Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 09-09-2011, 10:56 PM   #1
Full Fledged Farker
snyper77's Avatar
Join Date: 05-25-11
Location: Sweet Home Alabama
Default Newbie here - Questions about wood

I'm in northeast Alabama. There are LOTS of trees down due to recent tornadoes and tropical storms. I have people offering me oak and hickory. I've already accumulated 2 chevy truck loads of hickory.

  1. Should I get some oak also?
  2. Should I always mix oak (70%) with hickory (30%) or would the hickory be overbearing if I use it 100%?
I'm definitely going to get pecan and fruit wood if it's offered.
Any advice is greatly appreciated.
Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)
snyper77 is offline   Reply With Quote

Old 09-09-2011, 11:09 PM   #2
Babbling Farker

JMSetzler's Avatar
Join Date: 04-25-11
Location: Valdese, NC

I'd say get whatever you can if it's free and create yourself a nice stockpile of dried woods to use.
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic
JMSetzler is offline   Reply With Quote

Old 09-09-2011, 11:09 PM   #3
Full Fledged Farker
Join Date: 06-11-09
Location: Plano, TX

Depends on what you like to cook. I like oak and pecan for brisket. I use hickory for pork and sometimes for chicken. Hickory is definitely a strong wood, a little goes a long way for me. Never hurts to get some while you can though. If you end up not liking the taste of a certain wood you can always give it away free on craigslist.
Weber Performer / Weber Genesis S-320 / 22.5" WSM / XL BGE
jimithing78 is offline   Reply With Quote

Old 09-09-2011, 11:13 PM   #4
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

I like to mix oak and hickory at about 80% oak and 20% hickory. Works really well. Don't pass up oak. It's also good by itself. So, yes, go for it!

Use oak for heat and hickory for smoke. But, oak for heat and smoke works good too.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote

Old 09-10-2011, 01:53 AM   #5
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Oak is especially good for beef.
Jim - Another transplanted Texan

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
HeSmellsLikeSmoke is offline   Reply With Quote

Old 09-10-2011, 02:03 AM   #6
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I wish I had a situation like that! Oak is great. Hickory is my go-to, but I love 'em all. As mentioned already, I tend to go for the oak when doing beef. If I'm worrying about hitting the grub too hard with smoke, I'll start using apple or just even some lump. I've been loving pecan with chicken lately.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
Avatar by my son!
gtr is online now   Reply With Quote

Old 09-10-2011, 02:24 AM   #7
Full Fledged Farker
tmehlhorn's Avatar
Join Date: 06-20-11
Location: pratt, KS

Oak is one of the best woods for bbq. It burns hot and long, has a nice mild smoke to it mixed with the hickory would be excellent
Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon
tmehlhorn is offline   Reply With Quote

Old 09-10-2011, 06:54 AM   #8
is one Smokin' Farker

posey's_pork_pit's Avatar
Join Date: 05-11-10
Location: Doraville GA

Yes.......yes........and yes!

Super fast Purple Thermapen
Shirley Fabrication Offset 24x60,
Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles,
Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
posey's_pork_pit is offline   Reply With Quote

Old 09-10-2011, 07:04 AM   #9
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario

I would get as many varieties as you can and stockpile them- or participate in the brethren exchange.
I have a 10' long row of split wood beside my smoker and I chunk it as I need. I have cherry, oak,apple, hickory, maple and pear. My hickory is local(rare) and not near as strong a smoke flavor as your southern hickory. I really enjoy the taste and smell of southern hickory and the power of your mesquite wood. and pecan.... ummm!

My point is that its good to have a nice variety on hand so you can cook to your groceries or to your guests. When its just us guys, they all love the heavy smoke. For the girls I will use the lighter smoking fruit woods.
h20loo is offline   Reply With Quote

Old 09-10-2011, 08:14 AM   #10
Knows what a fatty is.
Join Date: 07-06-11
Location: Chicago IL

Sounds like you hit the jackpot. You can use either 100% oak or 100% hickory, and it won't be overpowering. Mix them if you like, it's purely a matter of taste. For most people hickory works well on everything. Oak is usually associated with beef, I think mainly because of a texas connection, and it's pretty pungent. No rules though. Have fun.

Turky1 is offline   Reply With Quote

Old 09-10-2011, 08:23 AM   #11
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

I'm originally from North central Alabama and hickory is my favorite smoking wood, just by itself for pork. I hadn't used oak until a few years ago but MAN what it does to beef! Grab both while you can!
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote

Old 09-10-2011, 10:19 AM   #12
Babbling Farker
Puppyboy's Avatar
Join Date: 07-07-06
Location: Osage City, Kansas

I use pecan all the time & love it.
Puppyboy is offline   Reply With Quote

Old 09-10-2011, 10:33 AM   #13
is one Smokin' Farker
twinsfan's Avatar
Join Date: 05-28-11
Location: New Jersey

Grab some hickory, cut it up, and send me some chunks of Alabaman hickory
Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/
twinsfan is offline   Reply With Quote

Old 09-10-2011, 10:59 AM   #14
Dave Russell
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee

Both are just fine if your smoke is burning sweet, but I'd prefer the straight hickory for only pork butts. We smoked a bunch of leg quarters last weekend with nothing but oak and the flavor was incredible, so it does great by itself with yardbird, just like beef. Also I'll second or third the hickory/oak combo that works on anything.

Be sure to use bricks to keep the wood off the ground and it'll be good for quite a while.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote

Old 09-10-2011, 01:38 PM   #15
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD

Pecan is unusable, and dangerous to handle. Send it to me and I'll get rid of it for you. PM me and I'll give you my address.
Graduate: Jack's Old South BBQ School, Smoking Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
couple newbie questions... canis latrans Q-talk 5 09-17-2011 02:20 PM
Newbie here and have questions, help please. tallon713 Q-talk 6 05-31-2011 11:05 PM
Smoking Wood Source (Newbie Questions) DaddyDoofus Q-talk 17 12-10-2010 10:04 AM
Newbie intro and questions eclipse507 Q-talk 23 02-17-2010 09:20 PM
Questions from a newbie... smokinvic Q-talk 14 03-08-2008 05:41 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 01:07 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.