What kind of wood do you use for meat smoking?

[DNelson]

Here's my smoker doing a mix of Mesquite and Oak, on some pork loin (for green chili ) and chicken. I find myself running out of Mesquite sooner than anything else. I buy Mesquite and Hickory in 50# bags, and go through those in 4-5 months. I always have a cord or two of Oak around, so I'm not sure how much of that I go through.



What do y'all primarily use?



1) Mesquite

2) Hickory

3) Oak

4) Aspen

5) Cherry

6) Apple

7) Other

 

[Stranger]

Alder

We use Alder for salmon and Hickory or Mesquite for anything else. Alder is hard to get here in the Central Valley. Shoot, any kind of tree is hard to find; I'm sure glad I'm not a pooch .



At the in-laws place in Alaska, Alder is considered a weed. Go figure .

 

[socal_rattler]

Pecan is also good, especially if you like a 'lighter' flavor (similar to apple).

 

[DNelson]

Originally posted by socal_rattler

Pecan is also good, especially if you like a 'lighter' flavor (similar to apple).

Where can you find pecan commercially? I use WW Wood (http://www.woodinc.com) for my Mesquite and Hickory, but haven't found a good source for fruit woods.



Don

 

[socal_rattler]

Don,



It can be a little hard to find... I usually get it at BBQ's Galore or some other specialty BBQ place.

But check this link out also:



http://www.bbqsearch.com/wood.shtm

 

[Bob Wagner]

in the great pacific northwest..

You gotta love ALDER

 

[JConley]

I use oak lump charcoal for the heat, and Pecan for the smoke flavor. Pecan trees are fairly common in Central and East Texas, so I havent run out yet. The Oak Charcoal is the best. Here is the company website for the Charcoal I use. http://www.bbcharcoal.com After using this B&B charcoal, I wont cook over anything else.

 

[Bob Wagner]

I have a lot of alder

if you want some you pay shipping only and yes its dry





ANYONE GOT A GOOD "HOT AND SPICY" BBQ SAUCE SOURCE????



I used to get sauce outta Compton and it was awesome



I mean sweatin good

 

[rich m]

Waaahhh! I wanted to say it first!!!

PECAN RULES!!

have also used hic'ry and apple, but IMHO, pecan is where it's at!

 

[Jumbo Jet]

Blackjack or post oak for beef. Hickory for pork.



I have a great 'hot 'n spicy' BBQ sauce recipe.



I typically BBQ for 200-300 people at a time.

 

[Okie-Go]

For a long time I favored Hickory but the last couple of times I used Oak. I think the Oak was better. Funny this came up, I have a half a chourd on the gooseneck still that a guy wanted and backed out on the deal. I usually get most of my wood in Oklahoma. Down here on the gulf coast it is as high as a Girrafe's ear. Same goes for firewood.

 

[tgbol]

I use mostly Mesquite along with oak chips made from Jack Daniels barrels. Adds a nice mellow flavor to the oak.

 

[DNelson]

Originally posted by socal_rattler

Don,



It can be a little hard to find... I usually get it at BBQ's Galore or some other specialty BBQ place.

But check this link out also:



http://www.bbqsearch.com/wood.shtm

socal,



Thanks for the link! I've been to some of the sites there, but there's alot of others I haven't seen yet!



Don

 

[DNelson]

Originally posted by Jumbo Jet

... I have a great 'hot 'n spicy' BBQ sauce recipe...

OK, so maybe we should start a new thread for BBQ sauce recipies? Jumbo, at least post yours here!

 

[paccool]

Usually use a mix of apple and alder for Salmon. It's been a couple of years since I smoked any.

 

[C Schomer]

I like cherry the best! Apple is also good. I buy hickory chips to mix with the cherry or apple chunks. I bought the electric coil and pan from a Little Chief smoker - a handfull of wood lasts about an hour. I use electric elements on a t-stat to control heat. Craig

 

[JMorrow]

I use Balsa wood-it makes the food tast like you are on a diet.