What type of wood for Smoking meats (bourbon, gas grill, rotisserie)

[lubby]

I just ordered a Weber summit series E-470 grill with smoker box and Rotisserie. It should arrive Tuesday. Any how I have made brisket low and slow in the oven which turned out great. I need to know which wood would be best. I understand Hickory is a choice but not sure if it will be too overpowering as it's my first time smoking it. I plan on doing this for Hubby's birthday next month.

[nmnita]

Originally Posted by lubby

I just ordered a Weber summit series E-470 grill with smoker box and Rotisserie. It should arrive Tuesday. Any how I have made brisket low and slow in the oven which turned out great. I need to know which wood would be best. I understand Hickory is a choice but not sure if it will be too overpowering as it's my first time smoking it. I plan on doing this for Hubby's birthday next month.

Spoiled brat prefers the bourbon flavored wood, but he will use whatever we happen to have: yes hickory is good, so is mesquite. Just be sure you use plenty and enjoy your new found way to prepare meat, as well as other things. We love our smoker.

[Dirt Grinder]

I use oak and apple. The real trick is to have a fire that's hot enough to create a thin blue smoke rather than the billowy yellow or white smoke. The thin blue smoke penetrates and flavors the meat; the white billowy smoke coats the outside of your meat with bitter, tongue-numbing creosote.

[magicshark]

I use mainly apple and maple. On occasion I use cherry and pecan, both are ok but just ok for my taste. I find both hickory and mesquite a little strong. I think they need more care while using, hickory of the two, I prefer.

[lubby]

I am going to get Hickory and Apple chips to start with.

[lubby]

Originally Posted by Dirt Grinder

I use oak and apple. The real trick is to have a fire that's hot enough to create a thin blue smoke rather than the billowy yellow or white smoke. The thin blue smoke penetrates and flavors the meat; the white billowy smoke coats the outside of your meat with bitter, tongue-numbing creosote.

Just to clarify this is a natural gas grill with a smoker box feature not a stand alone smoker.

[Dirt Grinder]

Originally Posted by lubby

Just to clarify this is a natural gas grill with a smoker box feature not a stand alone smoker.

That's a really nice grill. Just do whatever the manufacturer (or folks familiar with your unit) recommends, and I'm sure your meal will turn out great.

I cook with units that are fueled only by burning wood and/or lump charcoal, so my concerns are different from yours. If my wood-burning offset puts out clouds of yellow/white smoke my finished product won't taste very good.

I'm cooking chickens and pork butts on Sunday (and I have a nice batch of pintos I made Saturday).

Tell us how your meal turns out.

[Hemlock140]

I have used hickory, mostly for beef, Apple for pork, and alder for fish. Normally for something like brisket or ribs I'll do 1-2 hours with smoke, then when the chips are spent, go the rest of the way without smoke. The exception is making jerky, or smoked salmon/trout.

[Beretta]

We like mesquite the best. Of course, that is because we have a Texan in the house.

[lubby]

Thanks guys. I won't be doing this until August so I'll report back, In fact I might smoke another meat sooner than that.