I know it is here, but . . .

icemn62 · 05-11-2007, 05:32 PM

I am looking for information on the different kinds of wood with certain types of meats.

I used to have a link save on my computer at work, but the MIGHT IT folks erased it somehow.

Bigmista · 05-11-2007, 05:48 PM

Try this one...

http://www.bbq-brethren.com/forum/sh...highlight=wood

Bill-Chicago · 05-11-2007, 06:00 PM

Also, the commonly available "Types of Wood" document can be found in Files

http://www.bbq-brethren.com/modules....download&cid=3

we'll smoke u · 05-11-2007, 07:29 PM

try this

www.barbecuewood.com

Azinine · 05-11-2007, 07:42 PM

Try apple/cherry mixed w/ pecan.

Kevin · 05-11-2007, 08:30 PM

Oak for heat, oak for flavor, apple or maple when I have some. I have to pay for cherry so it is used only for special occasions. Did I mention oak?

Seriously, oak is readily available to me here and works great for heat. It will maintain a nice coal bed if you keep on top of it maintaining a properly sized fire with plenty of air. It provides a mild smoke flavor if you burn a clean fire and pay credence to the "sweet blue". I usually have some sugar maple on hand that I try to save for smoking fish, but if it sits around more than 6 months or so, it becomes "heat". as the sweet smoke flavor property it once had is gone and now it's just heat and smoke. Apple is plentiful here also and I use that for poultry. Same thing with the apple for age. Once it's completely dry, the sweetness and flavoring factor is no longer in the equation and it becomes another source of heat.

I have not been able to find a source for cherry other than purchasing bags of chips at Menards. That stuff smells very good and gives an incredible color to the meat cooked with it. Just can't justify the cost very often. I do keep a few bags on hand for when I feel like I need to use it.

I know you're question was regarding wood chunks or chips added to charcoal Gary, I just felt like typing a bunch of stuff and it landed in your thread.

Just a Minnesota stick burner's opinion. Your mileage will most certainly vary.

Azinine · 05-11-2007, 10:42 PM

I have to give a "ditto" to Kevin. But here's my $0.02:

It seems that you're using the WSM so that means your using coal for your heat, right?

If so, that means you should only use CHUNKS of wood for flavor.

Personally, I use an even mixture of pecan and apple (about three chunks each per WSM load) and it turns out good Q.

CajunSmoker · 05-11-2007, 10:48 PM

I like apple on chicken, cherry and pecan mixed on ribs. Oak and pecan on brisket and hickory on pork butts. Just the way I like it. Don't mean it's the right way to do it

.

tommykendall · 05-12-2007, 12:11 AM

I read somewhere that apple has the 2nd highest BTU of all smoking wood. Good fuel.

FatDad · 05-12-2007, 12:27 AM

Quote:

Originally Posted by tommykendall

I read somewhere that apple has the 2nd highest BTU of all smoking wood. Good fuel.

Here is some GOOD info....
Go to this website and scroll down for BTU information on different
woods.
NOTE: NOT ALL OF THESE ARE FOR COOKING....
**************************************

http://www.daviddarling.info/encyclo...value_BTU.html

ALSO...........

http://www.chimneysweeponline.com/howood.htm

ALSO...
If this is allowed....(google search)
---with quotes from Klose----
http://www.bbqnfools.com/faq2/8.htm

05-11-2007, 05:32 PM	#1
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	I know it is here, but . . . I am looking for information on the different kinds of wood with certain types of meats. I used to have a link save on my computer at work, but the MIGHT IT folks erased it somehow. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

05-11-2007, 05:48 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Try this one... http://www.bbq-brethren.com/forum/sh...highlight=wood __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-11-2007, 06:00 PM	#3
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Also, the commonly available "Types of Wood" document can be found in Files http://www.bbq-brethren.com/modules....download&cid=3 __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

05-11-2007, 07:29 PM	#4
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska	try this www.barbecuewood.com __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

05-11-2007, 07:42 PM	#5
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	Try apple/cherry mixed w/ pecan. __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

05-11-2007, 08:30 PM	#6
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Oak for heat, oak for flavor, apple or maple when I have some. I have to pay for cherry so it is used only for special occasions. Did I mention oak? Seriously, oak is readily available to me here and works great for heat. It will maintain a nice coal bed if you keep on top of it maintaining a properly sized fire with plenty of air. It provides a mild smoke flavor if you burn a clean fire and pay credence to the "sweet blue". I usually have some sugar maple on hand that I try to save for smoking fish, but if it sits around more than 6 months or so, it becomes "heat". as the sweet smoke flavor property it once had is gone and now it's just heat and smoke. Apple is plentiful here also and I use that for poultry. Same thing with the apple for age. Once it's completely dry, the sweetness and flavoring factor is no longer in the equation and it becomes another source of heat. I have not been able to find a source for cherry other than purchasing bags of chips at Menards. That stuff smells very good and gives an incredible color to the meat cooked with it. Just can't justify the cost very often. I do keep a few bags on hand for when I feel like I need to use it. I know you're question was regarding wood chunks or chips added to charcoal Gary, I just felt like typing a bunch of stuff and it landed in your thread. Just a Minnesota stick burner's opinion. Your mileage will most certainly vary. __________________ Kevin

05-11-2007, 10:42 PM	#7
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	I have to give a "ditto" to Kevin. But here's my $0.02: It seems that you're using the WSM so that means your using coal for your heat, right? If so, that means you should only use CHUNKS of wood for flavor. Personally, I use an even mixture of pecan and apple (about three chunks each per WSM load) and it turns out good Q. __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

05-11-2007, 10:48 PM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	I like apple on chicken, cherry and pecan mixed on ribs. Oak and pecan on brisket and hickory on pork butts. Just the way I like it. Don't mean it's the right way to do it . __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

05-12-2007, 12:11 AM	#9
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	I read somewhere that apple has the 2nd highest BTU of all smoking wood. Good fuel. __________________ tk PitBitch