Using more than one food flavor during the same smoke.

[dribron]

One of the nicew things about the bradley smoker is that it is very easy to use woods of different flavor in the same smoke in a very controlled way. So tee em what is your favorite? And how much of each do you like to mix together...

[classicrockgriller]

I like to mix different woods with apple.

oak/apple

hickory/apple

pecan/apple

[ArnieM]

I don't mix much.  I have my general rules:
Mesquite on brisket
Oak on roast beef
Apple on cheese
Hickory on pork
Maple or hickory on bacon
etc.

I have mixed but to me it's kinda like putting too many spices in a soup.  Hard to tell what you're eatin'

[FLBentRider]

I don't mix.

And I don't like my foods to touch each other on the plate.  :o

just kidding about the latter.  ;D ;D

[squirtthecat]

I mix Apple/Pecan on turkey..  (since it is a smoke sponge)

[OU812]

I'm in the same boat as the other dont mix guys.

Oak on beef

Alder or Apple on cheese, poultry and fish

Hickory or Pecan on pork

Pecan on sausage

[dribron]

Well I do have my belifes of what should go with what.. Still sometimes I just like to play and see how it goes, with in reason. I have yet to have any complaints.. At times I have even been supprized. Just a few weeks ago, I smoked a chuck with oak, and apple, we were all very pleased with it. Maple with apple I have learned is amazing with Salmon.

[ArnieM]

Well dribron, as you said you can easily mix the wood.  Experiment and do it to your taste.  What you're getting here are opinions, not answers  :D

[dribron]

Wasn't looking for answers, just wondering what other did, how they felt. Sorry if I offended someone, it was just a question.

[ArnieM]

You offended no one.  It's a matter of personal taste.  That's why I suggested you experiment.  Keep a log though.  Sometimes it's difficult to remember what went on what - especially at my age.

[OU812]

Its all good.

I dont mix cause I like the flavor of the wood, just my opinion.

To each there own I always say.

[dribron]

No I understand, in the past I never mixed and with something I never would. Brisket is one of them.. I wuodl never sway from how I smoke it now. And I am pretty firm on pork loin, or babby back ribs. I think it should almost always be hickory. But a few times I have added apple to the mix, and it was good. I have also found pecan to be nice with ribs.... But I do understand when someone feels they should smoke with only one way, or with one wood. Over time we find what works for us, at times this may have been at a cost of several smokes before the right combo of this or that was discovered. Certainly there isnt anything wrong with staying with what works..
  Too me choosing to try a different wood from the norm, or a mix of woods is very much like picking the right whine. You don't just randonly grab and chug, you pick based of that one wines charature. I really feel that smoking wood is simular because certain woods do impart certain charaturistics to the meat that is being smoked.  ;D

[FLBentRider]

No offense meant or taken here either.

[OU812]

Now about this wine thing.

I admit I know nothing about wine, whisky thats another matter, but have some recipes that call for a red wine and I cant find one that dont make what I'm cookin taste off, kinda bitter almost like its spoiled.

Anything?

[KevinG]

Get yourself a cheap port Fairbanks comes to mind. It has a sweet flavor to it.