Do you ever mix your woods

BlueIdTxan · 01-22-2006, 07:36 PM

ok folks
I have seen everyone using 1 wood or nother. Does anyone ever mix the woods while smoking or am I the lone man out on this

. I dont like smoking with any 1 wood, I usually get a very strong (over the top) flavor

. I prefer mixing the woods (mesquite and hickory) and then put on some fruit wood for a additional taste.

Any others do this...

The_Kapn · 01-22-2006, 07:43 PM

Quote:

Originally Posted by BlueIdTxan

ok folks
I have seen everyone using 1 wood or nother. Does anyone ever mix the woods while smoking or am I the lone man out on this

. I dont like smoking with any 1 wood, I usually get a very strong (over the top) flavor

. I prefer mixing the woods (mesquite and hickory) and then put on some fruit wood for a additional taste.

Any others do this...

Mesquite and Hickory are two really, really, strong flavored woods.
So, YUP--over the top on flavor.

I use Oak (or charcoal) for heat and add Hickory, Pecan, Mesquite, or "fruit woods" for flavor modifications.
Mix and Match for the result desired on different meats.

Just me.

TIM

Wildcat · 01-22-2006, 07:47 PM

I do the same as the Kapn.

Mixing hickory and mesquite is very strong to me. I'll mix hickory with fruit woods when smoking chicken and ribs but on butts it's straight hickory.

Jeff_in_KC · 01-22-2006, 07:51 PM

To quote Dr. BBQ's book... mesquite tastes like the devil's ass crack! I use hickory and tone it down with cherry and apple.

ZBQ · 01-22-2006, 07:53 PM

I have been using 75% pecan and 25% oak with butt and ribs and really liking it in the WSM. Not too strong. Nice and mellow.

MilitantSquatter · 01-22-2006, 08:06 PM

I used to always mix with this general rule of thumb - 50% hickory, 50% apple and/or cherry. Then, this past fall I went to one of BBQChef's wood sources - Prianti Farms and got my entire car loaded up. Stupid me, did not ask for specific woods as it was all in one big mountain. Nor could I probably identify most of them on my own.

I've done about a half dozen cooks since with this mixed batch of split logs. I have not been able to make any noticeable distinction between specific combo I used to use and I'm pleased with the results.

I do know there's no mesquite and that's fine by my taste buds....

kcquer · 01-22-2006, 08:06 PM

Every one has favorites, any kind of wood is OK with me as long as its cherry. I almost alway blend with others depending on what I'm cooking. Cherry w/ apple for pork loin, w/ apple & hickory for ribs, w/hickory for brisket.
Only thing I use one wood on is chicken, apple only all the way.

thirdeye · 01-22-2006, 09:17 PM

For a single wood, pecan is my favorite, followed by cherry and apple. I too like to mix fruit woods.

I start my salmon with alder/apple and finish it with cherry for the red color.

But for dry ribs I go cherry all the way.

I'm on my second box of guava and really like it.

The_Kapn · 01-22-2006, 09:27 PM

Quote:

Originally Posted by thirdeye

For a single wood, pecan is my favorite, followed by cherry and apple. I too like to mix fruit woods.

I start my salmon with alder/apple and finish it with cherry for the red color.

I'm on my second box of guava and really like it.

I am not a Salmon fan--but that looks, well, it looks YUMMY!
I could hit/try that

Still have my box of Guava from Greg to try--just "Busy MOD"

Maybe week after next!

Thanks,

TIM

Jorge · 01-22-2006, 09:31 PM

I mix a lot of the time. I'll start my fire with Kingsford, and usually toss in a split or more of mesquite to get the pit up to temp a little faster. I'll cook with mostly oak or pecan. The burn is stable and easy to manage. For different flavors I'll mix in some small splits of hickory and/or mesquite depending on the flavor I'm looking for on any given day.

ChipotlePat · 01-22-2006, 09:49 PM

I like sassfras, apple and hickory mix in my smoker.

BBQchef33 · 01-22-2006, 09:55 PM

i always mix....

oak or hickory for heat.... fruit woods for flavor.

sometimes, brikets or beef cuts will get a few chunks of mesquite mixed with alot of oak.. and im mean a few chunks, maybe 8-10 over the cook of a brisket... 1 or 2 for a prime rib..... IMO..mesquite is some strong stuff and gets bitter real quick.

Wayne · 01-22-2006, 10:39 PM

I often mix hickory with fruit wood like apple or pear. It keeps the hickory from going over the top. pear wood is also easy to find in Wichita.

Neil · 01-23-2006, 03:40 AM

As you can see, we like to mix it up. I'm with Thirdeye, Pecan rocks but very hard to come by up here in Michigan. I mostly cook with cherry, maple and apple.

