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Fun Question

edited 3:59PM in EggHead Forum
Assuming you cook a fairly wide range of things in the Egg, if you could only have one kind of wood chips, what kind would it be? Then if you could add one additional kind, what would that be?[p]


  • RRPRRP Posts: 22,050
    first choice is pecan
    second coice is cherry

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RonboRonbo Posts: 90
    Good question and I think I could live with[p]1)Mesquite

  • Lawn RangerLawn Ranger Posts: 5,466
    I'd have to say Pecan. After that, I'd probably say more Pecan. However, for straight grilling I love cooking on a straight Mesquite fire. Mesquite has always been a big part of my life. There's nothing quite like it.[p]Mike

  • RonboRonbo Posts: 90
    Lawn Ranger,
    I am willing to bet that mesquite is a big part of your life because you are from the great state of Texas like me. I hope to get back there some day soon

  • #1 Guava
    #2 Guava
    Guava = MMMmmm MMMmmm Good !!!

  • Chuck/Tx,
    jack daniels chips (love that smell)[p]followed closely by apple

  • fishlessmanfishlessman Posts: 23,007
    cherry would be the first choice with a little hickory added for the second choice as i usually use that mixture for low and slows. we could still use rosemary as thats not a chip, toss an onion in there, etc. would i have to give up grape vines for the lamb legs. and i would need something for turkey, not sure what to do with that, maybe shells

  • SSN686SSN686 Posts: 3,217
    Morning Chuck/Tx:[p]#1 -- Cherry
    #2 -- Guava[p]Have a GREAT day!

    Have a GREAT day!


    Brandon, FL


  • dhuffjrdhuffjr Posts: 3,182
    mad max beyond eggdome,
    Dad?!!???? LOL
    Jack Daniels chips rock!
    I have cherry, hickory, that texas wood I can never spell right, pecan, and apple....but I use the JD chips 90% of the time.

  • YBYB Posts: 3,861

  • MeinbmwMeinbmw Posts: 157
    Shoot ... you Texans prolly use tumbleweeds along with the mesquite![p]Ducking for cover .....................

  • Counting only the first and second choice listings, this is the number of times a wood was listed:
    cherry - 4
    pecan and hicory each - 3
    apple, mesquite, guiva each - 2
    Jack Daniels - 1[p]I would have listed apple first. Don't know what I'd list second, probably hickory. But looks like I need to try cherry; haven't used it.

  • meinbmw, we use tumbleweeds when we can get loco weeds. LOL

  • Lawn RangerLawn Ranger Posts: 5,466
    Yes Sir, My Friend. A Mesquite fire conjures memories of countless bird hunts, fishing trips or just being outdoors in the Caprock area of the Panhandle South Plains. That's some beautiful country.[p]Mike

  • thirdeyethirdeye Posts: 7,428
    Chuck/Tx,[p]Although not my absolute favorite, if I had only one to choose it would be apple. The second one would be cherry.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • JSlotJSlot Posts: 1,218
    #1 Apple
    #2 Jack Daniels

  • EggRacerEggRacer Posts: 400
    Chuck/Tx,[p]Number 1 is mesquite.[p]Number 2 is oak.
    North Richland Hills, TX
  • WillieWillie Posts: 132
    Chuck/Tx, We did a chicken last night, and used a piece of peach wood for smoking. Very tasty and a wonderful aroma.

  • SqueezeSqueeze Posts: 707
    #1 Apple
    #2 Cherry
    #3 Pecan
    #4 Orange
    #5 Hickory
    #6 Oak

  • Kelly KeefeKelly Keefe Posts: 471
    My first choice isn't even a smoking wood. It's a plain yellow onion plopped on the coals. Great smell, great flavor enhancer.[p]After that it's a blend of fruit tree chips from Chigger Creek.[p]Kelly
    Jefferson City, MO

  • Bobby-QBobby-Q Posts: 1,995
    I'm with you on that one.

  • JethroJethro Posts: 495
    Chuck/Tx,[p]1 - JD Chips - Salmon without it just ain't rite.[p]2 - Cherry[p]Jethro
  • drbbqdrbbq Posts: 1,152
    2-Hickory[p]On the rare occasion that I want my food to smell like the devil's asscrack I like mesquite.

    Ray Lampe Dr. BBQ
  • drbbq, ouch, what a seed you've planted in my mind about the taste/smell of misquite! Can't help but wonder what kind of "rare occasion" you'd want to cook with it???
  • QBHQBH Posts: 49
    Chuck/Tx,[p]If I can only have one, Pecan...however, I use cherry more for pork and Oak for beef. I think of Pecan as a compromise between the two.

  • drbbq,
    Being a Texan, I've gotta stick w/ native woods, that is: Mesquite, Pecan, & perhaps Hickory on a limited basis...Apple & Cherry come in a close second, but are mighty expensive down here...

  • MasterMasonMasterMason Posts: 243
    drbbq,[p]no please... don't hold back, tell us what you really think of mesquite[p]my answer[p]1 Hickory
    2 Guava[p]Was really hard not to put down Maple but I went with what I use the most of...

  • Chuck/Tx,[p]I bet that rare occasion is after two too many beers![p]I, on the other hand, use Mequite first and Hickory second.[p]Looks like I might want to follow George Washington's lead, for a change of taste!

  • drbbqdrbbq Posts: 1,152
    drbbq,[p]Apparently you guys missed "Dr. BBQ's Big-Time Barbecue Cookbook".

    Ray Lampe Dr. BBQ
  • MasterMasonMasterMason Posts: 243
    drbbq,[p]Nope I got it, I knew you didn't like it.... I don't own a stick of Mesquite either.... So I am with you

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