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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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08-11-2011, 01:05 PM
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#1 |
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On the road to being a farker
Join Date: 05-31-11
Location: Montréal, Québec
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Which smoke wood to get? Ordering today.
I'm just about to pass an order with Smokinlicious as wood chunks are pretty much unavailable in Montreal. Since they come in 12 lbs. boxes and I'm new to smoking I want to get just one.
Any advice on which wood would be the most versatile or which one would be so good that you don't care if it goes that well with any meat? The choices I have are: - Red oak - Sugar maple - Ash - Alder - White oak - Wild cherry Once again, thanks for taking time to answer a newbie's questions.
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Weber One-Touch Gold 22.5", Red Thermapen |
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08-11-2011, 01:06 PM
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#2 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Get em all!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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08-11-2011, 01:09 PM
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#3 |
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is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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First I would choose cherry and then the oak (either white or red).
I really loved the light taste of cherry on pork but I also loved the hickory I used this last weekend with spares. I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor. Remember I too am new to this game of smoking but those are the woods I have used, not including mesquite which is amazingly strong!! I didn't hate it but my wife did!! |
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08-11-2011, 01:14 PM
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#4 |
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On the road to being a farker
Join Date: 05-31-11
Location: Montréal, Québec
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[QUOTE=tamadrummer;1746241]
I have only eaten oak smoked wood, not cooked with it and it resemble light hickory flavor. Wasn't the oak smoked wood you ate a bit hard to chew? 
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Weber One-Touch Gold 22.5", Red Thermapen |
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08-11-2011, 01:20 PM
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#5 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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If I only had a choice of one on your list, I'd get either of the oaks. Hickory is my go to and apple a close second but I do love oak on beef especially.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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08-11-2011, 01:28 PM
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#6 | |
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is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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[quote=Patrice;1746252]
Quote:
Yes, that is why I have dentures now....lol...  I think I type faster than I can think and man, it bites me in the behind pretty often. Most smokehouses here in FL use oak to smoke with and the food is delicious but it is lighter flavored than hickory wood smoked food. I prefer hickory at the moment with a bit of cherry thrown in for grins. |
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08-11-2011, 01:33 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Of the choices on that list, and I could only get one, it would be the cherry. Cherry works on beef and pork really well, and I would think it would be good on poultry too.
Didn't KCQuer used to say that "any hardwood was good for smoke as long as it's cherry"?
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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08-11-2011, 01:33 PM
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#8 |
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Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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I vote for Cherry... I love Apple, and the other fruit woods...
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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08-11-2011, 01:34 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Have you checked out doitbest.com? Free shipping, at least in the states...
- Red oak Excellent on beef, good on pork too - Sugar maple WONDERFUL on poultry - Ash dont know - Alder dont know - White oak Excellent on beef and pork - Wild cherry can get strong, great on poultry, some like it on pork
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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08-11-2011, 02:18 PM
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#10 | |
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is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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[quote=tamadrummer;1746272]
Quote:
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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08-11-2011, 02:20 PM
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#11 | |
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is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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[quote=tamadrummer;1746272]
Quote:
 Krap... somebody beat me to the  line...
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[B]Matt Armistead[/B] |
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08-11-2011, 03:36 PM
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#12 | |
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Knows what a fatty is.
Join Date: 04-07-11
Location: Ottawa ON
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Quote:
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08-11-2011, 03:41 PM
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#13 |
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On the road to being a farker
Join Date: 07-30-11
Location: Henderson NV
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As a matter of fact, get them all and then widdle (no pun intended..:) it down to what you like.
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Humphreys Battle Box, Blaz'n Grill Works Gridiron Pellet, Smooth sided UDS, Old Country offset |
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08-11-2011, 03:42 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would go cherry as it is more verstaile. But, most folks love hickory and oak is something I lilke for beef. Cherry will be more versatile if you like light smoke, hickory for a stronger smoke
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-11-2011, 03:46 PM
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#15 |
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is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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I would go with oak and then something else. I usually use white oak and maple. Only cause I get them free. Oak burns much slower then the maple and apple it seems.
I think its crazy that someone in Canada has to pay for wood. I figured you guys were up to your knees in the stuff.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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