So what are the wood types suitable for smoking?

[spoolnaround]

I use hickory because it free from a furniture factory close by. If they made oak furnitur i use oak

Great strategy right there.....

I use this one too. I live in Central California and have a neighbor that used to sell organic fruit (peaches, nectarines and pluots), all the wood I could use. That source has moved on so now I am trying cherry today cause I help out a local cherry farmer that has issues with coyotes chewing up his drip system. If this happens to come to an end I will try grape vine, my buddy's dad farms that.

smoke em if you got em!

[rcart76]

I know you said pecan is like hickory. If you mix the two is that ok or would it be to much?

[helomech]

Is persimmon wood good to smoke with? I have lots of wild persimmon trees on my property, and was just curios. Never heard of it being used though.

[Davidtxs]

heres a nice list of woods
http://www.deejayssmokepit.net/Download ... rChart.pdf" target="_blank

[helomech]

Thanks

[double trouble bbq]

Here in Louisiana, I use the following:

Brisket= Hickory & finish with a little cherry
Pork= pecan & cherry
ribs= cherry
chicken= cherry & apple

Just my 2 cents, It works pretty well in comp.

[3 star redneck]

I use 50/50 Hickory and pecan every where I go....and well you know the rest... FYI..Pecan and Hickory are brother trees they are in the same family, hince the close aromas, and mellow-ness...

[BigDave]

Same here....use pecan almost exclusively for ribs and brisket. But I enjoy the smell of hickory the best but it can be a tad strong so I use pecan. Exceptin for yardbird....like hickory/mesquite blend. i don't care for cherry as I think it makes the meat darker than I like. But it makes great furniture! Use whut works for you best!

[uttexas]

I have a couple of large rosemary shrubs on my property. I've used the wood and leaves from the rosemary bush when smoking leg of lamb.

[hiloboy]

most of what i use here for smoking is ohia, kiawe, wood and guava and dryed macnut husks,sometimes sugar cane when i can get it hard to find now that they don't grow it here any more.. i have ordered pellets from bbq delight just to see what some of the woods you all talk about are like..less costly than trying to send logs thought the mail..i do have some orange trees in my yard that i'm going to try once it drys..

[jackthronson]

What a nice information. I have a kiss for you. Haa..haa.



Cooking Games

[bbqlover1954]

I find hickory and pecan a tad harsh for my tastes. I much prefer mesquite.

A guy I know who does the Houston Live Stock Show and Rodeo cook off swears by red oak. He says you should peel the bark off any wood because it will make for a bitter flavor.

It's interesting that Cottonwood is a good wood for smoking. I'll have to try it.

I don't bbq as much as I used to since I came down with MS. The heat gets to me really fast and I can't stay up all night anymore.

I used to love to provide the meat for all our family get togethers. I did the cooking for my dad's 80th birthday and everyone wanted to know who we had cater it. My daughter was very proud to tell them that her mom did most of it with some help from my sister...but the meat.. I did mostly solo with a little "fire sitting" from my hubby.

I truly wish Cherry wasn't so expensive here. Cherry is the BEST (IMO) for pork. If I could get my hands on some kind of citrus wood, you bet I'd try that with chicken (or other fowl I wanted to smoke).

[OldUsedParts]

I got this from a Hot Rod Forum and wanted to share.
I didn't write it so don't blame any possible mistakes on me..

Wood Characteristics:
Oak.... A heavy smoke flavor. Any oak will do. The second most popular smoking wood. Red meat, pork, fish, and some wild game.
Hickory.... Strong, smoky taste. The most common smoking wood. Good with any meat.
Mesquite.... Sweet, light taste. My personal favorite. Great with all meats. Especially good with ribs, lamb, and vegetables.
Pecan ....Nice taste. Lighter than hickory. Good with almost anything.
Apple.... Sweet, fruity smoke taste. Beef, poultry, wild game, pork (especially ham)
Acadia.... Similar to mesquite, but not as strong. Most meats. Most vegetables. Good with beef.
Almond.... A nutty, sweet flavor. Good with all meats.
Alder ....Very delicate. Slightly sweet. Fish, pork, poultry.
Apricot.... Milder and sweeter than Hickory. Good with most meats.
Ash.... Burns fast. Light, but district flavor. Red meats and fish.
Birch.... Slightly sweet. Good with pork and poultry.
Cherry.... Slightly sweet fruit flavor. Good with all meats.
Grape Vines...., Similar to fruit woods. Good with all meats.
Grapefruit.... Medium smoke flavor. Slight hint of fruit. Good with beef, poultry, and pork.
Lemon.... Medium smoke flavor. Slight hint of fruit. Good with beef, poultry, and pork.
Lilac.... Very light smoke flavor. Good with seafood and lamb.

[Pony Express]

I'm really surprised at the description on Mesquite

[OSD]

There is a very good wood listing at the start of this thread and it is re-posted about half way through the thread.
You may want to check them out, they have a few differences in the taste and smell sections.