For those that cook all 4 categories on one smoker?
With my next setup I plan on using chicken only on my green egg and butt/brisket/st Louis on the new smoker. Just curious, I've only been doing hickory but want to change to pecan. However many say pecan is too light for brisket.
Just curious what many of you use in this situation.
06-15-2013 01:49 PM
I think oak is hard to beat as a go to wood for everything.
06-15-2013 03:04 PM
I like pecan with beef. HIckory and peach mix with pork, and pecan, peach mix with poultry.
06-15-2013 03:08 PM
I like white oak for beef.
Hickory and cherry for pork
Pecan and cherry for ribs.
06-15-2013 03:13 PM
Depends on the smoker. Pellets would be strictly hickory. I use a mix of pecan and cherry (or peach) on my kamado. I solely use pecan on my stick burner.