Thanks for listening.
Hello. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch. As for your question: Being from Tx. I would normally say Mesquite, ( that is tradition ) cardboard smoked in Mesquite would taste great. BUT, not everyone likes Mesquite. Smoke flavour is determined by your region of the country. IF you know you like mesquite then go for it! IF you are not sure then I would suggest pecan and cherry. Wonderful combo. Keep Smokin!
Simsmoker, hello and welcome to the Bunch . Make yourself at home and do what you do... you have the back-up crew on the net for BBQ
So, get a and get the big box , You have a lot of reading to do...
As for wood , as my friend in the U.K. said , Mesquite is good , how it's hardy flavor is something of an acquired taste. Look to see if you can find it , and add some tyo any other wood available (Maple is a great choice). Actually any wood you get will give it's own distinctive flavor and any will work on Brisket . Some of us have the advantage of have good available close and relatively cheap.
So , go forth , Grasshopper and play with your Meat , then send Q-view for us to drool over .
Have fun and . . .
Any of those woods would work, but do be careful with the mesquite. That being said, I would also go for the hickory and cherry.
I have to agree with oak. Love it on anything.
If it was me, mix oak and cherry. Yummy.
I was going to say hickory and apple, but then it wouldn't be as confusing.
It's nice to have several Different woods at your disposal then you can mix and match to your tastes and whims. I have at any given time
I usually say use what is locally available. What is from your location is most likely what people will recongnize. They are used to that flavor.
I think the norm is hickory for pork, mesquite for brisket, fruits and nuts for fowl and fish.
If you have a mixed smoker.... mix your smoke up. If it were me, I might try a pecan and corn cob, or pecan and cherry. I have pecan trees and it really is my favorite on anything. When you start mixing, I think you must have a very discriminating palete to reconize it. Ok, the color can change. If you cook your meat perfectly, it will be more talked about than if you use a mixture of exotic smokes. Consentrate on the meat first, the smoke will come. Light smoke will usually sell better than heavy.
My biggest suggestion is if you are not a seasoned veteran with your wood, always go in light handed with your smoke. Some woods are really harsh and used on extremely long smokes. Not to say you couldn't use them on lighter meats like fowl or fish, but to do so you'll have to back off the quantity used.
Whatever you do, Bon Chance. Remember to enjoy the smoke. Stress and smoking just do not marry well together.
Maybe I'll tell him to find some Dragon Fruit wood