Thread: My Smoker

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  1. #1
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    My Smoker

    Here’s one of my smokers.
    It’s a 8 yr old offset made by Horizon.
    I have a pile of various woods I burn depending on what I’m making.
    Oak, Hickory, Cherry, Apple, Maple and Beech.

    What woods are you all using in your smokers ?


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    #2
    post oak for brisket and hickory for Boston butt

  3. Member rb's Avatar
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    #3
    Oak
    Hickory
    Always accent with a fruit wood peach, cherry, apple
    Been using Maple on salmon lately
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  4. Member
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    #4
    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

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    #5
    The biggest difference in the different types of wood (that is most noticeable) is the colouring of the meat the smoke imparts.

  6. Member
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    #6
    I use mostly Cherry and Oak in my Lang 84 Deluxe.
    Attachment 478984

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    #7
    Red oak, hickory and cherry

  8. Ft Gibson Lake America lakefolk's Avatar
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    #8
    hickory and pecan almost exclusively,, endless free supply


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    #9
    Quote Originally Posted by lakefolk View Post
    hickory and pecan almost exclusively,, endless free supply
    I'll trade you a bush cord of Pecan for a couple of spinnerbaits....

  10. Member RazorCat's Avatar
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    #10
    Quote Originally Posted by WPS456 View Post
    post oak for brisket and hickory for Boston butt
    +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.
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  11. Member Eyra1's Avatar
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    #11
    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.

  12. Member
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    #12
    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.

  13. Member xm sean's Avatar
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    #13
    Quote Originally Posted by Curt Wilke View Post
    I use mostly Cherry and Oak in my Lang 84 Deluxe.
    Attachment 478984
    Damn Curt!!!

    Nice rig

  14. Member Legend Chris's Avatar
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    #14
    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!
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    #15
    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.