Author Topic: Wood Choice  (Read 4948 times)

Offline BigTex71

  • Newbie
  • *
  • Posts: 11
Re: Wood Choice
« Reply #15 on: November 24, 2010, 05:35:39 PM »
I use a 1:1 of Hickory and Apple for about 3 hours. I also do an apple cider-based brine before smoking. Sooooo good!

Offline Mailman

  • Newbie
  • *
  • Posts: 99
Re: Wood Choice
« Reply #16 on: November 25, 2010, 05:36:04 AM »
Did not brine turkey but did rub him down with a blend of chipolte. Will smoke with pecan and apple. I have always liked apple smoke. But love hickory. Always use hickory on grill with my steaks and chops. Even have slow cooked brats with it.
If to error is human. Than I'm more human than most.

Offline cinrds

  • Newbie
  • *
  • Posts: 71
Re: Wood Choice
« Reply #17 on: December 21, 2010, 01:01:09 PM »
I few weeks ago I did a Apple Brine Turkey with Apple wood and I wish it would have had a little stronger smoke flaver so next time either hickory or maybe Jim Beam oak.

lumpy

  • Guest
Re: Wood Choice
« Reply #18 on: December 22, 2010, 10:31:14 AM »
Here is a list of woods that Nepas posted a while back

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness


Hickory   
Pungent, smoky, bacon-like flavor.   
Good with Pork, chicken, beef, wild game, cheeses.

Pecan   
Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.   
Pork, chicken, lamb, fish, cheeses.

Mesquite   
Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.   
Most meats, especially beef. Most vegetables.

Alder   
Delicate flavor that enhances lighter meats.   
Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.

Oak   
Forthright but pleasant flavor. Blends well with a variety of textures and flavors.   
Beef (particularly brisket), poultry, pork.

Maple   
Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.   
Poultry, vegetables, ham.

Cherry   
Slightly sweet, fruity smoke flavor.   
Poultry, game birds, pork.

Apple   
Slightly sweet but denser, fruity smoke flavor.   
Beef, poultry, game birds, pork (particularly


Extra for the poopers   

Peach or Pear Pellets. Slightly sweet, woodsy flavor.   
Poultry, game birds, pork.

Grape Pellets. Aromatic, similar to fruit woods.   
Turkey, chicken, beef.

Wine Barrel Pellets. Wine and oak flavors. A flavorful novelty that smells wonderful.   
Beef, turkey, chicken, cheeses.

Offline Poolshark

  • Newbie
  • *
  • Posts: 23
Re: Wood Choice
« Reply #19 on: December 22, 2010, 12:52:52 PM »
I do most of my smoking with Cherry. Not solely because I get cords of it for free (well not totally free. I trade 5lbs of pulled pork for all the wood I can fit in my vehicle...man i love that guy!!), but I truely enjoy the flavor. Some others are far too overpowering.

Offline cinrds

  • Newbie
  • *
  • Posts: 71
Re: Wood Choice
« Reply #20 on: December 23, 2010, 12:31:23 PM »
Lumpy that is good thanks for that post.

Offline Smokeville

  • Sr. Member
  • ****
  • Posts: 765
Re: Wood Choice
« Reply #21 on: December 29, 2010, 08:28:59 PM »
Anyone ever use mesquite for a short time?


Yes, for the first 40-60 minutes on a 12-14lb bird. Followed by apple and maple. Came out great!