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-   -   matching wood to meat........ (http://www.bbq-brethren.com/forum/showthread.php?t=152602)

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

Quote:

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

Quote:

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

Quote:

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.


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