Yer welcome to join us for BBQ anytime buddy.
Pulled Pork
- Thread starter Andy M.
- Start date
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Andy M.
Certified Pretend Chef
Thanks, Frank.
I'm not a big BBQ'er but from what I've read here and elsewhere, hickory and mesquite seem to be the two most popular and think maybe pecan?
Pecan is a hickory.
Mesquite is nice but it can get too much easily.
People also like fruit woods like apple and cherry for certain things. Apple and turkey is good.
When I got my stove top smoker it came with little packets of all of them. Then an outdoor place (probably SAILS) had big bags on sale. I bought 3 of those bags, know one of the was hickory, think apple was another and then maybe mesquite. Still have most of them as I haven't done it since moving.
caseydog
Master Chef
Hickory is very versatile, as is oak. Mesquite is abundant here, but it is a pretty strong smoke. On the other hand, pecan makes rather subtle smoke.
CD
caseydog
Master Chef
Pecan sure makes a different smoke than hickory. I haven't used pecan in a long time. Post oak is my most used wood, although I do like hickory as a substitute. I like applewood for pork.
On this rib cook (postponed du to rain), I blended oak and apple because I don't have enough apple pellets.
CD
jennyema
Chef Extraordinaire
I like pecan and applewood mostly. Maybe mix in a little hickory. I don’t like mesquite because it’s all you can taste.
Badjak
Head Chef
- Joined
- Dec 24, 2010
- Messages
- 1,068
I use mopane, because it's easily available.
Wood if open fire.
Just a very little bit if inside a smoker as the charcoal is mopane and gives (almost) enough flavour on its own.
If cold smoking with a cold smoke generator, then it depends
I like oak, but also apple and beech
Wood if open fire.
Just a very little bit if inside a smoker as the charcoal is mopane and gives (almost) enough flavour on its own.
If cold smoking with a cold smoke generator, then it depends
I like oak, but also apple and beech
