chainsaw
Smoking Fanatic
Primarily hickory but we have 2 pecan trees so am trying that too. Peach is really good, probably any fruit trees would be good.
Have you tried olive wood on a pork butt yet? Does it impart a good smokiness? I met a guy once that said plum was awesome. That's all he used.i am using Olive wood as it comes free where i live, i have some oak and a lemon tree recently chopped down will be tried in the future.
The Olive wood iis good on chicken but since it's all i use can only wait untill other woods are used to compare. I can get my hands on Cherry, Plum, and almond wood as well as the almond Husks that will smoke well, So ive been told, any coments on nut shells for smoke??????
the reason you don`t use elm is it will give you a hart attack trying to split it use oak,cherry,hicorey and ash thanks to emerald ash borer would realy like to try pecan but it dosen`t grow here in ohio pig nut is a type of hickory
I've smoked with lots of different types of chips in my Weber kettle before I got my pit. I've used apple, cherry, maple, oak, mesquite, pecan, alder, hickory, grapevine, and even Jack Daniels oak chips. The apple and cherry are best on poultry, and its a toss up between pecan and mesquite for beef. Grapevine (the domestic variety, not the wild stuff I have) is, I think, hands down the absolute best wood for pork. My dad used it a couple times, and it was outstanding.
Now that I have my pit, I have only used oak, wild pecan (pig-nut, in Texas), a little wild grapevine, apple, and elm. I'm like HookUp, I like my wood free. My first supply of these came from my dad's place in Texas. Of these, the elm was hands down the best. I know a lot of people don't smoke with elm, and I've even heard it will make you sick, but I had no problems with it, and it beat my pecan and oak. I'm out of it now, and am resupplying my needs in AZ by getting some down and dead Gambel's oak in the national forests. We'll see how that works out next summer.
Mark