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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. |
| View Poll Results: Smoking Woods Most Prefered for All Around Use | |||
| Maple |
   
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1 | 0.67% |
| Pear |
  
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0 | 0% |
| Alder |
  
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1 | 0.67% |
| Mesquite |
  
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1 | 0.67% |
| Peach |
  
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1 | 0.67% |
| Hickory |
  
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37 | 24.67% |
| Oak |
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21 | 14.00% |
| Cherry |
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26 | 17.33% |
| Pecan |
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30 | 20.00% |
| Apple |
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32 | 21.33% |
| Voters: 150. You may not vote on this poll | |||
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02-15-2013, 07:45 PM
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#16 |
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Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Cherry. I love smelling it burn.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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02-15-2013, 07:58 PM
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#17 |
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Found some matches.
Join Date: 02-13-13
Location: Locke, NY
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Hickory is my go-to wood. Apple, oak, and cherry follow closely
Sent from my SCH-I510 using Tapatalk 2 |
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02-15-2013, 08:28 PM
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#18 |
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Knows what a fatty is.
Join Date: 01-21-08
Location: inman Sc
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PECAN.!! Nuff said.!
Sent from my iPad using Tapatalk HD |
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02-15-2013, 08:33 PM
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#19 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Cherry or apple.
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Kettleheads Anonymous Charter Member |
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02-15-2013, 08:53 PM
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#20 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I like hickory for pork, oak for beef and cherry/apple for poultry. If I had to pick one it would probably be oak since it's kind of a tweener.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-15-2013, 09:31 PM
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#21 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I love oak for all meats it taste like bbq to me:beer:
Sent from my SGH-T999
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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02-15-2013, 09:34 PM
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#22 |
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is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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apple for me. I've tried cherry and hickory, but can't seem to get a good flavor of of them..fresh dried wood too, not store bought. Can't miss with apple though. Did some chicken with apricot, and that turned out pretty good too.
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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02-15-2013, 09:42 PM
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#23 |
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is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Hickory, while great is too strong for everything. Apple is great but not on beef. The best one wood would be pecan. It's a little light on beef but it works.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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02-15-2013, 09:46 PM
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#24 |
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is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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My favorites are...
1. Hickory 2. Maple 3. Oak 4. Apple
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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02-15-2013, 09:47 PM
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#25 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Pecan and cherry for me, but since I could only pick one, I went with cherry.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-15-2013, 11:03 PM
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#26 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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If I have to pick one its gonna be Apple or Pear. They are the mildest that I have tried, although I hear that Alder is even milder.
The reason being that you can add more wood to get more smoke flavor. You can't take it away if your wood is too strong for the meat in question. |
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02-15-2013, 11:49 PM
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#27 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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Cherry then hickory then apple
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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02-15-2013, 11:53 PM
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#28 |
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somebody shut me the fark up.
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Pine is my favorite...
 But seriously, as much as I love Hickory, it's also very strong, so not as versatile as other woods. These days, I'm using a lot of pecan, so I voted for that. Oak would be my second choice.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-16-2013, 02:44 AM
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#29 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-16-2013, 07:15 AM
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#30 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I usually use apple but I also really like pecan and cherry Sometimes will use a combination of 2 types
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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