Wood of choice

[Jewrrick]

I am cooking 30+ pounds of brisket this weekend for a graduation party and several people have asked why I use mesquite over hickory. Now my personal reason is simple but it makes me wonder if hickory is that superior to mesquite.

What do ya'll prefer and why? Keep in mind that for simplicity sake lets just keep it to beef for right now, when you get into pork and poultry it opens up to many options.

[mstng86]

Cherry and Apple for pork and poultry.


Mesquite doesn't taste as bitter as hickory, to me.

[Silverback]

I like Mesquite, but for long smokes it can be pretty potent.

I usually like to smoke with Mesquite early in the smoke, then switch to oak or something lighter for the second half, since the meat has taken just about all the smoke it can absorb in the first half of the cook.

I like fruit woods for ribs and chicken, but still like mesquite/oak on pork butt

a lot of people like oak because it lasts longer, burns consistently, and leaves minimal ash.

[Moose242]

I used to use apple for almost everything, but I have recently stumbled onto Alder. Damn if it doesn't do fish and poultry right! I have yet to try it with beef but I am very curious about the taste it would infuse.

[Baron Von Crowder]

Ive used hickory, and it was way oversmoked tasting. Ive been using mesquite, but have been wanting to try some peach, apple or cherry. My friend's dad throws a couple of each to get different flavors, thought I dont really taste much difference.

[Jewrrick]

I use mesquite simply because I have a near limitless supply of it for the incredible low cost of $free.99. I just have to cut it myself.

[Silverback]

https://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/

Great review of all different woods...

[Jewrrick]

...Mesquite doesn't taste as bitter as hickory, to me.

See I feel the same way but people don't want to hear that.

I like Mesquite, but for long smokes it can be pretty potent.

I usually like to smoke with Mesquite early in the smoke, then switch to oak or something lighter for the second half, since the meat has taken just about all the smoke it can absorb in the first half of the cook.

I like fruit woods for ribs and chicken, but still like mesquite/oak on pork butt

a lot of people like oak because it lasts longer, burns consistently, and leaves minimal ash.

I might try that if I can wrangle up some cheap and decent oak, shouldn't be hard my parents have tons of it out near their house.

[black2002ls]

My old boss at Cavenders uses pecan.

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[bcoop]

Oak is bitter to me, so I never use it.


I mostly use hickory or mesquite, mixed with pecan. On a boston butt, for instance, my smokes are usually 20-24 hours. It's waaaaaay too much to use mesquite or hickory for the entire thing. Pecan is a much lighter smoke, and mixing it with one of the heavier flavored woods keeps things balanced on a long smoke.

[BradM]

Elvis told me he uses pecker wood.

[ELVIS]

Elvis told me he uses pecker wood.

Deeeeeeeeeeeeeeeeeeeeeeeelicious!

god bless.

[Txstang1]

Does no one use pecan ?

[Jewrrick]

I like Pecan and can even get some for pretty cheap once I get my trailer lights back on and get it tagged. Guy that I work with has a pecan orchard down south and said I can come take what I want.

What Coop says makes since, I was always told not to use Oak to cook with but never why. Seems more and more like a lot of people do it though.

[bcoop]

Does no one use pecan ?

Nope. Never heard of it....

My old boss at Cavenders uses pecan.

I mostly use hickory or mesquite, mixed with pecan.

What Coop says makes since, I was always told not to use Oak to cook with but never why. Seems more and more like a lot of people do it though.

I'm of the opinion that people that use oak, do so because it is cheaper than the rest of the woods. Whatever floats their boat, I suppose. I just think it gives off a bitter smoke, so I don't like it, personally.