My favorite woods in order: pecan, hickory, walnut, oak, cherry. That said, citrus peel (orange, lemon, etc.) is fantastic. I freeze used tea leaves to smoke with as well. Malcom Reed puts a whole onion on the fire.
I've seen people use the Onion trick, but never heard of people using citrus peels. I bet that would work well when they release their oils as they burn.
Excellent video! You broke down the categories great, and good work with the explanation of white smoke for the beginners. I personally have never found mesquite overpowering for beef and pork, but perhaps that's just me. Hickory for four legs and apple for two are my standbys, though.
In Texas smoking, it's always mesquite and, like you say, it works best at high temps. They do low and slow cooks, controlling temperature with distance from the fire, keeping the fire hot. Won't work with a Weber!
Great video. I've been working with hickory chips for awhile, and just bought the big chunks. I was going to get cherry next, after this video I might try pecan now with chicken!
Mesquite is perfect for steaks and burgers.. only thing i use.. but we cook ours rare to med rare.. like a good sear on outside but still super red or blue in my wife’s case.. super hot super short cook..
Have you ever used pistachio wood to cook on or smoke with? I have about 2 cords of cut and split pistachio wood and 1 wheelbarrow full of chunks roughly 3 inches cubed. Been drying out this past spring, idk if I'll use it to cook with or just keep warm this winter
Hello, I would like to create my own custom mix which I plan to use mainly for adding a smoky flavor to some of my aged whole muscle and salamis. I am thinking of using hickory, pecan, apple, and cherry pellets. I wonder if it would be a good idea to mix all four and in what proportions I should mix it. Thanks in advance for your advice.
The first step is to figure out how much wood you need to get the smoke flavor you want. If you have that dialed it is time to try different wood. It sounds like you are using pellets and there are lots of different pre-mixed blends that you could use. For something like Salami, I probably go with a stronger smoke flavor with the pecan, but it is up to you.
Can i use lychee wood. Its alot cheaper than all those imported woods such as oak and hickory here in thailand. Iam able to buy 9kg worth of lychee logs for the price of 5kg oak wood chunk which is imported.
@@GrillTopExperience I want something that give smoke profile like oak as iam currently using that and i also want it to have some sweet notes.which woods would recommend for this smoke profile.
@@thekiddocook1554 Most fruit woods will get you there. I would use peach or apple because there is a lot of it here. You should experiment with wood you can get easily.
Maaaaax! Could you test out different woods for smoking such as whiskey barrel or mahogany?
My favorite woods in order: pecan, hickory, walnut, oak, cherry. That said, citrus peel (orange, lemon, etc.) is fantastic. I freeze used tea leaves to smoke with as well. Malcom Reed puts a whole onion on the fire.
I've seen people use the Onion trick, but never heard of people using citrus peels. I bet that would work well when they release their oils as they burn.
I'm quite fond of a mix of Pecan and Cherry, especially on ribs. Mrs. Axxemann is a huge fan of big, heavy, hickory smoke bombs.
Everybody has different tastes. Heavy smoke can be off putting for some, but some people really like it.
Excellent video! You broke down the categories great, and good work with the explanation of white smoke for the beginners.
I personally have never found mesquite overpowering for beef and pork, but perhaps that's just me. Hickory for four legs and apple for two are my standbys, though.
That's a good rule to live by! It's all a matter of taste. Aaron Franklin really rips into mesquite in his book, but they sell a tin if it in Arizona.
I use apple wood on pork and chicken,it does really good and good flavor.
In Texas smoking, it's always mesquite and, like you say, it works best at high temps. They do low and slow cooks, controlling temperature with distance from the fire, keeping the fire hot. Won't work with a Weber!
Great video. I've been working with hickory chips for awhile, and just bought the big chunks. I was going to get cherry next, after this video I might try pecan now with chicken!
I really like pecan. Woods are fun to experiment with. Thank you for the support!
Wonderful video, Sir! Thank you so much for sharing your knowledge and expertise. 👏👏👏
Thanks for the support. Just trying to share the BBQ love as Harry Soo says.
Mesquite is perfect for steaks and burgers.. only thing i use.. but we cook ours rare to med rare.. like a good sear on outside but still super red or blue in my wife’s case.. super hot super short cook..
Probably no surprise... I like Maple.
From the guy who has a gallon jug of maple syrup in the fridge at all times! We are all jealous. Thanks, Glen.
Excellent video
Have you ever used pistachio wood to cook on or smoke with? I have about 2 cords of cut and split pistachio wood and 1 wheelbarrow full of chunks roughly 3 inches cubed. Been drying out this past spring, idk if I'll use it to cook with or just keep warm this winter
I haven't, but I've heard it's good for smoking. I've used pecan and really like it. 2 cords will get you a LOT of BBQ!
Should the bark be removed or once it's been burning and getting clean smoke does it not matter
Another great video
I heard that and used to knock the bark off, but it took too much time. Now I just toss it in. The key to good smoke is a small hot fire.
Hello, I would like to create my own custom mix which I plan to use mainly for adding a smoky flavor to some of my aged whole muscle and salamis. I am thinking of using hickory, pecan, apple, and cherry pellets.
I wonder if it would be a good idea to mix all four and in what proportions I should mix it. Thanks in advance for your advice.
The first step is to figure out how much wood you need to get the smoke flavor you want. If you have that dialed it is time to try different wood. It sounds like you are using pellets and there are lots of different pre-mixed blends that you could use. For something like Salami, I probably go with a stronger smoke flavor with the pecan, but it is up to you.
Ever try Ash wood? I heard it burns well if green
I haven't seen it in stores and it isn't a common tree here, so it's hard to find. If I see it, I'll give it a go. Thanks for the tip.
Would you recommend silver maple for smoking?
That should be good with a fairly light smoke flavor. I haven't used it though.
Can i use lychee wood. Its alot cheaper than all those imported woods such as oak and hickory here in thailand. Iam able to buy 9kg worth of lychee logs for the price of 5kg oak wood chunk which is imported.
Absolutely. Lychee is great for smoking. Lychee is kind of hard to find for my US audience, but I found some lychee pellets and used them tonight.
@@GrillTopExperience I want something that give smoke profile like oak as iam currently using that and i also want it to have some sweet notes.which woods would recommend for this smoke profile.
@@thekiddocook1554 Most fruit woods will get you there. I would use peach or apple because there is a lot of it here. You should experiment with wood you can get easily.
craigslist is full of free wood and other items!
Has anyone tried Norwegian wood?
Nah, but it's good to listen to.