Wood chunk types and uses let's base your ideas

[erik6bd]

So I've got pecan, cherry, mesquite, hickory, apple and oak is there anything I'm missing in my arsenal?

 

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[CeramicChef]

I like maple, alder for fish, some like peach, etc.  

[5698k]

You've got a great selection there, but I'll second adding peach and maple.


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[erik6bd]

You've got a great selection there, but I'll second adding peach and maple.


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What woods do you guys like for what meat?


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[5698k]

Of those, pecan, hickory, mesquite and oak for beef, venison and other hearty flavors, fruit woods for more delicate flavors.


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[Aussie Ora]

Love pecan have been known to throw apple or pear on a meat cook when that's all I have

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[tony b]

Current stock - post oak, hickory, mesquite, maple, apple, cherry, peach, pecan, alder and grape vines. I usually stock red oak for Santa Maria tri-tips, but I'm currently out. 

Post Oak and Mesquite for beef. Alder for salmon. Various combo's of the others for pork and chicken. Usually one base wood (hickory, pecan, maple) with a fruit wood (peach, apple, cherry).

Used to use grape vines more, but not so much these days. Very mild wood. 

I scored some pimento wood from Jamaica, along with the leaves, for doing jerk. Adds a lot of flavor. But, it has to be imported, quarantined by customs, so it takes months to get. 

[FotonDrv]

California Oak Bark, or hickory for beef, maple for pork and alder for chicken and fish.