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post #21 of 27
I like Oak for beef. Apple, cherry, or peach for poultry or pork. Hickory and mesquite are a bit strong for me but lots of folks use them.
post #22 of 27
Originally Posted by scsim13 View Post

My smoker is charcoal, and I've been using natural charcoal and mostly applewood and hickory with the charcoal. Any woods give better flavors than others? Certain charcoals burn hotter/cleaner than others? Another buddy smokes and on occasion tries to get pecan because he swears it gives the best flavors. Any other ideas/preferences or favorites out there I should try?

I fire mine up with Charcoal put keep it going with Apple Wood for this turkey smoke. I have uploaded photos of my smoker if you want to have a look at it.


post #23 of 27
Here is a good list that might give some insight of the character of different woods:
post #24 of 27

The ones you are using a certainly good, I to like pecan, availability is good here, most any of the fruit woods do a good job.



post #25 of 27
Thread Starter 
I have to say I'm extremely impressed with the feedback/knowledge already. THANK YOU ALL. And please keep the info coming. I love it and just after the first couple smokes I've done thought I was getting obsessed, but I feel I'm in the "right" company now.
post #26 of 27
Thread Starter 
Variety is very scarce where I am, basics mesquite hickory apple cherry oak and some pecan chips. I've mostly been using chunks. Any online suppliers I should check out for more exotics?
post #27 of 27
Originally Posted by scsim13 View Post

I'm new to the forum. Where might I find your brine/ideas?




I just uploaded my recipe. Worked awesome with lots of flavour. If you can not find it PM me and I will send it to you.



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