Which wood for ham and bacon wrapped chicken?

[cmayna]

Smoking a ham this weekend (doing Jeff's 2012 Thanksgiving's recipe) and I'm wondering what is the most commonly used wood.

Then on Superbowl day, I'm smoking some bacon wrapped chicken breasts and will also need to figure out again, which wood?

 

[bbq bill]

Hickory!   (In my opinion)   I can only get pecan and oak down here so that's what I mostly use, but if I could get it... Hickory for sure!   Good Luck!

 

[cmayna]

If I use Hickory or any wood for both applications, any reason why I couldn't smoke both the ham which is already cooked, spiral cut and the bacon wrapped chicken together since I'm using both of Jeff's  rub and bbq sauce?  Both recipes call for around 230* for 3 hours.

Now if the chicken wasn't bacon wrapped and I was going to use a different wood for it, then I could see doing them seperately, but geez smoking a ham and a bacon wrapped product......Hmmmmm

 

[smokinhusker]

You can smoke them both with hickory, just keep in mind that it's a strong wood. I like to cut it with some apple, cherry or even oak or maple. Put the chicken below the ham for food safety purposes and smoke away. Should be very good!

 

[cmayna]

Good idea about using other woods as well.  I have plenty of Apple & cherry.  Maybe first pan of Hickory, then next to be Apple or Cherry. Thanks for the idea of putting the chicken below the already cooked ham.

 

[upsman]

Mesquite is a very flavorful smoke with any chicken.

 

[bbqbrett]

I am a fan of hickory myself and don't mind the stronger flavor.  If you are not sure though you could always go with apple as well.

 

[bbq bill]

I am a fan of hickory myself and don't mind the stronger flavor.  If you are not sure though you could always go with apple as well.

I'm with you Brett!  I like the stronger smoke flavor of hickory. Guess that's why I don't like pecan as much...