Good Mix of Wood

BenBarrBQue · May 10, 2013

Can anyone tell me what a good mix of wood is? I have a lot of oak, which is pretty cheap, but fruit wood is expensive. Does anyone have a good mixture they like to use, like 75% oak 25% cherry? Etc? Thanks in advance. Any advice appreciated.

DownHomeQue · May 10, 2013

i use what i have... lol.. i'm sorry i just do... which is usually hickory, oak, pecan, and pear wood... i use whats on top of the pile when i walk over to it! hope this helps! :thumb:

Mark Warren · May 10, 2013

This get's past around here a lot.

TroyA65 · May 10, 2013

I use mesquite or hickory for beef. For pork I use hickory and apple, the mix varies. For Salmon I use hickory and cherry, I smoke a lot of Salmon and have done side by side taste tests with several people and everyone likes the cherry (as opposed to just hickory or adding apple). I know they use alder in the northwest for Salmon, but I like more smoke flavor.

K-JUN · May 10, 2013

I like oak by itself. But I think 25% fruit wood mixed with the oak is about right. Check out the chart Mark Warren sent you for specific mixes in relation to the protein you are cooking.

Teamfour · May 10, 2013

I like two parts cherry to one part hickory.

flyingbassman5 · May 10, 2013

Cherry, Apple, and Hickory in any combination. Works great on just about anything.

SmokinJohn · May 13, 2013

The mix that is good is the one that you and your guests like, and what taste you are trying to impart to your food.

I have used cherry, maple, hickory, mesquite, avocado, read and white oak, pecan, JD Barrels, persimmon, and apple before alone, and in combinations.

El Ropo · May 13, 2013

I like 50% pecan, 25% apple, and 25% cherry for anything I cook. You can substitute the pecan for your oak, and be good, but pecan has a sweeter flavor than oak IMO.

trufunk · May 13, 2013

i like using mix of mesquite and oak with a little mesquite lump as a base starter.

NCGuy68 · May 13, 2013

Oak is The smoke!

Don't matter if its Red, White, Post, Willow or whatever.

I use it as the base for red meat and hog then add Hickory or Pecan.

For Birds I like straight Apple.

Would love some Cherry but ain't none in my neck of the woods.

BTW, I never pay for Smokin' wood.

Wampus · May 13, 2013

Yeah I use a pretty big variety. I don't know that there's a RIGHT or WRONG combination really.

I live right next to an apple orchard so I get free apple.
I have wild cherry on my property so I get free cherry.
I also have a good amount of oak on my property too.
I buy hickory and mesquite chunks.
I've been given pecan and mulberry by some of the Brethren.

I like to use 1 piece of oak to 2 pieces of cherry or apple usually for pork.
For poultry, I like strictly cherry or apple and maybe some mulberry.
For beef, I dig mesquite and hickory.

But it's really however the mood strikes me.

Peter B · May 13, 2013

I use mostly Oak because it imbues a great flavor and I can get it for free. I have some Cherry that I mix in with it once in a while but mostly i use what I have, which is Oak.

Harbormaster · May 13, 2013

On beef I'm a 50% oak 50% cherry guy.
Butts get 50% hickory, 50% apple.
Chicken gets birch.

Good Mix of Wood

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