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If you could only use one type of wood for smoking
food, what would you use and why? In other words, which kind of wood (such as hickory, cherry, pecan, etc) is perhaps your favorite, or at least is the best all-around wood for cooking/smoking food? I'm a newbie and thus don't have much of an opinion yet on this subject, but I'm curious what some of your thoughts are. So far with my BGE, I've only used Jack Daniels chips and a little hickory, but I keep reading more and more about how great pecan is---so I'll be picking a bag up of that very soon.
Comments
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My wife and I like Maple best for turkey. Nice subtle taste. We think Hickory is too strong for fowl.
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i use black cherry more than anything, but i always mix it with another wood like hickory, guava, pecan.fukahwee maineyou can lead a fish to water but you can not make him drink it
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First choice is pecan.
Second choice is cherry.
Both are fairly mild and don't overpower the taste of the meat. Pecan is not quite as sweet as cherry, but cherry really puts a great color on the finished product.
And pecan is free and abundant in the southeast. -
i like mixing hickory and apple for big pieces of pork.
but right now i am using dried out coffee grinds for smoking a marinated chicken breast. interested to see how it turns out. -
1-Apple
2-Pecan
Larry -
Can't say I have a favorite but always keep these 3 on hand, Apple, Wild Cherry & Hickory. It all depends on the food or current mood.
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Cherry here.
I sure like jack daniels as well as grape vine. Apple, and use Hickory and mesquite.
GG -
i use chunks whenever possible!! i only use chips when i use those jack daniels stuff which is pretty good!!! but i use more cherry than anything... but i have apple and pecan for if the mood hits me
and don't soak anything you are going to put in the fire to smoke with you do not need ithappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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My go-to wood is oak. Get it burning clean, and it tastes good on everything that tastes good with smoke.
But a lot of woods are good. Other favorites being pecan, apple, cherry, hickory. Still not met anyone that can regularly identify what kind of wood it is by tasting the food. The difference in the flavors of different woods is extremely subtle to me, though hickory and sassafras have especially distinct smells to them. And Mesquite just smells and tastes bad.
I look forward to reading the other responses!
Happy smokin.
Chris -
I like cherry for its mild flavor. I do not like mesquite
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I couldn't agree more regarding mesquite. The funny thing with mesquite is, its usually the most common wood available out there. For example, at local grocery stores, the only kind of wood available there is mesquite (usually located next to the charcoal). And since most stores (like grocery or target) seem to only carry mesquite or hickory wood, friends/family are shocked to find out that I not only hate mesquite, but I use other woods that they have no clue about.
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You asked if only One type of wood for smoking. For me it would be Pecan. Why, probably because it was one of the first woods I used with a quartered onion in the lump and I got attached.
I do use apple, cherry, maple, hickory,alder and whatever I can get.
But, if only one, Pecan. -
Pecan for sure, but when I'm doing things like brisket, I really like to have some oak involved.
LR -
I always post in the wrong place. :S
See above. -
Since most of my cooks are low and slow Briskets, ribs and butts and I could only have one kind, I would have to go with mesquite. It is the best all around wood. Now that said, I like to mix and match my woods. I currently have mesquite, hickory, oak, apple, cherry, maple, alder, wine barrel, grape vines, Star fruit, citrus, and Jack Daniels oak chips. Looking for guava wood. Any suggestions?You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Wild cherry? Isn't that a cough drop? :huh: :huh: :huh:You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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1. Cherry
2. apple
3.pecan -
Just me and you my oak brother!
Hope things are well down in lawnrangerville.
Chris -
Pecan.
Oak is a close second. I like Hickory for steaks & beef roasts. -
Apple wood - from my own trees.
Scott -
If I HAD to choose one...it would be oak. Pecan gets a CLOSE second. I just think both are subtle, but evident....just right!
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I like Apple and Cherry for Turkey.
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Apple. Good flavor for poultry and pork. It's a little too mild (in my opinion) for beef. Plus, I just love the smell of it!
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google 'guava greg' he is an egger but i could not find his handle in the members list. you can order from him
bill -
hickory used to be my favorite but since JL hooked me up with persimmon and being the jerk that i am i use two... hickory and persimmon equal parts good on everything and the persimmon gives a color to chicken that cannot be beat..
i use chunks not chips and i do not soak,.
i am not a fan of mesquite either .
good question thanks for asking it .
bill -
That would be a helluva pill to swallow.
Have 3 small chunks on with these wings right now.
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Yep presimmon first, hickory second, oak third. Presimmon is a mild wood that will not over power food BUT will not be lost. Use it for fish, chicken and quick cuts of pork. Throw in a chunk of hickory with the presimmon and beef, long cook porks and high temp grills. Oak is just oak. It adds a little some'en differat when I want a change. Got to add sassafrass to the list also. A VERY STRONG SMOKE!! But I love strong taste. Pork loin saturated in sassafrass will not soon be forgoten!
Now that can be good or bad! :laugh: Hear is what presimmon does to every yard bird it touches!
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is it still one tree, LOL. Twww.ceramicgrillstore.com ACGP, Inc.
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pecan is definitely my favorite
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Apple wood is my first choice much of the time.
But when there are so many nice woods out there to
experiment with, why limit yourself to just one?
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