The Texas BBQ Forum

I am originally from KC and up there we use a lot of Pecan. I am noticing in Tx, it seems like pecan is too mild and most people are using or prefer the taste of a bit stronger smoke. So now I'm thinking about switching to Hickory or Post Oak.

What do y'all prefer for IBCA cooks?

Post Oak is my preference. It's a little stronger than Pecan but not much (IMO). It does give a much longer burn than Pecan and (for me) is a lot easier to find.

Red oak and hickory or pecan.

B&B oak lump charcoal and a few sticks of Mesquite.

I have tons of post oak on my place. I don't find it any stronger than pecan, or very slightly so.

Chicken -- Apple
Pork -- Hickory & Cherry
Brisket -- Post Oak and a touch of Mesquite

I like mixing hickory and pecan.

Pecan and hickory for me. Apple for the yardbird.

Mostly pecan but it's getting real hard to find. May have to switch to hickory.

Oak and hickory for brisket,
pecan and cherry for ribs
and pecan for chicken

Can't talk for Texas, but you can't go wrong with Red Oak and Pecan.

I have post oak pecan and mesquite firewood seasoned for bbq by the cord if anybody needs. Central tx area

Pretty much oak. I know a lot of teams here use pecan. I'm not a huge fan.

hickory or pecan

Post oak or pecan for me


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Pecan for smoking beef, Hickory for pigs and birds. Mesquite for grilling and steaks, burns hot as a torch. You can reliably get bags of Hickory and Pecan splits and chunks at Academy sports stores all over Texas, hallelujah.