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View Poll Results: Favorite General Purpose Wood

Voters
17. You may not vote on this poll
  • Hickory

    10 58.82%
  • Mesquite

    1 5.88%
  • Pecan

    3 17.65%
  • Cherry

    0 0%
  • Oak

    2 11.76%
  • Other - Be Nice!

    1 5.88%
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14
  1. #1
    Join Date
    Jan 2008
    Posts
    448

    Default Favorite All Around Wood

    What is your favorite wood for general purpose smoking. We all have favorites for special cuts or types of meat... but just in general what wood do you keep around for the everyday smoke?

  2. #2
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    What....no poll???
    My favorite all around wood would be Hickory, but i LOVE Mesquite and fairly partial to Apple!
    Cherry is good mixed with something....
    Did i say i LOVE Pecan for chicken!!

    Glad this wasn't a poll.....
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  3. #3
    Join Date
    Jan 2008
    Posts
    448

    Default

    Ahhh but it IS a Poll!

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by Q-N-Brew View Post
    Ahhh but it IS a Poll!

    Well, it wasn't a second ago!!
    Your pretty quick, aren't you???
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Jan 2008
    Posts
    448

    Default

    Not bad for an old guy. I figured you'd be the first one to say something about the ever famous bedroom wood

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by Q-N-Brew View Post
    Not bad for an old guy. I figured you'd be the first one to say something about the ever famous bedroom wood
    Tryin to keep it out of the gutter till we get a FEW more member's...
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Being from Texas, I had to vote for mesquite. Depends on what I am cooking actually. Pork I use apple, chicken I use apple or pecan, steaks and beef I use mesquite.
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Being here at Kansas City and a card carrying Ozark Hillbilly from way back I have to say Hickory is the wood of choice for Que. And not just here either.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9

    Default

    Apple.....you mean there are other kinds of wood out there? Hmm, I'll be darned.

    Actually, I mix apple and oak for just about everything. I've got 3 apple trees. The apples rot off the tree, but they help promote limb growth, eh?
    Josh
    AKA: Geek with Fire


  10. #10
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    I'd have to say my go-to anymore is pecan. It's similar to hickory, but it has a sweet fruit-like undertone to it. The family really likes it and I don't smell like bacon to the wife.

    That said, I really like apple, mixed with some pecan or hickory, for pork. And the cherry/pecan mix I used with the ribs was good.
    Rob - TX Sandman
    Plank Owner, TQJ

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