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Gettinit 11-17-2013 12:50 PM

wood chunks
 
What woods do you like and what do you like using it with? I am really interested hearing about the fruit woods.

aawa 11-17-2013 01:01 PM

The woods I like.

Pecan Wood - Beef Short Ribs and Brisket
Cherry Wood - Pork Ribs and pork shoulder/boston butt/picnic
Apple and Peach - Pork loin and chicken
Oak - Not the best wood for categories but the best overall wood you can't ever go wrong with.

The woods I have tried
Walnut
Apple
Cherry
Hickory
Pecan
Oak
Maple
Peach

Wood chunks I have that I haven't tried yet
Grape
Persimmon
Orange

dport7 11-17-2013 01:09 PM

Quote:

Originally Posted by aawa (Post 2696609)
The woods I like.

Pecan Wood - Beef Short Ribs and Brisket
Cherry Wood - Pork Ribs and pork shoulder/boston butt/picnic
Apple and Peach - Pork loin and chicken
Oak - Not the best wood for categories but the best overall wood you can't ever go wrong with.

Pretty much how I rate wood to meat also. I do like oak mixed with pecan for cold smoking beef jerky. I will use cherry for chicken as well.
I will use hickory, in small amounts on most beef, "but in small amounts".

IamMadMan 11-17-2013 01:10 PM

My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.

My brother also brings me a load of mixed citrus from Florida when he comes up in the spring, but it doesn't last very long.

Cherry would be my favorite.

dport7 11-17-2013 01:12 PM

Quote:

Originally Posted by IamMadMan (Post 2696615)
My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.

I really like all the sweet woods on pork and poultry.
Do you mix them?

Diesel Dave 11-17-2013 01:13 PM

Cherry here, sometimes some Apple and once in a while Hickory

Gettinit 11-17-2013 01:27 PM

Is there also a test meat you guys/gals use to test new woods with? I am up for anything but the wife isn't fond of some smoked meats. Hopefully it's because they were processed or liquid smoke. She has yet to eat anything smoked s long as we have been together.

Gettinit 11-17-2013 03:34 PM

One last queation; how short of a cook can you have and still get a smokey flavor?

okiej 11-17-2013 03:46 PM

I am simple. Hickory on beef. Apple for everything else.

sliding_billy 11-17-2013 03:48 PM

Rarely use fruits. Post oak, hickory and pecan in that order. Pretty much any of them for all meats, but oak for beef, hickory for pork and pecan for bird are my favorite combos.

HankB 11-17-2013 04:14 PM

Quote:

Originally Posted by Gettinit (Post 2696632)
Is there also a test meat you guys/gals use to test new woods with?

Yes. I did tests with a couple chicken legs, a couple pork steaks, a couple salmon fillets, a couple burger patties, a couple tilapia fillets and a potato sliced in half. Smoke with the wood you want to try and no rub whatsoever. Enjoy one of each type of sample and label/freeze the other one. Take notes on what you liked or think worked best. When you have tried all of the woods that interest you, thaw the frozen samples, reheat them and then repeat the taste test side by side to confirm or reform your initial impressions. Take notes again on what worked best. Next time you want to smoke something, refer to your notes and decide what wood (or combination of woods) you want to use.

Things I learned: Whatever flavors cherries survives fire and carries over in the smoke to flavor the meat. That's the only wood I know that works that way. And cherry works really well with salmon.

Meat, fish and vegetables smoked with no seasoning can be surprisingly good! :hungry: Before you get all wrapped up figuring out what rub is going to give you the flavor you want, know what you're starting with!

I can't tell how one meat will taste given the flavor of the smoke on another meat so I try all that interest me.

dport7 11-17-2013 04:56 PM

After smoking meat as long as I have, I still experiment with different techniques.
Whatever I cook I eat, good or bad, thankfully most have been good, so jump in and try things, you'll find what you like and then tweek it here and there.

IamMadMan 11-17-2013 07:07 PM

Quote:

Originally Posted by dport7 (Post 2696618)
I really like all the sweet woods on pork and poultry.
Do you mix them?

Sometimes I mix cherry with the apple or peach just to have a different smell to the smoke, but mostly I use only one type of wood to a cook. When i do mix woods the main reason I add cherry is for the color, makes a great presentation on chicken, ribs, and whole butts before you pull the pork.

smokenpreacher 11-17-2013 08:08 PM

I use hickory and cherry, and pecan if I can get it without too much trouble. Oak is a staple. I learned one thing here, once you foil, its all heat. It doesn't matter about smoke if its wrapped in foil.

And it depends too on the type smoker too.

Wicked Smoke BBQ 11-17-2013 08:53 PM

I use apple and cherry. Has worked well for us.


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