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Best wood for heat only

post #1 of 19
Thread Starter 
Hi All There are soooo many different type of woods, what would be the best for heat and long burning  in a COS?
Thanks Dan

 

post #2 of 19
Mesquite burns hot. Don't know how available it is in your neck of the woods though.
post #3 of 19
Quote:
Originally Posted by DanBono View Post
 
Hi All There are soooo many different type of woods, what would be the best for heat and long burning  in a COS?
Thanks Dan

 

 

Oak, if you can get some that is well seasoned. Maple, sugar maple is best but others such as red maple will be OK. Black Cherry and apple round out my list.

post #4 of 19
To me, hickory is best. Dont know about where you are but hickory is very plentiful in south texas.
post #5 of 19

Black Jack and the Red Oaks are good too.

post #6 of 19

I agree with oak , a good heat source with not a lot of smoke flavor.

post #7 of 19

I go with maple on this one. very light smoke flavor. If you just want heat and no smoke hits meat then go with locust. Burns like coal.

post #8 of 19
Quote:
Originally Posted by bbqhead View Post

I agree with oak , a good heat source with not a lot of smoke flavor.
Agree. My wife prefers a subtle smoke flavor and I oblige with oak. Maple is good too. Mesquite is very strong. Should be used sparingly.
post #9 of 19
Thread Starter 

Hi All Looks like Oak is the winner. Now I just have to round up some Oak.

Thanks Dan

post #10 of 19
Thread Starter 

Hi All Would White Oak be a good for my COS, as far as heat goes?

Thanks Dan

post #11 of 19
Quote:
Originally Posted by DanBono View Post
 

Hi All Would White Oak be a good for my COS, as far as heat goes?

Thanks Dan

Yes, if it is well seasoned.

post #12 of 19

Any of the hard woods will do the trick. Oak, Maple, Hickory, and Mesquite. Fruit woods will burn quicker and not get quite as hot from my experience.

post #13 of 19
Thread Starter 

Hi All Came across this bundle in Home Depot.Would it be good for heat in my COS? Splits are 12" x 3--4".

Thanks Dan

PS I have apple/cherry/pean/hickory for flavoring.

 

post #14 of 19

I really love Red Oak.  Great flavor but on the subtle side of things.  I don't use Mesquite.....to overpowering for my families tastes. 

 

Scott

post #15 of 19
I use hickory chunks
post #16 of 19
Thread Starter 

Hi All what about the White Birch? Would it be good for heat.Hickory is kind of strong for my tatse.Don't see Red Oak around here. I was lucky enough to find the White Birch in HD.Thumbs Up

Thanks Dan

post #17 of 19
Birch is great on fish. 1 bajillion Indians in the northwest cannot be wrong. It is ok for chicken but never tried it on anything else.
Sent from my SM-W750V using Tapatalk
post #18 of 19
Thread Starter 

Hi All The White Birch woiuld be used for heat only.. I have chunks of apple/cherry/pecan/hickory for flavor.

Thanks Dan

post #19 of 19

Birch is a softer wood so, itwill burn faster than oak and others. Should be fine for continuous burn, but be careful it may burn fairly hot so, try a test burn first before leaving it unattended.

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