new to the brethren

big nate · 07-06-2013, 07:58 AM

I m a new member and am trying to just learn as much as i can so if anyone has any info aor words of wisdom it would be greatly appreciated. I am still trying sauces and such i made a great rub that i am sticking with. I guess im asking what are some good woods to smoke with considering i am new at this and trying to get my feet wet lol

Thanks
big nate

Fishin4bass723 · 07-06-2013, 08:06 AM

Woods are a choice that is made by the type of meat I am cooking. I like cherry or apple with my pork, I like mesquite with my beef, and I like hickory for about everything else. But I haven't had the opportunity to try many other woods yet.

angryfish01 · 07-06-2013, 08:12 AM

Welcome big nate. You will find a wealth of information here. Learn to use the search function on the bottom of the opening page to find most anything you need.
If you like this site, I strongly recommend subscribing. It helps support the site and opens new areas on the site too.
When asking questions, provide important info like type of grill/smoker, typo of fuel, what you are cooking, and what kind of beer are you providing.

Enjoy yourself, and hope to see you around often.
Warning: this place can be addicting!

thunter · 07-06-2013, 08:12 AM

Welcome Big Nate! This forum always has something great to help me along my bbq-addiction path. Sometimes, I am even able to share something that is helpful to others. Just have a great time here. Don't jump on the bandwagon of being snippy in return, when someone says something off - they just may have dried out a brisket and are takin' it out on us and need to vent! Lol! Anyway, these guys and gal are legit and I'm glad to be on this forum.

Welcome again!

Marrs · 07-06-2013, 08:25 AM

Welcome Big Nate!
You'll find a ton of different opinions on wood. It really comes down to what you like. I use a lot of different stuff depending on whats on the smoker. Alder for fish. Post Oak for brisket. Like fishing4bass I often like to hit beef with some mesquite. Love apricot on pork. My "fallback" combination is pecan and plum-- mostly out of laziness since they're at the front of my smoke woods collection. Anyway, there's a lot of options. Dig through the forums. Ask questions. Jump in and start trying things. You'll find what you like.

Good luck!

Unfathomable Bastid · 07-06-2013, 08:37 AM

Welcome noober,

You won't find a more welcoming and supportive group of farkers for this obsession we all share. My strong recommendation is to have fun with this, experiment as much as possible, ask questions, and use the search functionality on the site. It's ridiculous how much information in here.

And, as others indicated, support the site if you're able. You'll get back 10X what you give. That's a given.

Welcome!

-Bastid

BobM · 07-06-2013, 10:27 AM

Hi Nate, welcome aboard!

IamMadMan · 07-06-2013, 10:48 AM

Welcome, glad to see you try and get your feet wet.

Someone once said any wood is suitable as long as it's cherry... (Lol)

There are many good woods to smoke with, as a beginner, I found Apple was versatile and the smoke flavor was not over-powering to those who never had smoked food before.

Glad to have you on-board with us...

Fo Sizzle My Nizzle · 07-06-2013, 10:56 AM

Experiment with different woods and combinations, but I'd recommend getting a notebook to keep notes on each cook. That way as you experiment you can remember which processes/combinations gave you good results. Right now I keep my beef simple and use oak with an occasional chunk of cherry thrown in. My pork varies from each cook. I usually use combinations. Any fruit wood + hickory or pecan or oak.

07-06-2013, 07:58 AM	#1
big nate Got rid of the matchlight. Join Date: 07-04-13 Location: Muncy	new to the brethren I m a new member and am trying to just learn as much as i can so if anyone has any info aor words of wisdom it would be greatly appreciated. I am still trying sauces and such i made a great rub that i am sticking with. I guess im asking what are some good woods to smoke with considering i am new at this and trying to get my feet wet lol Thanks big nate

07-06-2013, 08:06 AM	#2
Fishin4bass723 Full Fledged Farker Join Date: 03-12-13 Location: Ravenna, NE Name/Nickname : Joe	Woods are a choice that is made by the type of meat I am cooking. I like cherry or apple with my pork, I like mesquite with my beef, and I like hickory for about everything else. But I haven't had the opportunity to try many other woods yet. __________________ Joe/"Big Ugly" UDS

07-06-2013, 08:12 AM	#3
angryfish01 is one Smokin' Farker Join Date: 02-20-13 Location: Apopka FL	Welcome big nate. You will find a wealth of information here. Learn to use the search function on the bottom of the opening page to find most anything you need. If you like this site, I strongly recommend subscribing. It helps support the site and opens new areas on the site too. When asking questions, provide important info like type of grill/smoker, typo of fuel, what you are cooking, and what kind of beer are you providing. Enjoy yourself, and hope to see you around often. Warning: this place can be addicting! __________________ Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon

07-06-2013, 08:12 AM	#4
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	Welcome Big Nate! This forum always has something great to help me along my bbq-addiction path. Sometimes, I am even able to share something that is helpful to others. Just have a great time here. Don't jump on the bandwagon of being snippy in return, when someone says something off - they just may have dried out a brisket and are takin' it out on us and need to vent! Lol! Anyway, these guys and gal are legit and I'm glad to be on this forum. Welcome again! __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

07-06-2013, 08:25 AM	#5
Marrs On the road to being a farker Join Date: 04-04-12 Location: Dutchess County, NY	Welcome Big Nate! You'll find a ton of different opinions on wood. It really comes down to what you like. I use a lot of different stuff depending on whats on the smoker. Alder for fish. Post Oak for brisket. Like fishing4bass I often like to hit beef with some mesquite. Love apricot on pork. My "fallback" combination is pecan and plum-- mostly out of laziness since they're at the front of my smoke woods collection. Anyway, there's a lot of options. Dig through the forums. Ask questions. Jump in and start trying things. You'll find what you like. Good luck! __________________ [B]Marrs [/B] A New Mexican transplant smoking and spicing up a suburban New York neighborhood. WSM 22.5 modified, Mini WSM. 22.5 OTG. Genesis Silver. Flowerpot Tandoor 19. Proud Supporter of Operation BBQ Relief!

07-06-2013, 08:37 AM	#6
Unfathomable Bastid Full Fledged Farker Join Date: 09-23-10 Location: Commerce Township, Michigan	Welcome noober, You won't find a more welcoming and supportive group of farkers for this obsession we all share. My strong recommendation is to have fun with this, experiment as much as possible, ask questions, and use the search functionality on the site. It's ridiculous how much information in here. And, as others indicated, support the site if you're able. You'll get back 10X what you give. That's a given. Welcome! -Bastid __________________ [I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!)

07-06-2013, 10:27 AM	#7
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Hi Nate, welcome aboard! __________________ "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] \|

07-06-2013, 10:48 AM	#8
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Welcome, glad to see you try and get your feet wet. Someone once said any wood is suitable as long as it's cherry... (Lol) There are many good woods to smoke with, as a beginner, I found Apple was versatile and the smoke flavor was not over-powering to those who never had smoked food before. Glad to have you on-board with us...

07-06-2013, 10:56 AM	#9
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	Experiment with different woods and combinations, but I'd recommend getting a notebook to keep notes on each cook. That way as you experiment you can remember which processes/combinations gave you good results. Right now I keep my beef simple and use oak with an occasional chunk of cherry thrown in. My pork varies from each cook. I usually use combinations. Any fruit wood + hickory or pecan or oak. __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???