ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-14-2008, 06:31 PM   #1
Rub-A-Dub
Full Fledged Farker
 
Rub-A-Dub's Avatar
 
Join Date: 08-18-07
Location: seeley, ca
Downloads: 0
Uploads: 0
Default Wood Flavor

What wood gives the best flavor? Please explain.
__________________
:icon_cool

1 Smoke-N-Pit offset
1 UDS!!
1 Turkey Fryer
1 Homebuilt reverse flow
1 18" Weber
Rub-A-Dub is offline   Reply With Quote


Unread 01-14-2008, 06:39 PM   #2
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

Might as well ask everyones opinion on politics!
I guess the wood depends on the food. Beef would be one thing, pork another and poultry yet another.
I like to mix woods with poultry - hickory and apple or plum
Beef is usually hickory and pecan
Brisket is pecan
fish is alder, hickory or whatever strikes me at the time.
Jack2u2 is offline   Reply With Quote


Unread 01-14-2008, 06:46 PM   #3
JimT
Full Fledged Farker
 
JimT's Avatar
 
Join Date: 03-15-06
Location: Battle Creek, MI
Downloads: 0
Uploads: 0
Default

Mods, move to Woodpile quickly!!!

JimT
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment.
JimT is offline   Reply With Quote


Unread 01-14-2008, 06:49 PM   #4
Rub-A-Dub
Full Fledged Farker
 
Rub-A-Dub's Avatar
 
Join Date: 08-18-07
Location: seeley, ca
Downloads: 0
Uploads: 0
Default

Ok what is you wood for Pork.
__________________
:icon_cool

1 Smoke-N-Pit offset
1 UDS!!
1 Turkey Fryer
1 Homebuilt reverse flow
1 18" Weber
Rub-A-Dub is offline   Reply With Quote


Unread 01-14-2008, 06:55 PM   #5
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

Yeah - sorry! I never did much pork until recently. It was always bricket and chicken, with ocassional ribs. I've started doing pulled pork, loins, and bone in loins in the past few months. I use mostly hickory for this.
Jack2u2 is offline   Reply With Quote


Unread 01-14-2008, 06:57 PM   #6
RichardF
is One Chatty Farker
 
RichardF's Avatar
 
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rub-A-Dub View Post
What wood gives the best flavor? Please explain.
Hard wood, unless you are in to that fruity stuff

Not that there is anything wrong with that
__________________
if you meet the Buddha on the road, kill him


Live every week like it's shark week
RichardF is offline   Reply With Quote


Unread 01-14-2008, 07:29 PM   #7
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Sugar maple across the board. then apple

I think it is pretty much a regional thing.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 01-14-2008, 07:40 PM   #8
Porky
is One Chatty Farker

 
Porky's Avatar
 
Join Date: 07-16-06
Location: West Palm Beach,Fl.
Downloads: 0
Uploads: 0
Default

Try the different kinds of wood that are available to you and pick the one's you like and eliminate the rest. I use apple/cherry for pork, chicken and some rib recipes and hickory for beef but that just me.
__________________
Les
Backwoods Party w/upgrades & Guru
Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser
Weber OTG Walnut handle from Marty Leach
KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified


Like what you do. Do what you like.
Porky is offline   Reply With Quote


Unread 01-14-2008, 07:42 PM   #9
chinesebob
is One Chatty Farker
 
chinesebob's Avatar
 
Join Date: 04-07-07
Location: Westerville,OH
Downloads: 0
Uploads: 0
Default

Up until this weekend I was a die hard hickory/oak/maple fan. I threw some apple/cherry in the UDS and I have to say - You could really taste it. It was different. I like the harder hickory taste but I'm experimenting now!
__________________
Chinesebob - Central Ohio
A Chinese speaking white guy in search of the perfect bbq.
chinesebob is offline   Reply With Quote


Unread 01-14-2008, 07:45 PM   #10
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

I swear by red oak and hickory on pork and beef. Chicken I like apple, cherry, pecan. I don't like mesquite, but that's just MHO
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Unread 01-14-2008, 07:48 PM   #11
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

Hickory around here but, I do have a back yard full of the stuff
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 01-14-2008, 08:00 PM   #12
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

Had to do a taste test through the Culinary Institute of Smoke Cooking where I had small pans of water and had to use different types of smoking woods and then taste the water and note my findings. All tasted like crap, but the point was that each gave their own flavor to the mix and they were very different. I found that you can very easily over smoke with Misquite as well as Hickory causing a bitter flavor unless tempered with a milder wood such as Oak. We use Cherry Wood for Brisket and Butts and Apple Wood for Ribs and Chicken at comps.

Bottom line is " If it works for you----Use it "

Spice
__________________
The "Sauce Whisperer"

SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Unread 01-15-2008, 07:19 AM   #13
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Cherry and Red Oak (but only the Red Oak from rbinms33)

Mullberry smells like cotton candy when heated.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 01-15-2008, 07:33 AM   #14
MattCom
Take a breath!
 
MattCom's Avatar
 
Join Date: 06-25-07
Location: East Phatchogue, NY
Downloads: 0
Uploads: 0
Default

I recently got some sugar maple, and it's quickly becoming my "go to wood" (for the moment) Its super mellow and probably hard to over smoke. I like mixing the wood up and experimenting.
On Hand: Cherry, Sug Maple, Hickory and some mesquite (for grilling only)
Experiment.
__________________
Out of the Ashes BBQ Team
"Keepin' the Bar in Barbecue"
Wooooooooo!


WSM 18.5" & 22"
22.5 in Weber Kettle
Smokey Jones
SS UDS 1.0
MattCom is offline   Reply With Quote


Unread 01-15-2008, 07:34 AM   #15
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rub-A-Dub View Post
What wood gives the best flavor? Please explain.
Burning wood. Because the smoke attaches itself to the food being cooked.
I really like the flavor I get from birch. It's lighter than pecan and very unique.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
smoking without using any wood for flavor Big slick Q-talk 28 04-05-2011 07:00 AM
Wood Flavor Chart Candy Sue BBQr's Delight 1 11-04-2010 11:13 AM
How can one cook with wood and NOT get a smoke flavor? Bamabuzzard Q-talk 17 06-15-2009 05:29 PM
Using Wood Pellets For Flavor smokinajs Q-talk 9 06-29-2008 01:40 PM
Using Pellts for flavor wood?? The_Kapn Q-talk 3 07-23-2005 08:50 AM

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

Loading



All times are GMT -5. The time now is 03:48 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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