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

code3rrt · 01-28-2013, 09:39 PM

What is your favorite combinations? I'm sure this has to be in the archives, to lazy to look right now. I realize you seasoned folks use lots of different combos.......but which combinations are your very favorites, your really "go to" combinations?

Offthehook · 01-28-2013, 09:41 PM

Hickory and apple

Bludawg · 01-28-2013, 09:44 PM

Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.

Offthehook · 01-28-2013, 09:45 PM

Quote:

Originally Posted by Bludawg

Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.

What is post oak?

viggysmalls · 01-28-2013, 09:45 PM

I'm not an old timer, but I've found a really nice pairing between brisket and cherry. Of course I run Oak or Hickory to get that traditional smokey flavor, but the cherry brings out a whole new dimension of flavors and colors in a brisket I can't even begin to describe.

Bludawg · 01-28-2013, 09:54 PM

Quote:

Originally Posted by Offthehook

What is post oak?

It's A Texas Thang.

Goolges your friend

Offthehook · 01-28-2013, 09:59 PM

Quote:

Originally Posted by Bludawg

It's A Texas Thang.

Gooles your friend

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

flyingbassman5 · 01-28-2013, 10:05 PM

Hickory......................................ON EVERYTHING!!! Hahahaha!

Though I really do like mesquite or oak for chicken. I'm not a big fruit wood guy for whatever reason.

Edit: Post oak is just a different species of oak. There are lots of oak species(i.e. Blackjack, Red, White, Pin, etc).

AustinKnight · 01-28-2013, 10:06 PM

Oak & pecan are my go to woods I like them on anything, I use oak lump as my source and chunk in fist size pecan chunks. Bludawg stop using such big words

dadsr4 · 01-28-2013, 10:15 PM

Cherry for everything.

Midnight Smoke · 01-28-2013, 10:24 PM

Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork.

HankB · 01-28-2013, 11:42 PM

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.

Robicus129 · 01-29-2013, 06:08 AM

Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell.

Bbq Bubba · 01-29-2013, 07:17 AM

You can combine all you want but your only going to be able to detect the strongest wood.
Most pitmasters will use 1 wood for heat (oak) and add another for the actual flavor.
I burn 100% Shagbark Hickory.
If i were to add any other wood to that you would never know it was in there. (except maybe Mesquite)
If your using chunks stick with 1 flavor but change it up every smoke until you find what you like.

Big slick · 01-29-2013, 07:28 AM

Pecan to me goes well with just about anything but fish.

Apple and Cherry for pork

Pecan and Hickory or Mesquite for beef

I tried Maple one time and in all honesty I could barely taste it. I want to try this again than though cold smoking some bacon before I give up on it.

01-28-2013, 09:39 PM	#1
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	matching wood to meat........ What is your favorite combinations? I'm sure this has to be in the archives, to lazy to look right now. I realize you seasoned folks use lots of different combos.......but which combinations are your very favorites, your really "go to" combinations? __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

01-28-2013, 09:41 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Hickory and apple __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-28-2013, 09:44 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-28-2013, 10:05 PM	#8
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO Downloads: 0 Uploads: 0	Hickory......................................ON EVERYTHING!!! Hahahaha! Though I really do like mesquite or oak for chicken. I'm not a big fruit wood guy for whatever reason. Edit: Post oak is just a different species of oak. There are lots of oak species(i.e. Blackjack, Red, White, Pin, etc). __________________ 18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS Last edited by flyingbassman5; 01-28-2013 at 10:07 PM.. Reason: addition

01-28-2013, 10:06 PM	#9
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Oak & pecan are my go to woods I like them on anything, I use oak lump as my source and chunk in fist size pecan chunks. Bludawg stop using such big words __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-28-2013, 09:45 PM	#5
viggysmalls Is lookin for wood to cook with. Join Date: 11-17-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	I'm not an old timer, but I've found a really nice pairing between brisket and cherry. Of course I run Oak or Hickory to get that traditional smokey flavor, but the cherry brings out a whole new dimension of flavors and colors in a brisket I can't even begin to describe.

01-28-2013, 10:15 PM	#10
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	Cherry for everything. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993

01-28-2013, 10:24 PM	#11
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-28-2013, 11:42 PM	#12
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	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. __________________ Weber Crazy

01-29-2013, 06:08 AM	#13
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell. __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

01-29-2013, 07:17 AM	#14
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	You can combine all you want but your only going to be able to detect the strongest wood. Most pitmasters will use 1 wood for heat (oak) and add another for the actual flavor. I burn 100% Shagbark Hickory. If i were to add any other wood to that you would never know it was in there. (except maybe Mesquite) If your using chunks stick with 1 flavor but change it up every smoke until you find what you like. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-29-2013, 07:28 AM	#15
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	Pecan to me goes well with just about anything but fish. Apple and Cherry for pork Pecan and Hickory or Mesquite for beef I tried Maple one time and in all honesty I could barely taste it. I want to try this again than though cold smoking some bacon before I give up on it. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?