Chicken/Ribs/ABT's - Which wood?

[backcountry]

Doing a big smoke this weekend for a group of friends at our cottage. Doing 8 1/4 chickens, a few racks of baby backs, 24 ABT's, 4 whole onions and I'm going to toss in a couple whole garlic cloves towards the end. Jeeze... I hope my cabinet is big enough!

What wood works best for all these items together?

And yes... I'll snap some photos and put up a Q-View!

 

[bigsteve]

IMHO Hickory would be good for the Chicken and Pork, but overpower the ABTs and Onions. If you cook them all together, I vote Pecan, or an Apple/Pecan mix.

YMMV

 

[erain]

give cherry a shot... start messing with cherry and some blends and its hard to use anything else. for blends cherry maple works well, as does cherry with just a tad of hickory.

 

[billbo]

I would use apple, goes good with all of those items. Sounds like a great smoke you have lined up!

 

[wutang]

I am also a big fan of pecan or cherry for just about anything.

 

[backcountry]

Thanks for the suggestions folks. That helps a lot.

Q-View to follow next week.

 

[pineywoods]

I'm with Erain cherry would be my choice for that smoke maybe with a little mix of something but mostly cherry. I think I might would go one step further and use a cherry type spritz. Its kinda just really up to you and your tastes as to which wood to use tho.

 

[9manfan]

I've used a mixture of Hickory and apple together on pork and beef, and was happy with the results, I've never been able to locate any cherry in these parts,,,,,,,,

 

[travcoman45]

Maple er apple. It all personal choice, ya gonna have ta experiment an thats the best part, cuzz ya get ta eat the experiments!

 

[backcountry]

Please do enlighten me further regarding a "cherry type spritz"!

I have no clue what you mean, but I'm certainly intrigued.

I also noticed I posted this under the wrong forum. Sorry about that - I'm still pretty new here. I saw General Discussion and went to town... I see there is a specific place for talking about different woods.

 

[mballi3011]

Cherry is a fine wood. I use it and apple almost everytime. I have mixed it and good things happen.

 

[backcountry]

Just went out and picked up a bag of cherry and a bag of apple. Might toss in a bit o' maple (I am Canadian and all...) as well.

 

[morkdach]

I'm also with Erain on cherry but i've been playing around with plum & have only used on beef and abts & wow its good.
what ever you decide a little hickory always goes good with all.

 

[pineywoods]

I was talking about using cherry juice as a spritz/mop maybe mix it with Captain Morgans' Spiced Rum at a 3:1 ratio or another type alcohol. Or maybe straight cherry juice.

 

[rickw]

Cherry is a great wood to use. I use a mixture of red oak and cherry for most everything. Mulberry works well with most things as well.

 

[rivet]

Cherry. Pecan.

 

[backcountry]

I guess the Q-View should end up here since all the groundwork for this smoke was discussed here, right?

The smoke went well. I left the chicken in a bit too long, but it was still pretty good and our friends had nothing but good things to say. Doesn't change the fact that I would have liked it a little less done...

Started in the AM by prepping the ABT's. This time, crab, cream cheese, a slice of sharp cheddar and a dusting of Montreal Steak Spice. Then wrapped them in partially cooked bacon just prior to putting them in the smoker.

From this:


To this:





Then rubbed the ribs and chicken with a brown sugar, paprika, garlic powder, etc. etc. rub.



Started off taking lots of pics, but got into the beers and company arrived, so as the day, and the smoke progressed, the pics started to dwindle...



Mid-Smoke



No chicken shots... Just one of what was left of the ribs after we ate.



Best ribs I've ever made!

Sorry for the poor finish folks. I'll try to do a better Q-View next time.

 

[backcountry]

I'll have to give that a try sometime. It sounds great. Missed the reply before we left for the lake and left the internet at home.