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Posted on 11/5/08 at 6:49 pm to Sauce
Afraid I'm 47 and never had cherry 
Posted on 11/6/08 at 1:44 am to OTIS2
Goodwood Hardware has a ton of different types, including jack daniels soaked, wine barrels, and cherry, among others. At least they did the last time I went there.
Posted on 11/6/08 at 3:01 am to swampdawg
Hickory and pecan will impart a deep, smoky flavor into anything you cook. For my taste, hickory is a bit strong, specially for a long smoke (brisket, picnic, shoulder/butt). Pecan is nice for smoking andouille.
I prefer oak or maple for beef and apple (or any fruit wood) for pork.
Mesquite is the bomb for direct heat, but it will get bitter during a long smoke.
Also, if you use fresh herbs, save any woody stems (oregano, thyme, sage, rosemary) and throw those on the fire (if the flavors make sense).
I prefer oak or maple for beef and apple (or any fruit wood) for pork.
Mesquite is the bomb for direct heat, but it will get bitter during a long smoke.
Also, if you use fresh herbs, save any woody stems (oregano, thyme, sage, rosemary) and throw those on the fire (if the flavors make sense).
Posted on 11/6/08 at 7:42 am to GarmischTiger
I find sassafras good for pork and poultry especially. If you can dig the roots in the winter like if u were making tea they are especially good and you can grind the leaves and make your own file too!!:)
If ur in teh woods and can find a persimmon tree or a muscadine they work well also. Just anything you do use, soak,soak,soak it so it doesn't just ignite and go to ashes.
If ur in teh woods and can find a persimmon tree or a muscadine they work well also. Just anything you do use, soak,soak,soak it so it doesn't just ignite and go to ashes.
Posted on 11/6/08 at 8:09 am to swampdawg
Fruit woods are mild and sweet. Good for poultry and pork.
Hickory and Mesquite are strong and can overpower meat. Use for meats that require a shorter smoking time.
Pecan is really good and works well with poultry and fish.
Oak is a strong but not overpowering wood. This is my favorite wood for long smoking.
You can find hickory and mesquite wood chunks anywhere, like Walmart. For other woods, you'll need to go to places that sells BBQ equipment, like Academy Sports, Goodwood Hardware, etc.
Hickory and Mesquite are strong and can overpower meat. Use for meats that require a shorter smoking time.
Pecan is really good and works well with poultry and fish.
Oak is a strong but not overpowering wood. This is my favorite wood for long smoking.
You can find hickory and mesquite wood chunks anywhere, like Walmart. For other woods, you'll need to go to places that sells BBQ equipment, like Academy Sports, Goodwood Hardware, etc.
Posted on 11/6/08 at 8:37 am to Zach
Academy has a good selection of smoking woods, both chunks and logs. Usually has hickory, mesquite, and another variety that rotates.
Posted on 11/6/08 at 9:57 am to Hodson 4Heisman
i use pecan for everything, but ill had some hickory as well. i dont like mesquite and never use it.
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