-   Q-talk (
-   -   matching wood to meat........ (

code3rrt 01-28-2013 09:39 PM

matching wood to meat........
What is your favorite combinations? I'm sure this has to be in the archives, to lazy to look right now. I realize you seasoned folks use lots of different combos.......but which combinations are your very favorites, your really "go to" combinations?

Offthehook 01-28-2013 09:41 PM

Hickory and apple

Bludawg 01-28-2013 09:44 PM

Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.

Offthehook 01-28-2013 09:45 PM


Originally Posted by Bludawg (Post 2345877)
Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.

What is post oak?

viggysmalls 01-28-2013 09:45 PM

I'm not an old timer, but I've found a really nice pairing between brisket and cherry. Of course I run Oak or Hickory to get that traditional smokey flavor, but the cherry brings out a whole new dimension of flavors and colors in a brisket I can't even begin to describe.

Bludawg 01-28-2013 09:54 PM


Originally Posted by Offthehook (Post 2345878)
What is post oak?

It's A Texas Thang.:-P Goolges your friend:icon_smile_tongue:

Offthehook 01-28-2013 09:59 PM


Originally Posted by Bludawg (Post 2345898)
It's A Texas Thang.:-P Gooles your friend:icon_smile_tongue:

So a different kind of tree, I'm in so cal so I don't see a lot of different woods

flyingbassman5 01-28-2013 10:05 PM

Hickory......................................ON EVERYTHING!!! Hahahaha!

Though I really do like mesquite or oak for chicken. I'm not a big fruit wood guy for whatever reason.

Edit: Post oak is just a different species of oak. There are lots of oak species(i.e. Blackjack, Red, White, Pin, etc).

AustinKnight 01-28-2013 10:06 PM

Oak & pecan are my go to woods I like them on anything, I use oak lump as my source and chunk in fist size pecan chunks. Bludawg stop using such big words:heh:

dadsr4 01-28-2013 10:15 PM

Cherry for everything.

Midnight Smoke 01-28-2013 10:24 PM

Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork.

HankB 01-28-2013 11:42 PM

Cherry for salmonand other fish, hands down.

Apple and cherry for fowl with perhaps a little oak, mesquite or hickory. Maybe a little black walnut too.

Mesquite, oak and some hickory for beef.

Hickory and maple for pork. OK, I'll usually throw in some apple and/or cherry.

This was the motivation to build my mini-WSM. I had a bunch of smoking woods, some purchased and some collected locally. I didn't know which to use. Neither did I want to fire up a full (or nearly empty 18.5 WSM) to test wood. I do that in the mini. I build a fire with a single smoking wood and then cook a couple pieces of chicken, a couple hamburger patties, a couple pork streaks, a couple pieces of salmon and tilapia. I cover fowl, beef, fish and pork and with no other seasoning save some peanut oil. Oh, yeah... A couple slices of potato. Then I take notes on what I like and what I don't as well as the appearance. That helps to guide me as to what wood I'll use depending on what I plan to smoke.

It's an experiment well worth doing.

Robicus129 01-29-2013 06:08 AM

Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell.

Bbq Bubba 01-29-2013 07:17 AM

You can combine all you want but your only going to be able to detect the strongest wood.
Most pitmasters will use 1 wood for heat (oak) and add another for the actual flavor.
I burn 100% Shagbark Hickory.
If i were to add any other wood to that you would never know it was in there. (except maybe Mesquite)
If your using chunks stick with 1 flavor but change it up every smoke until you find what you like.

Big slick 01-29-2013 07:28 AM

Pecan to me goes well with just about anything but fish.

Apple and Cherry for pork

Pecan and Hickory or Mesquite for beef

I tried Maple one time and in all honesty I could barely taste it. I want to try this again than though cold smoking some bacon before I give up on it.

All times are GMT -5. The time now is 05:01 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.