Hello from Central Texas

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rick bge

Newbie
Original poster
May 22, 2017
3
10
Central Texas
Hi, I live in central Texas. I have a mini and a large Big Green Egg. I recently got a Flame Boss and love what I'm producing.

I'll be looking for advice on how much and types of wood to use for various meat.
 
Thanks.

We have a small ranch with a lifetime supply of pecan trees that lose branches as well as a good amount of mesquite trees.
 
Hey Rick.
I think hickory or oak is the best.
Something about mesquite messes with my palette so I stick away from that.

Welcome sir.
 
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I'm also new to the forum and have a ranch in North Texas, same here on the wood. Tons of pecan and mesquite on our property. Maybe a Texas thang but I have always liked mesquite, probably because it's what I was raised on.
 
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It does have a very distinct "bbq/smoker" taste but I haven't learned how to tame it down yet.
 
I asked a brisket yesterday and used some of my pecan and some cherry chunks. I think I found my wood for brisket.
 
I love mesquite, pecan, and hickory. I use oak. Why? Because that's what I have. I have pecan too but I haven't cut it down yet so it's a year off from seasoning. Point is, cook with what you have readily available. If you have access to a variety then by all means use it like another ingredient. But otherwise, don't get too hung up on it cause at the end of the day, it's just different flavors of good.

Lance
 
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