Wood question

I start out with cherry & switch over to apple w/a few chunks of hickory thrown in on the big meats.

I started recently cooking all four meats or at least three on the same pit this year. I usually start off with oak or hickory when brisket goes on, when butts go on I start mixing apple in with the oak or hickory, ribs usually just apple/cherry, chicken usually apple/cherry.
Later in the cook the briskets and butts are in foil so the cherry gets used, I don't prefer cherry with beef.

When we compete on our Stump's, we just use an even mixture of hickory, maple and cherry through out the cook.

Best of luck!

Maple,apple cherry work good.PECAN ROCKS!!!:thumb:

Spruce, Pine, Sweet Gum, then Pine again for chicken.

NOT.

I'm a believer in the KISS theory, so we go with just 1 wood the
whole time, either Pecan or Hickory.