Replies

1. 
   TomT226 | Jul 10, 2005 04:39pm | #1

   Never used anything but Oak (Red, Post, Live, and Spanish), and Mesquite.  I know people that do Pecan, but it seems not get as hot as the others.  Seen Yankees use Apple too.

1. 
   MiKro | Jul 11, 2005 06:00am | #8

   Tom,
   Pecan is the best. Imparts light flavor, nice smoke ring ( if using in a smoker) and very little bitter flavor (add some REAL apple wood also now and then) . Chicken really good with pecan, use a butterball roaster if you can. Should always remove the bark from all woods as this adds high oils in the smoke and causes a bitter taste when smoking meats. if Grilling use the bark only for quick flavor.
   Thats my secret!!
   MK

2. 
   WillGeorge | Jul 10, 2005 05:02pm | #2

   What's Good for the Barbeque?

   The 'SPECIAL SAUCE'

   ???

1. 
   geomax45 | Jul 10, 2005 05:14pm | #3

   Now we're talkin! BBQ!

   It's been said that Hickory is the King of smoking, while Oak is the Queen. These are the two that I use the most. Since I build with a lot of oak, it's a no-brainer for me. I really like to blend oak and hickory.

   Any fruitwood is good for smoking and bbq. It's all sweet. The lighter woods such as maple will work too. Some woods will smoke bitter if the meat is left on the smoke too long. Mesquite and Alder will get strong after many hours of smoke.

   Gettin hungry.

3. 
   TXJon | Jul 10, 2005 05:24pm | #4

   I have used, and had great results with:

   red oak

   white oak

   pecan

   hickory

   maple

   cherry

   I have also used small amounts of ash and walnut, but not enough to tell if it really made any difference.

   I think I'd stay away from poplar.  It smells pretty bad when you cut it, why eat it?  I don't know anything about any of the exotics, but it has always seemed to me like a bad idea to use them.

   You want to pair the wood to the food you are smoking and the amount of time you will have the food on the smoke.

   Oak is great for beef, hickory is great for pork shoulder, pecan is great for pork ribs, and I have had good luck using maple for chicken. I don't mess with fish, but I have heard oak and alder are good for salmon.

   Contrary to much popular opinion, mesquite is no good for smoking anything.  For grillling beef, it's fine, but the smoke gives far to much creosote for slow cooking.

1. 
   MiKro | Jul 11, 2005 06:06am | #9

   AH Contrare,
   Mesquite is used for smoking big time in Texas, Gives me the craps, (LOL) but many People like it. It's Twangy!!!!!!! and Harsh as far as I'm concerned. but To each his own taste. I have used it many times and( very important) if you remove the bark when using it in a smoker, it has a nice stout flavor with beef and chicken. One thing the wood must be seasoned not green.
   MK

1. 
   TXJon | Jul 11, 2005 03:17pm | #10

   I never said it wasn't used, just that it shouldn't be!

   For shorter smoke times it can be ok, but for something like a brisket, mequite is not going to do you any favors.

   It is a good grilling wood.

   For best results, bark should be removed from any wood before using it to smoke meat.

   Edited 7/11/2005 8:19 am ET by TXJon

1. 
   MiKro | Jul 11, 2005 05:28pm | #12

   TXJon

   I agree, ok for grillin  , not for brisket.

   MK 

4. 
   Wango1 | Jul 10, 2005 05:57pm | #5

   I've also used alot of these, and was told by a couple of the elders in town to use grape vines. Not alot around here, but maybe where your at...

5. 
   Ricks503 | Jul 10, 2005 06:48pm | #6

   I agree that most of the fruitwoods are good, Hickory of course,  Cherry is nice, Mesquite is great.

   I have not noticed a great taste with oak, but it does produce a hot fire and lasts longer than fruit woods.

   If there are any orchards in your area, check them out for their trimmings and then dry them and use them in the BBQ

   1 - measure the board twice, 2 - cut it once, 3 - measure the space where it is supposed to go        4 - get a new board and go back to step 1
6. 
   mapleman | Jul 10, 2005 09:21pm | #7

   Matt,

   In my opinion, cherry is the best. I would stay away from the padauk and mahogany, and walnut for sure. They say not to use walnut shavings for horses and pets, and it will kill plants if used for mulch. Not my idea of a good smoking wood. Just my $.02.

   Birdseyeman

   My real name is Lee, in case anyone is offended

7. 
   KyleZ | Jul 11, 2005 04:53pm | #11

   Matthew,

   I've used everything on your list except mahogany and padauk.  You will want to avoid poplar, as it results in an acrid flavor.  Everything else has worked well for me.

   Cheers

   Kyle

8. 
   Bioman | Jul 11, 2005 08:29pm | #13

   For my taste, Pecan.  Not overpowering like Mesquite or some others.  Whatever you do, don't use pine.

1. 
   troys | Jul 11, 2005 11:48pm | #14

   For fish such as Salmon I think alder is great.
   Troy

1. 
   Bioman | Jul 12, 2005 01:45am | #15

   Never tried it, have not run across any yet in my woodworking.  But I have some salmon steaks that are in the freezer, so....

2. 
   joinerswork | Jul 13, 2005 05:52am | #17

   Troy,

   Over in eastern VA planked shad is popular, one such get together is a big political event. 

   One authority recommends this recipe: 

    Nail a cleaned shad through its tail to a length of yellow pine 2x8.  Season to taste, then stand the board up before a bright fire (not too smokey, in other words), for about 40 minutes.  Remove the fish to a serving platter, then eat the board.

   Cheers,

   Ray

9. 
   stancalow | Jul 12, 2005 04:01am | #16

   Matthew

   I've mentioned this several times, but I knew a professional butcher who used walnut sawdust and shavings to fuel his walk-in sized smoker.  He sold tons of sausage and hams for many years.  I don't think the juglones that affect plants and animals raw survive the burning process, or some other reason it didn't seem to be a problem.  I don't know that it imparted a better taste than other woods, but he sold a lot of it. 

   I googled a couple of BBQ web-sites and see that walnut, black and english, is sold for smoking, so it must be OK. 

   
   

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   Edited 7/11/2005 9:06 pm ET by stantheman