"Smokinlicious.com" wood

[smokeasaurus]

I have been taking my double filet wood and splitting them for my #3....most of the time less smoke is way better than more smoke..............just sayin...

[grogorat]

Thanks to all for the quick replies.
I went to the Smokalicious website and they recommended double filet chunks for the Smokin-It brand of smoker; is there any advantage/benefit in using single filet vs. double filet, like the overall cost of the wood?

[smokeasaurus]

The single filets are way to large. The double filets are the best size. I still split mine in half though. Great wood for your Smokin-it..you will be pleased. 

[swthorpe]

+1  You will definitely want the double filet, or you will need to split each piece of wood to fit in the smoke box.  I got a box of cherry/hickory mix with the double filet cut, and so far every piece has fit nicely in the smoke box.   My chunks are in the 2.5-3oz range.

[grogorat]

Thanks for the info, folks.
So much to learn about the art of smokin': The belch, wood foil boats, wood moisture content, wood placement, water trays, rubs, brines, injections, etc.

Man, it's like going back to school but way more delicious, lol.

[NDKoze]

I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.

But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?

What is the difference between Red and White Oak? Best uses?

[smokeasaurus]

Red Oak has a deeper heavier flavor which makes it a good choice for beef. White Oak or Live Oak is gentler and is good for all meats. I use Live Oak in my off-set only.

[DivotMaker]

I have used Hickory, Cherry, and Sugar Maple, Apple, and Mesquite for a long time.

But, I am curious about how many of you use the Oak and Ash wood that Smokinlicious offers?

What is the difference between Red and White Oak? Best uses?

Funny you should ask! lol.  I just happen to have a new box of white oak, red oak and ash!    I've used white oak quite a bit, so I'm looking forward to clean, full-moisture white oak.  Red oak, as Scott said, is a little heavier oak flavor.  I, personally, like it a lot on beef - better than white oak, in fact!  I have yet to use the ash.  Donna, at Smokinlicious, emailed me on my thoughts on the ash.  She said it's her favorite smoke wood flavor.  I'll definitely let her know, and post my thoughts!  White oak is good on pork, beef or poultry.  It's very mild.  Red oak is well-suited for beef, but is also good on pork (totally imo).

As I've always said, though, wood smoke is a very personal preference, just like many of the spices we use in seasoning.  Many, here, don't like mesquite, but I love it.  The difference in red and white oak may be the same, for some.  The best way to know is try it!

[smokeasaurus]

I used ash before on my first Smokin-It for chicken.......lighter smoke profile and we all know poultry is a smoke sponge 

[DivotMaker]

Good to know, Scott!  I'll probably save the ash's first try for poultry. 

[SuperDave]

Good to know, Scott!  I'll probably save the ash's first try for poultry.

Also an excellent fish choice. 

[NDKoze]

Thanks for the info guys!

I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.

[elkins20]

Thanks for the info guys!

I am planning on an order soon and will probably get Hickory, Cherry, and Sugar Maple as they are what I am familiar with. But, I like to try new things. So, I'll probably ask for some samples of the Oaks and Ash.

Hey Greg, I normally use a mix of oak and maple on most smokes of beef and pork butts. For ribs I normally will use just hickory about 3 or 4 oz depending on my mood. I ordered the red oak and it give a really good flavor. I like it better than the wood I purchased from SI.

[DivotMaker]

The red oak is amazing, on beef, Bill!

[elkins20]

The red oak is amazing, on beef, Bill!

+1 on that Tony, also try a mix of 3 oz red oak and 2 oz of maple. Gives a very good smoke profile.