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Thread: Types of wood for smoking

  1. #41
    Boolit Master Tripplebeards's Avatar
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    Quote Originally Posted by MaryB View Post
    The key to an all wood cook is no billowing white smoke! Thin blue smoke from a small hot fire is best. I used to cater BBQ and used only oak from start to finish.And the only time I used foil was to hold something until the rest was finished cooking!

    Dry wood, otherwise it is a dirty fire.

    I cold smoke mine...not quick grille style...so still think the wet leaf thing works for an 8 to 10 hour fish smoke imo...maybe I just got lucky but it’s the first time I could really taste the smoke flavor VS burning commercial bought oak or mesquite chips non stop.

  2. #42
    Boolit Master



    retread's Avatar
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    Here on the Left Coast we have a lot of Alder so that gets used for Salmon and about everything else. We also have an invasive specie that we call Scotch Broom, it is a bush rather than a tree. Hard to get rid of but its saving grace is using the small trunk and branches for barbeque and smoking. Really nice flavor. Don't know how much is around other parts of the country but if it is in your area give it a try.

  3. #43
    Boolit Master Tripplebeards's Avatar
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    I had a bunch of apple trees I started from seeds a decade ago that winter died this past year. My fault I never wintered them and they froze in their buckets. The trees are all getting cut up for smoking.

  4. #44
    Boolit Master

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    Tried Bradford pear once, stunk so bad we pulled it out. Meat cooked over balsam/spruce/pine when camping always tastes fine! I'm going to try some bamboo charcoal one of these days...

  5. #45
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    Lloyd Smale's Avatar
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    ive smoked a lot through the years and used mostly oak and apple. that said id bet theres not a guy here that if walked up to a pork but that was just smoked could taste it and tell you what wood was used unless there a lucky guesser. Even pine works but dry soft woods like pine are tough to keep from lighting off and burning. Same with popular/aspen.
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

  6. #46
    Boolit Master
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    Have a plum tree in the back yard. Trimmings go in the smoker when doing pork ribs. Works great. Will plant plum and apple trees when I get moved.

  7. #47
    Boolit Master



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    Whatever you use, don’t use beech. It used to be used to make creosote.

  8. #48
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    I use pecan. I have a mature tree in my yard so, I'm always picking up various dead limbs that fall.

  9. #49
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    I have used mulberry in my OK joe's smoker, it gave a really strong fruit smoke on chicken drum sticks and brats, almost overpowering.
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  10. #50
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    I've never had enough Mulberry to smoke with it alone, have always mixed it with oak or maple or pear.

    Always peel the bark off. That is what causes the bitterness. Last Sunday I had a Rosemary/Lemon chicken in the smoker, and about 5:15 it came up a huge storm. Lost power and the rain came down in buckets. Had friends over for dinner and liquers. Billows of white smoke from the failing fire, but it had been on since 2:30 and was done. Had to wait until it stopped raining enough to get the chicken out of the smoker, but it was done and not bitter. We lit candles and had a great time.
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  11. #51
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    In addition to many of the others already mentioned, I have used chestnut with good results. A friend of mine says that when he wants impress somebody he will use dogwood.
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  12. #52
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    Texas mesquite is always nice to smoke anything with...ymmv
    ...Speak softly & carry a big stick...

  13. #53
    Boolit Buddy T_McD's Avatar
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    I don’t think wood types matter near as much as temp and technique. Best smoke is light. I don’t want it to taste like straight smoke.

  14. #54
    Boolit Grand Master

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    Pear and Cherry work well with Briskets.

  15. #55
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    My favorite is the bark from the local Live Oaks. I think it beats mesquite.
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    Mal Paso means Bad Pass, just so you know.

  16. #56
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    Quote Originally Posted by gon2shoot View Post
    I use oak, hickory, and persimmon
    I have and use all 3 in abundance.
    There is no difference between communism and socialism, except in the means of achieving the same ultimate end: communism proposes to enslave men by force, socialismóby vote. It is merely the difference between murder and suicide. Ayn Rand

  17. #57
    Boolit Master

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    I have used pear, persimmon and really liked persimmon but have settled on apple & pecan in combination.

  18. #58
    Boolit Master
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    Quote Originally Posted by T_McD View Post
    I don’t think wood types matter near as much as temp and technique. Best smoke is light. I don’t want it to taste like straight smoke.
    I agree. I have a propane smoker. There is a 5 in square metal box that goes over the burner. I put it about half full and it smokes for about 30 minutes. Pork butts take about 12 hours to cook and come out with a nice lite smoke. Turkeys take about 4 hours. I like tri tips, but the only way I can get them here is to buy an 80 pound case. I have to find 3 others that want it at the same time I do.
    There is no difference between communism and socialism, except in the means of achieving the same ultimate end: communism proposes to enslave men by force, socialismóby vote. It is merely the difference between murder and suicide. Ayn Rand

  19. #59
    Boolit Buddy
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    The rule I've always told folks is to smoke a piece of wood with a torch. Waft some of the smoke to your nose. If it smells good it'll taste good.

  20. #60
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    Depending on the flavor you're after, ANY of the fruit woods (except Walnut, I don't like Walnut) and my favorite though is Hickory and Oak(s).

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