Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 21

Thread: Smoking Wood

  1. #11
    TVWBB Wizard Ron G.'s Avatar
    Join Date
    Apr 2008
    Location
    Wauwatosa, WI USA
    Posts
    1,510
    If I were to pick only ONE wood - it would be Apple.

    However - I keep several types on-hand

    You may also want to factor-in the type of Charcoal that you're using when selecting the type and amount of Smoke Wood that you use:

    Some charcoals ALREADY have a certain amount of smoky flavor built-in (K-hickory, K-mesquite, regular K-Blue Bag)
    In these cases - a few chunks of smoke wood is all that you need

    Some charcoals are very "flavor-neutral" (I find Cowboy lump to be in this category) -
    With these, you can really lay-on the smoke wood

    As you get comfortable with cooking different meats on your WSM - you will also find that:
    - Some meats are better with MORE / Stronger Smoke Wood (Pulled Pork / Shoulder)
    - Some meats (Un-Brined Poultry) only need a little or sometimes none at all

    MOST of the time - I like a "mix" of about 50% Hickory / 50% Apple.
    (Too much Hickory imparts a "hammy" taste that can become over-powering.)

    Experiment around - at first, I would try only one kind of wood at a time, and see what you like.
    It's a learning process, and since everybody's "taster" is different - it IS NOT an exact science
    Performer (Copper) 2015 / 18.5" WSM 2008 / Weber Spirit 700-LP 1995ish

  2. #12
    TVWBB Wizard Pat G's Avatar
    Join Date
    Feb 2016
    Location
    Katy, TX
    Posts
    1,952
    Pecan is my go to with apple running a close second.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) WSM 14.5 Original Kettle Premium 26 18 OTG Kettle Jumbo Joe Gas Go Anywhere, Vortex, Kettle Pizza

  3. #13
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    10,314
    Apple, cherry, pecan and my new favorite olive which has a mild slightly sweet flavor.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  4. #14
    TVWBB Pro
    Join Date
    Jul 2003
    Location
    REDMOND WA
    Posts
    682
    I like using alder--
    tom bauer
    WSM 14.5,18.5, CB22.5, SJSilver, Q220, Q300, Q320, 18.5, 22.5, Kettle

  5. #15
    TVWBB Hall of Fame timothy's Avatar
    Join Date
    Jan 2008
    Location
    Montgomery, IL
    Posts
    5,769
    Quote Originally Posted by V_Rocco View Post
    Remain flexible! It will add a lot to your cooks.
    I totally agree. Play around with different flavor's. I use Alder from the east coast on poultry and it's for real!

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  6. #16
    TVWBB Guru Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    2,010
    Good grief Rich, we must have some sort of cosmic connection! I just got some olive wood from my sister for Christmas! What have you used it on, I'm thinking some lamb would benefit from it, chicken?
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #17
    TVWBB All-Star Jim McKelvey's Avatar
    Join Date
    Apr 2012
    Location
    Weddington, NC
    Posts
    1,417
    Pecan for me!
    18.5" WSM, 22.5" Modified OTS (2012), 2 x 22.5" red (Both 1992), 22.5" OTG blue (2004) Genesis E-320, SJ, 2 x JJ, Char-Broil BE; looking for an old 26.75"

  8. #18
    TVWBB Super Fan
    Join Date
    Apr 2006
    Location
    Summerville, SC
    Posts
    376
    My input ,which is the same as the infamous Stogie who was a key player on this site for many years. I probably learned more from him than anyone else......

    Kevin Taylor Kevin Taylor is offline
    TVWBB All-Star
    Join Date
    Apr 2000
    Location
    Fort Wayne, IN
    Posts
    1,438
    Hi Gary!

    I just have to chime in here. I know there are many on this board who do not agree with me, but, my bet still stands........side-by-side tests of these woods and you pick which is which....same meat, same seasonings, same cooker. I'll bet there are VERY few of us who could get it right. I admit, I can't!

    I still have a hard time telling the difference between, hickory, oak, pear and apple. Those are the woods I use for every smoke and I been doing it for over 15 years.

    I firmly believe that at your "newbie" stage of smoking, you will NOT be able to tell the difference between any of the smoking woods....except mesquite(maybe)!! Concentrate instead on the AMOUNT of smoke you use and then start experimenting.

    I'll guarantee you the BRITU will taste just as good with hickory as with any of the other woods you use!

    My advice, I agree with John and George, go the scrounge route and you should NEVER have to pay for wood. I will literally cut branches from my trees the day I am smoking and use them...bark and green and everything!! This method has served me well as I have done pretty good in the competitions I have entered.

    I realize not everyone has the good fortune of having trees in their back yards, but, there are so many sources of free wood if you just give it some thought. Just make sure you know it is some type of hardwood or fruitwood. You only need 2-3 fist size chunks per cook...it's not like you need a cord of logs!!

    Anyway, that's my 15 years worth of experience opinion! Good luck in your search!

    Stogie

  9. #19
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    10,314
    Quote Originally Posted by Timothy F. Lewis View Post
    Good grief Rich, we must have some sort of cosmic connection! I just got some olive wood from my sister for Christmas! What have you used it on, I'm thinking some lamb would benefit from it, chicken?
    So far pork (steaks) & beef (Steaks and tri tip) and best of all the kettle pizza. The wood burns hot and long so you get the hot fire needed for the pizza cooks and it doesn't take a lot, two fist size chunks on top of the hot coals will give you all you need. It also adds a nice mild smoke taste to the pizza. Good stuff!
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  10. #20
    TVWBB Guru Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    2,010
    Very delicate on the chicken last night, one small chunk was perfect, this is a smoke medium I will have to play with a bit!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

Page 2 of 3 FirstFirst 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •