Oak or Cherry???

[Guest]

Please let me know if I am annoying anyone yet. I just like to be fully knowledgable before I start something.
In my search for wood I have found my firewood supplier saves wood for cooking. All he had today was cherry, oak and hickory. He often has apple and sometimes others. I got a bundle of oak and cherry, $20 for both.
So which would be better for a butt, and maybe a brisket just in case I change my mind?
I have a crabapple tree in my yard that I am sure has some dead branches on it. Also my mother asked if I wanted her peach tree, she is tired of it in her yard, though I do not know if it has a dead wood. Of course there is plenty of hickory and mesquite available.
Thanks!

 

[Chris Allingham]

Cherry or oak would both be good choices for a butt in my book. I usually mix hickory with another wood because I find it too strong by itself for my taste. I usually do a 2:1 ratio of oak to hickory, but your mileage may vary.

I don't have personal experience with crabapple or peach.

Have fun experimenting,
Chris

 

[Guest]

Keith,

Nope -- you're not annoying anyone. Here's a link to a wood flavor chart. It explains the different kinds of wood, their characteristics, and what they are good for.

http://www.800drywood.com/woodflavorchart.htm

I hope this helps. Of course in the end it is a matter of personal preference, but this should give you a good idea of what you might be in for.

Have fun experimenting!

Kelly

 

[Kevin Taylor]

Keith...

Here's my advice...use whatever is FREE!! It won't matter in the end....except for mesquite.

Get your technique down first and then worry about the VERY small differences in the smoke wood you use.

I've used five different smoke woods...oak, hickory, maple, apple and peach...and they have all won ribbons for me.