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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-28-2013, 09:39 PM | #1 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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matching wood to meat........
What is your favorite combinations? I'm sure this has to be in the archives, to lazy to look right now. I realize you seasoned folks use lots of different combos.......but which combinations are your very favorites, your really "go to" combinations?
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-28-2013, 09:45 PM | #4 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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What is post oak?
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-28-2013, 09:45 PM | #5 |
Got Wood.
Join Date: 11-17-12
Location: Kansas City, MO
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I'm not an old timer, but I've found a really nice pairing between brisket and cherry. Of course I run Oak or Hickory to get that traditional smokey flavor, but the cherry brings out a whole new dimension of flavors and colors in a brisket I can't even begin to describe.
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01-28-2013, 09:54 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 01-28-2013 at 11:24 PM.. |
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01-28-2013, 09:59 PM | #7 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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So a different kind of tree, I'm in so cal so I don't see a lot of different woods
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-28-2013, 10:05 PM | #8 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Hickory......................................ON EVERYTHING!!! Hahahaha!
Though I really do like mesquite or oak for chicken. I'm not a big fruit wood guy for whatever reason. Edit: Post oak is just a different species of oak. There are lots of oak species(i.e. Blackjack, Red, White, Pin, etc).
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC Last edited by flyingbassman5; 01-28-2013 at 10:07 PM.. Reason: addition |
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01-28-2013, 10:06 PM | #9 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Oak & pecan are my go to woods I like them on anything, I use oak lump as my source and chunk in fist size pecan chunks. Bludawg stop using such big words
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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01-28-2013, 10:24 PM | #11 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-28-2013, 11:42 PM | #12 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Cherry for salmonand other fish, hands down.
Apple and cherry for fowl with perhaps a little oak, mesquite or hickory. Maybe a little black walnut too. Mesquite, oak and some hickory for beef. Hickory and maple for pork. OK, I'll usually throw in some apple and/or cherry. This was the motivation to build my mini-WSM. I had a bunch of smoking woods, some purchased and some collected locally. I didn't know which to use. Neither did I want to fire up a full (or nearly empty 18.5 WSM) to test wood. I do that in the mini. I build a fire with a single smoking wood and then cook a couple pieces of chicken, a couple hamburger patties, a couple pork streaks, a couple pieces of salmon and tilapia. I cover fowl, beef, fish and pork and with no other seasoning save some peanut oil. Oh, yeah... A couple slices of potato. Then I take notes on what I like and what I don't as well as the appearance. That helps to guide me as to what wood I'll use depending on what I plan to smoke. It's an experiment well worth doing.
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Weber Crazy |
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01-29-2013, 06:08 AM | #13 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Tacoma, Wash
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Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell.
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Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order. |
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01-29-2013, 07:17 AM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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You can combine all you want but your only going to be able to detect the strongest wood.
Most pitmasters will use 1 wood for heat (oak) and add another for the actual flavor. I burn 100% Shagbark Hickory. If i were to add any other wood to that you would never know it was in there. (except maybe Mesquite) If your using chunks stick with 1 flavor but change it up every smoke until you find what you like.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-29-2013, 07:28 AM | #15 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Pecan to me goes well with just about anything but fish.
Apple and Cherry for pork Pecan and Hickory or Mesquite for beef I tried Maple one time and in all honesty I could barely taste it. I want to try this again than though cold smoking some bacon before I give up on it.
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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