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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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Old 04-22-2014, 08:43 PM   #1
bearohs
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Join Date: 10-18-13
Location: Lakeland
Default Lets talk wood...

So I have a SS2 gravity fed.. been tinkering with it for a while, and feel very confident using it.

So I tried a load of cherry wood chunks with it. While it was a unique flavor, I am not sure if its the right profile for me.

So - was wondering, if you all could help suggest.

Oak isn't hard to find round here, and I got a good hookup not far from my office. Was going to go pecan. Maybe hickory.

I use to be a pellet head.. but the pellets had little change in taste. Im betting these changes will be noticeable for sure.

I think the cherry has a slight floral taste.. In chicken breasts and pork butts its noticeable for sure.
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Old 04-22-2014, 08:45 PM   #2
SmittyJonz
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I can't tell much difference in woods in the food except Mesquite. I've tried Cherry, Apple n Orange several times and don't see much difference and they cost more. Pecan about same too. I use Hickory n Oak mostly.
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Old 04-22-2014, 09:00 PM   #3
GoolsbyMD
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Oak, hickory mostly. Will stock up on cherry when I can, adds a nice color and I think my palate can taste it a bit.
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Old 04-22-2014, 09:04 PM   #4
bearohs
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i can taste the cherry but its just too blah for me. maybe i like a spicey taste.

Hickory it is..

Keep in mind I use a few chunks per 2 hours..
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Old 04-22-2014, 09:06 PM   #5
SmittyJonz
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I use about 20 chunks in 8-10 hrs. Mixed all thru basket in UDS

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Old 04-22-2014, 09:21 PM   #6
BobBrisket
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I'm going to recommend some pecan. Just me but it's a nice "in the middle" between hickory and oak. You will know mesquite cause that one hits you!
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Old 04-22-2014, 09:26 PM   #7
Snuzem
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I like the pecan as well,it's not too strong and seems to add good color. If I want to use something that's a bit lighter, I like chunks of apple wood
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Old 04-22-2014, 09:29 PM   #8
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Hickory is my favorite.
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Old 04-22-2014, 09:50 PM   #9
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I use red oak
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Old 04-22-2014, 10:07 PM   #10
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I like cherry with butts and briskets, pecan works with anything and hickory is always a great choice for pork and poultry. We also burn mulberry, oak, peach and apple depending on our mood and food. Finding the ones you like is part of the journey!
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Old 04-22-2014, 10:11 PM   #11
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Your fruit woods aren't going to be as "harsh" of a flavor change from the different types. If you are looking for just a nice even smoke flavor, Apple is usually a good place to start. IMHO cherry is a good wood to add a deep reddish color to the smoke ring and bark, especially on pork (ribs specifically).

The hardwoods (oak, hickory, mesquite) are what can add a greater flavor change to the meat. To my palate, oak imparts an earthy, almost dirty (in a good way) flavor. Hickory to me, gives a nutty flavor. And mesquite, gives a spicy hint that can be overdone way to easily.

Personally, most of my cooks involve the use of hickory, apple, and cherry. Either each alone or in some kind of pairing or combination. Like for butts, I've become a big fan of an apple cherry combo. For ribs, I go straight cherry. And hickory gets thrown into the mix whenever I want a little extra smoke flavor kick or am cooking several cuts at once.
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Old 04-22-2014, 11:34 PM   #12
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Personally I am very particular to my wood/meat combo.These combos make me hungry thinking about them.

pork-apple typically, sometimes cherry if that is what I have on hand
chicken-pecan
beef-oak, more specifically bourbon barrel oak. If you like oak with your beef, bourbon barrel wood will make you always want it. I just bought a 10# box last week.
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Old 04-23-2014, 01:25 AM   #13
Rafael
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I like to use a mix of apple and pecan wood.
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Old 04-23-2014, 06:43 AM   #14
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I mainly use hickory. Sometimes I'll use pecan if I'm looking for a more subtle smoke flavor. My palate is not a fan of mesquite.
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Old 04-23-2014, 06:53 AM   #15
Genghis John
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Quote:
Originally Posted by SmittyJonz View Post
I can't tell much difference in woods in the food except Mesquite. I've tried Cherry, Apple n Orange several times and don't see much difference and they cost more. Pecan about same too. I use Hickory n Oak mostly.
With you 100%.
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