, you need to go back to your social media vacation.

SGH · January 2015

Tigers34 said:
I wish I could find some oak chunks but they don't seem to carry the chunks in the local stores.

Now that you mention it, I have never seen bagged oak for sale in the chain stores down here in Dixie. Its always hickory, mesquite, apple or cherry. I always just presumed that it was because everyone down here has oak growing on there property. Sounds like its not just a regional thing.

Carolina Q · January 2015

None where I am either (oak). Have to cut and split my own.

KennyLee · January 2015

Probably use hickory more than any and most often in combination with apple or cherry for pork. Pecan is a good all around wood too. And I love to use mesquite for hot and fast cooks, whether it be chicken, burgers or steaks.

Legume · January 2015

I never use mesquite
pecan or pecan/oak for brisket
it's a crapshoot for chicken - depends on who I'm cooking for, how I'm cooking it, what else I'm doing to the chicken, etc,. but I don't recall using oak. usually a fruit wood or hickory
fish - rarely and then it's apple or orange
pork - usually some fruitwood + cherry

cook861 · January 2015

I have a Pear Tree here so i use it most of the time

greenenvy · January 2015

I use hickory chunks for beef and pork, and fruit woods for poultry. Was recently reminded that hickory can quickly overpower the flavor when I left a chunk in for a steak cook.

Was surprised to see Tabasco wood at the store the other day. Not sure I'll ever be tempted to try that one.

Durangler · January 2015

A vendor west of the Mississippi with free shipping.

Nice selection, nicely cured, nice chunks. Never tried their splits.

If you have a business address to ship to, they can add weight to your order. (weight = wood)

http://www.fruitawoodchunks.com

Durangler · January 2015

@YEMTrey.....

Where do you find the JD Blocks?

I find JD Chips at WallyWorld. Prefer blocks.

@greenenvy, found Tabasco chips at Cajun Grocers, it's good for poultry.

http://www.cajungrocer.com/tabascoi-wood-chips-474.html

YEMTrey · January 2015

@Durangler, I found the JD blocks of all places, my local Kroger's. They had an end of year grilling clearance sale and got a big bag of the blocks for $5.

Durangler · January 2015

Wow @YEMTrey. Good for you. Good find. :-c

Everything I can find online is like $15 - $20 for a small bag!

There's Kroger here (Fry's) but I see no JD.

~X(

lousubcap · January 2015

Regarding Kroger and the JD wood-for the greater part of the year they only carry the chips at $5.99/bag (hell of a deal considering the local BGE dealers all want $10+ for the same thing). Sometimes I can find the chunks and then I purchase all two or three bags they carry. But Kroger definitely does not run up the price...FWIW-

Durangler · January 2015

Thanks for that @lousucap, I'll keep a sharp eye out at my local Fry's. /:)

buzd504 · January 2015

SGH said:

Tigers34 said:
I wish I could find some oak chunks but they don't seem to carry the chunks in the local stores.

Now that you mention it, I have never seen bagged oak for sale in the chain stores down here in Dixie. Its always hickory, mesquite, apple or cherry. I always just presumed that it was because everyone down here has oak growing on there property. Sounds like its not just a regional thing.

I think I've seen large bags of oak chunks at Academy in NOLA, but I may be mistaken.

brimee · January 2015

Durangler said:

@YEMTrey.....
Where do you find the JD Blocks?
I find JD Chips at WallyWorld. Prefer blocks.

@greenenvy, found Tabasco chips at Cajun Grocers, it's good for poultry.
http://www.cajungrocer.com/tabascoi-wood-chips-474.html

I get mine at Academey Sports & Outdoors.

theyolksonyou · January 2015

I saw some oak chunks at lowes a week or so ago. Didn't buy though #-o

Froman · January 2015

We never have oak chunks here. Only Apple, hickory, mesquite, cherry and pecan.

AUCE · January 2015

I'm an apple guy for most everything..love it. Hickory for butts

wood chunks

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