PDA

View Full Version : What's your wood choice, smokers and grillers?


Porch Dweller
05-11-2015, 12:14 PM
I'm pretty simple when it comes to wood when smoking and grilling. I use apple for chicken pretty much exclusively. This is because I feel that chicken can very easily get over-smoked and with the mild flavor of applewood this rarely becomes a problem.

I use hickory for pretty much all pork except baby backs, which get half hickory/half apple at my wife's request.

When I do a beef roast I usually use a combination of hickory and pecan. If I have some mesquite laying around I'll usually add a small chunk of it.


What are your preferences?

T.G
05-11-2015, 02:38 PM
MDF. Gives it that lil' sumpthin' sumpthin'.

tsolomon
05-11-2015, 02:38 PM
Hickory, apple and pecan are the wood pellets that I use the most. Pork and beef get mainly hickory and sometimes pecan. I prefer apple for fish, turkey and chicken. I use pecan for duck and as a mixer with hickory for pork, beef and turkey.

kydsid
05-11-2015, 02:56 PM
Down these parts post oak and mesquite are king. I prefer pecan and maple as my go too.

Though after a recent smoke I'd use pear, if I could get it consistently.

Chainsaw13
05-11-2015, 04:24 PM
Lately, I prefer pecan, with maybe a little oak mixed in.

SnuffCan
05-11-2015, 05:08 PM
Hickory and pecan for butts, Apple and hickory for ribs, alder for fish (except salmon, I use cedar planks usually)

Chainsaw13
05-11-2015, 06:40 PM
Gander Mtn by me has 20lb bags of apple pellets for $15. CampChef brand. Picked one up.