Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: blindluck on July 24, 2015, 09:07:52 PM
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Im newer to smoking meats, typically you would use fruit wood for pork and bird. Is there a wood that is good for beef and pork? I would like to smoke brisket and pork butt or ribs at the same time. Any advice would be great.
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I'm a big fan of apple or peach with a little oak.
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I like hickory for pork usually but have been using HMC blend for everything lately
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Cherry is good with beef. I did orchard trimming and kept some of the bigger branches when I was done.....good flavor.
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Apple for pork, cherry or hickory with some oak for beef. Oak if I were doing pork and beef together. Just my opinion
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alder is good with both, I also really like apple with both
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really no set rules just experiment an eat. Pecan is good with all. Hic & apple is a good combo or use separtly I use alder for fish never tried it with other food groups no real reason just haven't. It's bbq so it's all good just find what you like better :tup:
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Pecan has turned out great with my last few briskest have used it on pork aswell.
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Thanks guys, Ive always heard hickory mesquit ECT will make pork too bitter so i've never tried those woods. I'll give some of these a try.
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Mix alder and apple.
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TBS is your friend (thin blue smoke) :drool:
Creosote nasty and bitter = heavy white smoke
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Cherry hickory mix 50/50 I cook every thing with it and it's great
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I use mesquite for both.
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Like Blacklab said, Pecan is great on everything.
Oak is good as well as any fruit wood.
Personal taste.
I dont like mesquit for smoking, but its great for grilling.
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I used a mixed cherry blend pellets w/ hickory soaked wood chips this past Sunday cooking a prime rib roast - 5 ribs. Seemed to turn out pretty good. :IBCOOL:
Food porn - GO!
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Cherry is my favorite for jerky and all around smoking.I prefer fruit woods for smoking meats But if i could only have one wood to smoke with it would be used white oak wine barrels.I had a neighbor that worked at a vineyard and would bring me red wine barrels when they were to compromised to use any longer and those made the best smoke i have ever had. :drool:
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Depends on your taste. I use the same woods for different meats. Just experiment what you like and go with your taste no set rule that says you have to use certain woods for certain meats only. Trial and error :tup:
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Cherry and mesquite together is pretty good. Have used it on jerky, brats and pork.