Wood for smoking

Rolling Egg · May 2008

Hey guys, just wondering if I could get any advice on different woods to smoke with. I know all the diff types but Ive only smoked with hickory. Are there any that standout on ribs or butts. Can you really taste the different wood? So far Ive only cooked ribs and Boston butt, ( both were great!), but I really want to get into knowing the better wood for the choice of meat. Ive read the websites but they always kinda overlap each other on the meats that there good for. Any advice would be greatly apprec. IM LOVIN THIS EGG!!!

Eggtucky · May 2008

You're gonna prolly get about the same amount of responses as there are types of wood. I continually experiment...my favorite for ribs is hickory/red oak, chicken cherry or pecan..I keep mesqute, hickory, cherry, pecan, apple, and red oak at all times and sometimes maple and mix em up..oh yeah... apple is pretty good on chicken and pork butt too...

Austin Smoker · May 2008

I like to mix a "standard" like Hickory or oak with a fruitwood, typically meaning Apple. For Brisket, I use only Oak...just one of those Texas things. When I do fajitas, it's Mesquite. I just got some nice Pecan chunks, but haven't cooked with any yet. I'm thinking 'll try it along with Hickory on baby backs.

Half the fun is experimenting. The key is not to oversmoke as it can add a bitterness. Enjoy!

Darnoc · May 2008

For ribs or pork butt cherry and hickory would be a good mix.I do use mesquite once in a while when doing steaks.Other than that other members will chime in on other options depending what it is that you are going to cook.My better half does not like a smoky flavor to the meal so when she is home I back off and when alone the chunks go in the fire.

Bob-O · May 2008

I too use several different types of wood. But my favorite would be apple. I really like apple on ribs. Have just got a hold of some grape so I will be using it soon.

gdenby · May 2008

There is a difference between woods. The clearest example of that for me was when I used pimento wood, trying for an "authentic" Jamaican jerk flavor. The aroma of the smoke was wonderful, but the taste was heavy and rather acrid. Mesquite also seems acrid to me. For anything lo-n-slo, hickory or oak work well as far as I'm concerned. Meat that cooks quicker, like poultry or pork loins, seem to do well with fruit woods. I cut down a yellow "tulip" poplar in my yard, and have been very happy with its smoke. Fairly strang, but not acrid/bitter.

Fidel · May 2008

I've taken to using pecan and cherry almost exclusively. Mixed makes for a great blend on pork. For poultry I only use cherry. The color it adds is incredible.

Occasionally I will use a little hickory or mesquite with a beef cut.

[Deleted User] · May 2008

I love ribs with Hickory. That said, I like pork with either hickory or apple. I had venison once cooked with apple and it was fantastic! Grapevine is fantastic smelling, I like to use that with Lamb.

FYI - here's all sorts of info about smoking woods:
http://www.virtualweberbullet.com/woods.html

crghc98 · May 2008

I did a roast chicken with pecan, came out great. For my butts I like apple. For beef I like hickory or mesquite wood.

Wood for smoking

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