Wood for Smoking

Smokerboy:

Go to the search for "woods" and you'll get all the info and advice you can say grace over.

Fred

SmokerBoy - It all as to do with your personal taste. What tickles your tastebuds may send mine into utter confusion! Personally, I dont do mesquite. Too bitter for me yet some Texans swear by it as the only way to do brisket. Do a search on woods. In general (and in my opinion) hickory is the king of smoking woods and gives a pretty heavy smoke. Oak and pecan are good all around woods.

Here's a link to smoking woods and their characteristics Do a search on the forum and get other smokers opinions. Just remember that your taste is what counts.

Welcome to the forum! Hope you have many fantastics smokes ahead of you.

for me, Mesquite is ONLY good for open grilling and only for steaks. It burns too hot and is too bitter for most people.

Another resource:

BBQ FAQ

Section 8 covers wood.

Welcome to the forum.

Smokin'

Don't miss giving Cherry a try. Or try a Cherry -Hickory blend.

I agree w/SO.. I've used mesquite lump for grilling.. and liked it a bunch.. but tried the chunks in my 008 and.. yuch.. I may try the chunks in the smoker box on my Weber.. or soak some in old wine and throw it on the coals in the kettle.

Don't forget about fruit woods like apple and cherry. They give a more rich but substantial flavor. And in SD you should be able to find plenty of maple and birch.

I like Mesquite wood. But I agree that it can be harsh, so I like to mix it with apple or cherry. I like to use about one third mesquite and the rest, fruit woods. With brisket, I up the mesquite to about one half of the total wood.

Personally, I don't understand why so many of you are anti-mesquite, unless you are just using too much.

I have used mesquite for years on a Weber using indirect heat and have always loved the flavor on turkey.

My very first smoke when I got my CS a couple months ago was a whole chicken (4.5lb) and a 2oz. chunk of mesquite. The result made me and the wife think the meal was sent from heaven.

The comment about mesquite was because the original post mentioned "...mesquite for chicken"

I'm not against mesquite when it's used for grillin'

Considering I've spent years in mesquite country (west texas where I could go out the back door and get all I want) I've got a fair bit of experience, and with a pretty sophisticated smoke sense, just my 2cents that's its too harsh for "most" smokers.

That's the good thing about Q'in, what doesn't work for some is heaven sent for others.

Good to hear from you Mike, we'll call you "Capt'n Mesquite" from now on.

I've been experimenting mixing a little mesquite with fruit woods. Have had good results.

I like using mesquite and hickory mixed when using my log burner and smoking my beans, really gets the smoke flavor in the beans...

Mesquite? I hate it. Can't even imagine putting it with chicken. Beef was just "ok"... like everybody else says, "too bitter".

I'm with a bunch of the others on mesquite.

I'd never use it as a base smoking wood unless I cut it with something else AND wasn't using it on meat. Maybe beans or something. It's just too harsh as a primary flavoring, IMHO.

There are so many flavors of woods out there that you CANNOT use just one. Try out the many that are available. Thats why we do what we do...

Mesquite is a great wood for Qn, but it IS too strong for some.
My favorites? Hard Maple, Wine barrel, bourbon barrel, Alder.

keep smokin

this is an interesting thread.
just goes to show how varied bbq is and how what wood is available influences choices.
myself i like pecan (whole nuts in my bullet smoker, flavor pellets in the sm150 and blend in the fec)
i also like orange wood so when i prune my trees i just store some away. the nuts my neighbor gives me in exchange for some q
jack

prisonchef313,
You said whole nuts (Pecan) used in your bullet. Now, I LOVE pecan wood for smoking, but I have never used the whole nut. Doesn't the meat from nut burn thus making what ever your smoking taste burnt? If not, I will sure have to try that!! I love to smoke with Pecan and apple woods. I think I already know the answer to putting whole apples in the smoker. Just kidding on that one.

I use 2.25oz hickory and 1 oz mesquite when doing my 7.5lb brisket flats and its perfect. but again, like the others have said, you've almost gotta mix it with another wood to tone down the bitterness.

I use mesquite once in a while. Did a few ribs and briskets with mesquite only without any bad results - just gotta watch how much, and careful WHEN you put the meat to the smoke. Nothing worse than SMOLDERING mesquite.