GoFrogs91 Posted April 25, 2015 Report Share Posted April 25, 2015 Here are my current favorites: For beef: mesquite, red oak, red wine barrel staves, bourbon barrel staves (the barrel staves are white oak) For anything else: pecan, peach, cherry, apple All of the above can be found at Fruita Wood, with the exception of the red wine barrel staves. Have tried the following and didn't really care for them: grape wood, mahogany, maple. Some others like them, but I wasn't crazy about the flavor profile. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted April 25, 2015 Report Share Posted April 25, 2015 Wild mountain mahogany is wonderful for pork. Its completely different than the red color mahogany most are familiar with; its harder than oak and burns hot like coal. I lived in Nevada for 17-years and had ample supply. AFAIK its not commercially available but highly recommended if you can source it. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2015 Report Share Posted April 25, 2015 As I have often posted, big, big fan of Fruita. Another source is Hawgeyes BBQ, here in IA. My current inventory is Red Oak, Hickory, Mesquite, Pecan, and Maple for hardwoods. Cherry, Peach, Apple, Alder, Grape vines, Sassafras, and Bourbon and Wine barrel staves for "fruit" woods. Bought the sassafras for grins, never did much with it. Can't say that it's anything special. Grape and Alder is used exclusively for fish. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 25, 2015 Report Share Posted April 25, 2015 MY favorite wood is the one I'm using at the moment. I prefer oak, pecan, maple and hickory. I also like all fruit woods. Coffee is also quite good. Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 11, 2016 Report Share Posted December 11, 2016 On 4/25/2015 at 7:08 AM, dstr8 said: Wild mountain mahogany is wonderful for pork. Its completely different than the red color mahogany most are familiar with; its harder than oak and burns hot like coal. I lived in Nevada for 17-years and had ample supply. AFAIK its not commercially available but highly recommended if you can source it. Interesting, I have never heard of this wood. Do you have another name for it? I know in the West the hardest wood I have encountered in Madrone, then the various species of Oak and then there is Pepperwood, sometimes called Myrtle but never heard of the wood you mentioned. What sort of environment was it found in? Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 11, 2016 Report Share Posted December 11, 2016 Mountain Mahogany is a wild wood tree found in the high desert regions of the Great Basin and in most western states. More about it here: http://www.fs.fed.us/wildflowers/plant-of-the-week/cercocarpus_ledifolius.shtml It is like iron wood and burns at least as hot & long as hickory. Valley Oak is nice because its very plentiful throughout California and certainly a far cry better than burning pine for campfires, etc., but on the hardness scale isn't in the same league as MM. 2 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 11, 2016 Report Share Posted December 11, 2016 Thanks for the education Dan! I have seen the tree but thought it was something else I had seen in the high desert of eastern Oregon. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 11, 2016 Report Share Posted December 11, 2016 Are there any woods that would be toxic to smoking food? Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 11, 2016 Report Share Posted December 11, 2016 Anything, of course, pressure treated and/or members of the ply/particle board family. I assume everyone already knows that but thought I better not assume :). From Stephen Raichlen: http://www.barbecuebible.com/board/viewtopic.php?t=13800 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 12, 2016 Report Share Posted December 12, 2016 That is a nice list Dan! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 12, 2016 Report Share Posted December 12, 2016 In my limited experience which is limited to what I have now lol pecan. Pear. Apple and cherry. Pear gives a nice subtle touch a bit milder than apple but noticeable. Pecan sits with me really well I love it goes with anything according to my taste buds anyway lol. Sent from my SM-P600 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 2, 2017 Report Share Posted January 2, 2017 I like the usual apple, hickory, cherry, and oak. I really like manzanita (https://en.wikipedia.org/wiki/Manzanita) It's Chuck Norris solid and burns hot. A 50/50 mix of oak and manzanita makes for very tasty smoked salmon. Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 2, 2017 Report Share Posted January 2, 2017 My FIL took down a pecan tree. Thats what I get for free so that is what I use. I also feel like it goes with everything so that is working to my advantage Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 3, 2017 Report Share Posted January 3, 2017 Now, are you guys using these nice woods, like Pecan, Cherry, Oak with a generic briquette or just using it in a smoke pot or cold smoker? I know Manzanita burns very hot, as does Madrone and I would think a person should be careful about using that stuff so the firebox did not get to hot but I could be way off base in my thinking. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 3, 2017 Report Share Posted January 3, 2017 smoking wood goes in the cast iron pot. sometimes I'll add a chunk or two to already burning lump for quick smoke for pizza bakes ... 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 3, 2017 Report Share Posted January 3, 2017 18 hours ago, Shuley said: My FIL took down a pecan tree. Thats what I get for free so that is what I use. I also feel like it goes with everything so that is working to my advantage Sent from my iPhone using Tapatalk Pecan is my favorite wood for smoking for all things pork. Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 3, 2017 Report Share Posted January 3, 2017 Pecan in the Ci pot on top of what for the heat? Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 3, 2017 Report Share Posted January 3, 2017 I use KK coco & coffee char exclusively for all types of cooking sessions on the KK including low and slow with the CI pot filled with smoking wood. If I find myself out of KK lump then typically source oak lump (Walmart). But the CI pot will work with any briquet or lump. 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 3, 2017 Report Share Posted January 3, 2017 Thanks Dan! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 3, 2017 Report Share Posted January 3, 2017 The trick with the CI pot, as others have reported, to use the flour paste trick to seal the lid onto the pot. It just works incredibly well. FWIW I use a 1qt Lodge which seems to be big enough for my smoking needs. Quote Link to comment Share on other sites More sharing options...
