Which Wood For What?

[MrCheck]

I'm guessing that for the most part, personal preference has a lot to do with which type of wood you would use to smoke which type of meat.  But I was wondering if anyone here had some standout combinations or ones that they avoid.

We've done a brisket, St. Louis ribs, and chicken quarters with pecan wood chips, and a Boston butt with hickory, but the only reason we picked those was because of how much of which kind we happened to have on hand at the time, not because we thought that type wood would go well with that type of meat. 

We can and probably will do some trial and error to see what we like best but would also like to know if there are any particular combinations we should try or avoid.

Thanks!

[teesquare]

Sweeter, fruit woods ( peach, cherry, apple )  pork, chicken and fish, cheese

Heavy hardwoods ( mesquite, hickory walnut) heavy cuts of red meat. Briskets, chucks, tri-tips, big steaks

Mild hardwoods  ( alder, oak, pecan ) pork, chicken, cheese and even red meats.


Now - to really throw you a curve - look at some of the flavoring/aroma pellets ( not for fuel) from Milt's Original. He is a sponsor here - and makes some really amazing combinations.

These are just my favorite combos - but much of it depends on your tastes.

Have fun!

T

[LostArrow]

I have an inexhaustible supply of oak , pecan & hickory ( even if I have to split my own mini logs).
I usually use oak & pecan interchangeably & throw on a little hickory .

[drholly]

I like pecan.

David

[Jaxon]

Off topic...

Dang, L A, I can't wait till my smoker has as much "experience" as yours.  I know it serves you well.

[smokeasaurus]

Peach. Apricot.Apple.Red Oak.

[TMB]

Pecan for most o my cooking, but hickory/apple mixed for the rest

[MrCheck]

Thanks a bunch for the tips, keep em coming.  From a pure smell standpoint, we liked the pecan better than the hickory but don't have a clue how it effects the taste.  Definitely have some fun times ahead fiddling with different combinations.

[Keymaster]

I like to use Alder for almost everything but I was raised here in the Northwest and still acclimating myself to smoked foods. I think all smoked salmon should be smoked with Alder

[muebe]

Maple and Alder I like to use with Fish & Cheese

Apple, Pecan, and Cherry with Pork & Chicken

Hickory and Mesquite(light amount) with Beef

[MrCheck]

Okay, consider me a complete newbie.  A couple of you have mentioned cheese.     Could someone elaborate on that?  Are you making your own cheese and smoking it?  Buying cheese then smoking it?  Eating cheese while inhaling the smoke?  Inhaling the cheese while eating the smoke?  I'm quite intrigued.  Somebody gimme the details.  My wife sometimes calls me a mouse due to my love of cheese. 

[teesquare]

"Cold Smoking"  is a term that refers to keep ing the temps typically under 100F ( and cooler is always better - and an absolute with cheese).

An Amazen Smoker, an elevate wire rack and a cardboard box can produce some fine cheese, nuts or smoked salmon

With your grill OFF - and in the shade and during a cooler time of the year ( or in the nite hours currently depending on your location) you can produce smoke via smoldering pellets or chips  - and not raise the temp in the grill enough to cause the cheese to melt.

Now - the best thing to do is read thru some of the threads in the Charcuterie section, and search for "smoked cheese" on LTBBQ and on line.

You may even want to start a thread requesting a step by step tutorial on the subject. Not hard to do - and a of of fun.

Best!
T

[sparky]

I use oak pellets for the maks.  for WSM I use cherry (beef), apple (pork & chicken) and pecan (fish, abt's & whatever) woods.  for my weber kettle I use oak pellet packets.   

[sliding_billy]

Hickory for beef and pork.  Pecan for bird.

[smokeasaurus]

Mixing woods is another good option. Start off with a pc of oak or hickory and add a fruitwood to it......oak/apple    hickory/cherry  and so on..........