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Thread: Newbie question

  1. #1
    Jackb is offline Allowed to bring in wood for The Pit Jackb is an unknown quantity at this point
    Join Date
    Dec 2013
    Location
    Kearney, Mo.
    Posts
    51

    Default Newbie question

    If you could only use one wood for smoking, what would it be and if you don't mind, why? Thanks!!

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That's a tough question. I like to use several types of wood depending on what I'm cooking.
    I use pecan the most. I use it on most things.
    Apple, peach, or cherry are very good for poultry and mixed with pecan.
    I also use orange and grapefruit for poultry and seafood.

    Pick-up a couple different bags of chunks and see what you like the best.
    Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Pecan, Hands down. Great for everything I smoke. Milder than hickory, stronger than mesquite. Sweet and nutty!

    I love the fruit woods on pork and poultry though,
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2014
    Location
    Huntsville, Tx
    Posts
    102

    Default

    Post Oak. It's easy for me to get, and it doesn't leave a bitter flavor on a long smoke.

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I'm in a toss up on this one. I like and use cherry. But also like and use pecan quite a bit.

    Good question .. if I had to choose probably pecan

    No chickens were harmed in this statement. But it doesn't mean I didn't want to.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Hands down it would be cherry. I like the taste and it is readily available in my area. Several friends help locate trees that people need to get rid of.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Since I have more Post oak than mesquite.... Post Oak it's cheap sweat & saw gas
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    I myself mixing Nut Wood & Fruit Wood together.
    In most cases i use Hickory .
    Certain food's certain Wood.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  9. #9
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    apple and or cherry for me...... but don't knock alder for fish.....


    i've been known to toss in red oak for a long burn as well.
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I use a lot of Oak but that is because I have a lot of Oak.
    I find that too much Oak smoke or Sweet Acacia (I got a lot of that too) smoke is over powering. I don't know if it is true, but Sweet Acacia is supposed to be like Mesquite.

    I love Cherry, Maple or Apple for pork. I like Pecan but can't find it in France - I have to order it from England and the shipping keeps me from using it very much.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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