wperry1971
Well-known member
I'm smoking a pork shoulder tomorrow and trying to decide on which wood to use. Suggestions please.
Apple. wood or Hickory
- Thread starter wperry1971
- Start date
Jaskew82
is Blowin Smoke!
lol
I would use hickory on pork shoulder but there is nothing wrong with Apple. You could also mix them too! I use Cherry and Apple often on ribs.
wperry1971
Well-known member
Ha Ha!! Just noticed that. Thanks.
wperry1971
Well-known member
Just bought two new bags. Hickory chunks and apple wood chips.
What are you cooking on? Normally chunks would be the way to go (actually I'm more of a stickburner myself but I've been using a UDS the past couple months too & use charcoal/chunks for that) - I normally use chips if I'm smoking sausages & need heavy smoke (this is for homemade, btw).
GrillsGoneWild
is one Smokin' Farker
Use a mixture of both....
Big Bears BBQ
is Blowin Smoke!
Hickory and cherry for me.......... I wouldn't use much apple....
deguerre
somebody shut me the fark up.
On a shoulder, hickory hands down.
Harbormaster
somebody shut me the fark up.
OK Mr. Perry, where are you in the fine State of Wisconsin?
Oh, and I use a combination of hickory and apple chunks on butts in my WSMs.
Oh, and I use a combination of hickory and apple chunks on butts in my WSMs.
southernstyle
is one Smokin' Farker
both
D
Dave Russell
Guest
Nowadays for long smokes I go with no more than 50% fruitwood. Hickory, oak, and pecan chunks smoke for much longer because they're much more dense.
bigzthamoose
Knows what a fatty is.
Cherry and Hickory at a ratio of 2:1 for me, on all meats now. i used to mix it up a lot for different meats, but i just like what ive been producing with this combo.
realspaazz
Take a breath!
Hickory is your friend!!:grin:
Peteg
Full Fledged Farker
I'd use hickory the first time. If it's too much smoke try the apple next time.
deguerre
somebody shut me the fark up.
If you live in one of the 13 it should be hickory. :becky:
