erik6bd Posted May 9, 2017 Report Posted May 9, 2017 So I've got pecan, cherry, mesquite, hickory, apple and oak is there anything I'm missing in my arsenal? Sent from my SAMSUNG-SM-G935A using Tapatalk 1
CeramicChef Posted May 9, 2017 Report Posted May 9, 2017 I like maple, alder for fish, some like peach, etc. 1
5698k Posted May 9, 2017 Report Posted May 9, 2017 You've got a great selection there, but I'll second adding peach and maple. Sent from my iPad using Tapatalk
erik6bd Posted May 9, 2017 Author Report Posted May 9, 2017 You've got a great selection there, but I'll second adding peach and maple. Sent from my iPad using Tapatalk What woods do you guys like for what meat?Sent from my iPad using Tapatalk
5698k Posted May 9, 2017 Report Posted May 9, 2017 Of those, pecan, hickory, mesquite and oak for beef, venison and other hearty flavors, fruit woods for more delicate flavors. Sent from my iPad using Tapatalk
Aussie Ora Posted May 9, 2017 Report Posted May 9, 2017 Love pecan have been known to throw apple or pear on a meat cook when that's all I have Sent from my SM-P600 using Tapatalk
tony b Posted May 9, 2017 Report Posted May 9, 2017 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. 2
FotonDrv Posted May 9, 2017 Report Posted May 9, 2017 California Oak Bark, or hickory for beef, maple for pork and alder for chicken and fish.
