wood chunks - Page 2

Pooky · 11-17-2013, 09:14 PM

I like the combination of Cherry and Hickory, but occasionally use apple and very occasionally oak (only really with beef).

jeffturnerjr · 11-17-2013, 10:08 PM

Post oak and pecan are plentiful in Texas so that's what I love using on anything.
Hate mesquite.
I love any fruit woods for chicken and pork.

Gettinit · 11-18-2013, 02:40 PM

Stupid question...what is post oak? I don't ever see oak in bags here.

aawa · 11-18-2013, 02:43 PM

Quote:

Originally Posted by Gettinit

Stupid question...what is post oak? I don't ever see oak in bags here.

It is a species of white oak that is very hard and resistant to rot, so it has been used for fence posts which is why it is referred to as Post Oak.

It is also very plentiful ranging from Florida to Connecticut out to Texas. If you live in these area's I would say that Post Oak is what most people think as a regular oak tree.

nucornhusker · 11-18-2013, 02:50 PM

My Favorites

Oak
Hickory
Pecan
Apple
Peach

I will use any of those woods on any meat and I like it.

Persimmon was mentioned earlier. I have used it, and it is the most unique smoke aroma and flavor of woods I have used. We personally weren't fans of it, but if you are looking for something different, that would work.

Bonewagon · 11-18-2013, 04:13 PM

I regularly use oak, apple, cherry, peach, and maple.

CErnst · 11-18-2013, 04:15 PM

I am a bit of a scavenger. I have mulberry and redbud from my property. Maple and Cherry from around my neighborhood.

Mulberry - Goes well with pork, mild/med flavor. Grows all over my property, so I have a good supply of it.
Mesquite - I use mostly on chicken, sometimes pork on the weber kettle.
Silver Maple - a recent find that works great as a general purpose. I really like working with it.
Plum - haven't done much with it...not wild about it
Black Cherry - I love this stuff on pork and chicken.
Apple - I have some store bought stuff as a gift. It doesn't have a whole lot of flavor, IMO. I think it is just the wood though.

I have some redbud seasoning. I think it is close to being ready. trimmings are thumb sized and are already starting to split due to drying. Next spring I'll have to check out the brush along one property line. I think I have a small line of dogwood growing...might be smoke-able.

robbq · 11-18-2013, 08:11 PM

I love cherry on everything, and apple on chicken or pork. I have done fish on apple, too. I use hickory sometimes on beef or pork. I don't get any less common woods here, just what you can buy in bags.

Goyo626 · 11-18-2013, 08:59 PM

Cherry wood. I wish I had access to post oak as I really want to try it.

Fwismoker · 11-18-2013, 09:49 PM

I like CE scavenge my smoking wood from my neighborhood ..

Mulberry- all purpose but specializing in pork
Silver Maple- all purpose
Apple- all purpose but specializing in poultry

spedly · 11-18-2013, 10:00 PM

I really like cherry and maple. I'm not a fan of red oak.

SBH · 11-19-2013, 12:13 AM

I go between cherry and apple on my pork.

I generally use pecan on chicken.

Beef (I rarely do briskets) I have used hickory, but generally just use combo of fruit and hickory or pecan.

BubbyQue · 11-19-2013, 12:30 AM

As far as fruit woods go, I really like fig. it has an incredible aromatic smell, almost like vanilla. Plus I have a backyard full of fig trees so thats usually my standard for pork/poultry.

shagnasty · 11-19-2013, 09:07 AM

I use hickory pecan and apple. Pecan is a very mellow smoke. nice on pork and chicken. Apple is great with pork. Hickory is classic southern taste for pork. Cant go wrong with that.

SmokinJohn · 11-19-2013, 09:27 AM

Quote:

Originally Posted by IamMadMan

My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.

My brother also brings me a load of mixed citrus from Florida when he comes up in the spring, but it doesn't last very long.

Cherry would be my favorite.

Lucky!

