Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

View Poll Results: Does smoking with different wood impart a different flavor in food?
Yes 72 94.74%
No 4 5.26%
Voters: 76. You may not vote on this poll

Thread Tools
Old 12-06-2013, 09:42 AM   #16
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!

Unless you do a side-by-side taste test, I doubt many people could tell a difference. If smoke is applied right, not oversmoked, but as part of the whole experience, very few people will notice any difference.

That said, I have never used mesquite. The majority of my smoking has been oak, hickory, and cherry,(on poultry). My son swears by peach, but I can't tell any difference in the finished product.
smokenpreacher is offline   Reply With Quote

Old 12-06-2013, 10:22 PM   #17
is Blowin Smoke!
RevZiLLa's Avatar
Join Date: 07-02-07
Location: Richmond, VA

Originally Posted by krek View Post
I find that people's expectations are higher when I smoke with hickory versus oak or fruitwood... I don't know what it is about hickory but it gets their mouths watering. :)
I am right with you there. Still, plenty of people like one wood or another that I do not. If it makes them happy, fantastic!

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote

Old 12-06-2013, 10:25 PM   #18
somebody shut me the fark up.

SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

I cant tell much difference except Mesquite from all others. Mesquite is Heavy smoke taste. I use hickory mostly but use Pecan, Apple and Cherry also.
N Texas 2016 FALL Bash-- Lake Belton
SmittyJonz is online now   Reply With Quote

Old 12-07-2013, 12:52 AM   #19
Bob O Q Shawtee
Knows what a fatty is.
Join Date: 10-09-13
Location: North Texas

About 60% or 70% of cases there is difference, the remainder may have more to do with other factors besides wood.
Bob O Q Shawtee is offline   Reply With Quote

Old 12-07-2013, 08:13 AM   #20
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.

Most certainly, for me it does. oak, hickory, pecan for meat and some pork.
Cherry, apple, pear for poultry and some pork.
I like cherry for Texas style ribs.
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote


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 09:43 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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