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Newbie in Texas

post #1 of 5
Thread Starter 

Hello all , my name is Jodie ( yes I am a guy mom just wanted a girl). I'm new to smoking meats and wish I could get the experience I need to be a great Qmaster someday. I'm in the north Texas area and was wondering what type of wood should I use to smoke Brisket, Chicken and Pork, people around here are kind of hush hush about what they use. Main thing do I use green or seasoned wood , any help would be greatly appreciated. Thanks Jodie 

post #2 of 5

Hi Jodie,


Welcome to SMF!


Glad to have you with us.


I use oak & hickory with everything I smoke, except chicken & fish.


For chicken & fish I use mesquite.



post #3 of 5

Hi Jodie, welcome, what Al said.

And it's all seasoned, for me anyway.

You won't find anyone on here keeping 

secrets about what you need to make

good stuff.

All the help you will ever need.



Keep on smokin'                                Ed

post #4 of 5
Welcome from SC, Jodie. It's good to have you on this great site. I use oak for cooking heat all the time. In Texas, you'll probably find more post oak than any other variety. For flavor, I use hickory for beef, cherry for pork and apple for poultry. That's just my personal preferrence. Try several and use what you like.

Good luck and good smokin', Joe grilling_smilie.gif
post #5 of 5

Hey Jodie, I'm in East Texas and use mostly Pecan, Oak is great Most of the BBQ places down in Central Texas use Oak. It has a nice Mild flavor. You Definitely want to use Seasoned Wood. Some people use Mesquite it is really strong, and needs to be mixed with Oak - In my opinion. All the Fruit woods are great, very mild flavor. Hope this helps.



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