different woods

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bigwalk

Fire Starter
Original poster
Jan 2, 2011
35
10
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?
 
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky