favorite types of wood

Discussion in 'General Discussion' started by ddigitalpimp, Jun 1, 2010.

  1. ddigitalpimp

    ddigitalpimp Smoke Blower

    PA
    ive come to the conclusion that i dont like hickory at all.  its too over powering on everything ive smoked with it.  i prefer some lighter flavors in my food and it seems like hickory takes over.  i am curious as to if anyone else agrees with me about hickory and can offer another smoke source that would be good as an all around choice for a bunch of different meats.

    i smoked a rack of baby backs yesterday with mesquite chips and i enjoyed them much better than the last rack of spares i did with hickory.  the mesquite was not as potent (if you will) and it let the flavor of the meat, rub and sauce come out more than with the hickory.  i also grabbed a bag of apple wood chips to try with the next rack of ribs i smoke.

    what is everyone elses go to for smoke?  i was thinking of trying oak maybe but im really not sure what i should try next. 
     
  2. hdsmoke

    hdsmoke Smoking Fanatic

    Personally i like hickory...and not mesquite.  If i am doing a longer smoke i tend to mix in some oak with the hickory chunks to lighten it up a little.  I did a 12 hour butt on hickory and red oak over the weekend and it was awesome.  Personally, i think oak is a good all around wood...and i think cherry is too.  I do all my ribs over cherry now and i love how they taste. 
     
  3. morkdach

    morkdach Master of the Pit OTBS Member

    i use hickory some and i really like plum and pecan[​IMG]
     
  4. flbobecu

    flbobecu Smoking Fanatic

    Pecan and Peach are my favorite right now. Apple & Cherry are most defiantly worthy on the grill, too. [​IMG]
     
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Cherry and maple, unfortunately I have none seasoned yet, so it's bagged hickory chunks. If hickory is too over powering you could use less, it is a fine smoking wood IMO.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now I have used alot of different woods over the past year or so. Now my favorites are apple, cherry, and oak for most beef and pork smokes. Now for fish and shrimp I like Alder, maple, and maybe some pear woods. Now here are alot of woods out there I guess I'm just lucky to have some place that carries different maybe 10-12 kinds of woods. 
     
  7. fftwarren

    fftwarren Smoking Fanatic

    I'm wondering if you may be trying to put too much smoke or white smoke. Most people love hickory smoke and many restaurants use hickory. but if you don't do it right, your right hickory can ruin meat, which may be whats going on in your case. Which if thats whats happening, any wood you use will produce the same results. Have you been smoking long or are you still new to it?
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You might try using a combination of Hickory and a fruit wood. I do that sometimes with Mesquite, depends on who I plan to serve my Q to.Chicken is great with 1 chunk of mesquite, and two of cherry.
     
  9. hookup

    hookup Smoke Blower

    VA
    Favorite wood is whatever I get for my favorite price. 

    Free.

    Using cherry now.   Buddy chopped down a tree. Works nicely.
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I use mostly cherry or pecan on beef and pork. For poultry I use either apple or cherry
     
  11. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    The 1st time I smoked with hickory, the smell gave my wife a headache. I had to extend the smokestack on my smoker by 3' to keep peace. Now I like in this order: Alder, Apple, Oak, Maple and then Pecan. As ypu can see, we like lighter woods.
     
  12. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I love hickory with longer pork smokes such as pork butts or shoulders, and I love mesquite for shorter (3 hours or less) smokes such as chicken parts and brisket (hot and fast method -- foiled after 3 hours).

    I think that ribs and whole chickens would benefit more from a lighter wood such as Apple or Cherry, but I haven't tried that yet (I'm doing some ribs with Apple in the next few days).

    Pecan sounds awesome for just about anything, but I don't have any (sadly), so I can't tell you for sure.

    You'll just have to experiment and find out what works best for you and your family.
     
  13. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Personally, I prefer hickory.

    Fer customers orders I use only Maple.  That seems ta satisfy everbody.

    Apple is nice on poultry.

    Hickory an mesquite er great on beef as lighter woods can get lost there.

    Smokin be one a them personal choices, yall just gotta try different woods an different things an see what works fer yall.
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Hickory is my favorite, apple wood my second favorite. Sometimes I mix them.
     
  15. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I am in love with cherry latley... It is some good stuff...
     
  16. caveman

    caveman Master of the Pit SMF Premier Member

    I love Mesquite as it was the first smoking wood I used.  I had to learn how to not over power the meat with the smokey flavor & accomplished that with the help of perusing the forums here.  My wood of choice at this moment is hickory as it completely rocks, in moderation.  I agree with the consensus on the vets here.  Lighter woods for chicken & poultry & heavier woods for beef & pork.  It is all up to the taste of the chef however, so what ever you use, just remember to use it in moderation.
     
  17. sethhpu

    sethhpu Newbie SMF Premier Member

    My favorite wood is mesquite. Now I know many don't like using it for long smokes but I have done a few briskets and a pork butt with only mesquite and never had that bitter flavor. Much like Caveman I had to learn to keep the smoke thin and blue but every smoke I have done is with mesquite. I know there are other flavors that will enhance the meat and I'll get to them eventually. 
     
  18. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    In no particular order: I prefer Plum, Apple, Cherry, Alder and -- lately -- Ash (which is a member of the Olive family!!!!).  Alder is fantastic on poultry, but so are the fruitwoods.  Plum is stronger, so I reserve that for pork & beef. 
     
  19. coyote-1

    coyote-1 Smoking Fanatic

    So far I've used:

    hickory

    mesquite

    maple

    cherry

    oak

    First two I've had to purchase chips/chunks, the others have been free in the form of logs.

    All of 'em are good! My last smoke, 6 racks of babybacks and 2 chickens, used all of them - and it came out great.
     
  20. mesquite and pecan, spent to much (if there is such a thing) time in TEXAS  [​IMG]
     

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