BARDSLJR Posted August 15, 2020 Report Share Posted August 15, 2020 Peeps....I got an excessive bounty of new woods for smoking this week. I have an excessive bounty of new woods, in part because when I made the order to Fruita and another N. Carolina source, I never received a confirmation....so, thinking maybe I had not hit the "purchase" button the night before, I made a double order to Fruita. Oh well....it takes up space, but it is not like it is going to go bad. I have a bunch of the usual suspects- post oak, apple, cherry, pecan (LOVE pecan); also have some, for me, unusual choices: plum, apricot, orange. Does anyone have any experience with the latter three? I don't really know what to expect of them. Thanks, dudes and dudettes..... 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15, 2020 Report Share Posted August 15, 2020 Sorry, I've never used any of those 3. First thing that popped into my head was to use the orange wood on duck. Also, anything done with Cuban mojo. I'd think that apricot would be similar to peach, which I like use with pork. No clue about the plum? 1 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted August 15, 2020 Author Report Share Posted August 15, 2020 Me neither. I am guessing apricot is more like orange. Oh well, I have till around noon tomorrow to decide. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15, 2020 Report Share Posted August 15, 2020 Experimenting is the fun part of this hobby! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 15, 2020 Report Share Posted August 15, 2020 Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Basher Posted August 15, 2020 Report Share Posted August 15, 2020 Sorry, upside down. The darker background colours behind the wood name indicate strength of smoke flavour. The X indicate foods they are regarded to go well with. I whole heartedly agree with tony. The fun is trying different wood for different flavours. Sent from my iPhone using Tapatalk 2 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 26, 2020 Report Share Posted August 26, 2020 All these three woods are perfect ,plum is great on red meat it has a deeper character. But also very universal. Apricots and orange .just throw them in the apple basket .low mellow smoke . Just muckaround and try them out .if you only had orange wood but was cooking a tri tip .it will do the job Sent from my SM-T835 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted August 26, 2020 Author Report Share Posted August 26, 2020 Thanks, this is very helpful. I've used orange and peach before- as you said, a lighter smoke, similar to apple or alder. I did not know what to expect of the plum- may have to try that next. Apple and pecan are generally my go-to choices for most of my smoking, since most of the meats I smoke are various pork cuts. I do find that for brisket and beef ribs, post oak seems to be the best match. Hickory is pretty versatile, too. Quote Link to comment Share on other sites More sharing options...
woody Posted August 27, 2020 Report Share Posted August 27, 2020 anybody ever used persimmon? Quote Link to comment Share on other sites More sharing options...
tony b Posted August 27, 2020 Report Share Posted August 27, 2020 Nope. Sorry. Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted August 27, 2020 Author Report Share Posted August 27, 2020 I've used maple and alder with success, too. Maple is light and relatively neutral; alder is, in my experience, very similar to apple. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 27, 2020 Report Share Posted August 27, 2020 I've used maple and like it.:) Quote Link to comment Share on other sites More sharing options...
Basher Posted August 27, 2020 Report Share Posted August 27, 2020 anybody ever used persimmon? Not I woody.It should be good. Let us know how it turns out.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted August 27, 2020 Author Report Share Posted August 27, 2020 Every fruitwood I've ever used has matched nicely with any pork product- I would think persimmon would, too. Quote Link to comment Share on other sites More sharing options...
