or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Favorite types of wood smoke for beef?
New Posts  All Forums:Forum Nav:

Favorite types of wood smoke for beef?

post #1 of 9
Thread Starter 
I was wondering what everyone's favorite woods are to use with beef. I have only used Hickory and Mesquite woods so far, and was wondering if anyone likes to use other kinds of smoke flavor their beef.
post #2 of 9
I like a 50/50 mix of cherry and pecan and use it for most smokes.
post #3 of 9
Quote:
Originally Posted by b-one View Post

I like a 50/50 mix of cherry and pecan and use it for most smokes.

Yep that's one of my go to mixes for beef. I also like kiawe or a mix of Kiawe and cherry.
post #4 of 9

i run  white oak for beef its a nice light  smokey flavour not too heavy.  great for long cooks  plus white oak burns very well which is also good for long cooks 

post #5 of 9

Red oak here. But i use red oak for nearly everything seeing as how it's so readily available here. I have apple I mix in for pork and poultry. I did a brisket and ham today and used maple because I'm trying to get rid of it. Way too much ash with that stuff. Every time I open the fire box I get all these ash pieces floating up every where. I can't use it in my Santa Maria cause it gets all over the food. In my offset it can't get on the food at least. I get twice the ash I do with maple than I do with oak.

post #6 of 9

I use mostly red oak & hickory on everything.

It's easy to get around here.

 

Al

post #7 of 9

Usually use the 50/50 mix with the constant wood being cherry. The other wood is either hickory (for pork), mesquite (for beef) or pecan (for anything)

post #8 of 9

Straight stick burning it largely doesn't matter but charcoal cooking it's mostly oak.

post #9 of 9
I use hickory splits exclussively. I've tried other stuff, but always come back to hickory.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Favorite types of wood smoke for beef?