MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-28-2013, 09:39 PM   #1
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default 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?
__________________
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:
code3rrt is offline   Reply With Quote




Old 01-28-2013, 09:41 PM   #2
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

Hickory and apple
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 09:44 PM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 09:45 PM   #4
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

Quote:
Originally Posted by Bludawg View Post
Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.
What is post oak?
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Old 01-28-2013, 09:45 PM   #5
viggysmalls
Got Wood.
 
Join Date: 11-17-12
Location: Kansas City, MO
Default

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.
viggysmalls is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 09:54 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Offthehook View Post
What is post oak?
It's A Texas Thang. Goolges your friend
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

Last edited by Bludawg; 01-28-2013 at 11:24 PM..
Bludawg is offline   Reply With Quote


Thanks from: --->
Old 01-28-2013, 09:59 PM   #7
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

Quote:
Originally Posted by Bludawg View Post
It's A Texas Thang. Gooles your friend
So a different kind of tree, I'm in so cal so I don't see a lot of different woods
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 10:05 PM   #8
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

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).
__________________
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
flyingbassman5 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 10:06 PM   #9
AustinKnight
is One Chatty Farker
 
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
Default

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
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle
AustinKnight is offline   Reply With Quote


Thanks from: --->
Old 01-28-2013, 10:15 PM   #10
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

Cherry for everything.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 10:24 PM   #11
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork.
__________________







**************************
*** 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




Midnight Smoke is offline   Reply With Quote


Thanks from:--->
Old 01-28-2013, 11:42 PM   #12
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

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.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Thanks from:--->
Old 01-29-2013, 06:08 AM   #13
Robicus129
Knows what a fatty is.
 
Robicus129's Avatar
 
Join Date: 01-23-13
Location: Tacoma, Wash
Default

Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell.
__________________
Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.
Robicus129 is offline   Reply With Quote


Thanks from:--->
Old 01-29-2013, 07:17 AM   #14
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

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.
__________________
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
Bbq Bubba is offline   Reply With Quote


Thanks from:--->
Old 01-29-2013, 07:28 AM   #15
Big slick
is one Smokin' Farker
 
Big slick's Avatar
 
Join Date: 03-04-11
Location: Palatine, Il
Default

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.
__________________
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?
Big slick is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:57 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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