Thoughts on smoking woods
 

Hey everybody...
I have a few different hardwoods I use when I smoke. We are fortunate that there is an orchard nearby that sells wood in the off season at a reasonable price.
Hickory I use for many meats and fish
Apple is my go to for Pork
Cherry and poultry always works for me

I would like to get some peach and pecan yet, to give them a try. I never seem to get to peach before it is all gone.

What are your thoughts on wood vs meat combinations?

Being down here in the south we have an abundance of mesquite and pecan. I love pecan for the melow smoke flavor you get. Mesquite is a bit stong. So i cut with oak to mellow it out. With that being said I use post oak a lot as well. Good all around flavor and heat.

My fav is hickory. Just love the smell and taste!

I wish we had a better supplier of bulk wood here where i could get fruit woods. I want to try apple and cherry. But cant seem to find anything larger than just chips or chunks.

I like a hickory/apple blend on pork, but sometimes I'll go straight hickory especially on ribs.

Oak and cherry for beef.

And I love birch on my chicken.

I use peach or pecan for everything.

My favorites are:

Post oak or, if you can't get it, white oak for beef.
Cherry or hickory for Pork.
Sugar maple and/or corn cobs for chicken.

Have heard of, but never tried the corn cobs. May have to try it. My go to woods are, cherry, pecan, sugar maple, peach and apple. Have used almond once or twice.

Very nice mild smoke for chicken or turkey which can easily be over smoked.

http://i175.photobucket.com/albums/w...sandROLump.jpg

I'd heard of corn cobs before. Think I'll try it! Looks like you're using about 3 cobs per cook?

They are distributed throughout the lump. I would guess there were six or seven in there.

I just cooked a pork butt and 3 racks of backs using cherry and apple. Love pecan when I can get it along with peach. As stated above, mesquite can be over-strong so I do cut it with hickory or oak.

Interesting. Generally, I use hickory for pork, beef, and anything else that can stand strong smoke. I use cherry and/or apple for poultry and things that can be over-smoked. Sometimes I combine them. Once in a while, I use oak; it's good for anything. To each his own as long as you are pleased with your results. I remember my first turkey breast smoked with several chunks of hickory.:tsk: