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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 | 1 | 0.67% | |
Pear | 0 | 0% | |
Alder | 1 | 0.67% | |
Mesquite | 1 | 0.67% | |
Peach | 1 | 0.67% | |
Hickory | 37 | 24.67% | |
Oak | 21 | 14.00% | |
Cherry | 26 | 17.33% | |
Pecan | 30 | 20.00% | |
Apple | 32 | 21.33% | |
Voters: 150. You may not vote on this poll |
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02-15-2013, 04:51 PM | #1 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Preferred Wood Chunks for Basic All Around Use
Hickory
Peach Mesquite Apple Cherry Alder Pecan Oak Maple Pear
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bandera owner |
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02-15-2013, 04:56 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Hickory for me.
I also like oak, cherry, pecan and apple, but hickory is my go-to.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-15-2013, 05:00 PM | #3 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I can't vote because I cannot live by one wood alone. I variously use hickory, apple., cherry, maple and oak (and some times black walnut, pear and mesquite) I would be hard pressed to pick one wood.
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Weber Crazy |
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02-15-2013, 05:07 PM | #4 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I've always been a big fan hickory, but lately my go to has been pecan and cherry. Not so much for flavor but more for color. I can only tell very small differences in taste of different woods. Some folks can tell easily but I can't. Not sure why, but wish I could!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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02-15-2013, 05:32 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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If I had to choose one single wood, Alder would be my all around, it is subtle enough for fish, yet works well on game, pork, poultry, and beef.
I personally prefer to use cherry, apple, citrus, and peach depending on the meat. These are my go to choices for smoking. Someone on here once said, "Any wood is good for smoking as long as it's Cherry" . |
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02-15-2013, 05:34 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Cherry if only one wood.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-15-2013, 05:46 PM | #7 |
Full Fledged Farker
Join Date: 08-21-10
Location: Sierra foothills
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I get the best deal on Pecan, so for me it's Pecan.
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02-15-2013, 05:59 PM | #8 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Hickory wit apple as a close second.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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02-15-2013, 06:14 PM | #9 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Red oak.
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-15-2013, 06:18 PM | #10 |
Full Fledged Farker
Join Date: 06-19-12
Location: Warner Robins , Ga
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Peach or Pecan , but I'm in Georgia
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KomodoKamado BB32/HB Legacy/PBC old style/ MAK 2* ( on order ) |
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02-15-2013, 06:23 PM | #11 |
Found some matches.
Join Date: 02-09-13
Location: Missoula, Montana
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Alder - I've got lots
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02-15-2013, 06:32 PM | #12 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Mesquite the king of all woods hands down. Beef and mesquite is heaven.
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02-15-2013, 06:41 PM | #13 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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I also can not answer this question. I have not tried them all yet. I just had a friend give me two truck loads of apple wood so for a good while I guess thats what it will be.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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02-15-2013, 06:46 PM | #14 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Tough question. In my situation it all depends. Stick burner likes white oak and hickory. If what's cooking is in a charcoal cooker, then a combo of cherry and peach. If I had to pick just one it would be Peach.
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02-15-2013, 07:36 PM | #15 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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I usually go with apple, or cherry. I really like fruit woods.
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PBC---Weber Kettle |
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