The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-17-2013, 09:14 PM   #16
Pooky
Knows what a fatty is.
 
Join Date: 09-01-13
Location: St Leonards On Sea, UK
Downloads: 0
Uploads: 0
Default

I like the combination of Cherry and Hickory, but occasionally use apple and very occasionally oak (only really with beef).
__________________
ProQ Excel 20 - Thermapen - Dreams of an Assassin 28! - Twitter: @BBQ_Barons
Pooky is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2013, 10:08 PM   #17
jeffturnerjr
is one Smokin' Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Midland, TX
Downloads: 0
Uploads: 0
Default

Post oak and pecan are plentiful in Texas so that's what I love using on anything.
Hate mesquite.
I love any fruit woods for chicken and pork.
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 02:40 PM   #18
Gettinit
On the road to being a farker
 
Join Date: 10-27-13
Location: Thomasville NC
Downloads: 0
Uploads: 0
Default

Stupid question...what is post oak? I don't ever see oak in bags here.
Gettinit is offline   Reply With Quote


Unread 11-18-2013, 02:43 PM   #19
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gettinit View Post
Stupid question...what is post oak? I don't ever see oak in bags here.
It is a species of white oak that is very hard and resistant to rot, so it has been used for fence posts which is why it is referred to as Post Oak.

It is also very plentiful ranging from Florida to Connecticut out to Texas. If you live in these area's I would say that Post Oak is what most people think as a regular oak tree.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 02:50 PM   #20
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

My Favorites

Oak
Hickory
Pecan
Apple
Peach

I will use any of those woods on any meat and I like it.

Persimmon was mentioned earlier. I have used it, and it is the most unique smoke aroma and flavor of woods I have used. We personally weren't fans of it, but if you are looking for something different, that would work.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Yoder Smokers 24" Firepit, Weber: 18.5" OT (L), SJG (AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT (L), Traeger Junior, ECB

Runner-up in the 2014 BBQ Brethren Beard Tussle . My Son won the 2014 "peach fuzz" category
IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 04:13 PM   #21
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

I regularly use oak, apple, cherry, peach, and maple.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 04:15 PM   #22
CErnst
Knows what a fatty is.
 
Join Date: 09-22-13
Location: Kansas City
Downloads: 0
Uploads: 0
Default

I am a bit of a scavenger. I have mulberry and redbud from my property. Maple and Cherry from around my neighborhood.

Mulberry - Goes well with pork, mild/med flavor. Grows all over my property, so I have a good supply of it.
Mesquite - I use mostly on chicken, sometimes pork on the weber kettle.
Silver Maple - a recent find that works great as a general purpose. I really like working with it.
Plum - haven't done much with it...not wild about it
Black Cherry - I love this stuff on pork and chicken.
Apple - I have some store bought stuff as a gift. It doesn't have a whole lot of flavor, IMO. I think it is just the wood though.

I have some redbud seasoning. I think it is close to being ready. trimmings are thumb sized and are already starting to split due to drying. Next spring I'll have to check out the brush along one property line. I think I have a small line of dogwood growing...might be smoke-able.
__________________
Started with a Weber. Stepped up to a UDS. Pepper fanatic.
CErnst is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 08:11 PM   #23
robbq
On the road to being a farker

 
Join Date: 06-03-12
Location: Westborough, MA
Downloads: 0
Uploads: 0
Default

I love cherry on everything, and apple on chicken or pork. I have done fish on apple, too. I use hickory sometimes on beef or pork. I don't get any less common woods here, just what you can buy in bags.
__________________
WSM 18.5, Smokin-It Model #1, Vermont Castings Grill, MHP Grill, Purple Thermapen
robbq is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 08:59 PM   #24
Goyo626
On the road to being a farker
 
Join Date: 02-19-13
Location: West Covina CA
Downloads: 0
Uploads: 0
Default

Cherry wood. I wish I had access to post oak as I really want to try it.
Goyo626 is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 09:49 PM   #25
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

I like CE scavenge my smoking wood from my neighborhood ..

Mulberry- all purpose but specializing in pork
Silver Maple- all purpose
Apple- all purpose but specializing in poultry
__________________
Mini WSM uds style, Jumbo Mini WSM aka Jimmy, newly renovated Big Poppa Black powder coated UDS, Kettle, Potbelly Stove Smoker Smoke house w/ Smoke Daddy cold smoke generator attached.PitmasterIQ,Guru PartyQ ...Keith
Fwismoker is offline   Reply With Quote


Thanks from:--->
Unread 11-18-2013, 10:00 PM   #26
spedly
On the road to being a farker
 
spedly's Avatar
 
Join Date: 04-27-13
Location: Regina, SK Canada
Downloads: 0
Uploads: 0
Default

I really like cherry and maple. I'm not a fan of red oak.
__________________
Pitmaker BBQ Safe, CyberQ-WiFi, Weber Performer, British Racing Green Thermapen
spedly is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2013, 12:13 AM   #27
SBH
Found some matches.
 
Join Date: 07-16-11
Location: Glendale, Ca
Downloads: 0
Uploads: 0
Default

I go between cherry and apple on my pork.

I generally use pecan on chicken.

Beef (I rarely do briskets) I have used hickory, but generally just use combo of fruit and hickory or pecan.
SBH is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2013, 12:30 AM   #28
BubbyQue
Got Wood.
 
Join Date: 11-09-13
Location: baltimore
Downloads: 0
Uploads: 0
Default

As far as fruit woods go, I really like fig. it has an incredible aromatic smell, almost like vanilla. Plus I have a backyard full of fig trees so thats usually my standard for pork/poultry.
BubbyQue is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2013, 09:07 AM   #29
shagnasty
On the road to being a farker
 
shagnasty's Avatar
 
Join Date: 07-08-13
Location: Western, KY
Downloads: 0
Uploads: 0
Default

I use hickory pecan and apple. Pecan is a very mellow smoke. nice on pork and chicken. Apple is great with pork. Hickory is classic southern taste for pork. Cant go wrong with that.
__________________
Lonestargrillz insulated cabinet smoker. Pitmaster for Hey Baby's BBQ company. Like us on Facebook!
shagnasty is offline   Reply With Quote


Thanks from:--->
Unread 11-19-2013, 09:27 AM   #30
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by IamMadMan View Post
My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.

My brother also brings me a load of mixed citrus from Florida when he comes up in the spring, but it doesn't last very long.

Cherry would be my favorite.
Lucky!
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:56 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts