What is your favorite wood for bacon?

Discussion in 'Smoking Bacon' started by brandon91, Jan 10, 2015.

  1. brandon91

    brandon91 Meat Mopper

    I've got 3 slabs of bellies dry curing at the moment and trying to figure out what to do for my first bacon run. I've been wanting an AMNPS for a while now and I figured cold smoking bacon is as good as any reason to get one [​IMG]. So I ordered one along with a bunch of different flavors. I read a thread where Pop's used a layer of Pitmaster's blend and then a layer of corn cob on top of that, really considering that since everyone is saying corn cob is a hidden gem and is really good with pork. So what is your favorite?
     
  2. I believe that I like maple better than apple or hickory.
     
  3. timberjet

    timberjet Master of the Pit

    I love apple. Apple and a little hickory is even better.
     
  4. Second on the maple, make that sugar maple.
     
  5. brandon91

    brandon91 Meat Mopper

    Is there a difference between the maple you get in chip bags at the store and sugar maple?
     
  6. talan64

    talan64 Meat Mopper

    I feel I don't get enough smoke taste out of apple. It tastes "OK" but not smokey enough for me. Haven't tried maple.  Last time I used Hickory, 11 hrs cold smoke, and it tastes wonderful!!  I'll be using hickory from now on.
     
  7. timberjet

    timberjet Master of the Pit

    I use sugar maple pretty often as there is so much of it in my yard it's ridiculous. I find it milder than apple with more sweetness too it. 
     
  8. With so many varieties of maple who knows what the chips are. I've used silver, red and box elder but the hard sugar maple seems to give the best results. I get all of mine from pruning not only my trees but also neighbors which I do for only the wood.
     
    Last edited: Jan 10, 2015
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    And you don't tap the trees to make maple syrup ???? I looked into planting sugar maple trees for harvesting maple syrup.... they take 40-50 years to get to maturity.... I won't live that long.....
     
  10. wagdog

    wagdog Fire Starter

    I use apple and a little hickory. Love the combo.
     
  11. timberjet

    timberjet Master of the Pit

    this one I have on my property.


    and that is just some of it is well over that many years old times 50. this tree is a gigantic sob and I should tap it. someone tell me how to do it and I will.
     
  12. timberjet

    timberjet Master of the Pit

    Total hijack there. sorry.
     
  13. A combination of Maple, Beach and Birch with some Softwood added
     
  14.  I love hickory.

    Chuck
     
  15. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hickory for me too
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is an easy one for me to answer, as I use Hickory for EVERYTHING!![​IMG]

    Bear
     
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    ditto....BUMP
    Ditto... BUMP
     
  18. bear55

    bear55 Master of the Pit

    Hickory for me, always.
     
  19. brandon91

    brandon91 Meat Mopper

    I might end up just using a different wood for each belly since I can't decide [​IMG].
     
  20. welshrarebit

    welshrarebit Master of the Pit

    I've used hickory for almost everything professionally... Personally I like to use local native woods!
     

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