Food Requested BBQ Smoking Thread ****Part 3****

[joeywa 5,183]

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 657]

Where is the best place to find/purchase different types of wood?

[joeywa 5,183]

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 657]

I would also like to request that you do a segment on proper smoker maintenance. That would be greatly appreciated!

[Bear19 3,539]

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 5,183]

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.

[joeywa 5,183]

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.

[PeteA422 323]

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.

[Bear19 3,539]

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.

[Embrey 553]

Thanks, Joeywa.  I am looking forward to the future installments.

[SFlonghorngirl 622]

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.  

[streettopeschel 3,928]

I've never gone wrong with hickory on baby backs.

[joeywa 5,183]

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. 

[streettopeschel 3,928]

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.

[Chitownhorn 275]

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.

[Dude65 51]

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

[gmcc 178]

Thanks much for all your efforts and smoking knowledge.  I am now armed with proper information.

thanks again   gmcc

[joeywa 5,183]

Any thoughts for what the next segment should include?  Fire away.

[joeywa 5,183]

Here's a handy wood reference chart I found.

[Bear19 3,539]

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.

[streettopeschel 3,928]

How bout a grilling spin-off? I like hearing different ways guys do steaks, burgers etc

[Bear19 3,539]

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?

[gmcc 178]

If anyone would share a really good steak marinade, would be appreciated.

[joeywa 5,183]

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

[Lukus Alderman 657]

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.