Smoke Wood Strength

Offpiste · March 2017

If some one has time could they rank smoking wood in strength. Have used cherry and hickory for the last couple of years and got some apple chunks the other day. was surprised how much stronger apple seemed then cherry on chicken. Just wondering if some has used all of the commonly available smoke wood and could rank them. Looking forward to trying others for smoke.

Thanks

SemolinaPilchard · March 2017

I do not have an answer to your question, but I can say that with poultry you need to use less wood than other meats, as the smoke seems to get into poultry much easier.

ToTheMax · March 2017

For me, apple seems milder than cherry or hickory.

Mesquite is strong.

Rte1985 · March 2017

I think for smoke woods high to low would be mesquite (i never use personally) hickory, pecan. As for fruit woods i don't feel any or more extreme than the other. Just note with thinner cuts of meat, poultry, fish I usually go way lighter with amount of smoke wood.

Bellavista52 · March 2017

Check out this blog from Thirdeye:
http://playingwithfireandsmoke.blogspot.com/1994/02/smoking-woods.html

SmokingPiney · March 2017

I use alder, peach, apple, orange, pecan, cherry, oak, hickory, and mesquite.......in order of strength to my tastes.

Be careful with the amount of smoke you use with birds. It doesn't take much to overwhelm them.

stlcharcoal · March 2017

Another good read: https://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/

Like other have said, be careful with poultry and fish, they absorb smoke like crazy......whereas pork and beef do not. Rule of thumb, the less fat and collagen to run out of the meat, the more the smoke it absorbs.

SaintJohnsEgger · March 2017

I keep Oak, Cherry, Apple Pecan and Hickory on hand usually chips and chunks.

I prefer the fruit woods for pork and Oak or Hickory for beef.

UncleBilly · March 2017

I've used hickory, oak, apple, cherry, pecan, mesquite and alder. Unfortunately, I don't think my pallet is sensitive enough to really tell the difference, let alone which is stronger. Does anyone have advise on using chips vs. chunks? The last time I used chips during a high heat cook theyndid seem to combust rather than smolder. Not sure if chunks would do the same thing.

bhedges1987 · March 2017

Take note of how the smoke looks when you put it on. If I throw a chunk on before smoking, I let it go 10 or so minutes first. If it's a poultry item that is.

gdenby · March 2017

I s'pose different woods have different amounts of flavor compounds in the smoke. I can't imagine getting the same depth of flavor from soft maple vs. post oak.

But I think what is more important is the character of the flavor. I tried walnut once. Bitter, icky, were words that came to mind. I tried box elder and tulip tree, aka yellow poplar. Bland, but just sort of a burnt flavor.

For awhile I had some allspice bush. A perfume. Really. Exquisite, but hardly could taste the meat.

Ladeback69 · March 2017

I usually use fruit wood with pecan and hickory. I stay away from misquite, it is to much for me. I too don't like a lot of smoke on fish or chicken.

SmokingPiney · March 2017

UncleBilly said:

I've used hickory, oak, apple, cherry, pecan, mesquite and alder. Unfortunately, I don't think my pallet is sensitive enough to really tell the difference, let alone which is stronger. Does anyone have advise on using chips vs. chunks? The last time I used chips during a high heat cook theyndid seem to combust rather than smolder. Not sure if chunks would do the same thing.

Unless I'm doing a very short high heat cook for steaks or such, I always use chunks - dry. They will still burn, but will last longer than the flash in the box chips.

Hans61 · March 2017

IMHO
Hickory - mesquite - oak = strong
pecan - maple = medium
fruits woods = mild

Smoke Wood Strength

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