what is your favorite wood or combo of woods for smoking different foods
- Thread starter stout
- Start date
NDKoze
Moderator
Are you looking for additional feedback on top of what is documented in the following thread and included guide?
http://smokinitforums.com/index.php?topic=2151.0
If so, a quick list from me is as follows:
Pork - Hickory, Cherry, or a Hickory/Cherry Combo
Beef - Hickory, Oak, or Mesquite. Hard to be Hickory for my favorite though.
Poultry - Cherry is pretty much the only wood I use for poultry.
Cheese - Apple, Cherry, or Hickory depending on the type of cheese.
Jerky/Snack Sticks - Hickory/Oak
http://smokinitforums.com/index.php?topic=2151.0
If so, a quick list from me is as follows:
Pork - Hickory, Cherry, or a Hickory/Cherry Combo
Beef - Hickory, Oak, or Mesquite. Hard to be Hickory for my favorite though.
Poultry - Cherry is pretty much the only wood I use for poultry.
Cheese - Apple, Cherry, or Hickory depending on the type of cheese.
Jerky/Snack Sticks - Hickory/Oak
DivotMaker
New member
That question, to me, is like asking "What's your favorite movie?" With the SI, we are actually able to taste the nuances of different smoke flavor in the meat, as it's not part of the heat source. On traditional smokers, I have never really been able to tell the difference between some....but now I can!
So, my favorite woods may be significantly different from yours, or vice-versa! I treat wood smoke flavor just like any other spice, for the flavor it imparts to the meat. The only way to find what you like is to experiment! For example, lots of folks say hickory and mesquite are "too strong," but I don't think they are! In fact, if there was only wood I could ever smoke with again, I'd choose hickory, hands-down! That's because I grew up in the south where hickory was the standard, so it "smells like BBQ," to me! Others have different experiences with different woods. Another example is apple; love the smell of it, when it's smoking, but really dislike the flavor profile it gives meat! See what I mean? You can't turn on the TV with seeing some commercial about "Apple-smoked (fill in the blank)." Fact is, I don't like it, but many do.
Now that I've given my 2¢ on wood philosophy, I'll join in the fun!
Beef: Hickory, mesquite, red or white oak (depending on the recipe. Red oak is a little stronger flavor than white oak).
Poultry: Hickory, cherry, ash, maple
Pork: Cherry and hickory, pretty much exclusively! I've used white oak, and it's also good, but I stick to cherry and/or hickory.
Cheese: Hickory or cherry.
So, my favorite woods may be significantly different from yours, or vice-versa! I treat wood smoke flavor just like any other spice, for the flavor it imparts to the meat. The only way to find what you like is to experiment! For example, lots of folks say hickory and mesquite are "too strong," but I don't think they are! In fact, if there was only wood I could ever smoke with again, I'd choose hickory, hands-down! That's because I grew up in the south where hickory was the standard, so it "smells like BBQ," to me! Others have different experiences with different woods. Another example is apple; love the smell of it, when it's smoking, but really dislike the flavor profile it gives meat! See what I mean? You can't turn on the TV with seeing some commercial about "Apple-smoked (fill in the blank)." Fact is, I don't like it, but many do.
Now that I've given my 2¢ on wood philosophy, I'll join in the fun!
Beef: Hickory, mesquite, red or white oak (depending on the recipe. Red oak is a little stronger flavor than white oak).
Poultry: Hickory, cherry, ash, maple
Pork: Cherry and hickory, pretty much exclusively! I've used white oak, and it's also good, but I stick to cherry and/or hickory.
Cheese: Hickory or cherry.
DivotMaker
New member
stout said:
What genre?
DivotMaker said:stout said:
What genre?
cooks choicei have lots of wild black persimmon trees near me, thinking of trying some of that wood. they grow in the middle of the woods no chemicals or anything used on them
anyone ever tried this wood with any food? any special prep for fresh cut wood .. aging etc?
drains
New member
Definitely hickory for me. As Divot posted earlier, hickory is bbq to me too. I was raised that way, being from the south, although all the oak woods are big in other parts of Texas. Around here though hickory is king. I will admit to mixing hickory with cherry or maple on birds and the occasional pork butt. I really dont like pecan because it turns the meat very dark for some reason. Especially chicken.
DivotMaker
New member
stout said:
Since you went with war movies, I have to say Saving Private Ryan, in that genre. Tons of great ones (The Great Escape is fantastic), but the human element, superb acting, cinematography and realism, catapults this one over the top, for me. Dad was a WWII vet, and ate a lot of that same dirt, so this one touches home more than others.
DivotMaker said:stout said:
Since you went with war movies, I have to say Saving Private Ryan, in that genre. Tons of great ones (The Great Escape is fantastic), but the human element, superb acting, cinematography and realism, catapults this one over the top, for me. Dad was a WWII vet, and ate a lot of that same dirt, so this one touches home more than others.
can't knock that movie at all... great film
40 caliber
Member
I'll play
Pork - Hickory. is there anything else?
Poultry - Cherry, Maple - tried apple, it doesn't really work for me but i didn't throw it away!
Beef- Hickory, Mesquite
fish - Hickory, apple, but looking for others to try!!
Pork - Hickory. is there anything else?
Poultry - Cherry, Maple - tried apple, it doesn't really work for me but i didn't throw it away!
Beef- Hickory, Mesquite
fish - Hickory, apple, but looking for others to try!!
raymillsus
New member
Older post but my favorite (I have not received my #3 yet) wood in my previous smoker was Bourbon Barrels. I found some Tequila/Bourbon barrels that I ordered and plan to try. I used these on almost everything except birds.
