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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.


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Unread 05-10-2013, 01:58 PM   #1
BenBarrBQue
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Default Good Mix of Wood

Can anyone tell me what a good mix of wood is? I have a lot of oak, which is pretty cheap, but fruit wood is expensive. Does anyone have a good mixture they like to use, like 75% oak 25% cherry? Etc? Thanks in advance. Any advice appreciated.
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Unread 05-10-2013, 02:04 PM   #2
DownHomeQue
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i use what i have... lol.. i'm sorry i just do... which is usually hickory, oak, pecan, and pear wood... i use whats on top of the pile when i walk over to it! hope this helps!
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Unread 05-10-2013, 02:18 PM   #3
Mark Warren
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This get's past around here a lot.
Attached Files
File Type: pdf Smoke Woods.pdf (49.9 KB, 49 views)
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Unread 05-10-2013, 03:13 PM   #4
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I use mesquite or hickory for beef. For pork I use hickory and apple, the mix varies. For Salmon I use hickory and cherry, I smoke a lot of Salmon and have done side by side taste tests with several people and everyone likes the cherry (as opposed to just hickory or adding apple). I know they use alder in the northwest for Salmon, but I like more smoke flavor.
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Unread 05-10-2013, 04:20 PM   #5
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I like oak by itself. But I think 25% fruit wood mixed with the oak is about right. Check out the chart Mark Warren sent you for specific mixes in relation to the protein you are cooking.
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Unread 05-10-2013, 04:25 PM   #6
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I like two parts cherry to one part hickory.
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Unread 05-10-2013, 04:33 PM   #7
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Cherry, Apple, and Hickory in any combination. Works great on just about anything.
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Unread 05-13-2013, 01:04 PM   #8
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The mix that is good is the one that you and your guests like, and what taste you are trying to impart to your food.

I have used cherry, maple, hickory, mesquite, avocado, read and white oak, pecan, JD Barrels, persimmon, and apple before alone, and in combinations.
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Unread 05-13-2013, 05:24 PM   #9
El Ropo
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I like 50% pecan, 25% apple, and 25% cherry for anything I cook. You can substitute the pecan for your oak, and be good, but pecan has a sweeter flavor than oak IMO.
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Unread 05-13-2013, 07:09 PM   #10
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i like using mix of mesquite and oak with a little mesquite lump as a base starter.
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Unread 05-13-2013, 09:04 PM   #11
NCGuy68
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Oak is The smoke!

Don't matter if its Red, White, Post, Willow or whatever.

I use it as the base for red meat and hog then add Hickory or Pecan.

For Birds I like straight Apple.

Would love some Cherry but ain't none in my neck of the woods.

BTW, I never pay for Smokin' wood.
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Unread 05-13-2013, 09:09 PM   #12
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Yeah I use a pretty big variety. I don't know that there's a RIGHT or WRONG combination really.

I live right next to an apple orchard so I get free apple.
I have wild cherry on my property so I get free cherry.
I also have a good amount of oak on my property too.
I buy hickory and mesquite chunks.
I've been given pecan and mulberry by some of the Brethren.


I like to use 1 piece of oak to 2 pieces of cherry or apple usually for pork.
For poultry, I like strictly cherry or apple and maybe some mulberry.
For beef, I dig mesquite and hickory.

But it's really however the mood strikes me.
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Unread 05-13-2013, 09:16 PM   #13
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I use mostly Oak because it imbues a great flavor and I can get it for free. I have some Cherry that I mix in with it once in a while but mostly i use what I have, which is Oak.
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Unread 05-13-2013, 09:34 PM   #14
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On beef I'm a 50% oak 50% cherry guy.
Butts get 50% hickory, 50% apple.
Chicken gets birch.
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