I'm a pecan fan, myself, but I'm going to get some cherry and try that soon. So many people talk about it, I want to check it out.
My vote, though is pecan, because that's what I know. And it's delicious. |
I like all of the woods you posted, but only picking one, it's Oak. No doubt.
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A wise man once said that all wood is good for smoking as long as it's cherry.
True dat. |
I'm also a fan of cherry
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I burn white and red oak in the fireplace and cut some into chunks each year for the smoker. Oak for brisket with some pecan and hickory for pork with a little peach. If only one to use though it would be hickory.
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Hickory chunks.
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Like many others said, different faves for different applications. But if I had to pick just one for all purpose, gimme the hickory.
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Love apple wood, I use it for pork, beef, chicken, fish, turkey, duck, it has never let me down.
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Can't go wrong with hickory.
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I am going to pile on here and say hickory. I do prefer pecan for bird, but I can get the same effect (almost) by using less hickory.
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I use hickory on beef and pork . Use apple or cherry on poultry
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If just one..
Hickory |
Cherry here. Love the smell coming off any cook. Still need to try pecan. Wasn't impressed with apple but it may be old.
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Pecan is from the hickory family, so hickory will be 2 for 1:thumb:
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+1 for hickory :thumb:
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