What's your favorite wood for a smoking?

Discussion in 'General Discussion' started by praisethelard, Nov 23, 2014.

  1. I've only been using hickory for beef and pork so far, and I'm looking to branch out with other woods (no pun intended). I'm going to pick up some Adler to smoke some salmon with, but I have access to apple, cherry, plum, oak, and maple.

    Any advice on what to try next? Do you like some woods better for certain meats than others? I mostly smoke pork, but beef and chicken are sometimes in the mix too.

    Thanks for the help.
     
  2. Mesquite for brisket. Pecan for pork. Apple or Peach for poultry. I have Cherry but rarely use it for anything.
     
    praisethelard likes this.
  3. Hello.  I usually mix. Pecan, cherry and a little oak is my "go to".  IF it is just my wife and I then mesquite is KING!  Being from Texas mesquite has to be the wood, Mesquite smoked cardboard makes a mighty fine meal as does mesquite smoked dirt.  [​IMG]   Being a Texas boy, smoke it with mesquite and I'll eat it.  Keep Smokin!

    Danny
     

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