BBQ Wood

[txbbqcarrie]

Mesquite for me!

Please let us know yours!!!

[Anonymous]

mesquite

[Dieselmh]

We use oak, mesquite, some apple, and some plum. It's an interesting combination and works really well with chicken. We also used some black cherry wood when we cut down a tree, but I don't reccommend it for anything other than chicken, it's got a pretty strong, sweetness to it.

[bbqinlaw]

Mesquite is the only wood I've ever used, however I would like to try Hickory or Apple.

[peartree]

believe it or not:

Corn cobs!!!!!!!

some good

[texasbill]

Peartree:
I have heard of this before can you let us in on the secret here. Give us some facts to work with. We have an abundance of corn cobbs here in Texas and maybe we can burn a few.

Bill
TexasBBQRub

[peartree]

Texas Bill,

Not sure if there is any secret to the use of corn cobs. I saved all my cobs from this past summer canning time and dried them. I have a cookshack smoker , so I just filled up the wood basket with dried corn cobs and smoked away. I find that it gives the true old fashioned smoke that Vermont is noted for, and a nice sweetness that is hard to describe. Not sure if soaking the cobs in water first would help or not. Still playing with it some, but have done some bacon and hams using this method and they came out superb.
Hope this a help to ya.

Peartree

[texasbill]

Peartree:
I may give this a try, always looking for new and exciting things to try out. I like the idea that there is that good sweet taste. Vermont has great hams and this must be one of their secrets.

Bill

[peartree]

Texas Bill,

Yes the hams up here are great , along with the Bacon. That is wy I tried the corn cobs and been doing my own hams and bacon since. I use the Hi Mountain seasonings Buck Board Bacaon cure for both the Hams and the Bacon, but I let them cure for a minimum of 14 days before smoking, and also add some good Vermont Maple syrup while curing. The hams and bacon come out super!!!!!!!!!

Peartree

[Mike in St . Louis]

Peartree, what model of Cookshack do you have. Also do you fill the smoker box full and how long does you smoke last. Mike.

[peartree]

Mike,

I have the smokette. I have been filling the wood box as full as I could get it, as the corncobs are nowhere near as dense as wood. To be honest, I really do not know how long the smoke last, but the last ham I did it was still smoking when I had reached the proper temp of 150 internal on ham.

Peartree

[bbqwaverider]

I usually use charcoal, and newsprint to start it.

[Qcrew]

Oak is my wood of choice but have used mesquite and pecan as well. Brisket (unwrapped) with mesquite is too strong for me. Oak is better. Think I will take the advice on the newsletter, wrap the brisket 2/3 of the way thru the cook and see what the results are. :)

[grizs50]

Mesquite and hard maple are hard to come by here in Missouri.

We have an abundance of Hickory's and false hickorys like the pecan.

I like shag bark and shell bark hickory the best. Pignut is not so good.

Apple is good I like it with trout. Pear is also good.

I don't like oak unless it is burned down to coals before I cook on it.

Had never thought of corncobs will have to get some and try it.

[Qjunkie will]

I like good ole Mequite

[farmboy]

Mesquite for me Colin

[EE-M]

Mesquite and Red Oak seems to have worked well for me.

[Dirty Ron]

For me, apple is #1, followed by red oak and then hickory. I never use all just one wood, usually a mix of several. The only exception would be turkey or chicken, which I occasionally use straight apple.

[Texana]

Sigh.....


Wish I had some Apple Wood.
:cry: :cry: :cry: :cry: :cry:

[Dirty Ron]

I know you do....Any subliminal message there?

[Texana]

Oh yea.................

But your wife's gotta read it. Thought the tears might help

[Dirty Ron]

I've called a couple local orchards in the last couple of days. They usually don't open until April, but I'm working on it.

[Texana]

You Da Man

[Qjunkie will]

Hey I hope your hookin me up with some of that tex!

[Texana]

maybe yes.........maybe no............maybe yes..............maybe no.............. :P

[Qjunkie will]

Now dont make me beg! Ok Paleeeeeeeeeeeeeeeeeeeeeeeeeeease!

[gatorpit]

I like oak mainly with one or two logs of cherry or apple or hickory or mesquite or pecan or ---------------. I am not picky. Just can't go wrong with oak and a Texbbqrub on the meat.

[Highway smoker]

I like a mix Pecan cherry and apple keeps people guessing

[Texas 1836]

WOW! A bump from '03!! Thanks for bringing it back HS. Great topic. Personally I used to only cook with Mesquite. Now, its strictly hickory for the flavor, oak for the heat. But just like Que, everyone has their own preference

And even more amazing, Carrie was only 6 years old then!! Man I love time machines!!

[BIG_RED]

I use apple more than any other when I half azz smoke on my Weber kettle. Here in South Floriduh, I can get apple, cherry, hickory, and mesquite through my local Home Depot. I have a grill grate with the hinged lid on each side and I keep my coals on the sides and lift the grate and drop some apple wood chunks or chips on. Everyone always seems to love the taste. But as of this week, I'm demoting my Weber to the rank of a straight grill for burgers and dogs. Why?
Because my new 48x24 Party Gator is on a freight truck within 100 miles of me! :monkey:
I'm now entering the realm of real offset smoking. Ritch shipped 50 lbs of hickory with the smoker and I have 50 lbs of peach, 25 lbs of apple, and 25 lbs of pecan en route from Fruitwoodchunks.com. Not to mention, 2 lbs of Texas BBQ Grand Champion rub.
I have a feeling that my fourth of July BBQ is going to be a fireworks of flavor!
:stirthepot::patriot::eat::cheers:

[HolySmoke]

Did some baby backs with hickory/cherry wood combo on the Cypress Grill (BGE knock off) on Sunday 2-1-1 method

Flavor and color was amazing.

I don't have a favorite wood, as I use what I think tastes best (at the time) with a particular meat. I cooked burgers (5 min a side) over mesquite chunks at 450 deg tonite. I've used Apple on Pork loin and Pecan on Chicken.

I do like Fruit woods, and I'm dying to get hold of some Peach wood.

[sundown]

They are all so good, but if I had to only have one: Cherry

[JolokiaRibKing]

gotta say cherry is my all around favorite...i mostly cook ribs, brisket and pork shoulder....however, i do like pecan on brisket as well....fruit woods work well with chicken and fish....mesquite comes in 2nd for an all-purpose wood

[Txngent]

Sigh.....


Wish I had some Apple Wood.
:cry: :cry: :cry: :cry: :cry:

Have you considered a pellet smoke attachment? Working on a thing, a good thing.

[totally smoked]

I have plum tree's, non bearing..and the taste from these are incredible...don't tell any one...thats my A game..:thumbs:

[Teddy N Texas]

I use Hickory for smoking but have been trying Apple and Cherry for grilling.:thumbs:

[DarylCincy]

I like Hickory with Oak. 1 pc Hickory 2 pcs Oak ratio

[Seven Q]

I also like the mixture of Oak and Hickory.

[cgd7777777]

Red oak its whats here

[BlackScreaminMachine]

I tend to mix them all (Mesq, Apple, Cherry, and Hickory) But the majority of wood tends to slight towards Hickory. Also since I can get Chunks of Hickory and the rest are chips.