Mixing Smoke Woods

[Cobia]

What do you guys think about mixing smoke woods? I'm a Mesquite man, but at least one person here has mentioned that they use a mix of oak and some other wood. I'm always looking to improve the taste of my bbq...

[BBQ101]

I like a Pecan fire but use some Hickory for the first 2 hours off each meat. Just a stick everytime I have to add wood most times its 1 Hickory Stick to 2 sticks pecan.

[tightline]

I also mainly use pecan, but I throw in some mesquite at the beginning of the smoke.

I need to break out of that method and experiment a little. I really want to try 1/2 mesquite and 1/2 oak to see how that turns out.

[BAR G BBQ RANCH]

At home I mainly use mesquite and a little hickory, sometimes post oak or pecan for a change of taste. In comps it depends on location, I tend to favor a wood that is prodominent to the area.

[3970010]

Two sticks red oak, one stick pecan

[Sweetdaddy]

Mesquite here cause I get it free from my son-in-law. I do buy a couple bags of pecan from Albertsons and throw a log of pecan on every other time I ad wood. I can't tell the difference in taste of my brisket with or without the pecan, but my wife says she can. Before my son-in-law starting cutting the mesquite from his land and giving it to me, I would buy hickory. A mesquite cooked brisket in my opinion is better tasting than a hickory cooked brisket. Maybe I think that way cause I'm cooking with free mesquite!!

[Woodman]

Mix away! I use alot of cherry, maple, or apple early on and then usually finish with Hickory, or oak for flavor at the end. It is my finding, that whatever you use last, will leave the most prominant flavor.

[Txngent]

Woodman, I like to use Mesquite as my starter and base... depends on what I am cooking after that... most of the time I use pecan as a additive with a hickory chaser!

[Woodman]

Yep, I guess we all use what we've got!

[vinman]

Mix away! I use alot of cherry, maple, or apple early on and then usually finish with Hickory, or oak for flavor at the end. It is my finding, that whatever you use last, will leave the most prominant flavor.


That's good to know Mr. :woody: I'll have put your theory to a test soon.

Did you know you had your very own smiley?

[david brace]

I do not mix the woods. I like to try only one at a time. My thought is that I wanna taste it in it's full strength. Not that it has to be overpowering, but not mixed...

DB

[TexLaw]

I mix all the time. Usually, I go with at least 50% oak (and usually more like 60-70%), mixed with some pecan and mesquite. Pork and birds get more pecan, and beef gets more mesquite.


TL

[david brace]

But Pecan wood is very hard to find up here, TL...:wink:

DB

[TexLaw]

Well, as if it mattered :P, burn mulberry and yoompner 'til you're blue in the face, ya yankee goofball. :P


TL

[david brace]

Well, as if it mattered :P, burn mulberry and yoompner 'til you're blue in the face, ya yankee goofball. :P
...I'm not quite sure...was I just dissed??? :?

DB

[DaddyDett]

I have alot of oak on hand, and there for the cutting on my property.
I sometimes use oak for fish, or if I am running low on mesquite.
I have in the past added oak when I felt the mesquite was a tad wet,
to clean up the fire.

DaddyDett

[oldnndway]

I mostly just use oak that I take from my firewood stack.

[TexLaw]

...I'm not quite sure...was I just dissed??? :?

DB


Yeah, but in a friendly way. :)


TL

[chilibbq]

Started using a mix of hickory and cherry(or apple when I come across it). For brisket 2 to 1 hickory to cherry and ribs and chicken the other way around. have really come to like that mix.

[Texana]

Well, as if it mattered , burn mulberry and yoompner 'til you're blue in the face, ya yankee goofball. :P


TL

Ha ... now that was a good'un ....

Yankee Goofball !!!! :lol: :texana::lol:

[Dr.Love]

Hello all,out here in west Texas we cook briskets only with mesquite wood.I guess that's why we are considered the brisket capital of the world.We do not even experiment with woods such as apple ,pine,peach, cottonwood and other such woods.We burn those woods in the winter out in the fire pits to keep warm and drink beer around.

[david brace]

Ha ... now that was a good'un ....

Yankee Goofball !!!! :lol: :texana::lol:
...now ya got HIM going...:cry:

DB

[TexLaw]

Hello all,out here in west Texas we cook briskets only with mesquite wood.I guess that's why we are considered the brisket capital of the world.We do not even experiment with woods such as apple ,pine,peach, cottonwood and other such woods.We burn those woods in the winter out in the fire pits to keep warm and drink beer around.

