matching wood to meat........

[CarolinaQue]

I'm a big fan of white oak (post oaks closest relative outside of Texas) and peach. Shagbark hickory and cherry is always on hand also.

[Enkidu]

Apple and Cherry work with everything IMO.

[code3rrt]

Originally Posted by HankB

Cherry for salmonand other fish, hands down.

Apple and cherry for fowl with perhaps a little oak, mesquite or hickory. Maybe a little black walnut too.

Mesquite, oak and some hickory for beef.

Hickory and maple for pork. OK, I'll usually throw in some apple and/or cherry.

This was the motivation to build my mini-WSM. I had a bunch of smoking woods, some purchased and some collected locally. I didn't know which to use. Neither did I want to fire up a full (or nearly empty 18.5 WSM) to test wood. I do that in the mini. I build a fire with a single smoking wood and then cook a couple pieces of chicken, a couple hamburger patties, a couple pork streaks, a couple pieces of salmon and tilapia. I cover fowl, beef, fish and pork and with no other seasoning save some peanut oil. Oh, yeah... A couple slices of potato. Then I take notes on what I like and what I don't as well as the appearance. That helps to guide me as to what wood I'll use depending on what I plan to smoke.

It's an experiment well worth doing.

Great info, thanks. That certainly is a good way to go about it, may have to play with that a little bit myself.

[SmokinJohn]

Originally Posted by Offthehook

So a different kind of tree, I'm in so cal so I don't see a lot of different woods

not so fast, my fellow farker.

Head down to the Woodshed in Orange County. They have Red and White Oak, Cherry, Mesquite, Hickory, and Apple. Chips, chunks and logs. Call before you come to make sure they have what you need.

Also, a few well-place calls to any Brethren in Central Cali or the Idylwild area may get you some AVOCADO wood.

You may also want to barter with your neighbors. In exchange for some smoked product, I was able to obtain mulberry and pear wood.

[ssbbqguy]

Pecan for beef and pork loins, Cherry-Hickory for ribs, butts and chicken. Adler, Apple or Peach for most fish and Mesquite for steaks. I'll never forget being in the Left Coast area and running into a so called bbq place where he proudly advertised smoked with real oak. Source- stack of old nasty pallets(worst, stinkiest oak there is). Our meals were free. Steve.

[TIMMAY]

Apple, cherry, hickory, pecan for yardbird, the same for pork. Hickory, oak, mesquite for beef.

[jestridge]

What ever free

[Mexi "Q" Tioner]

Cherry, Apple and Hickory are my prefered choices/combo.

[DownHomeQue]

i just go to the big ass pile.. which includes Pear, Oak, Pecan, and Hickory.. and grab whatever is on top!

[Swamp Donkeyz BBQ]

Straight post oak for beef.
Post oak and mesquite for chicken.
Post oak and pecan for pork.

[Gasket]

I like oak, pecan, hickory, apple, and cherry.

[Ole Man Dan]

Originally Posted by Bludawg

It's A Texas Thang. Goolges your friend

That 'Texas Thang' even grows in Alabama.

My favorites are Oak, Pecan, and Hickory. Not necessarily in that order.

I have mixed Oak and Apple or Pear. (Mild smoke)

{If your gonna smoke 'Road Kill' you should definitely use Green Pine,
or soaked Railroad Ties...} (Go Hobo style)

[Teamfour]

Cherry with a little hickory.

[Haveuseen1?]

My primary go to is Pecan, then Peach, then Apple, then Hickory.

[Yendor]

I have very specific tastes...
apple-pork
pecan-chicken
bourbon barrel-beef

Those are my favorite combos.