Moderator joeywa 5,498 Posted September 8, 2014 Moderator Report Share Posted September 8, 2014 Sorry for the delay, but this thread is going to discuss the types of woods used in smoking. You can use many types of woods for smoking, and each imparts different flavors. Depending upon what tyype of meat you've got on the pit, that will help determine what type you use. Let's discuss here, and as always, I'll try to answer questions for y'all. Here's a list of my favorites: Pork: Apple, Cherry, Hickory, Pecan, Maple Beef: Pecan, Oak, Mesquite Turkey: Cherry, Pecan Chicken: Oak, Apple, Pecan Fish: Alder NEVER use pine or cedar for smoking. I tend to use red oak as a base for most of my smokes. If I could get my hands on Post Oak logs, I'd use that instead. I don't like white oak. I really like Pecan Mesquite you have to be careful with, as it can be very overpowering. So fire away with your questions. Lukus Alderman, SFlonghorngirl, Chitownhorn and 1 other 4 Quote Link to post Share on other sites
Lukus Alderman 657 Posted September 8, 2014 Report Share Posted September 8, 2014 Where is the best place to find/purchase different types of wood? Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 9, 2014 Author Moderator Report Share Posted September 9, 2014 It really depends on where you're located. It is FAR easier to find smoking wood suppliers in Texas than in TN or WA. Check out google, searching for "smoking woods, your town," and see what is around you. Craigslist is also a good resource. Academy carries logs, but they're expensive. Lukus Alderman 1 Quote Link to post Share on other sites
Lukus Alderman 657 Posted September 9, 2014 Report Share Posted September 9, 2014 I would also like to request that you do a segment on proper smoker maintenance. That would be greatly appreciated! Quote Link to post Share on other sites
Bear19 3,794 Posted September 9, 2014 Report Share Posted September 9, 2014 Joeywa I only smoke two meats. Brisket and sparerib. I decided many years ago that Postoak is the best overall wood. I also love pecan. Several years ago I acquired a piece of land that is covered in Postoak and pecan. The 2010 drought killed a few oaks and pecans. You are welcome to come get some. Just bring your chainsaw. joeywa 1 Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 9, 2014 Author Moderator Report Share Posted September 9, 2014 Joeywa I only smoke two meats. Brisket and sparerib. I decided many years ago that Postoak is the best overall wood. I also love pecan. Several years ago I acquired a piece of land that is covered in Postoak and pecan. The 2010 drought killed a few oaks and pecans. You are welcome to come get some. Just bring your chainsaw. Thanks Bear. Is this property, by chance, in Seattle? If so, I'll be right up. Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 9, 2014 Author Moderator Report Share Posted September 9, 2014 I would also like to request that you do a segment on proper smoker maintenance. That would be greatly appreciated! That could be the next segment. Lukus Alderman 1 Quote Link to post Share on other sites
PeteA422 323 Posted September 9, 2014 Report Share Posted September 9, 2014 If anyone knows of someone willing to send some post oak/pecan/mesquite wood via mail, please let me know. I am more than willing to pay for the shipping and any other "reasonable" fees they may charge. I have a Diplomatic Post Office (DPO) address, so you can use the flat rate boxes and just pack them up and ship. Quote Link to post Share on other sites
Bear19 3,794 Posted September 9, 2014 Report Share Posted September 9, 2014 Thanks Bear. Is this property, by chance, in Seattle? If so, I'll be right up. Not too far. Make two right turns and then go about 1800 miles. I will leave the light on. joeywa 1 Quote Link to post Share on other sites
Embrey 553 Posted September 10, 2014 Report Share Posted September 10, 2014 Thanks, Joeywa. I am looking forward to the future installments. Quote Link to post Share on other sites
SFlonghorngirl 622 Posted September 11, 2014 Report Share Posted September 11, 2014 I've been using a combo of mesquite and pecan. Produces great flavor with ribs and pulled pork. I have combo of mesquite and cherry ready for brisket. Can't find any post oak and not going out of my way to find it. I'll stick to what they have at Home Depot. Quote Link to post Share on other sites
