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need suggestions

post #1 of 12
Thread Starter 
I'm smoking a pork shoulder for superbowl and I'm just curious what would chips you would use? I'm thinking apple just because apple wood chips are my favorite to use just curious what you all use
post #2 of 12
Quote:
Originally Posted by Jamesedw1 View Post

I'm smoking a pork shoulder for superbowl and I'm just curious what would chips you would use? I'm thinking apple just because apple wood chips are my favorite to use just curious what you all use


Apple is what I prefer to use as well.  Hickory is second choice.

post #3 of 12
I like kiawe and/or guava...

*ducks and runs for the door*
post #4 of 12

Apple, Hickory, Cherry, Pecan..... never tried pecan but everybody else on here loves the heck out of it so I will be getting some. I did my last one with mostly apple and a little hickory for the last few hours and it was awesome. I actually froze most of it for superbowl weekend.

post #5 of 12
Thread Starter 
I want to try Pecan chips but I can't find any anywhere. I might have to order them online
post #6 of 12
Quote:
Originally Posted by Jamesedw1 View Post

I want to try Pecan chips but I can't find any anywhere. I might have to order them online

If there's a Cabela's near you, they carry pecan chips and chunks.
post #7 of 12
Quote:
Originally Posted by Jamesedw1 View Post

I want to try Pecan chips but I can't find any anywhere. I might have to order them online

Hey one of the guys posted me a link last night I will see if I can find it.

post #8 of 12
post #9 of 12
I bought some pecan and cherry pellets from Todd but I haven't used them yet.
post #10 of 12
Thread Starter 
Amazon is a great place to get stuff for smoking meats!
post #11 of 12

I switch it up. Apple and hickory are my fall back to as they are always good.

Happy smoken.

David

post #12 of 12
If apple is your favorite then that's what you should use. I happen to really like pecan, as I feel like it falls right in the sweet spot of what I like. Apple is a little light for pulled pork, and hickory is a little too strong. I also really like cherry on things like pork loin and chicken, but I feel like it kinda gets lost on pulled pork.
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