What do you use

[Blue Dog BBQ]

I thought this would be a fun topic to get started. What kind of wood do you use and for what? This is how I do it.

poultry=Maple or cherry
pork=oak,apple,hickory,and pecan
beef=oak,apple,hickory,pecan,and mesquite
others (aka) mac n cheese=maple or cherry

Now i mostly use oak because of availability but have used all of the above. I've even started mixing wood. What do you use

[barkonbutts]

Hickory, cherry and apple... well any on just about anything!! I do like pork and cherry.. but also like the other two..... funny part is I have tons of maple in the yard..lol..

[Richtee]

Here's a neat list...and I moved the post to the Woods forum.

http://www.smoked-meat.com/forum/sho...p?p=1#poststop

[BYBBQ]

Most of the time I use pecan but, sometimes for fish, chicken, seafood, and sometimes pork tenderloin, I will use peach, apple, orange, lemon, or grapefruit wood.

[Ryan]

Pear, but I only have a couple smokes left. I use it on everything. After that's used up I got some apple. Then I'll go to maple, if I like it. I've never used it. An old high school friend cut it down and split it. I got 2+ cords for $150. Sure hope I like it! Got some apricot to try.

[Mikey]

I use a 3 wood combo on everything...oak, hickory and apple.

[chefrob]

i prefer pecan and apple on pretty much everything............

[Texas-Hunter]

Pecan is my go to wood for just about everything.. Its easy when you have nine trees to get sheds and trimmings from..

But for me Poultry has to be done with Hickory or Red Oak if I can get some from my hunting property.. Poultry needs to have a sweeter wood IMO...

Then when I smoke my peppers to make sauce or dried pepper powder I roll with Mesquite.. You really need a strong wood to carry over to the next level when you process peppers.. But that's me..

[gmotoman]

Lots of cherry(easy to get here in the Pacific NW), I also like hickory, grape vine, and mesquite for beef.

[Ryan]

Here's a neat list...and I moved the post to the Woods forum.

http://www.smoked-meat.com/forum/sho...p?p=1#poststop

I'm curious about cottonwood, anybody ever try it? Got tons of that crap around.

[Blue Dog BBQ]

I'm curious about cottonwood, anybody ever try it? Got tons of that crap around.

The inside of cotton wood is so lite is like bosa wood I wouldn't think it would be good for anything. But idk.

[Blue Dog BBQ]

Here's a neat list...and I moved the post to the Woods forum.

http://www.smoked-meat.com/forum/sho...p?p=1#poststop

This is the link that led me to smoked meat.com. A friend told me that black walnut smoke would kill you if you smoked with it and I looked it up and here we are. This is such a cool site.

[Ryan]

The inside of cotton wood is so lite is like bosa wood I wouldn't think it would be good for anything. But idk.

Yeah, we had three trees on the place growing up. They were next to the lane. Just the slightest storm and we were out picking up branches. Thank god dad finally had them cut down.

[Blue Dog BBQ]

Pecan is my go to wood for just about everything.. Its easy when you have nine trees to get sheds and trimmings from..

But for me Poultry has to be done with Hickory or Red Oak if I can get some from my hunting property.. Poultry needs to have a sweeter wood IMO...

Then when I smoke my peppers to make sauce or dried pepper powder I roll with Mesquite.. You really need a strong wood to carry over to the next level when you process peppers.. But that's me..

Do you ever use green mequite when doing peppers? There is a resturant in E.Texas called green mesquite and thats all they use.

[Fishawn]

Apple, Cherry, Oak mostly. Really like JD Oak barrell pellets for cheese and jerky.