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Posted on 8/25/21 at 9:31 am to The Spleen
quote:
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.
Depends on your setup. We use Chips and lump charcoal, in a long U shaped basket we had specially made.
Layer of chips, layer of charcoal, layer of chips, etc.
Light one end and close the smoker and you’ll get a good 6 hour burn from it and REAL nice smoke flavor and color
Posted on 8/25/21 at 9:32 am to boudinman
I use a mix of apple and hickory
Posted on 8/25/21 at 9:33 am to boudinman
I like apple for pork. Pecan is awesome too though.
Posted on 8/25/21 at 9:34 am to fr33manator
Yeah, I probably should have mentioned it depends on the type of smoker and the method you're using. I use chips for chicken on the Weber Kettle, but chunks in my Weber smoker for butts, ribs, and brisket. I'm okay with the chips burning a little faster on chicken because I don't like a lot of smoke flavor on them.
Posted on 8/25/21 at 9:35 am to boudinman
A nice apple/hickory mix (2:1) works well for fatty meats. Some folks don't like hickory or not too much of it, so play around with it if you're inclined to.
Posted on 8/25/21 at 9:36 am to boudinman
Apple and cherry are my go-to for pork. Pecan is pretty good as well.
Posted on 8/25/21 at 9:37 am to arleno
I’m not a huge fan of strong hickory on pork or chicken so I just don’t use it all together; all though I could see a blend with apple or cherry being very good.
Mesquite is only to be used with brisket or beef ribs.
Mesquite is only to be used with brisket or beef ribs.
Posted on 8/25/21 at 9:40 am to boudinman
I like mesquite though most would say not to use it for pork. I also use pecan. Apple is too mild.
Posted on 8/25/21 at 9:41 am to boudinman
quote:
pecan
Posted on 8/25/21 at 9:44 am to Centinel
quote:
You'll get judged more by the Food and Drink board.
To answer your question though, applewood and don't soak chips.
FIFY
Posted on 8/25/21 at 9:46 am to boudinman
Cherry, Apple, Hickory, Oak. Fruit woods are best.
Posted on 8/25/21 at 9:46 am to boudinman
Hickory chunks, with apple chips.
Posted on 8/25/21 at 9:48 am to The Spleen
quote:
The Spleen
quote:
good smoke
quote:
Chunks
Finally, something we can agree on.
Posted on 8/25/21 at 9:52 am to boudinman
Have a pecan tree, like I do, you will have plenty of wood available. Pecan is the best, however, use in moderation or it can become bitter (about 1 hour of smoke time).
Posted on 8/25/21 at 9:54 am to boudinman
Hickory
Maybe a mix of Hickory and Apple or Cherry
Maybe a mix of Hickory and Apple or Cherry
Posted on 8/25/21 at 9:59 am to boudinman
Edit cause I worded poorly.
Personally don't like hickory.
Pecan, Oak, Apple, or even Cherry are my preferred woods for pork.
Personally don't like hickory.
Pecan, Oak, Apple, or even Cherry are my preferred woods for pork.
This post was edited on 8/25/21 at 10:44 am
Posted on 8/25/21 at 10:03 am to DeoreDX
quote:
Personally don't like hickory
I don't like it by itself, but it pairs well with all the fruit woods.
Posted on 8/25/21 at 10:12 am to boudinman
Check amazingribs.com
A lot of information but points you in the right direction.
A lot of information but points you in the right direction.
Posted on 8/25/21 at 10:13 am to boudinman
Apple for pork
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