Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.

Thread Tools
Old 01-29-2013, 09:23 AM   #16
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

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.

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 09:53 AM   #17
Take a breath!
Enkidu's Avatar
Join Date: 06-12-12
Location: Los Angeles

Apple and Cherry work with everything IMO.
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
Enkidu is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 12:18 PM   #18
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Originally Posted by HankB View Post
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.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote

Old 01-29-2013, 12:51 PM   #19
is Blowin Smoke!
SmokinJohn's Avatar
Join Date: 10-15-12
Location: Anaheim, CA

Originally Posted by Offthehook View Post
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.
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 12:57 PM   #20
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.

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.
ssbbqguy is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 01:03 PM   #21
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA

Apple, cherry, hickory, pecan for yardbird, the same for pork. Hickory, oak, mesquite for beef.
TIMMAY is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 02:41 PM   #22
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

What ever free
jestridge is offline   Reply With Quote

Thanks from: --->
Old 01-29-2013, 02:46 PM   #23
Mexi "Q" Tioner
Full Fledged Farker
Mexi "Q" Tioner's Avatar
Join Date: 07-19-12
Location: Hollister,CA

Cherry, Apple and Hickory are my prefered choices/combo.
Los Mexi"Q"tioners BBQ Team
Mexi "Q" Tioner is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 02:58 PM   #24
is One Chatty Farker

DownHomeQue's Avatar
Join Date: 10-11-12
Location: Jonesboro. AR

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

Thanks from: --->
Old 01-29-2013, 03:13 PM   #25
Swamp Donkeyz BBQ
is one Smokin' Farker
Swamp Donkeyz BBQ's Avatar
Join Date: 07-25-12
Location: Huntsville, Tx

Straight post oak for beef.
Post oak and mesquite for chicken.
Post oak and pecan for pork.
Swamp Donkeyz BBQ is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 03:19 PM   #26
Full Fledged Farker
Gasket's Avatar
Join Date: 01-06-12
Location: Nuremburg PA

I like oak, pecan, hickory, apple, and cherry.
Gasket is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 04:01 PM   #27
Ole Man Dan
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama

Originally Posted by Bludawg View Post
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)

Last edited by Ole Man Dan; 01-29-2013 at 04:02 PM.. Reason: format
Ole Man Dan is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 04:14 PM   #28
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Cherry with a little hickory.
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
Teamfour is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 04:24 PM   #29
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama

My primary go to is Pecan, then Peach, then Apple, then Hickory.
Haveuseen1? is offline   Reply With Quote

Thanks from:--->
Old 01-29-2013, 05:44 PM   #30
is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN

I have very specific tastes...
bourbon barrel-beef

Those are my favorite combos.
22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone"
Yendor is offline   Reply With Quote

Thanks from:--->

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.

All times are GMT -5. The time now is 08:18 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts