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What is your favorite wood to smoke with?

Discussion in 'Woods for Smoking' started by bekellog81, Jun 9, 2006.

  1. bekellog81

    bekellog81 Meat Mopper OTBS Member

    I was siting here pondering what wood to smoke with and wondered what everyone else has a preference for. I use lots of oak, maple and hickory--occasially some apple and pecan. What are some of your favoites?
  2. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Apple and cherry are my top two favorites for almost anything. Hickory and maple follw at close second.

  3. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Hickory is my "go-to" wood for smoke. But recently I've been trying some apple, cherry and maple. I orders some Oak but it was on back-order so I'll have to wait on that one.
  4. scott in kc

    scott in kc Meat Mopper OTBS Member

    My 3 favorite woods are cherry, cherry and cherry. I like to combine them with a litlle hickory some apple and occasionally more cherry.

    For chicken I like apple only.

    Maple is a really good wood, but is quite mild and if used with anything but apple is easily lost under stronger woods.
  5. scott t

    scott t Newbie

    From a total neophyte:

    I used maple this weekend and was quite happy with the flavor. I used it on pork ribs. The flavor is lighter and my wife seemed to like this a lot.

    The best way I can describe it is; If hickory is lager, maple is pilsner. Both good but different.

  6. I cook everything with Oak and Cherry at ratio of about 60/40. I will use a little Hickory if I can con someone into busting it for me. I can handle the Oak and Cherry myself but even that is getting a little tiring.
    Keep on smokin.
    Gene in Ga.
  7. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    That would be Pecan for me followed closely by Apple & Maple.
  8. jamesb

    jamesb Smoking Fanatic

    My first choice is always Pecan. Goes great with anything and is not over powering. Second would be Oak. Why? That is what I like and that's what I get for free!!!! I''ve been known to throw some mesquite into the fire during the cook too... Esp. when cooking beef!

  9. Oak for beef, hickory for pork and chicken . Also havn't found a fruit wood I havn't liked.
  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    i like muhlberry alot, great heat good smooth flavor
  11. Have access to mulberry, but havn't tried it. thanks for the reply.
  12. scott in kc

    scott in kc Meat Mopper OTBS Member

    Mulberry is a dandy smokin' wood. As smokebuzz sez it's very mild, and smells wicked sweet when you burn it, like cotton candy.
  13. nmayeux

    nmayeux Meat Mopper OTBS Member

    I consider hickory and pecan the same wood, so either of those for heat, and apple or cherry for flavor! I do like the mellow flavor of white oak, but just not as much as the hickory/pecan.
  14. cheech

    cheech Master of the Pit OTBS Member

    Cherry then Apple

    I have tried peach but really did not care for it.
  15. making beer can chicken , actually wine in the can today. pure oak hardwood briquettes and cherry wood for smoke,ought to be pretty good.
  16. just woody

    just woody Fire Starter

    I really don't have a favorite, I just reach in the wood bin and grab what ever is closest, so longs I can get a good smoke comming around the food, I'm happy.
  17. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    My bag of White Oak arrived the other day. Going to do some KC spares and some fatties this weekend-going to give the oak a try.
  18. just woody

    just woody Fire Starter

    Black birch, cherry and red oak,
  19. Mostly hickory, a little mesquite, and sometimes a dash of maple, cherry, or apple.
  20. cmayna

    cmayna Master of the Pit OTBS Member ★ Lifetime Premier ★

    Since I mainly do Salmon,  apple is my go to wood.