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Types of wood

ILikeBigButts
ILikeBigButts Posts: 41
in EggHead Forum
Okay so I am smoking 2 8lb butts tonight for some co-workers at work. I have apple and hickory chunks, some people have told me to go straight 100% hickory, some 100% apple, some 50/50, others start with apple then after 4 hours add hickory to flavor bark..... Need opinions. Fire away 
Large BGE | Gainesville, GA

Cooking is like love. It should be entered into with abandon or not at all.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    To be honest, my palate is not sophisticated enough to know the difference. I think you can do whatever you want to do and you're going to get good results.

    Personally, I would not want to bother with adding wood mid-cook.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    ILikeBigButts said:
    Okay so I am smoking 2 8lb butts tonight for some co-workers at work. I have apple and hickory chunks, some people have told me to go straight 100% hickory, some 100% apple, some 50/50, others start with apple then after 4 hours add hickory to flavor bark..... Need opinions. Fire away 
    The two you have will do just fine.  Either way, 1/2 and 1/2 or straight hickory.  Some like pecan too, and I'll admit, it's good.
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • SoCalTim
    SoCalTim Posts: 2,158
    I just did 2 8lb butts this past Saturday - loaded my egg with apple chunks, the aroma was amazing. My guests (who are not bbq savvy) immediately smelled it in the pulled pork sandwiches.

    Apple chunks - load it up!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    edited July 2015
    SoCalTim said:
    I just did 2 8lb butts this past Saturday - loaded my egg with apple chunks, the aroma was amazing. My guests (who are not bbq savvy) immediately smelled it in the pulled pork sandwiches.

    Apple chunks - load it up!
    Thank you sir! Also what temp and how long did yours take? I usually run mine at 225 but I wont start till about 6:00 tonight (due to work) and have to take it off no later than 7:00 tomorrow morning. 
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I prefer a mix of pecan and cherry.  I don't know if it really makes that much of a difference. 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • SoCalTim
    SoCalTim Posts: 2,158
    ILikeBigButts said:
    SoCalTim said:
    I just did 2 8lb butts this past Saturday - loaded my egg with apple chunks, the aroma was amazing. My guests (who are not bbq savvy) immediately smelled it in the pulled pork sandwiches.

    Apple chunks - load it up!
    Thank you sir! Also what temp and how long did yours take? I usually run mine at 225 but I wont start till about 6:00 tonight (due to work) and have to take it off no later than 7:00 tomorrow morning. 
    Hey brother, I averaged 275, ran the egg all day .. finished a bit early the wrapped it. Best butt I ever did. I'm very excited for you as this is a fun cook. Your guests will 100% love it, and the butt will make you look like a bbq genius!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • johnkitchens
    johnkitchens Posts: 5,234
    I sometimes use pecan and apple. 

    Louisville, GA - 2 Large BGE's
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  • biggreenrob
    biggreenrob Posts: 194
    edited July 2015
    If you are set on using Hickory and Apple, then go I would recommend you go heavier on the Apple.  The hickory will over-power the apple flavor.  I think this goes for most hardwoods that are mixed with fruitwoods.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • badinfluence
    badinfluence Posts: 1,774
    I always use apple and cherry when doing pulled pork. If you don't have cherry I would go strait Apple. Put it in right before you put your meat on, after about 2 hours they develop a crust anyways so the additional smoke is just for show from what I have noticed. I would bump the temp just a little 235-240 to make sure they are done in time. Better to have them wrapped and done then still not done when you need them. Although I'm no expert I do cook 4 to 12 butts every night except Saturday and Sunday.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • SPRIGS
    SPRIGS Posts: 482
    Everyone has their personal favorites.  For butts and any pork for that matter I like peach.  If I am out of peach, I use apple.  If I am out of apple, I use oak.
    XL BGE
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  • n00b
    n00b Posts: 35
    Where do you get your different woods? 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Trees mostly ;)
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    I love lamp..
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    nolaegghead said:
    Trees mostly ;)
    Leave it to the Saints fan.... haha jk
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @nolaegghead ... trees?  Next thing you'll be telling me that St Louis style spare ribs come from pigs!! 