streettopeschel 3,928 Posted September 11, 2014 Report Share Posted September 11, 2014 I've never gone wrong with hickory on baby backs. joeywa 1 Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 11, 2014 Author Moderator Report Share Posted September 11, 2014 I've been using a combo of mesquite and pecan. Produces great flavor with ribs and pulled pork. I have combo of mesquite and cherry ready for brisket. Can't find any post oak and not going out of my way to find it. I'll stick to what they have at Home Depot. SFLG, try the following, (all in the DFW area): http://www.discountfirewood.com/ http://www.rosemeademarket.com/ http://www.hirschsmeats.com/hirsch-products/hirsch_products_woodsandseasonings.htm Also, Bass Pro sells chunks, and Acadamy has bags of chunks and/or logs. SFlonghorngirl and Lukus Alderman 2 Quote Link to post Share on other sites
streettopeschel 3,928 Posted September 11, 2014 Report Share Posted September 11, 2014 SFLG, try the following, (all in the DFW area): http://www.discountfirewood.com/ http://www.rosemeademarket.com/ http://www.hirschsmeats.com/hirsch-products/hirsch_products_woodsandseasonings.htm Also, Bass Pro sells chunks, and Acadamy has bags of chunks and/or logs. i know Whole Foods had some big-ass bags of pecan chunks the other day and i'd swear they had some oak as well. SFlonghorngirl 1 Quote Link to post Share on other sites
Chitownhorn 275 Posted September 11, 2014 Report Share Posted September 11, 2014 My go to for anything beef is post oak. If I am running low I will use pecan which I have found works well also. I recently did a Boston Butt and used peach, which I had never tried before, and I sat very well with the pork and added a little sweetness to it. In the Austin area Randells is usually a good place to find bags of Pecan, Hickory and sometimes Oak. Quote Link to post Share on other sites
Dude65 51 Posted September 13, 2014 Report Share Posted September 13, 2014 Harley's woods ( Austin area ) located just past the northbound intersection of 183 and Anderson Mill ( IIRC ). Has just about every kind of local wood available and they load you up for $20 joeywa and Aaron Carrara 2 Quote Link to post Share on other sites
gmcc 194 Posted September 13, 2014 Report Share Posted September 13, 2014 Thanks much for all your efforts and smoking knowledge. I am now armed with proper information. thanks again gmcc Aaron Carrara 1 Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 17, 2014 Author Moderator Report Share Posted September 17, 2014 Any thoughts for what the next segment should include? Fire away. Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 17, 2014 Author Moderator Report Share Posted September 17, 2014 Here's a handy wood reference chart I found. SFlonghorngirl and Aaron Carrara 2 Quote Link to post Share on other sites
Bear19 3,794 Posted September 17, 2014 Report Share Posted September 17, 2014 Any thoughts for what the next segment should include? Fire away. Best beer to drink while you are thinking about smoking ribs and brisket. Best beer to drink while you are actually smoking ribs and brisket. Best beer to drink while you are eating ribs and brisket. That's all I've got for now. UTK66, Aaron Carrara and streettopeschel 3 Quote Link to post Share on other sites
streettopeschel 3,928 Posted September 17, 2014 Report Share Posted September 17, 2014 How bout a grilling spin-off? I like hearing different ways guys do steaks, burgers etc Quote Link to post Share on other sites
Bear19 3,794 Posted September 17, 2014 Report Share Posted September 17, 2014 How bout a grilling spin-off? I like hearing different ways guys do steaks, burgers etc Great idea. And what beer to drink while doing steaks or burgers? joeywa 1 Quote Link to post Share on other sites
gmcc 194 Posted September 17, 2014 Report Share Posted September 17, 2014 If anyone would share a really good steak marinade, would be appreciated. Quote Link to post Share on other sites
Moderator joeywa 5,498 Posted September 18, 2014 Author Moderator Report Share Posted September 18, 2014 Best beer to drink while you are thinking about smoking ribs and brisket. Best beer to drink while you are actually smoking ribs and brisket. Best beer to drink while you are eating ribs and brisket. That's all I've got for now. Since I have a Kegerator in the Man Pit, I'm partial to the following: A) Cold Free C) Easily accessible D) Shiner Bock E) Whatever I have in the keg Bear19 1 Quote Link to post Share on other sites
Lukus Alderman 657 Posted September 18, 2014 Report Share Posted September 18, 2014 Here are the issues I ran up against on my first try on the smoker (which Joeywa helped me for hours on end with): - How to start the fire in the pit and keep it hot. - How to know when it's time to put the meat on. - What to do if you're having trouble maintaining temp. (This was my biggest and most frustrating issue) - What side to put the meat on the grate (fat side up/down) - How best to season/brine the meat. - How often to put more wood/charcoal in the pit. - How do I know if it's ready. - How to clean/maintain the smoker. Quote Link to post Share on other sites
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