Yeah, nothing like a closed mind and a stomping foot.


TL

[peps]

I like to use two parts mesquite, one part oak. I am going to use some Hickory this sun to see if i like that.

[HFD26]

Hello all,out here in west Texas we cook briskets only with mesquite wood.I guess that's why we are considered the brisket capital of the world.We do not even experiment with woods such as apple ,pine,peach, cottonwood and other such woods.We burn those woods in the winter out in the fire pits to keep warm and drink beer around.

I only use mesquite chips in very small amounts when grilling steaks, chicken, or fish. Mesquite is a very strong flavored wood. I would never use it 100% to smoke anything. But, each to his own, that's just my humble opinion.

[Michiana Mark]

I usually start with hickory, then 50/50 with either apple or cherry and hickory.

DB, I could see that dis coming from way over here. Duck next time

[Txngent]

I think Oak and Mesquite are the heat bringers to the party. Although they have a smoke flavor, the other common woods like Hickory,Pecan, etc... are your more flavoring woods. I do know that Mesquite has a different flavor depending on its region. I am used to getting my Mesquite from San Antonio area. It is very dry and hard... when used the smoke has a mild to medium flavor. My brother in Fairfield (outside of Dallas) TX, offered me a half load of Mesquite from his area. Him and some buddies were clearing out some land and they had a good amount of Mesquite. It was greener in contrast and took way longer to season. Once I thought it aged enough to season I started using it. The smoke was more harsh, strong to bitter. I used the rest as a fire starter, more than a cooking wood. It worked out good once I burned it down to coals then added my Pecan and/or Hickory. Two different regions of Texas, different climates, and different tastes.

[bigwheel]

Well got to agree with you entirely on the geography of wood influencing its flavor profile. The mesquite we get around the DFW area is horrible smelling whereas around San Antone and even out farther West..San Angelo Abilene etc it much superior..with the very best being found around Corpus and Kingsville down South. Works the same way on Pee Can. Some of the best flavored Pee Can wood I ever got my hands on come from Jouston..smelled just like Chanel #5 when it burned. Tastes and smells at least a thousand percent mo betta than whut grows in my backyard in Foat Wuth.

bigwheel

[vinman]

Well got to agree with you entirely on the geography of wood influencing its flavor profile. The mesquite we get around the DFW area is horrible smelling whereas around San Antone and even out farther West..San Angelo Abilene etc it much superior..with the very best being found around Corpus and Kingsville down South. Works the same way on Pee Can. Some of the best flavored Pee Can wood I ever got my hands on come from Jouston..smelled just like Chanel #5 when it burned. Tastes and smells at least a thousand percent mo betta than whut grows in my backyard in Foat Wuth.

bigwheel

I remember you saying something along those lines before. Funny thing is, the next bag o' mesquite I got was pungent. I remember saying...shoulda listened to Bigwheel.

[Cobia]

Been In Virginia since I made the first post and not near a computer. The reason I asked the question is I was thinking that you might be able to come up with a unique smoke flavor given the right mix of woods. Back when I was a teen, I worked in a BBQ restaurant and they used oak exclusively. I always though it had a good flavor, but it was predictable. Maybe the mix that TexLaw mentioned might be the thing to try, since I use Mesquite exclusively right now. The only thing I use pecan for is to cure the pit. I’ve always found it too smokey. Too much Mesquite can over power the meat.

[ScurvyDog]

A mixture of pecan, oak & hickory would keep them guessing? :)

I use mesquite for fish & chicken!

[david brace]

...DB, I could see that dis coming from way over here. Duck next time
I know...and I thought TL was my ADDICT buddy. I ain't feelin' no love. :cry:

DB

[TexLaw]

I know...and I thought TL was my ADDICT buddy. I ain't feelin' no love. :cry:

DB


Uh, oh. Does somebody need a . . . .:grouphug: ???

:lol:


TL

[david brace]

Uh, oh. Does somebody need a . . . .:grouphug: ???

:lol:
Yeah, baby!!! DAZZIT !!!http://bestsmileys.com/big/1.gif

...ALL BETTER!!!

DB

[TexLaw]

:lol: :lol: :lol: :lol: