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Thread: Types of wood for smoking

  1. #1
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    Types of wood for smoking

    We all know the usual species of wood everyone uses to smoke their dinner .. hickory , fruit woods , mesquite , .... etc etc etc

    So what are the less traditional woods you've used ? ... good or bad .

    last week I got down far enough into my freezer to find ribs from the pig I butchered last winter .
    So went out to the firewood pile to see if had any hickory or sassafrass handy to give them a bit of smoke .
    Not finding any handy I almost gave up the idea , I don't know why I did it . But I grabbed a piece of locust off the pile and band sawed it up into the proper size chunks .

    I gave the ribs about an hour with heavy smoke and maybe another 40 minutes of medium to light as the wood burned out .
    I have no idea as to temps , I just use a little Webber kettle ... I just keep things as low as I can and still keep the smoke going .

    The ribs turned out fantastic , it's for sure a different flavor then hickory and other common species .
    It isn't bitter or overpowering like you'd expect . .. just a very pleasing Smokey flavor .
    I'm going to try it with some beef this weekend I think .

  2. #2
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    The Amish around here use a lot of pine. I resisted for years. Just doesn't seem right. Finally tried it on a chicken. I'm sold.

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  3. #3
    Boolit Master Shawlerbrook's Avatar
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    In Alaska many use Cottonwood. I have used apple exclusively but need to experiment.

  4. #4
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    The only one I've tried that hasn't been mentioned is pecan. It was good on turkey and pork.
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  5. #5
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    Hickory.
    I like hickory for some reason.
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  6. #6
    Boolit Buddy

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    Black locust or honey locust?

  7. #7
    Boolit Master Wheelguns 1961's Avatar
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    When I lived in the fl. Keys, we used a local hardwood called buttonwood. It was super hard, and you had to soak it for a couple days, but it sure worked good. I mostly smoked fish down there.
    Due to the price of primers, warning shots will no longer be given!

  8. #8
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    I primarily use sugar Maple.
    but if I can get it, I'll use Apple, Pear, Cherry and other fruitwoods.
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  9. #9
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    Quote Originally Posted by Wheelguns 1961 View Post
    When I lived in the fl. Keys, we used a local hardwood called buttonwood. It was super hard, and you had to soak it for a couple days, but it sure worked good. I mostly smoked fish down there.

    Buttonwood is very good for smoking. Not always easy to find as it is a mangrove and often grows in protected areas. Around here it takes a lot of permits to remove mangrove from a shoreline for any reason.

  10. #10
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    I use a lot of different woods. Mostly, it depends on what meat I'm smoking. I like Alder for fish. Pecan gets used for smoking/roasting my Green Chiles. Hickory or apple is great for pork, chicken and game hens. Mesquite is really good for beef. I'm always experimenting, but I think Hickory is still my favorite.

  11. #11
    Boolit Grand Master

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    I to have used the fruit woods and mestique hickory. I like maple when I can get it. I also did blueberry one time when we took out a patch. Ive always wondered about using the trimmings from grape vines also

  12. #12
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    Oak, I use a lot of oak.
    Not really interesting flavor wise, but does impart "smokiness".

    And I have a lot of it
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  13. #13
    Boolit Man
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    Pecan is my wood for briskets and anything else beef. Pecan is one that imparts a good taste, not overpowering. I'll also add some cherry wood in depending on my mood and energy level. The rest of the woods I use for various meats are pretty standard.
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  14. #14
    Boolit Master Wheelguns 1961's Avatar
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    Quote Originally Posted by Finster101 View Post
    Buttonwood is very good for smoking. Not always easy to find as it is a mangrove and often grows in protected areas. Around here it takes a lot of permits to remove mangrove from a shoreline for any reason.
    It was a little easier in the 80’s and 90’s. I lived on a canal with an empty lot nextstore. Whenever we needed any, we just walked over and got some.
    Due to the price of primers, warning shots will no longer be given!

  15. #15
    Boolit Buddy
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    I generally steer clear of 2X4s for smoking

  16. #16
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    Oak.
    I have others.

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  17. #17
    In Remembrance Reverend Al's Avatar
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    Just recently tried offset smoking a whole brisket on the BBQ using only the right hand burner on low (250ish degrees). Smoked it for 14 hours with a mix of hickory and mesquite. Did it West Texas style with a simple rub of coarse black pepper and salt (2/1 mix). Spritzed it about once an hour with a mix of apple juice, apple cider vinegar, and bourbon. Good results. If I had access to something more exotic in the way of smoking woods I'd try them ... and one of these days I'm going to talk to a friend of mine who has a well equipped shop about building me a proper, purpose built smoker with an offset smoker box ... no propane!







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  18. #18
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    I use oak, hickory, and persimmon
    grit yer teeth an pull the trigger

  19. #19
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    Apple wood is what I use for fish
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  20. #20
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    I use Red Oak, Hickory, Pecan, Apple and my favorite wild Cherry.I use a Kamado Ceramic grill.Looks like a Green Egg but a lot cheaper to buy.

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