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  • Woods for spices

    Anyone know if there is a list/chart for what woods to use for smoking spices. I've done some searching and can't really find anything worth anything. Maybe I'm not looking in the right places, but I am stumped.

    Thanks in advance

  • #2
    This might help...

    http://www.smoked-meat.com/forum/showthread.php?t=1


    Not sure I agree with it all but
    Craig
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    • #3
      thats a nice list, thanks man

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      • #4
        Maybe the reason I don't agree with it all is this...

        Huge difference in flavors that wood put off depending on if the wood is burning or smoldering...

        Burning is better...
        Anyone who says Hickory is too strong is probably not burning a live fire...
        Those that love apple wood are probably not burning a live fire...
        Even mesquite wont taste as bad as most folks think when it is burning instead of smoldering...
        Burning is better...
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          Maybe the reason I don't agree with it all is this...

          Huge difference in flavors that wood put off depending on if the wood is burning or smoldering...

          Burning is better...
          Anyone who says Hickory is too strong is probably not burning a live fire...
          Those that love apple wood are probably not burning a live fire...
          Even mesquite wont taste as bad as most folks think when it is burning instead of smoldering...
          Burning is better...
          /\ I dont "burn wood" as a heat source, but as Craiger said, they react differently as either a "flavor" or "your heat/cooking source"
          I wood start with Apple personally and see what you like from that point.
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          • #6
            FWIW, all I use are apple, cherry and pecan wood chunks on all my charcoal cookers. That's been working for me for years.
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            • #7
              Pecan, sugar maple, and any fruit wood here...


              Drinks well with others



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              • #8
                Originally posted by SmokinOutBack View Post
                FWIW, all I use are apple, cherry and pecan wood chunks on all my charcoal cookers. That's been working for me for years.
                Ditto. This mix will take you a long long way.
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                • #9
                  Originally posted by SMOKE FREAK View Post
                  Maybe the reason I don't agree with it all is this...

                  Huge difference in flavors that wood put off depending on if the wood is burning or smoldering...

                  Burning is better...
                  Anyone who says Hickory is too strong is probably not burning a live fire...
                  Those that love apple wood are probably not burning a live fire...
                  Even mesquite wont taste as bad as most folks think when it is burning instead of smoldering...
                  Burning is better...
                  Depends on where you are too. The hickory down here (Florida) is nothing like the hickory in Virginia! Florida hickory is way strong, but the stuff I get from me brother in Va is mild like oak.
                  Don't use Fl hickory at all! Oak, citrus and buttonwood what I use. And just started using buttonwood, didn't know it was legal. But you not gonna find it North of Gainsville.
                  Mark
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                  • #10
                    Originally posted by Mark R View Post
                    Depends on where you are too. The hickory down here (Florida) is nothing like the hickory in Virginia! Florida hickory is way strong, but the stuff I get from me brother in Va is mild like oak.
                    Don't use Fl hickory at all! Oak, citrus and buttonwood what I use. And just started using buttonwood, didn't know it was legal. But you not gonna find it North of Gainsville.
                    Thats interesting..didnt know that
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                    • #11
                      Yeah I have heard that the Pecan that comes from La. is junk...
                      Craig
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