1. Maple
2. Pecan
3. Hickory

I use mesquite mostly. I've used my local oak, but found I like a little heavier smoke flav. Hickory seldom only when I want real heavy smoke.

Used ta be apple, oak, hickory, then, mesquite.....Now I'm usin nothin but Peach

Myron Mixon claims he uses it for everythihg...thought I'd give it a try....I'm diggin it so far ..sweet like apple

For smoking briskets, the folks in the hill country of Texas have proven that oak is THE wood to use.

For pork shoulder, hickory HAS to be in the mix, but I also want some fruitwood in there, peach preferably. For ribs and chicken, some kind of fruitwood, peach or maybe apple, cherry or apple for the chicken.

RED OAK!!!!!!!!!

I'm an OAKMAN!

Flaco, I wish we had red oak trees here. I have to get it in central California. Santa Maria area. The funny thing is I have a lot of fruit wood and other woods but my preference seems to be mesquite. I have been useing it on everything lately and loving it. I know it's not a popular thing to say around here but that's the way it is. Maybe I am becoming Mesquite Man? I still love red oak over all. I still like black walnut best on beef too.

1. red oak
2. manzanita
3. black walnut

I think it's funny that apple is practically the #1, #2 and #3 wood in this poll. LOL

quote:

Originally posted by Brian Moriarty:
How about these?

Missouri White Oak and French Oak Wine barrels that contained Cabernet Sauvignon!
The other Oak!
The guy I got these from almost cried when I told him what I was going to do with them!

This is AWESOME wood!
Thanks again Brian!!

Our hunting camp is surrounded by a few hundred acres of hardwoods , we are not allowed to cut healthy trees but may harvest " blowdowns "
We get cords of red & white oak , can get as much hickory, wild pecan as needed.
Other woods I've not used but can get
1) ironwood (American horn beam)
2) persimmon
3) black locust
4) magnolia
5) dogwood
Has anyone used the last five?

Peach
Hickory
Oak

With a little cherry thrown in with each of them.

BOB

cherry cherry and cherry

but if i have to use what is readily available around here..usually apple,pecan..depends on what i am cooking

John F. , Got some persimmon wood I use from time to time. Works real well when you want a bit of smoke with a pleasing taste. It is a mild smoking wood..........

I'm with some of the others in that maple is my first choice:

1. Maple
2. Apple
3. Cherry

Love using all three just about equally, though!

Barret

I really wna to try the sugar maple but don't want to pay shipping charges. Oh well, maybe I'll get lucky.

quote:

Originally posted by R. Hanson ("Rondo"):
Myron Mixon claims he uses it for everythihg...thought I'd give it a try....I'm diggin it so far ..sweet like apple

Plenty of peach in my parts. I have been curious but haven't read much about it. I think I'll give it a try.

1. Oak
2. Apple
3. Maple (smells like Autumn)

I usually go with whatever I can get my hands on. Currently have some wild cherry (cut down a small tree a couple years ago), wild plum (haven't tried it yet, got it free from a friend who cut down the tree), and hickory (from a friend that had a branch fall off his tree during last year's storm. I live in a semi-rural area; it seems silly to buy wood when so much is available free, although I have been known to buy a small bag of hickory as back-up from the local HD, just in case.

Using a lot of Pecan right now. I am going to have to try some Maple though. I keep reading how people really love it, and it is readily available in these parts.

Hard to pass on oak in Caifornia