Wood for smoking

[Lumpwood]

I'm new and English so go easy on me here!  I have only ever used (years ago) specifically supplied 'smoking chips' that look like compressed and extruded pulp. They work well enough when as suggested in the packaging that they are placed in a foil parcel with a small hole in to allow the smoke out. It strikes me as being a very expensive way to buy tree?  With my new Weber and plans to use it frequently I'm keen to hear your thoughts on how to source and how to use alternatives.




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[Travis]

Hey Lumpwood. I'd ask what your cooking with first. Gas or kettle? If gas, chips. Kettle, chunks.

I just got to know some fella's at work that have fruit trees and or nut trees. I'm not familiar with pressed sawdust. That sounds like what we call pellets here.


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[kettlebb]

For me it's easy. I have a crab apple tree, apple tree, peach tree wood from dead trees, and a pecan tree. All in the great state of Ohio. My pecan needs limbed again so I'll have some of that soon


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[Lumpwood]

Thanks Guys. I'm using a Summit Charcoal. So wood straight off the tree or allowed to dry first?  Do I need to soak it?


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[Travis]

Chunks, no. Chips, some guys do and some don't. I don't use chips anymore, but did soak them just so they didn't ignite and burn up too quickly. It made them smolder longer. I only use chunks now. No soaking required and smolderes longer.

Edit - I don't season fruit wood, but do with but wood. Personal preference. I would just play around with it all while your cooking and see what works best for you.


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[DirectDrive]

I'm new and English so go easy on me here!  I have only ever used (years ago) specifically supplied 'smoking chips' that look like compressed and extruded pulp. They work well enough when as suggested in the packaging that they are placed in a foil parcel with a small hole in to allow the smoke out. It strikes me as being a very expensive way to buy tree?  With my new Weber and plans to use it frequently I'm keen to hear your thoughts on how to source and how to use alternatives.




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Welcome, Lumpwood !

You will want to use a hardwood of some type, depending on what you are smoking.
I use chunks in my kettle and in my WSM.
I do not soak.

My favorite all time is hickory.
Traditional for pork but I like it for salmon as well.
Oak or mesquite are traditional beef smokewoods.
Alder is the traditional smokewood for salmon.

Here is the Smokewood Chart...

[northwestkettle]

Around the northwest we have a lot of alder and I get fruit wood trees apple ,cherry , pear. I usually end up helping someone cut down a tree in there yard they don't want and take the wood for smoking I just cut the limbs into 4" chunks and split them in half I normally let it dry before using it if I want hickory or some of the other hard woods I have to buy that so I usually use alder or some kind of fruit wood out here


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[j05hua]

Try black thorn. I used it when I was in the UK and my chicken came out awesome. Chunks are a must.

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[Bob BQ]

\I just got to know some fella's at work that have fruit trees and or nut trees.

If you wind up getting a decent amount, we might need to do a swap, @Travis ... I've got a bunch of cherry splits right now. Good excuse for a meet-up..... 

Edit - I don't season fruit wood, but do with but wood.

You season your but wood, eh? 

[Travis]

\I just got to know some fella's at work that have fruit trees and or nut trees.

If you wind up getting a decent amount, we might need to do a swap, @Travis ... I've got a bunch of cherry splits right now. Good excuse for a meet-up..... 

Edit - I don't season fruit wood, but do with but wood.

You season your but wood, eh? 

Sounds good man. What kind are you looking for.

Gotta season butt wood, lol. Nothing worse than fresh butt wood..


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[walshman]

I bought a box of these  https://www.amazon.co.uk/BBQ-Smoking-Oak-Wood-Chunks/dp/B01HXUWD2W/ref=sr_1_1?ie=UTF8&qid=1475176304&sr=8-1&keywords=bbq%2Bwood%2Bchunks&th=1
Will last a lifetime.

[Lumpwood]

Great information. Thank you all.


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[Johnpv]

Here is the Smokewood Chart...

Just wanted to say this chart is amazingly awesome!