Smoker Questions

I like cherry or apple personally. Chunks only

I've read that hickory shouldn't be used with chicken because it overpowers it. I actually love it.

In my smoking arsenal are bags of hickory, apple, cherry, oak, mesquite, and pecan. I tend to use apple when doing pork, I like hickory with chicken, oak or mesquite with beef, and pecan as an all purpose smoking wood which seems to work with everything. Don't be afraid to use your own blend. Albertson's sale prices seem to be the best deal around.

quote:

---

What type of wood do you suggest?

---

The type of wood recommended is subjective. You can see by all the responses that everybody prefers a different taste (smoke flavor). You won't know which one you like until you eventually try them all but a good starting point is to know that poultry tends to like the lighter woods like apple, peach and cherry.

You can mix in a touch of hickory or pecan with that as well. Hickory is considered the best all-around wood with pecan second. My personal preference is oak. I just use a tad less when smoking my chicken (as opposed to a butt or brisket).

Just know that (IMO) too much hickory or pecan can overpower it...mesquite is a beef-only wood...and your fruit woods lend themselves better to birds. Good luck!

My wife bought me the Char-Broil with the Smart Chef feature. This feature is good in theory but balky in action.

I used it once to smoke ribs and it worked well.

I plugged it in today and it wouldn't connect to my Wi-Fi. After an hour on the phone with tech support, it suddenly started to work. Not sure what was or wasn't working but I sure hope it's not an hour-long call every time I want to use it.

It's running the pre-heat now with Apple wood and a little hickory.

I'll let you know how it turns out.

Thanks for all of the responses.

I also got an electric smoker Christmas. Wife got the the 30inch Masterbuilt without the front window. I freaking love this thing. Have already done a turkey and some baby backs and both turned out awesome.

As for the chips, I use a 75% hickory/25% cherry mix.

Hickory is just fine