hickory, Apple, or cherry

Discussion in 'Grilling Pork' started by drgula5, Jun 17, 2015.

  1. drgula5

    drgula5 Newbie

    Hey everyone! This will be the first time for me smoking a pork shoulder...in your opinion, which is the best wood to smoke it in (hickory, Apple, or cherry)? Thanks!!!
     
  2. drewed

    drewed Meat Mopper

    Pork can take a good amount of smoke, I'd go hickory and cherries
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What smoker are you using?
     
  4. drgula5

    drgula5 Newbie

    I'm using an electric poster smoker. I think I'll try a mix of hickory and cherry!
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    I prefer maple or apple.
     
    Last edited: Jun 18, 2015
  6. drgula5

    drgula5 Newbie

    Maple, I bet that is good!!
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    It is, it's my go to wood. Even the charcoal I use is maple.
     
  8. cal1956

    cal1956 Smoking Fanatic

    when most people think of something smoked they think hickory ..enough said
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    So what are you hinting at?  We should use nothing but Hickory?
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I vote hickory.
     
  11. I would experiment with several types of wood. Combinations of different woods contribute unique flavors to anything you smoke. Personally, I use mesquite, hickory, cherry, apple, peach, alder, maple, grape, pluot, mandarin, oak and maple. All have very distinct flavors and I find there is no single best one or combination. For some foods that are more delicate in flavor I prefer the lighter flavors of the fruit woods over the more traditional hardwoods.While my gf prefers the bolder tastes attributed to the more traditional hardwoods(mesquite, hickory, oak).

    As to what you may consider the best, that will be unique to you and your palate.

    Mostly, have fun and keep on smokin'.
     
  12. ajsmokes

    ajsmokes Meat Mopper

    Pecan and apple for the first few hours then hickory till the finish.

    There's nothing like hickory with a little under tone of nut and fruit together
     
  13. cal1956

    cal1956 Smoking Fanatic

    no I didn't say only use hickory , I simply said most people think and expect hickory when you say the word smoked ,  the flavor of any wood is sutle ( I can't spell that word ) and about the only one that I  personally

    don't like is mesquite   
     
  14. tank

    tank Smoke Blower

    Cherry is my favorite for everything. For pork shoulder I like 1:1 hickory and cherry or 1:2 hickory and cherry.
     
  15. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    I usually do hickory and a fruit wood combination when I do butts. Flavor seems to go over well at our house.
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    I see where you are coming from. But, I would think that something like oak would be better used as it's available throughout the continent.

    BTW.. it's "subtle"... you just missed the "b"[​IMG]
     
  17. cal1956

    cal1956 Smoking Fanatic

    thanks I even tried spell check and it still didn't look right ...haha

     you hear a lot about this wood or that wood and the truth is just use what you like , there won't be a hell of a lot of difference ( notice I did not say there would be no difference ) just very little
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    As far as the expectation of hickory, I think that is more to do with the typical BBQ sauce that is available. All tend to have that hickory flavour profile.
     
  19. cal1956

    cal1956 Smoking Fanatic

    yea I wouldn't argue that point , I will say that after doing a lot of blind taste testing on my own that most people will pick a Memphis sauce MUCH  more often than any other such as a Carolina , texas (western style)  or even the Kanas city  style sauces , my wife like's a Carolina sauce best ( as does one other friend of mine ) so I have to make them a batch once in a while just to keep them happy, while I like the Memphis better . so it all comes down to what you like
     
  20. slipaway

    slipaway Meat Mopper

    Whichever wood you use be careful not to overdo it. Some (maple, oak, mesquite) can be overbearing if overused...............

    Now that I have exhausted the use of "over...." I tend to use hickory and apple for my pork and hickory and cherry/maple for my beef.

    Try whatever you have and then keep notes. Our memories (esp. after some que and beers) just aren't reliable.............

    Keep smokin'
     

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