What type of wood do you use?

[lemans]

I used Hickory for the first time in my wsm and I didn't get much of a smokey flavor . I normally use Apple wood . Is it the hickory was old or that it is not very pungent ? I bought the wood from lowes and applied it to my smoke for two hours of a 7 hour "Chuckie" smoke.

 

[GaryHibbert]

Hickory is one of my favorite woods--gives lots of smoke flavor. Miss Linda finds it too much and prefers pecan.

Gary

 

[cliffcarter]

Two hours is not much time for exposure to the smoke, I like to use enough wood for four hours of smoke.

For the record I use red maple, apple and black cherry, all woods I can harvest locally and for free.

 

[flip me over]

I agree that two hours of smoking out of 7 cooking isn't enough smoke.

 

[bluewhisper]

I started with red maple gathered on a friend's property. I use a lot of apple, sometimes hickory. Oak is a bit strong for my taste. Not much pecan or cherry available here.

I've heard of smoking with grapevine, but I've never tried it,

 

[cats49er]

I like my oak and pecan.

 

[Bearcarver]

I use Hickory 95% of the time. 

I often think about using another flavor, but come time to load my AMNPS---In goes the Hickory.

Yesterday I filled 2 rows of my AMNS with Hickory Dust. I was running out after about 6 hours, and didn't feel like going to the garage for more Hickory. I had a jug of Apple Dust in my storage bucket next to my MES, so I added about 5" in the last row of Apple to complete my CB Smoke.

Bear

 

[SmokyMose]

If you want to really taste the smoke or get a nice "smoke ring", you'll need more than a couple hours. I like Hickory, but the Mrs. thinks it's too strong for anything but pulled pork. We use a lot of Apple and Pecan.

 

[joe black]

I also think that you need a longer smoke exposure. No one has said anything about your wood source, but it's my opinion that the bundles of wood at Lowe's, Ace, etc. are kiln dried and a lot of the flavor has been used up. I prefer to get locally cut wood and let it air cure.

Maybe someone else has a different opinion or more scientific opinion of kiln dried wood, but that's my $0.02 worth. Good luck and good smokin', joe

 

[crankybuzzard]

What am I smoking?

Fish - alder
Beef - hickory, oak, or pecan (sometimes a touch of mesquite)
Pork - hickory, cherry, or apple
Poultry - apple

Sausages (beef/pork or all pork) hickory or apple usually

Nuts - hickory

 

[cmayna]

Butter or Cheese - I use apple