New to smoking meat

[fbwguy]

Last week I bought a used smoker. I gave $15 for a Charbroil Big Easy SRG. I used it for the first time yesterday. I smoked a rack of ribs with Hickory. Wow, not only did I impress myself but I impressed my wife. She can take or leave ribs, but she didn’t stop eating till they were gone. At 52 years old, I can’t believe I’ve missed out on owning a smoker for this long! Can’t wait to try smoking Chickens and Briskets. For you experienced smokers, what’s the best wood to use for flavor?

 

[Jay_Disarray]

apple wood is good for smoking meats with, we used to use it to smoke our deer

 

[Allegheny Tom]

apple wood is good for smoking meats with, we used to use it to smoke our deer

A few of us get together every year and make at least 200 to 400 pounds of deer sticks and usually a bunch of jerky, summer sausage, etc. We always use apple wood.
Lots of compliments on our stuff.

 

[kuzinva]

I also like apple and cherry wood. If you do a turkey breast you may want to look into a buttermilk brine, I brine my turkey breast for seven days in a buttermilk brine and smoke at 265 until internal temp. hits 165 --- usually around 5 hours.

 

[Sheldon]

I am a fan of apple and oak. We teach a two day BBQ and smoking 101 course twice a year at Fort Leavenworth. From “soup to nuts” including a judging by KC BBQ certified judges and family dinner. If you can find something similar in your AO would be worth the time.

Going thru the progression, I have become a true purist...Texas style salt and pepper rub only and if you grab “sauce” I may have to punch you.

Here are two freebies from the class:

1. Smokin’ a fatty. Take a standard issue roll of your favorite breakfast sausage. Put it in the freezer till it firms up (not completely frozen). Re move wrapper and throw on smoker till 165 degrees internal. Slice and thank me later.

2. Take the time to make a good homemade Mac and Cheese. Place in aluminum pan, cover top with shredded cheese of your choice (I like cheddar). Place on smoker. Top will become brown and crunchy. This has become a big time favorite.

Or if you would like to attend a future class let me know...open to everyone.


Sent from my iPad using Tapatalk

 

[MNarrow]

I like hickory wood for everything. And for sauce, Blues Hog Original and Blues Hog Tennessee Red mixed 1/2 and 1/2.

 

[USMC5831]

I used these two links to get started a few years ago.
one is from KY’s hunting forum. Lots of good wood info on there.

Cooking Wood Info

You will find below a listing of commonly used smoking woods and the meats they compliment. Wood, Characteristics, Best With; Oak A heavy smoke flavor. Any oak will do. A popular smoking wood to use with Charcol. Red meat, pork, fish, and some wild game. Hickory Strong, smoky...

www.kentuckyhunting.net

And the second is a chart i still use for time & temp references to tons of meats.
Good references.

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

It’s loads of fun, good luck!

 

[fbwguy]

I used these two links to get started a few years ago.
one is from KY’s hunting forum. Lots of good wood info on there.

Cooking Wood Info

You will find below a listing of commonly used smoking woods and the meats they compliment. Wood, Characteristics, Best With; Oak A heavy smoke flavor. Any oak will do. A popular smoking wood to use with Charcol. Red meat, pork, fish, and some wild game. Hickory Strong, smoky...

www.kentuckyhunting.net

And the second is a chart i still use for time & temp references to tons of meats.
Good references.

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

It’s loads of fun, good luck!

Awesome link!

 

[michigandrake]

Hickory and apple are the two I use most. Some cherry and alder for fish. About the only wood I can't figure out in mesquite .....always tastes off to me.

 

[Weldabeast]

My buddy and I go out to public land fuel wood cutting area and we get turkey oak. Split and let dry for about a year. I buy local made bbq sauce called rumboggies...I prefer a mustard base.
I've never tried any store bought wood
IMO the rub u choose makes more of the flavor than what wood u use.

 

[fbwguy]

My buddy and I go out to public land fuel wood cutting area and we get turkey oak. Split and let dry for about a year. I buy local made bbq sauce called rumboggies...I prefer a mustard base.
I've never tried any store bought wood
IMO the rub u choose makes more of the flavor than what wood u use.

You aren’t kidding, I smoked a pork butt today and my rub was bland. Gotta find a good solid rub.

 

[alpaca jeff]

Anything you want to know about smoking or grilling you can find on amazing ribs.com, I haven't found a better sight!.

 

[Nutterbuster]

I like to ide shagbark hickory. Just peel the bark off in strips.

 

[Ranger53]

I use hickory or Apple and Use The Keg steak spice for seasoning if I am in a hery or make my own musterd sesioning if I have the time.

 

[jspradley]

I'm from South GA so of course the best is pecan (pronounced PEE-KAN or you're effing WRONG and going to burn in hell) but heathens from other regions might prefer different woods.

Seriously though I've tried a lot of different woods and while Pecan is my favorite they are just about all good. Luckily they are all cheap and it's prety easy to experiment and see what you like.

I even like to get fancy from time to time and throw a few woody rosemary sticks in for the final smoke, that would not be good for a primary wood as it can be too strong but it's good for adding a little extra flavor to the meat.

 

[Gator]

1. Smokin’ a fatty. Take a standard issue roll of your favorite breakfast sausage. Put it in the freezer till it firms up (not completely frozen). Re move wrapper and throw on smoker till 165 degrees internal. Slice and thank me later.

Preferred temp of smoker?

 

[Nutterbuster]

I'm from South GA so of course the best is pecan (pronounced PEE-KAN or you're effing WRONG and going to burn in hell) but heathens from other regions might prefer different woods.

Seriously though I've tried a lot of different woods and while Pecan is my favorite they are just about all good. Luckily they are all cheap and it's prety easy to experiment and see what you like.

I even like to get fancy from time to time and throw a few woody rosemary sticks in for the final smoke, that would not be good for a primary wood as it can be too strong but it's good for adding a little extra flavor to the meat.

Pecan is an awesome smoking wood. We have a lot of orchards down here on the gulf coast and every time the wind blows you lose limbs. Next to peeling off a game coat full of hickory bark, it's the easiest to get for me. But pronouncing it peekan is like saying you play geetar...

I also do a fair amount of smoking with the red oak limbs that fall in my yard. A handful of oak twigs thrown on the weber before you put your steaks on is awesome.

 

[Gator]

Most of my smoke flavor comes from the lump charcoal but I'll occasionally add some raw wood for extra smoke (type depends on what I'm smoking).

 

[jspradley]

But pronouncing it peekan is like saying you play geetar...

You are wrong sir! lol

 

[bj139]

Pecan is an awesome smoking wood. We have a lot of orchards down here on the gulf coast and every time the wind blows you lose limbs. Next to peeling off a game coat full of hickory bark, it's the easiest to get for me. But pronouncing it peekan is like saying you play geetar...

So...is it Pican, y'all?