Hickory, Cherry, Mesquite?

Discussion in 'Woods for Smoking' started by ed in jax, Feb 11, 2012.

  1. ed in jax

    ed in jax Newbie

    Still learning about using my smoker and have done pretty good so far.  Is there a rule of thumb for different meats in the flavor of wood to use.  I'm smoking some ribs today and want to change it up for flavor.  I have put a rub on the ribs, just waitingto put in the smoaker.

    Thanks! 
     
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    I am pretty simple guy.  mesquite for birds (do not over smoke it)

    cherry and/or apple for anything other than sausage

    Hickory for sausage based smoke.

    I am going to play more with my AMPS, but for now that's what I do,

    speaking of the, got to get some birds in the brine soon!
     
    Last edited: Feb 11, 2012
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Cherry or hickory.
     
    Last edited: Feb 11, 2012
  4. terry colwell

    terry colwell Smoking Fanatic

    It comes down to your personal taste. I like Apple and Peach  with pork and chicken. I have had Apple and Cherry with beef and enjoyed it. Hickory is good for beef cuts to me. If your after a "stronger" taste go with Mesquite, but go light with it till you know your taste range.
     
  5. geerock

    geerock Master of the Pit SMF Premier Member

    Be careful when using mesquite, especially on ribs.  Like others have said, a lot has to do with personal taste and I never use mesquite except on beef, but to each his own.  A lot of the fruit woods are very similar and most cannot tell the difference between them.  Old standy oak and hickory are certainly popular and add nice woody smoke flavor.  A common move is to use a mix of a fruit wood and hickory or oak.  Now having said all that, I tryed out pecan a few months back and have had some of the best flavors I've ever had.  Experiment and find your favorite.
     
    Last edited: Feb 11, 2012
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Mesquite for poultry. Hickory, oak, & pecan for the rest.
     
  7. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I prefer hickory for everything, once in a while i'll mix in some apple or cherry for the hell of it. 
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have used Maple with a good result, Apple and Hickory are old standbys and Oak is mild but gives that " right off the grill " flavor...I have only had Mesquite on Beef and loved it but I can handle hardcore smoke. My wife on the other hand can't even stand the smell of Mesquite on my close...JJ
     
  9. I like a 50/50/mix of apple and hickory for most stuff. Cherry for ham and turkey. It seems like anything smoked with hickory, apple, or cherry has a very good smoked flavor.
     
  10. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Hickory, Cherry, and Oak are my preferences.
     
  11. dewetha

    dewetha Smoking Fanatic

    my go to is a blend of hickory/apple/cherry .

    I picked up a bag of Mesquite and I giving that a run to see if it makes a difference. it seams there are as many different opinions on Mesquite as there are experts. I'm so confused so i decided to just do a trail run. 10 bucks and 5 hours should tell me all i need to know :)
     
  12. sprky

    sprky Master of the Pit OTBS Member

    round 90% of the time I am using hickory and apple mix. when I do birds I will throw in a few chunks of mesquite along with the hickory and apple. I have found you need a mix too get that great smoke flavor.
     
  13. flash

    flash Smoking Guru OTBS Member

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