Replies to This Discussion

Permalink Reply by Tom Parks on July 16, 2009 at 12:30pm

I've been using cherry most of the time, but I'm using a pellet grill, so it's very easy.

Permalink Reply by Sheldon Holsopple on July 16, 2009 at 12:49pm

Thanks Tom. Is the wood you use bought at a brick and mortar or do you order off the net? And can you direct me to a good distributor?

Permalink Reply by Mike Stanton on July 16, 2009 at 1:12pm

If it's not broke, don't fix it. I've tried things that has worked well for others and the grill or smoker will have a lot to do with it.
I've always had the best product done with Hickory...it's all trial and error...

Permalink Reply by Sheldon Holsopple on July 16, 2009 at 1:38pm

Thanks Mike, definitely gonna keep it in mind, I really didn't want to mess this one up. I did like the flavor of the last one but the other half said it had a "camp fire" taste, so I'm just trying to see what else is out there to work with.
Again thanks!

Mike Stanton said:

If it's not broke, don't fix it. I've tried things that has worked well for others and the grill or smoker will have a lot to do with it.
I've always had the best product done with Hickory...it's all trial and error...

Permalink Reply by Dale McDonald on July 16, 2009 at 1:55pm

I like using a combo of hickory, oak and pecan. Some times I use primarly pecan. The people I share with often tell me they like the pecan the best. I cooked some chicken on my New Braunfelds Hondo smoker two evenings ago using persimmon. I
thought it was a little heavy on the smoke side. I used a 1/2 weber chimney full of kingsford charcoal and put a couple of split peices of persimmon about coke can diameter sized. Later I added a couple of peices of cherry just for the fuel. The wings were a little strong but I pulled the two whole chickens. Without the skin it was really good. Ive got a pretty good amout of this persimmon and next time Im goiing to see how it does on my lang 84 maybe it wont be as strong using it.You
can't go wrong with hickory, oak, pecan, sugar maple, apple, peach, pear or other fruit woods. Oh yeah, Mesquite does well too.

Permalink Reply by Sheldon Holsopple on July 16, 2009 at 2:06pm

Thanks Dale, now where can I get these woods?

Dale McDonald said:

I like using a combo of hickory, oak and pecan. Some times I use primarly pecan. The people I share with often tell me they like the pecan the best. I cooked some chicken on my New Braunfelds Hondo smoker two evenings ago using persimmon. I
thought it was a little heavy on the smoke side. I used a 1/2 weber chimney full of kingsford charcoal and put a couple of split peices of persimmon about coke can diameter sized. Later I added a couple of peices of cherry just for the fuel. The wings were a little strong but I pulled the two whole chickens. Without the skin it was really good. Ive got a pretty good amout of this persimmon and next time Im goiing to see how it does on my lang 84 maybe it wont be as strong using it.You
can't go wrong with hickory, oak, pecan, sugar maple, apple, peach, pear or other fruit woods. Oh yeah, Mesquite does well too.

Permalink Reply by Dale McDonald on July 16, 2009 at 2:24pm

I get mine from various sources. I get the word out that I like to use all types of wood to cook with. Most of the wood that I use I don't buy. People give it to me in order to get rid of it from their yard. I keep an eye out too on craigs list under free stuff.
this spring I got a truckload of cherry and persimmon from one of the city parks. A friend called and told me he saw where they were cutting a big cherry tree down. I showed up and they said all they were going to do with it is haul it to the dump.
So I helped myself. I went back in a couple of days for more but it was gone. I hope another fellow smoker got it
instead of it becoming mulch. Occasionally I purchase some frome a guy abuot 5 miles from my home. He runs a tree removal service and firewood yard. Some times for my smaller smokers I just buy chips from the grocery store or wally world.

Permalink Reply by Sheldon Holsopple on July 16, 2009 at 2:27pm

cool

Dale McDonald said:

I get mine from various sources. I get the word out that I like to use all types of wood to cook with. Most of the wood that I use I don't buy. People give it to me in order to get rid of it from their yard. I keep an eye out too on craigs list under free stuff.
this spring I got a truckload of cherry and persimmon from one of the city parks. A friend called and told me he saw where they were cutting a big cherry tree down. I showed up and they said all they were going to do with it is haul it to the dump.
So I helped myself. I went back in a couple of days for more but it was gone. I hope another fellow smoker got it
instead of it becoming mulch. Occasionally I purchase some frome a guy abuot 5 miles from my home. He runs a tree removal service and firewood yard. Some times for my smaller smokers I just buy chips from the grocery store or wally world.

Permalink Reply by Brian Tomey on July 16, 2009 at 10:32pm

Hey where is the applewood. IMO, that is the best for any pork, ribs, butts. Even on Turkey. Cherry and pecan are great too. Use Oak and Hickory for your heat and the other in the beginning for your smoke flavor. Also, since after a couple of hours it won't take much more smoke so you only need the fruit or nut wood in the beginning.

My 2 cents...