Cherry. I love smelling it burn.
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Hickory is my go-to wood. Apple, oak, and cherry follow closely
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PECAN.!! Nuff said.!
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Cherry or apple.
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I like hickory for pork, oak for beef and cherry/apple for poultry. If I had to pick one it would probably be oak since it's kind of a tweener.
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I love oak for all meats it taste like bbq to me:beer:
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apple for me. I've tried cherry and hickory, but can't seem to get a good flavor of of them..fresh dried wood too, not store bought. Can't miss with apple though. Did some chicken with apricot, and that turned out pretty good too.
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Hickory, while great is too strong for everything. Apple is great but not on beef. The best one wood would be pecan. It's a little light on beef but it works.
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My favorites are...
1. Hickory 2. Maple 3. Oak 4. Apple |
Pecan and cherry for me, but since I could only pick one, I went with cherry.
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If I have to pick one its gonna be Apple or Pear. They are the mildest that I have tried, although I hear that Alder is even milder.
The reason being that you can add more wood to get more smoke flavor. You can't take it away if your wood is too strong for the meat in question. |
Cherry then hickory then apple
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Pine is my favorite...:loco:
But seriously, as much as I love Hickory, it's also very strong, so not as versatile as other woods. These days, I'm using a lot of pecan, so I voted for that. Oak would be my second choice. |
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I usually use apple but I also really like pecan and cherry Sometimes will use a combination of 2 types
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