Experimenting with Wood Chips

[clarissa]

Just starting to try different woods for my cooks. We don't care for heavy smoke flavor, so I use a small smoke box and chips. So far Applewood is what I have been using....but today I bought some Pecan and Cherry......and this..........


Has anyone used these? If so, what do you think?

[bbqking01]

I've used them. Very nice flaver. I always soak my chips in water... I personally love heavy smoke. Hard to describe flavor because unique. But my favorite is hickory. Also depends on meat.

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[clarissa]

Is this wood best for beef or pork?  Is there some kind of general guide to match various foods with the best wood for flavor, until you develop a preference? 

[vwengguy]

I like pecan wood myself.
Maybe this helps ?




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[chuckff]

I've used those chips on chicken, pork and beef. Not too strong of a smoke flavor.


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[clarissa]

Thanks for that guide.  Very helpful as I learn and experiment

[HoosierKettle]

I've found my favorite smoke wood is what I have on hand. I've got a pile of apple and mulberry that I split as needed.  I don't have any cherry at the moment but it is one of my favorites.  I've not used oak yet. Let us know what you think.


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[Plant_City_Mike]

I love hickory and oak!


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[Cellar2ful]

Here is another chart with a couple of more species of wood.

[mhiszem]

I stumbled on this awhile back. It is very detailed. http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf


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[bbqking01]

When I do pork I like to mix apple and hickory. I've so used cherry, I like that. I've used the jd oak chips on beef, was very nice. I'm not a big mesquite fan, to bitter.

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[BBQFiend]

Since it's Halloween and all I'd like to revive this dead post. I'm looking to experiment with different chips as well. I've only tried hickory. Anyone have some stuff they've done that they can't see not using it now for a certain type of cook. I'm interested in trying apple and mesquite. Thinking mesquite for wings and apple for pork chops.

[addicted-to-smoke]

Do you all typically use a smoke box, foil wrap, or some other gadget for smoke release? I think I have a smoke "tube" somewhere.

I have a stash of apple I cut from a tree that went down back in the field. Lately I prefer chunks because they don't require boxes or foil, can easily get them going without a burned/bitter flavor (they burn slower?) and I can quickly add/remove the smoke since it's just a little chunk I can pick up with tongs.

[meat_feet]

I've used those, pretty good.  Stay away from wine barrel chips. I found them nasty as hell.