Mixing wood flavors?

[db14]

I'm still waiting for my Bradley (a tax return present to myself when I get it), but want to have as much info as I can when it arrives so I can hit the ground running.  My question is does anybody out there mix their wood flavors?  Say you you like the smokey taste, but hickory is too intense for you.  You could alternate hickory and oak for instance and get a unique blend.  Is this reasonable thinking or do the wood flavors not blend well?  Just trying to think of ways to customize/perfect the flavors.

Also, where do most of you buy the wood?  I haven't seen them on the shelf in any stores around here (Lowe's, Home Depot, etc.)

Thanks in advance for the advice.

[RAF128]

Sure you can mix them.   I've done it.   Others here have done it.    Seems to me there was recipe I was looking at one day that recommended it.

[KevinG]

Yep, I mix my woods on occasion also. I buy my pucks usually from Amazon when they have a deal.

[Habanero Smoker]

Hi db14;

While you are waiting for your smoker, here are a couple of links that may be of help.

Bradley Smoker FAQ's
Recipes

[watchdog56]

If you have a Gander Mountain by you they sell a limited variety but it beats driving and hour or so to Cabela's.

[Tommy3Putts]

Hi DB

I vary rarely use all one type of wood when I smoke.  My favorites are Hickory and Pecan, Hickory and Oak and Cherry wood with a few minutes of hickory thrown in.  Just experiment and find the ones you like.

Amazon is where I've gotten my pucks.  Right now they have a four for three sale.  I bought four boxes of 48 but only paid for three. Also the boxes of 48 are 17.99 USD.  I have amazon prime so i get two day shipping for free.

Best of luck

Tom

[db14]

What flavors would you recommend for getting started.  I plan on doing ribs and chicken mostly to begin with.  I'm planning on getting apple (chicken) and hickory (ribs) as they seem to be the most popular choices for those two meats.  If I do the 4-for-3 I need one more choice (the other of the four would be the cover since it qualifies.)  I was thinking maybe pecan or possibly mesquite.  Ideas?

[squirtthecat]

I like Pecan on almost everything.   Oak is good for roasts..

[FLBentRider]

You can pretty much do anything you want, but if it was me, I'd stick to single flavors until you get a "taste" for each one, then start mixing to your hearts content.

You may find this link useful http://www.susanminor.org/forums/showthread.php?p=36#post36

[OU812]

Pecan is my go to wood.

I like Apple or Alder for poultry, Oak on brisket and Hickory on bacon.

Pecan on every thing else.

[Bangkok Smoke]

While hunting for a Beef Short Rib recipe, I saw some comments about 'Layering' smoke flavor.. Actualy selecting one type of smoke first.. for an hr or so.. thne a second wood flavor, then a third.. It ended up with young coconut husk as the last 'smoke flavor' It interested me as I have used coconut husks for smoke any times with great success.. It has a mild  'twang' that is ... interesting as a flavor.

Sure you can mix them.   I've done it.   Others here have done it.    Seems to me there was recipe I was looking at one day that recommended it.

gb

[3rensho]

Last time I cold smoked some salmon I alternated oak, apple and alder for three hours of smoke and it came out great.  I like it much better than using just one wood.

[ExpatCanadian]

While hunting for a Beef Short Rib recipe.......

I've got a couple of racks of beef short ribs in my freezer that I've been wanting to do something with....  do you have that recipe you're talking about?  I'd be interested....

Last time I cold smoked some salmon I alternated oak, apple and alder for three hours of smoke and it came out great.  I like it much better than using just one wood.

I just finished smoking 8kg of Kummok salmon last weekend, and I used 2 hours of alternating Oak (Crown Royal) and Apple pucks....  If you asked me to define the flavour difference, I couldn't specifically, but I have done batches with a single wood before (Oak, or Apple or Alder...) and the mix is definitely different in a good (if undefinable  :)) way.

[classicrockgriller]

Just smoked two butts and two shoulder roast and went 2 hickory to 1 apple and I liked the results very good

[Bangkok Smoke]

ExpatCanadian, 




Here is one link.. not sure if it is the one I looked at before..
http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html

I was just checking out many different sites at the time and did not book mark it.. This one looks good and well writen.. a bit  "step by step-ish" but it is ok.