Preferred Wood Chunks for Basic All Around Use - Page 2

charrederhead · 02-15-2013, 07:45 PM

Cherry. I love smelling it burn.

cdmckane · 02-15-2013, 07:58 PM

Hickory is my go-to wood. Apple, oak, and cherry follow closely

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cedstevo · 02-15-2013, 08:28 PM

PECAN.!! Nuff said.!

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MisterChrister · 02-15-2013, 08:33 PM

Cherry or apple.

Saiko · 02-15-2013, 08:53 PM

I like hickory for pork, oak for beef and cherry/apple for poultry. If I had to pick one it would probably be oak since it's kind of a tweener.

AustinKnight · 02-15-2013, 09:31 PM

I love oak for all meats it taste like bbq to me:beer:

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energyzer · 02-15-2013, 09:34 PM

apple for me. I've tried cherry and hickory, but can't seem to get a good flavor of of them..fresh dried wood too, not store bought. Can't miss with apple though. Did some chicken with apricot, and that turned out pretty good too.

Vision · 02-15-2013, 09:42 PM

Hickory, while great is too strong for everything. Apple is great but not on beef. The best one wood would be pecan. It's a little light on beef but it works.

flyingbassman5 · 02-15-2013, 09:46 PM

My favorites are...

1. Hickory
2. Maple
3. Oak
4. Apple

bigabyte · 02-15-2013, 09:47 PM

Pecan and cherry for me, but since I could only pick one, I went with cherry.

Q-Dat · 02-15-2013, 11:03 PM

If I have to pick one its gonna be Apple or Pear. They are the mildest that I have tried, although I hear that Alder is even milder.
The reason being that you can add more wood to get more smoke flavor. You can't take it away if your wood is too strong for the meat in question.

fingerlickin' · 02-15-2013, 11:49 PM

Cherry then hickory then apple

Moose · 02-15-2013, 11:53 PM

Pine is my favorite...

But seriously, as much as I love Hickory, it's also very strong, so not as versatile as other woods. These days, I'm using a lot of pecan, so I voted for that. Oak would be my second choice.

silverfinger · 02-16-2013, 02:44 AM

Quote:

Originally Posted by Moose

Pine is my favorite...

But seriously, as much as I love Hickory, it's also very strong, so not as versatile as other woods. These days, I'm using a lot of pecan, so I voted for that. Oak would be my second choice.

Agree!!

Big George's BBQ · 02-16-2013, 07:15 AM

I usually use apple but I also really like pecan and cherry Sometimes will use a combination of 2 types

View Poll Results: Smoking Woods Most Prefered for All Around Use
Maple	1	0.67%
Pear	0	0%
Alder	1	0.67%
Mesquite	1	0.67%
Peach	1	0.67%
Hickory	37	24.67%
Oak	21	14.00%
Cherry	26	17.33%
Pecan	30	20.00%
Apple	32	21.33%
Voters: 150. You may not vote on this poll

02-15-2013, 07:45 PM	#16
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	Cherry. I love smelling it burn. __________________ Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner

02-15-2013, 08:33 PM	#19
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Cherry or apple. __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

02-15-2013, 08:53 PM	#20
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	I like hickory for pork, oak for beef and cherry/apple for poultry. If I had to pick one it would probably be oak since it's kind of a tweener. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

02-15-2013, 09:31 PM	#21
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	I love oak for all meats it taste like bbq to me:beer: Sent from my SGH-T999 __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

02-15-2013, 07:58 PM	#17
cdmckane Found some matches. Join Date: 02-13-13 Location: Locke, NY Downloads: 0 Uploads: 0	Hickory is my go-to wood. Apple, oak, and cherry follow closely Sent from my SCH-I510 using Tapatalk 2

02-15-2013, 08:28 PM	#18
cedstevo Knows what a fatty is. Join Date: 01-21-08 Location: inman Sc Downloads: 0 Uploads: 0	PECAN.!! Nuff said.! Sent from my iPad using Tapatalk HD

02-15-2013, 09:34 PM	#22
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Aurora, Nebraska Downloads: 0 Uploads: 0	apple for me. I've tried cherry and hickory, but can't seem to get a good flavor of of them..fresh dried wood too, not store bought. Can't miss with apple though. Did some chicken with apricot, and that turned out pretty good too. __________________ Charbroil gasser, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere

02-15-2013, 09:42 PM	#23
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Hickory, while great is too strong for everything. Apple is great but not on beef. The best one wood would be pecan. It's a little light on beef but it works. __________________ "It's all about the Hill Country brisket."

02-15-2013, 09:46 PM	#24
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	My favorites are... 1. Hickory 2. Maple 3. Oak 4. Apple __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

02-15-2013, 09:47 PM	#25
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Pecan and cherry for me, but since I could only pick one, I went with cherry. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-15-2013, 11:03 PM	#26
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	If I have to pick one its gonna be Apple or Pear. They are the mildest that I have tried, although I hear that Alder is even milder. The reason being that you can add more wood to get more smoke flavor. You can't take it away if your wood is too strong for the meat in question.

02-15-2013, 11:49 PM	#27
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Cherry then hickory then apple __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

02-15-2013, 11:53 PM	#28
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Pine is my favorite... But seriously, as much as I love Hickory, it's also very strong, so not as versatile as other woods. These days, I'm using a lot of pecan, so I voted for that. Oak would be my second choice. __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

02-16-2013, 07:15 AM	#30
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I usually use apple but I also really like pecan and cherry Sometimes will use a combination of 2 types __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD