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Thread: Types of wood for smoking

  1. #61
    Boolit Master
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    black walnut makes meat real bitter--ask me how I know.
    one not to use is sycamore-supposedly it will make meat into poison or something like that
    I like shaggy bark hickory the best when smoking pork and rabbit and oak and maple for birds, I guess that's what I use cuz that's what's on my property and everyone here eats the stuff all gone never any leftovers

  2. #62
    Boolit Buddy Stewbaby's Avatar
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    ...got some pecan for a while (was leaning over camper shed as carpenter ants did there thing on the interior)


  3. #63
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    My best friend got a hickory log and has it cut, split and drying - and I'll get some of it.
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  4. #64
    Boolit Master
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    Living on 36 wooded acres in the Ozarks....guess....lol!! 8 or so dozen species of oaks and a couple hickory species are super abundant. I have quite a bit of wild cherry as well. I have used apple and pear but hickory remains my favorite.
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  5. #65
    Boolit Master Cast10's Avatar
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    Post Oak. B&B brand from my hometown county is sold all over; Academy, HEB, and other places. I just cut my own....Quality smoke.

  6. #66
    Boolit Buddy pete501's Avatar
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    Nobody has mentioned Manzanita or Almond wood.

    I use these woods for everything from trout to brisket. Chicken thighs are a favorite.

    Try smoking a Corned Beef, you will be making Pastrami.

  7. #67
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    Oak is hands down my favorite for a stick burner. In a pellet pit it is to mild...

  8. #68
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    I use Pecan or Oak in Texas!

  9. #69
    Boolit Master Rapier's Avatar
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    Mr Bushy-tail has been busy on our farm, burying pecans and we have trees all over the place to cut down, split and peel the bark off of. Free smoke wood for the BGE or Cook Shack. Best steak house, rib house, in NW FL, my house. I prefer a lighter smoke and without the bark’s acrid taste.
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  10. #70
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    norway maple for chicken. try it

  11. #71
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    about any hardwood. Just dont care for pine it tends to give a bitter taste. Ive used about all the hardwoods and if you gave me a piece of summer sausage i sure couldnt tell you what kind of wood you used to smoke it. What i find is most smoking failures arent do to what wood was used its usually someone who didnt use DRY wood or didnt bring the temp of the meat up to a 100 before starting smoking it. To fast and you get a greasy crust from the fat and juices mixing with the smoke. Its why too i leave meat in the fridge for a day or two uncovered before i smoke. Only exception is fish. With that i stick it in the smoker set at 200 for an hour them turn off the heat and cold smoke it.

  12. #72
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    NEVER smoke with pine, it is toxic.

    Nut and fruit trees are the main smoking woods. There are a few exceptions like alder but they are not common.

  13. #73
    Boolit Master Jim22's Avatar
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    Quote Originally Posted by ShooterAZ View Post
    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.
    When we lived in Alaska we smoked our fish using native alder. I had one of those long-handled tree loppers that will cut at least an inch diameter green alder. Cut into pieces an inch long and use it green. Made good strong smoke. We had lots of alder there. The moose loved it.

  14. #74
    Boolit Master Shawlerbrook's Avatar
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    Apple or any fruit wood, alder, cottonwood.

  15. #75
    Boolit Master Castaway's Avatar
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    Living in Fl, I’ve watched the orange groves dozed down to make way for new developments. After putting the trees in piles, they end up burning them. I’ve often wondered why they don’t run the trees through a chipper, bag the product and sell it up north with a picture of an alligator and a beaming sun, advertising a “Taste of Florida.” Orange wood burns hot but can be used for smoking and gives a “fruity” taste to the meal.

  16. #76
    Boolit Buddy
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    Hickory for pork,
    Cherry for Turkey,
    Mesquite for Chicken,
    Plum, Apple, for Salmon, Beef

  17. #77
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    Oak is king for smoking beef!

  18. #78
    Boolit Buddy



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    Oak or Pecan, mostly Pecan.

  19. #79
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    I'm another Texan who uses mesquite. Love the flavor it gives beef and pork. I split pieces with a hatchet and soak in water for a few minutes before putting it in the smoker box. Started with a propane smoker and just got an electric one.

  20. #80
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    No need to soak in water, that just creates steam and bitter white smoke. Clean burning wood is going to give the best flavor with a lot more subtle flavors than just smokey.

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