Smoke recommendations.


 
S

Steve Servis

TVWBB Member
Hi Folks,

I am doing ribs and beer can chicken tomorrow and am looking for smoke advice. I have apple, hickory, oak, maple, pecan and peach chunks and chips available to use. Anyone have any ideas on a nice combo that works for both? They are rubbed and awaiting their fate.

Thanks!
 
I have used Apple and Oak and it worked good. The ribs will take more smoke than the chicken so I would lean towards a smaller quantity so as not to over smoke the bird.
 
Thanks Guys. I went with Lew this time but will definitely try the maple in honor of my Canadaian barbeue brothers next time.

Cheers,
Steve
 
The smoke was great but the end result was bad. I will no longer use rubs that I haven't made and blended myself. I also will no longer rub the night before and bag.

Way too salty and and would have been a complete embarrassment. Thankfully it was a party for 2.

On the upside, the sausages that we made last week and smoked were solo good.
 
As a rule of thumb, fruit woods will always deliver a much lighter smoke flavor than nut woods. I would recommend that you use apple or cherry for your poultry as opposed to something like hickory, pecan or mesquite. Also, it is much harder to "oversmoke" your meat with the lighter fruit woods which is helpful as you begin to learn more and more about cooking traditional barbeque.

As your experience level rises, begin to experiment with the more moderate nut woods like pecan, maple and oak. These woods will add a heavier smoke flavor than fruit woods but will still offer some leeway to oversmoking.

The really heavy woods are hickory and mesquite. These woods offer great flavor when used with a light hand but can easily overpower the more delicate flavors poultry. Be very careful when smoking with either of these two woods.
 
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