Howie Hart wrote:I use apple for everything I smoke because I have a very old apple tree in the back yard and there are always branches available. Hickory is also very good. A few years ago I brought some back from my B-I-L's in TN.
Jo Ann Henderson wrote:I use apple, cherry, alder, hickory, pecan, oak and peach. Peach is especially good with pork. I've also had grape vines, which I use to smoke/grill beef. When you can get it, always buy a piece of old oak barrel wood that has been used to age wine. You can get that on occasion from a winery that may have some barrels that have been handed down for years and have seen their last season, due to rot or some other condition that makes them no longer usable for aging. Had a piece of that only once. Used it on beef. Yum!! All of the fruit woods is depending on what I can beg up. But my go-to vendor for woods is Barbequewoods.com. Great selection at good prices.
Carl Eppig wrote:I use hickory for pork; mesquite for beef, apple for chicken and turkey, and cherry for lamb.
Mark Lipton wrote:Chiming in late to the party, I use fruit wood (apple, cherry) for game birds and salmon (alder's not readily available here in flyover country), mesquite for boldly flavored Tex-Mex type 'cue and our rendition of jerk chicken, and hickory for all things pork. I once tried hickory smoking a pheasant, but it ended up tasting too much like bacon (I can't believe that I'm writing those words). In order of boldness, I'd put mesquite at the top, followed by hickory, then the fruit woods. Oak I'd put on a par with hickory and maple with the fruit woods.
Drew Hall wrote:I use cherry more than anything else, good supply, which seems to impart a sweet with mild spice flavor. Apple is similar but less spicy. I rarely use mesquite or hickory Jenise because they impart too strong of a smoke flavor for my tastes.
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