What's your wood choice, smokers and grillers?

Porch Dweller · 05-11-2015, 12:14 PM

I'm pretty simple when it comes to wood when smoking and grilling. I use apple for chicken pretty much exclusively. This is because I feel that chicken can very easily get over-smoked and with the mild flavor of applewood this rarely becomes a problem.

I use hickory for pretty much all pork except baby backs, which get half hickory/half apple at my wife's request.

When I do a beef roast I usually use a combination of hickory and pecan. If I have some mesquite laying around I'll usually add a small chunk of it.

What are your preferences?

05-11-2015, 12:14 PM	#1
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,384 Trading: (24)	What's your wood choice, smokers and grillers? I'm pretty simple when it comes to wood when smoking and grilling. I use apple for chicken pretty much exclusively. This is because I feel that chicken can very easily get over-smoked and with the mild flavor of applewood this rarely becomes a problem. I use hickory for pretty much all pork except baby backs, which get half hickory/half apple at my wife's request. When I do a beef roast I usually use a combination of hickory and pecan. If I have some mesquite laying around I'll usually add a small chunk of it. What are your preferences? __________________ A 1911 in the hand is faster than 911 on the phone