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Hickory, Cherry, Mesquite?

post #1 of 13
Thread Starter 

Still learning about using my smoker and have done pretty good so far.  Is there a rule of thumb for different meats in the flavor of wood to use.  I'm smoking some ribs today and want to change it up for flavor.  I have put a rub on the ribs, just waitingto put in the smoaker.

 

Thanks! 

post #2 of 13

I am pretty simple guy.  mesquite for birds (do not over smoke it)

cherry and/or apple for anything other than sausage

Hickory for sausage based smoke.

 

I am going to play more with my AMPS, but for now that's what I do,

 

speaking of the, got to get some birds in the brine soon!

post #3 of 13
Quote:
Originally Posted by ed in jax View Post

Still learning about using my smoker and have done pretty good so far.  Is there a rule of thumb for different meats in the flavor of wood to use.  I'm smoking some ribs today and want to change it up for flavor.  I have put a rub on the ribs, just waitingto put in the smoaker.

 

Thanks! 

 

Cherry or hickory.

 

post #4 of 13

It comes down to your personal taste. I like Apple and Peach  with pork and chicken. I have had Apple and Cherry with beef and enjoyed it. Hickory is good for beef cuts to me. If your after a "stronger" taste go with Mesquite, but go light with it till you know your taste range.

post #5 of 13

Be careful when using mesquite, especially on ribs.  Like others have said, a lot has to do with personal taste and I never use mesquite except on beef, but to each his own.  A lot of the fruit woods are very similar and most cannot tell the difference between them.  Old standy oak and hickory are certainly popular and add nice woody smoke flavor.  A common move is to use a mix of a fruit wood and hickory or oak.  Now having said all that, I tryed out pecan a few months back and have had some of the best flavors I've ever had.  Experiment and find your favorite.

post #6 of 13

Mesquite for poultry. Hickory, oak, & pecan for the rest.

post #7 of 13

I prefer hickory for everything, once in a while i'll mix in some apple or cherry for the hell of it. 

post #8 of 13

I have used Maple with a good result, Apple and Hickory are old standbys and Oak is mild but gives that " right off the grill " flavor...I have only had Mesquite on Beef and loved it but I can handle hardcore smoke. My wife on the other hand can't even stand the smell of Mesquite on my close...JJ

post #9 of 13

I like a 50/50/mix of apple and hickory for most stuff. Cherry for ham and turkey. It seems like anything smoked with hickory, apple, or cherry has a very good smoked flavor.

post #10 of 13

Hickory, Cherry, and Oak are my preferences.

post #11 of 13

my go to is a blend of hickory/apple/cherry .

 

I picked up a bag of Mesquite and I giving that a run to see if it makes a difference. it seams there are as many different opinions on Mesquite as there are experts. I'm so confused so i decided to just do a trail run. 10 bucks and 5 hours should tell me all i need to know :)

post #12 of 13

round 90% of the time I am using hickory and apple mix. when I do birds I will throw in a few chunks of mesquite along with the hickory and apple. I have found you need a mix too get that great smoke flavor.

post #13 of 13

My stand bys are Pecan, Oak and Cherry.

 

http://www.deejayssmokepit.net/Woods.htm

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