what is your go to wood for smoking? what wood are you curious to try?

[Rusty Kettle]

So I recently got time to cook again. Typically I always use cherry wood but I recently bought a bag of hickory as I was bored and wanted something new to try so I got hickory and I like hickory. I now have an interest in finding orange wood for pork.

So what is your go to wood and what do you want to try?

 

[Lighter-Fluid]

I use oak. I have a couple of wild cherry trees I plan to take down soon and split them for future use,

 

[ClintHTX]

Post oak.

 

[STLBBQer]

The woods I have on hand and at all times are hickory or pecan, oak or beech, apple, cherry, and alder. Bear in mind, I have charcoal burners, so I'm only stocking chunks and chips.

I've always wanted to try pimento wood for jerk chicken.

 

[cpw]

I always use hickory or pecan mixed with cherry. I tried peach a time or two but didn't really notice a difference.

 

[Fwismoker]

Yes Pimento, today we got going about as close as you can get for flavor though but still would like the real thing.

 

[Doog]

I use mostly oak & cherry.

 

[Ron_L]

I'd like to try pimento, too. There used to be a guy on Facebook who was in Jamaica and was selling it but I haven't seen him for a while.

 

[Bludawg]

oak I have a life time supply:mrgreen:

 

[smoke ninja]

I use mostly cherry and oak.

Id like to get some peach splits.

Id also like to somehow score a load of pee-can but i doubt that will ever happen

 

[gun smoke]

I use red oak in my stick burner sometimes beech or maple. in the cabinet and egg I use cherry and or apple most of the time. I use alder for fish. I have a ton of wood up here I always feel bad for guys that live in the city but I have never tried hickory or mesquite but the wood I would like the try the most is pecan.

 

[longhair75]

i use about half and half Hickory and Apple

 

[Art A]

I like apple or cherry for pork and poultry and hickory, pecan, mesquite, or oak for beef. I'm usually using only a couple fist sized chunks per cook in my WSMs.

 

[Okie Sawbones]

I scored some pimento wood, to go along with the Walkerswood jerk sauce. The wood does impart a unique taste.

 

[jsperk]

I use mainly cherry and oak. Was thinking of getting some hickory myself. Grape is good also.

 

[ShadowDriver]

I'm a big fan of hickory, cherry, and apple. Looks like we're about to try some mulberry today, and I'm quite interested in how it'll turn out.

 

[spedly]

I go through a lot of maple. Followed by oak and cherry.

 

[Zin]

Mesquite simply the best...I own a 200 acre spread with more mesquite that i could ever use. Also oak as i have plenty of oak at the ranch.

 

[Lostdutchman]

Still finishing plans for a rf offset. I am curious if birch will work. It is the only hard wood up here. I do have a ton of alder but only like that on fish and poultry. Might have to grow some in the uds and try it. I have been using apple and hickory for most stuff in the bradley.

 

[TheTeZ]

All depends on what im cooking... For the most part i tend to use the following woods for each:

Brisket: hickory with a touch of misquiet in the beginning.
Pork: Apple with a little hickory
Chicken: Cherry With Hickory 2:1
Ribs: Apple
Ham: Maple
then all the other things that get cooked/smoked get variations of the woods i have on hand (listed above) depending on what im trying to accomplish



I do really want to try some grape on a pastrami.