Favorite Smoking Wood?

[Pappymn]

The other site that some referenced makes a point of saying their wood doesn't have bark. Is that a big deal?

[Kona]

The other site that some referenced makes a point of saying their wood doesn't have bark. Is that a big deal?

this is what I read in regards to that...

"Some wood has more bark than others and that can impact the flavor. Some folks say you should remove the bark. Bark has more air in it and is less tightly bound so it will burn differently than heartwood. I don't remove it, but I try to keep it to a minimum."

[Savannahsmoker]

"Interesting, very interesting"

[TentHunteR]

The other site that some referenced makes a point of saying their wood doesn't have bark. Is that a big deal?

I have heard arguments on both sides of the isle on this. Like Kona, I think how thick the bark is makes a difference. Most fruitwood trees tend to have thinner bark

For pellets, I have used BBQer's Delight which advertises "No bark," and I have used Lumberjack which proudly uses bark, claiming 90% of the wood fiber flavor is in the outer layers, which includes the bark.  I have used both with good results.


For chunks, like Kona, I will leave at least some bark on, depending on how much bark a type of wood has. Many fruit woods tend to have thinner bark than some other woods.

[hikerman]

I've got to say that my favorite wood for smoking is whatever is smoldering in the smoker!

[smokeasaurus]

The other site that some referenced makes a point of saying their wood doesn't have bark. Is that a big deal?

Kinda like the fat cap down or fat cap up argument........all good both ways...........

[Pappymn]

I want to preface this by saying my taste buds are mostly broken due to fast cars and fast women.

Ok, I used a small piece of my peach wood over the vortex last night when I cooked my wings. The smoke was unlike anything I had smelled before. It really smelled sweet. I could actually taste the sweetness in the meat.

I got rid of the old open bags of big box wood.

[HighOnSmoke]

I want to preface this by saying my taste buds are mostly broken due to fast cars and fast women.

Ok, I used a small piece of my peach wood over the vortex last night when I cooked my wings. The smoke was unlike anything I had smelled before. It really smelled sweet. I could actually taste the sweetness in the meat.

I got rid of the old open bags of big box wood.

Now ya got it Pappy! That is why I will spend the bucks for the good stuff! Try some pecan, hickory or cherry next time.

[Kona]

Just ordered a 10lb box of Peach Chunks from fruita wood company and will give em a shot hopefully this weekend

[Pam Gould]

I use mostly fruit woods..cherry for the flavor and darkness for chickens..we are in Johnny Appleseed country here..lots of fruit woods and I have access to a 200 acre apple farm, I can get all I want for free. TLG did give me a feed bag of pecan wood at one of the gatherings..they were burning it for firewood and I about died..cant' get it up here. gotta use what ya got.  just sayin     .☆´¯`•.¸¸. ི♥ྀ.

[akruckus]

I use mostly maple from chopping branches from trees at work.  My old college roommate is a landscaper and when he has time at different jobs he knows to save wood for me.  He likes to split wood as a work out, and actually enjoys it.  He does his best to keep the different types, but I can usually get oak from him.  I really like cherry wood, I think it gives the best smoke ring and flavor.

[Kegger]

I have tied quite a few (not peach yet) cherry wood is my go to.

[Kona]

They should be here Tuesday so will have to wait till next week for testing. I thought since my bbq sauce recipe calls for half a cup of beer that I would find a good peach beer and use that and see if it adds a subtle flavor to compliment the wood

[RG]

I have never tried Fruita Wood but may give it a shot. I use a mixture of Hickory and Apple on most smokes. Sometiimes I will use Cherry or Peach. Not a fan really of Mesquite as it is a strong smoke and if you're not careful you can mess up a perfectly good piece of meat.

[smokeasaurus]

another real nice outfit is http://www.mainegrillingwoods.com/buy/smoking-wood/bulk-chunks.html

I am glad Pappy liked his peach wood. What I have always liked to do is use either oak or hickory and then add a fruit wood to them

ex:

oak and peach

hickory and apple

oak and apricot

and on and on   

basically taking a hardwood (oak,hickory,pecan) and then adding the fruitwood of your choice