What is your favorite go to wood and why?

[bluesrhino]

Well, I think the bad rap for mesquite says more about the
process used and equipment than about the wood itself. I
know that I could ruin nearly any cut of meat trying to use
mesquite sticks. Cherry is much more forgiving for this novice.

 

[noboundaries]

When I was younger, we lived in the South.  We ate a lot of Q, but I don't recall wood flavors at all.  I might have been too young (teens) and inexperienced to realize what I was eating and tasting. I just knew I liked it! 

After being stationed in South Texas I fell in love with mesquite smoked Q.  I distinctly remember tasting the wood smoke, loving every bite.  When I started smoking, mesquite was the only wood I used.  I still use it, but not as often as hickory.

Hickory to me is more flexible.  It works across the entire spectrum of anything you can stick in your smoker.  I'll mix it up sometimes with cherry, apple, or peach, but hickory is my go-to. 

Oak is a little too light for my tastes on brisket.  I have a white oak tree in my backyard that's older than our country, so I've used oak a bunch, but it's just smoke to me, lacking character.  Give me mesquite or hickory any day.   

 

[pit 4 brains]

Well I have to say mesquite is my go to wood not by choice, but availability. During the monsoon season here, neighborhood mesquites fall down all the time and I'll go harvest the wood when I can.

You are not going to run a stick burner on fruitwoods when you live on the surface of the sun.

I will buy pecan ( which is a type of hickory) every now and again, and that is my favorite to run in the stick burner. 

We also have ironwood trees out here in the Sonoran Desert but I haven't heard of anyone using it and I haven't tried myself.

 

[yankee2bbq]

Well, my favorite go to wood is oak. Mostly post and red. It's what we have mostly around here. ( northern Arkansas) And since I use wood for heating my house, I get alittle extra for my smoker.

 

[GaryHibbert]

Hickory is my first choice followed by pecan. When it comes to pork tenderloin or chicken I prefer a fruitwood. Lately I find I've been using orange wood a lot--it has a fantastic aroma.

Gary

 

[troutman]

 
When I was younger, we lived in the South.  We ate a lot of Q, but I don't recall wood flavors at all.  I might have been too young (teens) and inexperienced to realize what I was eating and tasting. I just knew I liked it! 

After being stationed in South Texas I fell in love with mesquite smoked Q.  I distinctly remember tasting the wood smoke, loving every bite.  When I started smoking, mesquite was the only wood I used.  I still use it, but not as often as hickory.

Hickory to me is more flexible.  It works across the entire spectrum of anything you can stick in your smoker.  I'll mix it up sometimes with cherry, apple, or peach, but hickory is my go-to. 

Oak is a little too light for my tastes on brisket.  I have a white oak tree in my backyard that's older than our country, so I've used oak a bunch, but it's just smoke to me, lacking character.  Give me mesquite or hickory any day.   

Funny but I've come full circle as well.  Hickory (and sometimes pecan) is my go to wood of choice.

 

[keithu]

I've been using a lot of hickory and apple until recently, but a couple weeks ago I scored a truckload of clean, dried maple from a local furniture maker. We did a chicken last weekend and then smoked a pork shoulder yesterday with the maple. I think I have a new favorite!

KIMG0392.JPG

• keithu
• Sep 17, 2017

 

[uncle eddie]

My fave's are, in no particular order: 

• Hickory
• Mesquite and 
• Pecan

I too miss the mesquite smoked brisket I used to get when I lived in Mansfield Texas (DFW area).  Just go into the Piggly Wiggly or WInn Dixie grocery store...buy a whole packer, flat, or point...and drop it off at the huge smoker that was always near the front door.  They would look at the weight and tell you what time to come back.  Seasoning was salt and pepper and all were smoked in a stick smoker using mesquite.  This was till the best brisket I have aver had.

 

[troutman]

 
My fave's are, in no particular order: 

• Hickory
• Mesquite and 
• Pecan

I too miss the mesquite smoked brisket I used to get when I lived in Mansfield Texas (DFW area).  Just go into the Piggly Wiggly or WInn Dixie grocery store...buy a whole packer, flat, or point...and drop it off at the huge smoker that was always near the front door.  They would look at the weight and tell you what time to come back.  Seasoning was salt and pepper and all were smoked in a stick smoker using mesquite.  This was till the best brisket I have aver had.

You just described the holy grail of Texas BBQ there brother !!!