11-17-2013, 09:14 PM	#16
Pooky Knows what a fatty is. Join Date: 09-01-13 Location: St Leonards On Sea, UK	I like the combination of Cherry and Hickory, but occasionally use apple and very occasionally oak (only really with beef). __________________ ProQ Excel 20 - Thermapen - Dreams of an Assassin 28! - Twitter: @BBQ_Barons

11-17-2013, 10:08 PM	#17
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	Post oak and pecan are plentiful in Texas so that's what I love using on anything. Hate mesquite. I love any fruit woods for chicken and pork. __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

11-18-2013, 02:50 PM	#20
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	My Favorites Oak Hickory Pecan Apple Peach I will use any of those woods on any meat and I like it. Persimmon was mentioned earlier. I have used it, and it is the most unique smoke aroma and flavor of woods I have used. We personally weren't fans of it, but if you are looking for something different, that would work. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

11-18-2013, 04:13 PM	#21
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	I regularly use oak, apple, cherry, peach, and maple. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-18-2013, 04:15 PM	#22
CErnst Knows what a fatty is. Join Date: 09-22-13 Location: St Louis Name/Nickname : Corey	I am a bit of a scavenger. I have mulberry and redbud from my property. Maple and Cherry from around my neighborhood. Mulberry - Goes well with pork, mild/med flavor. Grows all over my property, so I have a good supply of it. Mesquite - I use mostly on chicken, sometimes pork on the weber kettle. Silver Maple - a recent find that works great as a general purpose. I really like working with it. Plum - haven't done much with it...not wild about it Black Cherry - I love this stuff on pork and chicken. Apple - I have some store bought stuff as a gift. It doesn't have a whole lot of flavor, IMO. I think it is just the wood though. I have some redbud seasoning. I think it is close to being ready. trimmings are thumb sized and are already starting to split due to drying. Next spring I'll have to check out the brush along one property line. I think I have a small line of dogwood growing...might be smoke-able. __________________ Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic.

11-18-2013, 02:40 PM	#18
Gettinit On the road to being a farker Join Date: 10-27-13 Location: Thomasville NC	Stupid question...what is post oak? I don't ever see oak in bags here.

11-18-2013, 08:11 PM	#23
robbq is one Smokin' Farker Join Date: 06-03-12 Location: Westborough, MA	I love cherry on everything, and apple on chicken or pork. I have done fish on apple, too. I use hickory sometimes on beef or pork. I don't get any less common woods here, just what you can buy in bags. __________________ LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens

11-18-2013, 08:59 PM	#24
Goyo626 Full Fledged Farker Join Date: 02-19-13 Location: West Covina CA	Cherry wood. I wish I had access to post oak as I really want to try it.

11-18-2013, 09:49 PM	#25
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	I like CE scavenge my smoking wood from my neighborhood .. Mulberry- all purpose but specializing in pork Silver Maple- all purpose Apple- all purpose but specializing in poultry __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

11-18-2013, 10:00 PM	#26
spedly Full Fledged Farker Join Date: 04-27-13 Location: Regina, Canada	I really like cherry and maple. I'm not a fan of red oak. __________________ Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665

11-19-2013, 12:13 AM	#27
SBH Found some matches. Join Date: 07-16-11 Location: Glendale, Ca	I go between cherry and apple on my pork. I generally use pecan on chicken. Beef (I rarely do briskets) I have used hickory, but generally just use combo of fruit and hickory or pecan.

11-19-2013, 12:30 AM	#28
BubbyQue Got Wood. Join Date: 11-09-13 Location: baltimore	As far as fruit woods go, I really like fig. it has an incredible aromatic smell, almost like vanilla. Plus I have a backyard full of fig trees so thats usually my standard for pork/poultry.

11-19-2013, 09:07 AM	#29
shagnasty Full Fledged Farker Join Date: 07-08-13 Location: Western, KY	I use hickory pecan and apple. Pecan is a very mellow smoke. nice on pork and chicken. Apple is great with pork. Hickory is classic southern taste for pork. Cant go wrong with that. __________________ Lonestargrillz insulated cabinet smoker. Assassin grill. Pitmaster for Hey Baby's BBQ company.