Pulled pork.... bored with using hickory...

Pecan...I love it and use it on pork all the time!

Or oak. White oak is on the mild side, red oak a little stronger. I like oak or pecan on anything. Heck, I like smoke on anything period! If you live close to any grapevines, wild or otherwise, see if you can obtain any while they are green and full of sap before they bloom or set fruit. Cut it in the same length as the woodbox, if you are using a CS. Allow it to dry very well on the top of a shed or otherwise in the sun for 3-4 months. It is good smoke, and something different.

Bodacious -- I agree with both steve & Hippie. I enjoy pecan and oak. One other suggestion is to try some green wood. It imparts a bolder flavor, IMO. I don't use it often as I am not a big fan of heavy smoke yet it does seem to compliment butts and shoulder very well!

Bodacious,
I would agree with the pecan. Not long ago I would have recommended sassafras but it is now taboo. You might try persimmon if it is available in your area. Another option would be hedge. It is not as loud on taste as mesquite but it can be strong so go lightly.

Has anyone ever tried Mahogany? I recently bought some from a smokehouse in Bishop, CA. I haven't tried it yet. Here's the place......

http://store.smokedmeats.com/index.html

For wood ideas, I always start with this list, not perfect, but it's a start:

Wood FAQ

we use a mix of 2/3rds oak to 1/3rd pecan.
in the sm we use smoke stix
in the fec bbqersdelight pecan pellets.
haven't tried whole nuts shells and all in the sm but for years that was all that went into my rusty trusty bullet.
orange wood works good also
jack

Hey Bodacious,

I've never tried peat, but it sounds like it should be good.

Here's the link to the folks that sell it.

www.irishsmoke.ie/

Hook

Ditto for oak and pecan on hog. I'll even add a little maple to the mix.

Oak is the main wood I've used for years. Blackjack, stump, scarlet and southern red are plentiful and free. 'Course, I gotta chainsaw it, split it, and dry it, but I don't mind.

My brother made a trip down to Georgia and brought back some pecan shells to smoke with. He did a pork loin and it came out with an interesting, almost gamey flavor, like wild boar.

We tried some peat smoke. I thought it was too bitter for me. Although the man who gave us the sample had wonderful tasting turkey. I might have used it wrong, although I followed his instructions.

I like the pecan best on pork, chicken and beef. The pecan shells work great with just about anything, though I wouldn't use them fresh and green in a SM. And citrus wood is wonderful with chicken, fish, and pork.

Oak is a great wood if you have a good clean supply.

Just don't use wood that has fungus growing on it, or if it looks wet or moldy.

Peggy

Oh yea, while I am thinking about it I forgot to say...be sure whatever you use has not been sprayed with a systemic fungicide or pesticide!

OK, I'm going to order some more pecan. Someone gave me like 8 ounces last year. I don't remember if I like it or not. Time to stock up fpr thr season anyway!

Bodacious........Pecan is alot like hickory but not as strong. I like a 50/50 mix of the two on hog and beef.
Craig S.

I'd look more at the pulling sauce and the rub you added,when pulling.

Just my $0.02

Nah, Tom, it is the definite taste from the hickory. I always try new rubs and sauces. I don't think there is ever a time when I reapeat the same sauce or rub unless it is for someone else who has tasted my "basic" recipe.

The only consistent thing is the hickory.

Bodacious, I found a pecan tree back in the fall that I must have passed hundreds of times on the way home from work for the past 12+ years. I asked the owner if I could have a branch and was givin' the OK so I picked a low one and wacked it with the chain saw. Well that thing looked smaller on the tree so to make a long story short I filled up the trunk of the Jetta and have more pecan than I can ever use. I've cut it up on my bandsaw and it has been drying in my workshop since then.

I have plenty and I'd be willing to ship you some if you'll cover shipping.

email me... d9ingerREMOVE@earthlink.net

d9

d9, you might orta put that wood out in the sun so it will dry.

I am going to smoke my first butt tomorrow. Will use Hickory (tried and true.) Should I throw in a piece of charcoal, too? I know that helps give a brisket a bit of a smoke ring.

Thanks.

I tried something this year on my turkey.......surgar cane stalk with apple wood. It was very good.

Oak.. Oak.. Oak