Do you ever mix your woods - Page 2

Kevin · 01-23-2006, 06:51 AM

Oak for heat, it's the easiest to get here. Maple or Fruitwood for flavor. With beef I'll add a little hickory or mesquite, store bought in a bag. That stuff doesn't grow here. Pecan is too hard to get or I would try it.

ggeilman · 01-23-2006, 08:41 AM

I usually mix mesquite and hickory with some occasional pecan if I have it. Haven't had any complaints about the mixture being "over the top", only when I only use one. I mixed in some oak over the holidays, but it didn't make a tremendous difference.

HickoryNut · 01-23-2006, 09:22 AM

Blasphemy!

The Woodman · 01-23-2006, 10:43 AM

I mix maple, cherry, oak, hickory and cherry almost indiscriminately! I use mostly apple and cherry because that is what a friend gave me several cords of. I also like oak. For some reason, I have trouble getting Hickory here. I find that whatever you use last leaves it's mark the most. Woodman

stan · 01-23-2006, 10:44 AM

I use oak and pecan mixture most of the time. Sometimes Oak and a little mesquite.

Greg Kemp · 01-23-2006, 11:08 AM

I like to use red oak with a chunk-o-guava for fruit wood. I also like the Jack Daniels pellets.

Have had good experiences with pecan wood too.

Jeff_in_KC · 01-23-2006, 11:13 AM

Quote:

Originally Posted by Greg Kemp

I like to use red oak with a chunk-o-guava for fruit wood. I also like the Jack Daniels pellets.

Have had good experiences with pecan wood too.

Greg, I need to check into some guava wood from you this season. Rick Salmon swears by it for chicken.

Ron_L · 01-23-2006, 11:15 AM

Quote:

Originally Posted by stan

I use oak and pecan mixture most of the time. Sometimes Oak and a little mesquite.

Oak and pecan is my standard for brisket. Chicken usually gets cherry and pork gets a combo of whatever hits me at the time! Lately I've been using straight fruit woods for ribs, however. Guava really adds a nice flavor to ribs.

Jeff_in_KC · 01-23-2006, 11:24 AM

Could you mix some Guava in with a bit of hickory for all four KCBS categories?

Chick'n Pig BBQ · 01-23-2006, 01:57 PM

I use hickory with cherry and apple on everything. I only change the quantities and mix of wood depending on what I am smoking.

brdbbq · 01-24-2006, 08:26 AM

What the hell is Guava ?

ButtrubberBBQ · 01-24-2006, 09:46 AM

Quote:

Originally Posted by thirdeye

For a single wood, pecan is my favorite, followed by cherry and apple. I too like to mix fruit woods.

I start my salmon with alder/apple and finish it with cherry for the red color.

But for dry ribs I go cherry all the way.

I'm on my second box of guava and really like it.

Hey, try mixing a little dry citrus with your guava. Make sure it is good and dry, I tried some that was wet and it turned my pork the color of my black behind.

smokincracker · 01-24-2006, 10:31 AM

Quote:

Originally Posted by Neil

As you can see, we like to mix it up. I'm with Thirdeye, Pecan rocks but very hard to come by up here in Michigan. I mostly cook with cherry, maple and apple.

I would love to try pear.. I use kingsford for heat and I mix hickory and apple 50% for flavor. On chicken I use apple only.

Bill-Chicago · 01-24-2006, 10:56 AM

Quote:

Originally Posted by brdbbq

What the hell is Guava ?

You'll see.

Got one more person and Greg's getting an order for you from me (with love)

Remember, you took my pole.

Jeff_in_KC · 01-24-2006, 10:58 AM

AAARRRGGHHH!!!! Shiners!!!

01-23-2006, 06:51 AM	#16
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Oak for heat, it's the easiest to get here. Maple or Fruitwood for flavor. With beef I'll add a little hickory or mesquite, store bought in a bag. That stuff doesn't grow here. Pecan is too hard to get or I would try it. __________________ Kevin

01-23-2006, 08:41 AM	#17
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	I usually mix mesquite and hickory with some occasional pecan if I have it. Haven't had any complaints about the mixture being "over the top", only when I only use one. I mixed in some oak over the holidays, but it didn't make a tremendous difference. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

01-23-2006, 10:43 AM	#19
The Woodman Full Fledged Farker Join Date: 12-14-05 Location: Mentor, Oh	I mix maple, cherry, oak, hickory and cherry almost indiscriminately! I use mostly apple and cherry because that is what a friend gave me several cords of. I also like oak. For some reason, I have trouble getting Hickory here. I find that whatever you use last leaves it's mark the most. Woodman __________________ Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]

01-23-2006, 10:44 AM	#20
stan is one Smokin' Farker Join Date: 08-26-04 Location: Pleasant Hill, MO	I use oak and pecan mixture most of the time. Sometimes Oak and a little mesquite. __________________ Stan Co-Founder and Executive Director of Operation BBQ Relief - www.operationbbqrelief.org Partner in BBQScores.com - A Competition Management System www.BBQScores.com County Line Smokers Competition BBQ Team KCBS Member - CBJ #20654 Pitmaker BBQ Vault mounted in a 12 Foot Competition Trailer 22 1/2 Weber Kettle, Stainless Steel gaser chunks of wild cherry, pecan, oak

01-23-2006, 11:24 AM	#24
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Could you mix some Guava in with a bit of hickory for all four KCBS categories? __________________ KCBS Member #14287

01-23-2006, 09:22 AM	#18
HickoryNut Knows what a fatty is. Join Date: 01-28-04 Location: N Little Rock, AR	Blasphemy!

01-23-2006, 11:08 AM	#21
Greg Kemp Got Wood. Join Date: 11-30-05 Location: Hawaii	I like to use red oak with a chunk-o-guava for fruit wood. I also like the Jack Daniels pellets. Have had good experiences with pecan wood too.

01-23-2006, 01:57 PM	#25
Chick'n Pig BBQ Full Fledged Farker Join Date: 10-18-04 Location: Columbia, MO	I use hickory with cherry and apple on everything. I only change the quantities and mix of wood depending on what I am smoking. __________________ Skip Chick'n Pig BBQ Team (Home of my Son's Chicken) Custom Spicewine Thurmanator Custom Spicewine Smoker Trailer Spicewine medium Smoker Weber Blue Performance grill (Slammin Sammy's) Weber Ranch Kettle Grill

01-24-2006, 08:26 AM	#26
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	What the hell is Guava ?

01-24-2006, 10:58 AM	#30
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	AAARRRGGHHH!!!! Shiners!!! __________________ KCBS Member #14287