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King Nud

Newbie
Original poster
Sep 8, 2022
18
9
Indianapolis, IN
I just got my 1st wood burner Oklahoma Joe Highlander and I love it. It is a positive thing to do at home. Smoking beats BBQ hands down. I really like smoking with wood it take the cooking outdoors experience to a whole nother level. Concrete boy myself from Indianapolis. I would like to get my hands on some pecan wood and see what that is all about. None grows locally. I got cherry, apple, oak, hickory; plenty of those around. I am also wanting to experience smoking with hardwood maple. Interested in hearing and learning from you veterans stick burners.
 
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tbern

Master of the Pit
SMF Premier Member
Dec 27, 2015
2,081
988
Southwest Minnesota
Welcome to the forum from Minnesota! Enjoy your time here. Not a stick burner myself, but lots of them here to help you.
 

SmokinEdge

Master of the Pit
OTBS Member
SMF Premier Member
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Jan 18, 2020
4,997
5,153
Western Colorado
Welcome from Colorado.
Pecan and cherry mix is what I use. Apple and hickory are also good mixed with cherry. Have fun and ask questions along the way.
Btw, pecan is a flavor between apple and hickory.
 

GonnaSmoke

Master of the Pit
★ Lifetime Premier ★
Sep 19, 2018
2,603
3,655
South Carolina
Welcome! What little I know about smoking, I learned on a OK Joe Highland then I bought a larger custom offset. My suggestion for experimenting with the different flavors/smells when using the different woods is to do the whole cook with only one type. Then switch it up the next time and compare flavors. After that, start using combinations of woods and soon you'll know what best fits your personal flavor profile. Keep notes on it all so you can remember everything.

Have fun experimenting and don't hesitate to ask questions. By the way, we like pictures...:emoji_wink:
 
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culpepersmoke

Meat Mopper
★ Lifetime Premier ★
Jan 16, 2010
284
201
Split between Michigan and Texas
Personally I cook with what grows locally, never looked into the cost of importing wood. If you have cherry, apple, oak, hickory all available to you locally then IMO you have some of the best woods available.
Gonnasmoke has good advice for getting started.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Jun 22, 2009
50,585
10,930
Central Florida (Sebring)
Welcome to SMF!
Glad to have you join us!
Looking forward to seeing some of your cooks on that new smoker!
Al
 

indaswamp

Epic Pitmaster
OTBS Member
Apr 27, 2017
11,432
8,670
South Louisiana-Yes, it is HOT
Welcome to SMF!
Plenty of pecan down here in Louisiana. Wild Cherry too. That is my favorite combo. Got hickory, maple, and a little bit of apple. But the cherry and pecan is what I use the most....oh- and white oak. I love that on beef.
 
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King Nud

Newbie
Original poster
Thread starter
Sep 8, 2022
18
9
Indianapolis, IN
This is one of my three wood piles. I went down today and put a tarp over the top of it.1st batch of chickens on the Joe. I'd say not bad for a beginner. I have been concentrating on clean smoke. I bought some better lump charcoal and that really helped out the cook. Apple and cherry on these chickens mostly apple. I think I like apple wood.
 

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