any body use hardwood maple or oak

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amigo4182

Newbie
Original poster
Feb 2, 2013
24
10
ashland il
ok so the pecan wood and the hickory is really hard to find in my are but i called aguy and he said he has plenty of oak and also some hardwood maple,which i guess burns hotter and slower that softwood maple any one ever use those im running out of choices
 
Oak is a good choice for about everything. You can use maple for white meats it is good on them.

Ronnie G.
 
Oak has been a mainstay of bbq for a hundred years. Wouldnt be without it.
Nothing wrong with the hard maple either.
 
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I found oak to add a bitter flavor on my food. cherry does the same.

I tested this with a plan chicken. 2 different cooks no spices added just chicken and wood... YUCK on both.

did a 3 - 4th cook with apple and maple way better.. hope this helped..
 
I use oak all the time.  Make sure it is seasoned dried.  I dry for 5 months before using and I remove the bark too.  I add apple to it during the main smoke period if I have any.. A good friend of mine picks me up some apple when he goes to Georgia.  Good luck.
 
I use MAPLE on everything
yahoo.gif
 
 Any type of oak is great, as well is maple. I use it all the time with great results. No bitter tastes I or anyone else has ever complained about. 
 
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Oak all the way, I use it on everything, I throw in a little apple also, but mainly oak. But it has to be seasoned. I only use oak that has been seasoned at leased a year... 
 
I have always prefered to cook with Oak as well, just stay away from Water oak. I try to go with pieces cut from 8" diameter or bigger, and let it dry out enough that the bark peels off.

Here are some pics of thing to look for when deciding whick tree to chop up for the best smoking experience.

[img]http://s6.thisnext.com/media/largest_dimension/F135A79D.jpg[/img]

[img]http://www.rainbowskill.com/wp-content/uploads/2009/01/566.jpg[/img]

[img]http://img3.photographersdirect.com/img/31419/wm/pd3094091.jpg[/img]
 
Amigo, read this...

 Any Nut or Fruitwood is good. Oak and Maple are worth gathering all you can get. Stock-up and cure it(drying it under a tarp) for next year's smoking and you;ll not go to any Charcoal or Lump agasin, light with anything but Fluid(I hate the odor and taste) ,let it go to embers and heat the Smoker with it, then add warmed Pieces of wood:

Read this and it should help...http://www.smokingmeatforums.com/a/stickburning101

Here's how I heat my wood :


and what my smoke looks like...


 have fun and . . .
 
Amigo, read this...

 Any Nut or Fruitwood is good. Oak and Maple are worth gathering all you can get. Stock-up and cure it(drying it under a tarp) for next year's smoking and you;ll not go to any Charcoal or Lump agasin, light with anything but Fluid(I hate the odor and taste) ,let it go to embers and heat the Smoker with it, then add warmed Pieces of wood:

Read this and it should help...http://www.smokingmeatforums.com/a/stickburning101

Here's how I heat my wood :


and what my smoke looks like...


 have fun and . . .
I am not sure any nut is good. I have read that walnut is not good to use, for example.
 
I found oak to add a bitter flavor on my food. cherry does the same.

I tested this with a plan chicken. 2 different cooks no spices added just chicken and wood... YUCK on both.

did a 3 - 4th cook with apple and maple way better.. hope this helped..
Cherry can be bitter if heavy smoke is applied, it's actually fairly mild.
I am not sure any nut is good. I have read that walnut is not good to use, for example.
I have used black walnut mixed with cherry in my stick burner with no ill effects, but you need to be careful with black walnut use it sparingly, not sure if I would use it to apply smoke, but works good as a fuel.
 
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