Lets talk wood...

[Terry The Toad]

I find the threads on wood selection to be interesting. I think the flavor profile you get from different kinds of wood depends a lot on where you live. The hickory I can find here in central Florida is quite mild. I love the smell of it - but it does not impart a strong flavor to the meat. I burn it because I like the smell - but I rely on oak for flavor.

I am not even sure what variety of oak or hickory I have... I guess I need to remember to ask my firewood guy.

I've burned Florida maple and orange wood in the past - both are too mild for my taste.

 

[TexasRT]

For me it's.
Beef - Oak and Hickory mix
Pork - Oak or Charcoal base with Apple added
Chicken - Oak or Charcoal base with Pecan added (doesn't take much pecan to get a great flavor)

 

[tamu1103]

I use based on meat type,

Apple/hickory for pork
Oak for beef
Pecan/hickory for poultry

 

[Happy Hapgood]

Peach wood is good on pork or chicken. Hickory, Pecan and Oak for beef.

 

[shagnasty]

hickory, pecan, apple....in that order

 

[bbq1980]

Cool thread. So far, I've experimented mostly with combinations of cherry, hickory, pecan and apple chunks from hardware stores but I've read a bunch good reviews of peach and also want to try post oak, likely in the form of some mini splits from Fruita Wood.

 

[MJ_Tenn]

my brother in law hooked me up with some cherry wood and I must say I do like the flavor..used it on a whole ham Easter Sunday and it was great

 

[Papa Q]

I almost always use hickory and then mix other woods depending on what I'm cooking. Chicken and turkey will get cherry and/or apple, pork will get apple, or maple, beef will get mesquite....but be real easy with mesquite cause it's strong.

 

[DaveAlvarado]

I do hickory on everything. I like the smell, I like the taste. Usually toss 5-6 chunks in for a cook on the WSM. I'll toss one chunk on the coals when I'm grilling.

 

[hobby_smoking]

I use oak cherry and apple. But my fav is oak (and i have an endless supply)

 

[mchar69]

Today, I sliced up a limb of red oak.
I found this along the road.
I took the only piece I could manage 130+ lbs .

I HAVE NO PICS BECAUSE I THOUGHT EVERYONE
KNEW what chopped up wood looks like.
I Sliced the bark off my oak. (Dick Prenneke style).
edit:
chainsawed rounds to 5"
Slice off bark.
Hand chop my raw oak into chunks.
I am putting some in full sun.

 

[bearohs]

I find the threads on wood selection to be interesting. I think the flavor profile you get from different kinds of wood depends a lot on where you live. The hickory I can find here in central Florida is quite mild. I love the smell of it - but it does not impart a strong flavor to the meat. I burn it because I like the smell - but I rely on oak for flavor.

I am not even sure what variety of oak or hickory I have... I guess I need to remember to ask my firewood guy.

I've burned Florida maple and orange wood in the past - both are too mild for my taste.

Who is your wood guy? Mines out of almost everything..

 

[bearohs]

Id agree on the "where the wood came from" idea.. Our cherry trees in FL dont fruit so perhaps are not the best in oil production hence too bland..

I get my wood from a guy that is a tree guy and when he gets a pecan/hickory/cherry tree its gone in a day.

Our oaks "water oak" is the best. Good moisture and pops often.. But not sure if that is remotely the same as others oaks.