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I've been using hickory for pretty much everything. But I picked up some Peach and Pecan. I was thinking about laying down some mesquite and finishing the ribs with the peach. whacha think?
thanks,
guvna
Found some pecan chuncks at sportsmens warehouse a while ago and gave them a try on spares. The wife and family really enjoyed them. It's a mild sweet wood that compliments spares well. Happy smoking
Apple wood and royal oak lump. While I use this combination for everything ('cause I have my own supply of apple wood), I still think apple is the best thing I've found for pork.
I agree that cherry is good too, but I think it is better served for poultry.
i use mainly hickory i just received some apple wood that was used this past weekend and the family really liked the taste of that too. i used mesquite on ribs only once and the ribs were almost inedible i may have used to much but in my opinon if you plan on using mesquite. use it sparingly because it is a strong smoke.
For my pork cooks, both ribs and shoulder, I use a combo of oak and hickory. I find that oak contributes a very mellow but rich flavor to pork and use it as a base for most smokes.
I hafta agree with this.....have only done spares one time, and used a mix of oak and cherry......50/50.....very rich flavor with some nice sweetness from the cherry. Gonna try a mix of oak and apple on the next go around.