    My smoke wood comes in big orange bags from the local firewood supplier ... cherry, pecan, hickory, and oak that is.  Orange comes in plastic bags from Cabelas. 

    Oh, and by the way, the ribs come in clear wrap from the meat market ...

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • buzd504
    buzd504 Posts: 3,877
    Jeepster47 said:
    @nolaegghead ... trees?  Next thing you'll be telling me that St Louis style spare ribs come from pigs!! 


    Duh, they come from St. Louis.
    NOLA
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  • stlcharcoal
    stlcharcoal Posts: 4,758
    I like apple and maple for my pork butts......I never use hickory on anything (too strong for me.)
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  • steventconners20
    steventconners20 Posts: 66
    Where do most people get their wood.  I live in AZ and the only wood that could be used for smoking I can find locally (grown) is Oak. 
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  • SoCalTim
    SoCalTim Posts: 2,158
    nolaegghead said:
    Trees mostly ;)
    Bastard ... lol
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • biggreenrob
    biggreenrob Posts: 194
    steventconners20 said:
    Where do most people get their wood.  I live in AZ and the only wood that could be used for smoking I can find locally (grown) is Oak. 
    Check out http://www.fruitawoodchunks.com - free shipping too.
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • YukonRon
    YukonRon Posts: 17,261
    I have used Maple and Pecan. It seems to be the best so far for our tastes.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    This has become a AINTS troll thread hahaha. But seriously thanks for all the advice fellas. I think imma go straight up Apple tonight. Shall post the follow up pics in the morning!
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    steventconners20 said:
    Where do most people get their wood.  I live in AZ and the only wood that could be used for smoking I can find locally (grown) is Oak. 
    @stevenconners20 ... where in AZ do you live?  Check around your local area.  Lots of orange tree orchards around Phoenix ... pecan orchards around Tucson.  If you live in the Phoenix area, Google "Phoenix firewood" ... several of those places sell smoke wood ... Apple, Oak, Pecan, Mesquite, and Citrus in the Cave Creek area.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Legume
    Legume Posts: 15,936
    definitely mesquite around there too
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,936
    I have yet to over-smoke a pork butt, it's just too damn thick.  I've never used mesquite, but I have used hickory and have used apple, also pecan, cherry, peach in various combinations.  Most of the time now I'll grab apple and cherry and really load it up.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • bo31210
    bo31210 Posts: 715
    Fresh Peach and apple
    In the middle of Georgia!    Geaux Tigers!!!!!
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  • DoubleEgger
    DoubleEgger Posts: 19,152
    Flip a coin....
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  • Legume
    Legume Posts: 15,936
    DoubleEgger said:
    Flip a coin....
    I would agree.  I know I can distinguish the wood from the smoke, but between most of those, there is no way I can taste the difference.  Can't test it as I don't have two eggs, but it all seems to taste the same to me.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • DoubleEgger
    DoubleEgger Posts: 19,152
    Legume said:
    DoubleEgger said:
    Flip a coin....
    I would agree.  I know I can distinguish the wood from the smoke, but between most of those, there is no way I can taste the difference.  Can't test it as I don't have two eggs, but it all seems to taste the same to me.
    Yeah I just throw in whatever gives me the warm and fuzzies at the time. 
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  • bboulier
    bboulier Posts: 558
    For pulled pork, I prefer a mix of hickory (the traditional NC wood of choice) and apple, although I may try hickory and peach next time.  For ribs, I like hickory and either peach, pecan or apple (1/3 hickory and 2/3 the other wood).  Peach or pecan is very good with chicken.  Cherry gives a deep mahogany color to chicken, but I now prefer lighter fruit woods if I use any wood with chicken.  Definitely grape vines with lamb.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Apple is my favorite, but you can't beat the colour (superfluous "U" for the GWN brothers) cherry puts on poultry.
    Flint, Michigan
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