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wperry1971

Well-known member
Joined
Jul 31, 2011
Location
WI
I'm smoking a pork shoulder tomorrow and trying to decide on which wood to use. Suggestions please.
 
I love both hickory and apple. Hickory will give you stronger smoke flavor. You can't go wrong either way - maybe just use whatever you have more of.
 
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).
 
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.
 
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.
 
I like to use a blend of 1/3 hickory to 2/3 fruit wood. My favorite on pork butt is hickory and cherry. I have used hickory and apple with good results as well.
 
I use about 50-50 hickory and apple. You can't hardly go wrong with those two on a butt.


If it didn't matter it wouldn't matter!!!
 
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