CarbonToe · 01-23-2006, 06:41 AM

I tend to use 75% Hick and 25% Cherry, Apple or Plum

01-22-2006, 07:36 PM	#1
BlueIdTxan Got Wood. Join Date: 11-19-05 Location: Fort Worth Tx Downloads: 0 Uploads: 0	Do you ever mix your woods ok folks I have seen everyone using 1 wood or nother. Does anyone ever mix the woods while smoking or am I the lone man out on this . I dont like smoking with any 1 wood, I usually get a very strong (over the top) flavor . I prefer mixing the woods (mesquite and hickory) and then put on some fruit wood for a additional taste. Any others do this... __________________ [FONT=Book Antiqua][COLOR=blue]Blue[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Get it today cause dang sure gonna gone tommrow :biggrin: [/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Kinsford Kettle[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Magma SS Gass grill[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Brinkman Charcoal Smoker[/COLOR][/FONT] [FONT=Book Antiqua][COLOR=#0000ff]Bandera (with mods)[/COLOR][/FONT]

01-22-2006, 07:51 PM	#4
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	To quote Dr. BBQ's book... mesquite tastes like the devil's ass crack! I use hickory and tone it down with cherry and apple. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

01-22-2006, 07:53 PM	#5
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio Downloads: 0 Uploads: 0	I have been using 75% pecan and 25% oak with butt and ribs and really liking it in the WSM. Not too strong. Nice and mellow. __________________ Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf

01-22-2006, 08:06 PM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	I used to always mix with this general rule of thumb - 50% hickory, 50% apple and/or cherry. Then, this past fall I went to one of BBQChef's wood sources - Prianti Farms and got my entire car loaded up. Stupid me, did not ask for specific woods as it was all in one big mountain. Nor could I probably identify most of them on my own. I've done about a half dozen cooks since with this mixed batch of split logs. I have not been able to make any noticeable distinction between specific combo I used to use and I'm pleased with the results. I do know there's no mesquite and that's fine by my taste buds.... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

01-22-2006, 09:17 PM	#8
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	For a single wood, pecan is my favorite, followed by cherry and apple. I too like to mix fruit woods. I start my salmon with alder/apple and finish it with cherry for the red color. But for dry ribs I go cherry all the way. I'm on my second box of guava and really like it. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-22-2006, 07:47 PM	#3
Wildcat Full Fledged Farker Join Date: 12-04-05 Location: Kentucky Downloads: 0 Uploads: 0	I do the same as the Kapn. Mixing hickory and mesquite is very strong to me. I'll mix hickory with fruit woods when smoking chicken and ribs but on butts it's straight hickory.

01-22-2006, 08:06 PM	#7
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Every one has favorites, any kind of wood is OK with me as long as its cherry. I almost alway blend with others depending on what I'm cooking. Cherry w/ apple for pork loin, w/ apple & hickory for ribs, w/hickory for brisket. Only thing I use one wood on is chicken, apple only all the way.

01-22-2006, 09:31 PM	#10
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	I mix a lot of the time. I'll start my fire with Kingsford, and usually toss in a split or more of mesquite to get the pit up to temp a little faster. I'll cook with mostly oak or pecan. The burn is stable and easy to manage. For different flavors I'll mix in some small splits of hickory and/or mesquite depending on the flavor I'm looking for on any given day. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

01-22-2006, 09:49 PM	#11
ChipotlePat On the road to being a farker Join Date: 01-19-06 Location: Jefferson City Mo. Downloads: 0 Uploads: 0	I like sassfras, apple and hickory mix in my smoker.

01-22-2006, 09:55 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	i always mix.... oak or hickory for heat.... fruit woods for flavor. sometimes, brikets or beef cuts will get a few chunks of mesquite mixed with alot of oak.. and im mean a few chunks, maybe 8-10 over the cook of a brisket... 1 or 2 for a prime rib..... IMO..mesquite is some strong stuff and gets bitter real quick. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-22-2006, 10:39 PM	#13
Wayne is One Chatty Farker Join Date: 08-26-03 Location: Fall River, Kansas Downloads: 0 Uploads: 0	I often mix hickory with fruit wood like apple or pear. It keeps the hickory from going over the top. pear wood is also easy to find in Wichita. __________________ Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth...

01-23-2006, 03:40 AM	#14
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	As you can see, we like to mix it up. I'm with Thirdeye, Pecan rocks but very hard to come by up here in Michigan. I mostly cook with cherry, maple and apple. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

01-23-2006, 06:41 AM	#15
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK Downloads: 0 Uploads: 0	I tend to use 75% Hick and 25% Cherry, Apple or Plum __________________ Surf'n'Smoke BBQ Team Weber Smokey Mountain Cooker Weber One-Touch Platinum Kettle - 57cm Weber Smokey Joe Silver GamerTag: CarbonToe Film Noir. Back when men were men and broads were dames.

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