different woods

Discussion in 'Messages for All Guests and Members' started by bigwalk, Jan 24, 2011.

  1. bigwalk

    bigwalk Fire Starter

    Hey guys,

       Wondering what everybody's favorite wood for flavoring is. I tried apple the other day, but I really like a heavy smoke taste in my meat, so I used hickory the past several times i have smoked something. How do oak, pecan, and mesquite compare to hickory in terms of heavier smoke taste? Anybody have other recomendations?
     
  2. les3176

    les3176 Master of the Pit

    mesquite is a very heavy smoke i use it very sparingly and it has a distintive taste. oak is semi heavy good on chicken beef or pork,i don't think i would use it on fish myself.pecan is a lighter smoke good on most meats.My all time favorite is cherry...i use it on most everything and mix alot with it too.Its all a matter of personal taste i think.
     
  3. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    I agree with les,also I like maple.very good flavor
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm kind of a hickory guy.
     
  5. I've used several different woods. My personal preferences are pecan, almond, hickory, apricot, cherry and olive. I like guava for pork and chicken and have been using a little bit more maple lately in combination with other woods. And apple to some extent. Woods that I have but use less of are red oak, white oak, beech, grapefruit and alder.
     

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