The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Which smoke wood to get? Ordering today. (http://www.bbq-brethren.com/forum/showthread.php?t=113488)

Patrice 08-11-2011 01:05 PM

Which smoke wood to get? Ordering today.
 
I'm just about to pass an order with Smokinlicious as wood chunks are pretty much unavailable in Montreal. Since they come in 12 lbs. boxes and I'm new to smoking I want to get just one.

Any advice on which wood would be the most versatile or which one would be so good that you don't care if it goes that well with any meat?

The choices I have are:

- Red oak
- Sugar maple
- Ash
- Alder
- White oak
- Wild cherry

Once again, thanks for taking time to answer a newbie's questions.

btcg 08-11-2011 01:06 PM

Get em all!

tamadrummer 08-11-2011 01:09 PM

First I would choose cherry and then the oak (either white or red).

I really loved the light taste of cherry on pork but I also loved the hickory I used this last weekend with spares. I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Remember I too am new to this game of smoking but those are the woods I have used, not including mesquite which is amazingly strong!! I didn't hate it but my wife did!!

Patrice 08-11-2011 01:14 PM

[QUOTE=tamadrummer;1746241]

I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Wasn't the oak smoked wood you ate a bit hard to chew?:wink:

deguerre 08-11-2011 01:20 PM

If I only had a choice of one on your list, I'd get either of the oaks. Hickory is my go to and apple a close second but I do love oak on beef especially.

tamadrummer 08-11-2011 01:28 PM

[quote=Patrice;1746252]
Quote:

Originally Posted by tamadrummer (Post 1746241)

I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Wasn't the oak smoked wood you ate a bit hard to chew?:wink:


Yes, that is why I have dentures now....lol...:crazy:

I think I type faster than I can think and man, it bites me in the behind pretty often.

Most smokehouses here in FL use oak to smoke with and the food is delicious but it is lighter flavored than hickory wood smoked food. I prefer hickory at the moment with a bit of cherry thrown in for grins.

Harbormaster 08-11-2011 01:33 PM

Of the choices on that list, and I could only get one, it would be the cherry. Cherry works on beef and pork really well, and I would think it would be good on poultry too.

Didn't KCQuer used to say that "any hardwood was good for smoke as long as it's cherry"?

Kenny Rogers 08-11-2011 01:33 PM

I vote for Cherry... I love Apple, and the other fruit woods...

Lake Dogs 08-11-2011 01:34 PM

Have you checked out doitbest.com? Free shipping, at least in the states...



- Red oak Excellent on beef, good on pork too
- Sugar maple WONDERFUL on poultry
- Ash dont know
- Alder dont know
- White oak Excellent on beef and pork
- Wild cherry can get strong, great on poultry, some like it on pork

DirtyDirty00 08-11-2011 02:18 PM

[quote=tamadrummer;1746272]
Quote:

Originally Posted by Patrice (Post 1746252)


Yes, that is why I have dentures now....lol...:crazy:

well if they are wooden dentures and all else fails... what kinda wood are they made outta? can always smoke somethin with ur teeth!

Matt_A 08-11-2011 02:20 PM

[quote=tamadrummer;1746272]
Quote:

Originally Posted by Patrice (Post 1746252)


Yes, that is why I have dentures now....lol...:crazy:

Wooden dentures??? :heh:

Krap... somebody beat me to the :boxing:line...

Cris 08-11-2011 03:36 PM

Quote:

Originally Posted by Lake Dogs (Post 1746284)
Have you checked out doitbest.com? Free shipping, at least in the states...



- Red oak Excellent on beef, good on pork too
- Sugar maple WONDERFUL on poultry
- Ash dont know
- Alder dont know
- White oak Excellent on beef and pork
- Wild cherry can get strong, great on poultry, some like it on pork

No doitbest in Canada.

Chopjaw 08-11-2011 03:41 PM

As a matter of fact, get them all and then widdle (no pun intended..:) it down to what you like.

landarc 08-11-2011 03:42 PM

I would go cherry as it is more verstaile. But, most folks love hickory and oak is something I lilke for beef. Cherry will be more versatile if you like light smoke, hickory for a stronger smoke

Capozzoli 08-11-2011 03:46 PM

I would go with oak and then something else. I usually use white oak and maple. Only cause I get them free. Oak burns much slower then the maple and apple it seems.

I think its crazy that someone in Canada has to pay for wood. I figured you guys were up to your knees in the stuff.


All times are GMT -5. The time now is 10:17 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.