post oak for brisket and hickory for Boston butt
Oak
Hickory
Always accent with a fruit wood peach, cherry, apple
Been using Maple on salmon lately
You can censor my speech but not my thoughts or will
We are living in a time where intelligent people are being silenced so stupid people won't be offended
Cooked a bunch of chicken with oak (because that's what I had) told everyone it was apple and 4-5 said they could taste it. Been cooking for years with every kind of smoker you can think of, and the only sure thing wood I can tell is Mesquite.
Steve Dyer
Mt. Pleasant, NC
The biggest difference in the different types of wood (that is most noticeable) is the colouring of the meat the smoke imparts.
I use mostly Cherry and Oak in my Lang 84 Deluxe.
Attachment 478984
Red oak, hickory and cherry
hickory and pecan almost exclusively,, endless free supply
+1. Nothing better than post oak, and a hint of pecan for brisket. I use a mix of oak, hickory, pecan, and maybe a fruit wood for pork or chicken. For fish, I don’t add much smoke. Lump charcoal is usually enough. But, a sprinkling of apple or mesquite (or both) adds flavor to heavier tasting fish like Salmon. Too many people overdue the smoke. It’s meant to add flavor. Not be the flavor.
BassCat Sabre FTD
Mercury 150 Optimax
"It's just fishing"
I use Hickory for most beef...then for everything pork I use a combination Hickory and Apple ( 2:1). Oddly enough, I've got 3 pecan trees that are probably 45 years old that will drop a limb on occasion, so they are repurposed. Love firing up the Pit Boss 1230. Still use the Master Forge vertical propane or Brinkmann electric barrel smoker when taking the travel trailer for a vacation.
I like mesquite for added flavor when grilling with my kamado, chicken gets hickory, oak, or pecan with a little cherry, apple, or peach. When smoking, hickory or post oak for beef.
Post Oak in my offset, B&B Hickory in Pellet, and Hickory chunks in 22"/26" Kettles, 22" WSM, and Vision Pro Mega.
Smoke On!
2015 Legend V20
250 ProXS
Lowrance HDSLIVE 12s/16
BBC Member since 2003
I have tried the different woods in the past. Now I pretty much stick to hickory but will use mesquite for a brisket to mix things up every now and then.