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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-11-2011, 01:05 PM   #1
Patrice
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Default Which smoke wood to get? Ordering today.

I'm just about to pass an order with Smokinlicious as wood chunks are pretty much unavailable in Montreal. Since they come in 12 lbs. boxes and I'm new to smoking I want to get just one.

Any advice on which wood would be the most versatile or which one would be so good that you don't care if it goes that well with any meat?

The choices I have are:

- Red oak
- Sugar maple
- Ash
- Alder
- White oak
- Wild cherry

Once again, thanks for taking time to answer a newbie's questions.
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Unread 08-11-2011, 01:06 PM   #2
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Get em all!
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Unread 08-11-2011, 01:09 PM   #3
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First I would choose cherry and then the oak (either white or red).

I really loved the light taste of cherry on pork but I also loved the hickory I used this last weekend with spares. I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Remember I too am new to this game of smoking but those are the woods I have used, not including mesquite which is amazingly strong!! I didn't hate it but my wife did!!
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Unread 08-11-2011, 01:14 PM   #4
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[QUOTE=tamadrummer;1746241]

I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Wasn't the oak smoked wood you ate a bit hard to chew?
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Unread 08-11-2011, 01:20 PM   #5
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If I only had a choice of one on your list, I'd get either of the oaks. Hickory is my go to and apple a close second but I do love oak on beef especially.
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Unread 08-11-2011, 01:28 PM   #6
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[quote=Patrice;1746252]
Quote:
Originally Posted by tamadrummer View Post

I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor.

Wasn't the oak smoked wood you ate a bit hard to chew?

Yes, that is why I have dentures now....lol...

I think I type faster than I can think and man, it bites me in the behind pretty often.

Most smokehouses here in FL use oak to smoke with and the food is delicious but it is lighter flavored than hickory wood smoked food. I prefer hickory at the moment with a bit of cherry thrown in for grins.
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Unread 08-11-2011, 01:33 PM   #7
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Of the choices on that list, and I could only get one, it would be the cherry. Cherry works on beef and pork really well, and I would think it would be good on poultry too.

Didn't KCQuer used to say that "any hardwood was good for smoke as long as it's cherry"?
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Unread 08-11-2011, 01:33 PM   #8
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I vote for Cherry... I love Apple, and the other fruit woods...
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Unread 08-11-2011, 01:34 PM   #9
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Have you checked out doitbest.com? Free shipping, at least in the states...



- Red oak Excellent on beef, good on pork too
- Sugar maple WONDERFUL on poultry
- Ash dont know
- Alder dont know
- White oak Excellent on beef and pork
- Wild cherry can get strong, great on poultry, some like it on pork
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Unread 08-11-2011, 02:18 PM   #10
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[quote=tamadrummer;1746272]
Quote:
Originally Posted by Patrice View Post


Yes, that is why I have dentures now....lol...
well if they are wooden dentures and all else fails... what kinda wood are they made outta? can always smoke somethin with ur teeth!
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Unread 08-11-2011, 02:20 PM   #11
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[quote=tamadrummer;1746272]
Quote:
Originally Posted by Patrice View Post


Yes, that is why I have dentures now....lol...
Wooden dentures???

Krap... somebody beat me to the line...
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Unread 08-11-2011, 03:36 PM   #12
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Quote:
Originally Posted by Lake Dogs View Post
Have you checked out doitbest.com? Free shipping, at least in the states...



- Red oak Excellent on beef, good on pork too
- Sugar maple WONDERFUL on poultry
- Ash dont know
- Alder dont know
- White oak Excellent on beef and pork
- Wild cherry can get strong, great on poultry, some like it on pork
No doitbest in Canada.
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Unread 08-11-2011, 03:41 PM   #13
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As a matter of fact, get them all and then widdle (no pun intended..:) it down to what you like.
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Unread 08-11-2011, 03:42 PM   #14
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I would go cherry as it is more verstaile. But, most folks love hickory and oak is something I lilke for beef. Cherry will be more versatile if you like light smoke, hickory for a stronger smoke
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Unread 08-11-2011, 03:46 PM   #15
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I would go with oak and then something else. I usually use white oak and maple. Only cause I get them free. Oak burns much slower then the maple and apple it seems.

I think its crazy that someone in Canada has to pay for wood. I figured you guys were up to your knees in the stuff.
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