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We like mesquite the best. Of course, that is because we have a Texan in the house.
I find too much mesquite bitter. Texas BBQ (beef) generally uses pecan & oak, with a little mesquite--sort of an "accent" smoke .
Classic Memphis BBQ (pork) uses hickory, but fruit woods like apple have come into favor in the last 25 years or so. You used to not even see apple or peach wood in the stores, but now it's a staple.
We were on a Memphis in May championship BBQ cooking team years ago when an apple wood-fueled BBQ cooking team from Illinois consistently won Grand Champion year after year. It seems like after that apple wood started becoming more widely available.
If you're smoking fish, use a milder wood like alder. Hickory or oak can be overpowering on delicate fish.
Congrats on your new grill--I just got a new Weber Genesis last week and am trying to figure out the gas thing. I've only used wood and charcoal!
According to the guy on DDD last night, green mesquite.
I missed that episode! My husbands family used to sell smokers at their gun and knife store (that had camping, deer stands and so much more) so they would use all types of wood (and still do) but yes, you heard a secret on DDD! Green Mesquite is amazing!
I am from TN and we have a cabin also on the NC border; I like it all! LOL
I use oak as a heat source - my BBQ pits are wood-burners.
I've used apple, cherry, and peach on pork and chicken for a wonderful subtle flavor.
Pecan is mild and creates a very pleasant flavor.
I used to use hickory, but people were complaining that my ribs tasted like bacon (that's a bad thing?).
I've tried mesquite, but I find it acrid - kind of like tobacco.
With any of the woods, the properties of the smoke are dependent on the combustion of the wood. Incomplete combustion will create billowy white clouds of smoke, while a more complete combustion will create a thinner, blue smoke. The blue smoke is full of flavor, the yellow/white smoke is full of chemicals, and will coat your product in bitter, tongue-numbing creosote.
However, I'm doing low-and-slow BBQ that is exposed to burning wood for long periods of time, "your mileage may vary" when grilling.
I have some chickens and a pork butt cooking with oak/apple at this moment.
Here's my Oklahoma Joe in full-on flavor mode - note the thin blue smoke.
Last edited by Dirt Grinder; 07-17-2016 at 05:14 PM..
We like mesquite the best. Of course, that is because we have a Texan in the house.
Mesquite is tops in Texas no doubt. No wood I know of imparts more excellent flavor and awesome smell to meats than mesquite.....and we've got tons in Texas. It may not be for everyone but it's #1 on my list.
There isn't a "best" wood for smoking. There are regional favorites, there are subjective taste preferences, and there are cooking techniques that enhance a specific meat using a particular wood. For example, I don't care for mesquite, but it's only because I don't know how to use mesquite.
Did not care for mesquite (imparted an almost musty flavor), used to be big on hickory, but now turning away from hickory (apart from with beef) in favor of apple and cherry. Maybe it's about time I tried maple.
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