- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Update: What's best wood chips for smoking boston butts?
Posted on 8/25/21 at 9:16 am
Posted on 8/25/21 at 9:16 am
Be using regular charcoal grill, and soaking chips in water overnight for use?
Hickory, pecan, Applewood? Other?
Update:
Thanks for all the advice. Never smoked with a wood flavor before.
Going with straight applewood.
I bought a small bag of applewood briquets to mix in with the regular charcoal and some applewood chunks.
Going to season outside of the two butts with a homemade rub of salt, black pepper, garlic powder, Tony's creole seasoning, and brown sugar.
Hickory, pecan, Applewood? Other?
Update:
Thanks for all the advice. Never smoked with a wood flavor before.
Going with straight applewood.
I bought a small bag of applewood briquets to mix in with the regular charcoal and some applewood chunks.
Going to season outside of the two butts with a homemade rub of salt, black pepper, garlic powder, Tony's creole seasoning, and brown sugar.
This post was edited on 8/25/21 at 2:44 pm
36
Posted on 8/25/21 at 9:17 am to boudinman
I prefer apple for pork.
Posted on 8/25/21 at 9:17 am to boudinman
quote:You can stop doing that.
soaking chips in water overnight for use
quote:Yes.
Hickory, pecan, Applewood?
Posted on 8/25/21 at 9:18 am to boudinman
i always use apple for pork
Posted on 8/25/21 at 9:18 am to boudinman
You'll get better answers from the Food and Drink board.
To answer your question though, applewood and don't soak chips.
To answer your question though, applewood and don't soak chips.
Posted on 8/25/21 at 9:18 am to boudinman
Have you tried uranium? Smoky flavor is so 2015. Radioactive is the new thing.
Posted on 8/25/21 at 9:18 am to boudinman
I use a mix of hickory and something sweet, like cherry.
Posted on 8/25/21 at 9:18 am to boudinman
Apple or cherrywood is what we use to smoke our sausage each year
Posted on 8/25/21 at 9:20 am to boudinman
quote:
Hickory, pecan, Applewood?
This is exactly the mix I use.
Posted on 8/25/21 at 9:20 am to boudinman
Use chunks, not chips. Don't soak the chunks.
I like a mix of hickory and apple. About 2:1 ratio of apple to hickory. Pecan is nice as well.
I like a mix of hickory and apple. About 2:1 ratio of apple to hickory. Pecan is nice as well.
Posted on 8/25/21 at 9:21 am to boudinman
Hickory for pork
Pecan or mesquite for beef.
Pecan or mesquite for beef.
Posted on 8/25/21 at 9:21 am to Centinel
Why not soak? Wont they burn up to quickly?
Posted on 8/25/21 at 9:21 am to boudinman
quote:
Hickory, pecan, Applewood?
Pretty much the ones I use. Typically will always use apple with hickory, but sometimes do apple/pecan.
ETA: Yes, no need to soak chunks and that's what I use.
This post was edited on 8/25/21 at 9:22 am
Posted on 8/25/21 at 9:21 am to boudinman
I mix half cherry and half apple chunks.
Posted on 8/25/21 at 9:22 am to boudinman
Pecan is a good, general wood for all smoking. I prefer hickory for beef, and apple or cherry specifically for pork. But if i need just a general choice I go with pecan as it seems to go with everything.
If you are using chunks, no need to soak them. If you are using chips, just soak them an hour or so prior, no need overnight.
If you are using chunks, no need to soak them. If you are using chips, just soak them an hour or so prior, no need overnight.
This post was edited on 8/25/21 at 9:24 am
Posted on 8/25/21 at 9:24 am to Cajunhawk81
quote:Specifically Uranium-235.
Have you tried uranium?
Can't beat the flavor of cooking with fissile material.
Posted on 8/25/21 at 9:24 am to boudinman
If you really want to flex your status and smoke fancy, go with lignum vitae and gaboon ebony
Posted on 8/25/21 at 9:27 am to boudinman
Pecan is what we always used for co chon de lait so I imagine it would be good smoke for any pork.
Food board FWIW
Food board FWIW
Posted on 8/25/21 at 9:27 am to boudinman
quote:
Why not soak? Wont they burn up to quickly?
Wood chips are going to burn too quickly whether you soak them or not. You want a good smoke for 2-3 hours of the cooking process, and chunks are going to burn more slowly and usually provide that 2-3 hour smoke time. Sometime you will have to add another chunk or two, but not always. After 2-3 hours, the meat isn't going to take on much smoke flavor.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News