Woods for Smokin'

smokenpreacher · 02-17-2013, 09:02 PM

There probably is a thread or list here somewhere, but I'm lazy and don't want to search for it. So, here goes. I bought an Old Country Pecos smoker, and have used it a few times. I used regular charcoal, and I was continually feeding this beast. I tried lump in a basket, better results, better heat control, and used less coal. I'm wanting to try stick wood. What woods are acceptable to use? I have access to oaks, pecan, hickory, and a lot of others. I know not to use pines etc, but unsure about some others. Are all hardwoods OK to use? What not to use? Thanks...you guys ROCK!

KotaChuk678 · 02-17-2013, 09:08 PM

Fruit and nut mostly from what I understand, Mesquite , Oak and Hickory also!

Ron_L · 02-17-2013, 09:11 PM

I searched for you.

http://www.bbq-brethren.com/forum/sh...d.php?t=153933
http://www.bbq-brethren.com/forum/sh...d.php?t=153668
http://www.bbq-brethren.com/forum/sh...d.php?t=153345

ICTBBQ · 02-17-2013, 09:39 PM

Honestly, it doesn't really matter what we all tell you. Experiment with different woods and see what YOU like. Bottom line is everyone Q is different, what I like you may not. Get out there and try a few woods and stick with what you think gives the meat the best flavor.

yakdung · 02-17-2013, 10:40 PM

Quote:

Originally Posted by smokenpreacher

There probably is a thread or list here somewhere, but I'm lazy and don't want to search for it. So, here goes. I bought an Old Country Pecos smoker, and have used it a few times. I used regular charcoal, and I was continually feeding this beast. I tried lump in a basket, better results, better heat control, and used less coal. I'm wanting to try stick wood. What woods are acceptable to use? I have access to oaks, pecan, hickory, and a lot of others. I know not to use pines etc, but unsure about some others. Are all hardwoods OK to use? What not to use? Thanks...you guys ROCK!

http://www.deejayssmokepit.net/Downl...lavorChart.pdf

flyingbassman5 · 02-17-2013, 11:56 PM

Pretty much anything that is a hardwood(Oak, Hickory, Alder, Mesquite, Maple..etc) or a Fruit wood (anything that bears fruit like cherry, apple, pear, plum, perrsimon, etc...even grape vines are good).

gtr · 02-18-2013, 01:22 AM

One thing to keep in mind is you'll probably be better off in the long run using something that is readily available in your area - hopefully you like whatever that is! I think in GA you likely have a wide variety of options available.

BayoustateBBQ · 02-18-2013, 08:05 AM

If you are constantly feeding it, try oak. It's a mild smoke and the best and longer heat for your smoker next to hickory.

02-17-2013, 09:02 PM	#1
smokenpreacher Found some matches. Join Date: 12-18-12 Location: Dewy Rose, Ga USA! Downloads: 0 Uploads: 0	Woods for Smokin' There probably is a thread or list here somewhere, but I'm lazy and don't want to search for it. So, here goes. I bought an Old Country Pecos smoker, and have used it a few times. I used regular charcoal, and I was continually feeding this beast. I tried lump in a basket, better results, better heat control, and used less coal. I'm wanting to try stick wood. What woods are acceptable to use? I have access to oaks, pecan, hickory, and a lot of others. I know not to use pines etc, but unsure about some others. Are all hardwoods OK to use? What not to use? Thanks...you guys ROCK!

02-17-2013, 09:08 PM	#2
KotaChuk678 On the road to being a farker Join Date: 01-28-13 Location: White Plains, N.Y. Downloads: 0 Uploads: 0	Fruit and nut mostly from what I understand, Mesquite , Oak and Hickory also! __________________ bandera owner

02-17-2013, 09:11 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I searched for you. http://www.bbq-brethren.com/forum/sh...d.php?t=153933 http://www.bbq-brethren.com/forum/sh...d.php?t=153668 http://www.bbq-brethren.com/forum/sh...d.php?t=153345 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-17-2013, 11:56 PM	#6
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	Pretty much anything that is a hardwood(Oak, Hickory, Alder, Mesquite, Maple..etc) or a Fruit wood (anything that bears fruit like cherry, apple, pear, plum, perrsimon, etc...even grape vines are good). __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS

02-18-2013, 01:22 AM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	One thing to keep in mind is you'll probably be better off in the long run using something that is readily available in your area - hopefully you like whatever that is! I think in GA you likely have a wide variety of options available. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-17-2013, 09:39 PM	#4
ICTBBQ Knows what a fatty is. Join Date: 03-21-12 Location: Wichita, KS Downloads: 0 Uploads: 0	Honestly, it doesn't really matter what we all tell you. Experiment with different woods and see what YOU like. Bottom line is everyone Q is different, what I like you may not. Get out there and try a few woods and stick with what you think gives the meat the best flavor.

02-18-2013, 08:05 AM	#8
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	If you are constantly feeding it, try oak. It's a mild smoke and the best and longer heat for your smoker next to hickory. __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!