If you had to choose 1 all purpose smoking wood what would it be?

[GoolsbyMD]

Hickory chunks.

 

[smokin'matt]

Like many others said, different faves for different applications. But if I had to pick just one for all purpose, gimme the hickory.

 

[savageford]

Love apple wood, I use it for pork, beef, chicken, fish, turkey, duck, it has never let me down.

 

[Face]

Can't go wrong with hickory.

 

[sliding_billy]

I am going to pile on here and say hickory. I do prefer pecan for bird, but I can get the same effect (almost) by using less hickory.

 

[buttburnersbbq]

I use hickory on beef and pork . Use apple or cherry on poultry

 

[Smokeoholic]

If just one..

Hickory

 

[NeilH]

Cherry here. Love the smell coming off any cook. Still need to try pecan. Wasn't impressed with apple but it may be old.

 

[PaPaQ]

Pecan is from the hickory family, so hickory will be 2 for 1:thumb:

 

[williamj]

+1 for hickory :thumb:

 

[mrbill]

of the options listed, I picked cherry, but I prefer peach.

 

[southpaw_1979]

Love apple and cherry, but I just got offered a bush cord of maple, took about a facecord. I didn't need anymore and it was a lot of work to haul it out of this fella's backyard to my truck.

 

[NorthernMN]

I probably should have said I do have a face cord of oak and maple at home but I don't think it is quite seasoned yet so I am getting this to get me through for awhile.

 

[thunter]

Hickory for me! :thumb:

 

[MJ_Tenn]

Hickory is my choice

 

[Terry The Toad]

I voted for hickory. But, I have to say... I'm not 100% sure I can tell the difference between hickory and oak when it comes to the finished product. (Maybe my taste buds are just not sophisticated enough.)

I just really like the smell of burning hickory... it smells like, well, BBQ. :-D

 

[Packmanjim]

Plenty of Oak and Hickory available around here and both are good smoking woods for my stick burner but I scored two ricks of Pecan this summer it is by far my wife's favorite. Pecan is Top shelf in my opinion.

 

[Hedgeley]

Depends on the meat.

 

[Smokinwright]

Oak for me. Keeps the pit warm for a long period of time. It burns hot and last, and give a nice mellow smoke flavor.

 

[BecknCO]

Hickory if only one