Wood Blends

[BigBelly]

Gang,

I have posted this on another forum (Barbecue News) but by all means also want to hear what you fellas and gals have to say about this as well.

Now that I have four types of wood on my hands, as well as looking to get a few more here soon like: Pecan, Apple, and Peach I was wondering what kind of wood combinations you guys and gals like to use?

I have, and will be, expermenting with possible wood combo's over time till I think I get the right blends! Hell, I need to find some kind of excuse to explain to the misses why we are eating so much Q.

For pork I was thinking of starting the fire with coals and Oak being that the Oak burns nicely thus creating a great ember bed. Once the Oak is glowing I was thinking about then throwing in the Hickory. Throughout the first few hours of cooking the pork butts I would use a ratio of 1.2.1 (Oak, Hickory, Apple or Cherry).

What is your blend for Pork Butts and ribs?

The beef I have yet to try but I was thinking about starting out with the embered coals and mesquite. Once I burn a few logs of mesquite I will follow up with Cherry wood and Oak. The ratio of Cerry to Oak would be 2.1.

Once I get my hands on some Pecan the ratio for beef would then change to Pecan to Oak 2.1.

What is your blend for Beef?

Chicken, yet another one I have yet to try was going to be starting with oak, leading in with Hickory then throwing in any sweet fruit wood like Apple, Cherry, Peach.

These are just some thoughts we can chew on all this week.

[tommykendall]

I like a red oak and cherry combo. Never paid much attention to a ratio between the two though. Apple is a bit mild for my taste, but it sure burns great.

[jt]

I use a lot of oak, red or white. Great smoke taste. I've been using apple for ribs & chicken but usually add a stick of oak per 2 or 3 of apple to keep the temps at 225. All apple runs about 200 for me.

Haven't had the chance to try cherry yet. Gotta find a source... (Ha! Run with that one Brian!) :D

[kcquer]

I should be trying some lighter woods (maple, apple) for poultry. Being a tobacco smoker it's hard to get too much smoke for my taste buds. I alternate sticks of hickory and cherry and like the results on everything. I have tried maple, pecan, and sassafrass too. The sassafrass is good on birds(and smells awesome as it burns) but low btu output. I didn't care for the pecan and find maple to be quite mellow. Still looking for some quality mesquite so I can try "authentic TX" brisket.

[BigBelly]

So far I have Cherry, White Oak, Hickory, and Mesquite. I will be playing with the endless possibilities to find that "sweet spot".

[BBQchef33]

oak and cherry for pork
chery and apple for birds
oak and mesquite or hickory and mesquite for beef

Mullberry gets mixed in to all on occasion.

[brdbbq]

Propane and Hickory.

[Rusty]

White oak, cherry and pecan for pork and fowl.

Oak and mesquite for beef.

Rusty