1ST chicken smoke

[Danny Shane]

Can anybody tell me which kind of wood is best for chicken


thanks

 

[Matt Westendorf (Westy)]

I just did a couple with peach and they were fantastic. Apple is another good choice.

 

[Patrick Houghton]

Originally posted by Danny Shane:
Can anybody tell me which kind of wood is best for chicken


thanks

I think a lot of it depends on what kind of rub / marinade / sauce you're planning on using. I've recently done a couple batches of chicken thighs that had a pretty spicy (cayenne) rub on them - and I used Hickory both times. They came out great.

 

[Jeff R]

Try some pecan. It is excellent on poultry. And anything else for that matter.

 

[Bob Mann]

I like apple or cherry wood for chicken.

Bob

 

[Russ Harris]

I've used apple, cherry, and pecan (sometimes in combination) and I've had good results. One thing I've noticed is that cherry wood seems to give your meat a darker color than the others. But the taste is still good. Something to keep in mind. Good luck.

 

[Dave Russell]

Apple, cherry, peach, or any fruit wood, but pecan and oak is great too, along with sassafrass.... even hickory as long as not too much and not one of the super strong species. It's (almost) ALL good!

 

[James Harvey]

Per the above, cherry or apple work well depending on the flavour you're going for. Sugar maple is nice and light. Hickory brings a lot of flavour if that's what you want. Really, I'd only avoid mesquite. I'm also not an oak fan but that's just me.

 

[Andy Beers]

I like maple it has a bit stronger smokey flovor but is not overpowering.

 

[Tom_M]

Another vote for maple. Apple, cherry and pecan also work great. I've found the key is to go light on the wood with poultry.

 

[Brian_S]

I am a fan of apple and/or cherry.