I got wood - Page 2

dkryzer · 01-11-2013, 08:50 PM

My combo is 50/50 red oak and hard maple.

Fo Sizzle My Nizzle · 01-11-2013, 10:29 PM

Beef: oak and maybe some cherry mixed in.

Pork: pecan and peach

HankB · 01-11-2013, 11:22 PM

Hickory, apple and maple (50:25:25) for pork.

Cherry for fish (divine for salmon!)

Apple and cherry with a little mesquite for fowl.

Mesquite and hickory for beef.

SmokinSlowPoke · 01-12-2013, 12:38 AM

Thanks for all the comments, seems I need to branch out a little with my wood stock. Guess you never know when you are going to need wood

DubfromGA · 01-12-2013, 06:12 AM

Pallet wood pine.

Just kidding.

Apple on ribs and other slow 'n low cooks.

Mesquite on steak, salmon and other fast cooks.

I agree on respect for places that do it up good every time.

I also agree that good wood is always needed.

My wife loves her Zumba and gym work and has an assortment of jeans that keep my interest......

VeRTiGo91 · 01-12-2013, 08:39 AM

I've had success with apple and mesquite.

BevoBurn96 · 01-12-2013, 09:42 AM

oak from old wine barrels. mmmm

smokeyokie · 01-12-2013, 10:17 AM

old railroad ties and telephone poles!!!! the Creosote is amazing

Pecan, white and red oak, and hickory, all really good , just experiment and you will find your favorites...Smoke on Brother!!!

Dirtbuddy · 01-12-2013, 10:18 AM

I just got some peach wood...excited to try it out.

SchatzSea · 01-12-2013, 10:20 AM

+1 on Danny Edwards, good sweet potatoes fries too! I usually roll with hickory of varying strength, love it!

Sent from my Incredible (2) Droid

shirknwrk · 01-12-2013, 10:29 AM

I use hickory or oak for beef, hickory for ribs, apple and cherry for chicken... sometimes ribs, too.
Danny Edwards puts out great Q.

01-11-2013, 10:29 PM	#17
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Beef: oak and maybe some cherry mixed in. Pork: pecan and peach __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-11-2013, 11:22 PM	#18
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Hickory, apple and maple (50:25:25) for pork. Cherry for fish (divine for salmon!) Apple and cherry with a little mesquite for fowl. Mesquite and hickory for beef. __________________ Weber Crazy

01-12-2013, 12:38 AM	#19
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	Thanks for all the comments, seems I need to branch out a little with my wood stock. Guess you never know when you are going to need wood __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-12-2013, 06:12 AM	#20
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Pallet wood pine. Just kidding. Apple on ribs and other slow 'n low cooks. Mesquite on steak, salmon and other fast cooks. I agree on respect for places that do it up good every time. I also agree that good wood is always needed. My wife loves her Zumba and gym work and has an assortment of jeans that keep my interest...... __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-12-2013, 09:42 AM	#22
BevoBurn96 Knows what a fatty is. Join Date: 12-29-12 Location: Clear Lake City, TX Downloads: 0 Uploads: 0	oak from old wine barrels. mmmm __________________ Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012)

01-11-2013, 08:50 PM	#16
dkryzer Knows what a fatty is. Join Date: 02-22-10 Location: Milaca, MN Downloads: 0 Uploads: 0	My combo is 50/50 red oak and hard maple.

01-12-2013, 08:39 AM	#21
VeRTiGo91 Knows what a fatty is. Join Date: 01-10-13 Location: Winchester, VA Downloads: 0 Uploads: 0	I've had success with apple and mesquite.

01-12-2013, 10:17 AM	#23
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	old railroad ties and telephone poles!!!! the Creosote is amazingPecan, white and red oak, and hickory, all really good , just experiment and you will find your favorites...Smoke on Brother!!! __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

01-12-2013, 10:18 AM	#24
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	I just got some peach wood...excited to try it out. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

01-12-2013, 10:20 AM	#25
SchatzSea On the road to being a farker Join Date: 05-01-12 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	+1 on Danny Edwards, good sweet potatoes fries too! I usually roll with hickory of varying strength, love it! Sent from my Incredible (2) Droid __________________ 2 Smokin' Barrels BBQ The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego! The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs "Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry." __________________

01-12-2013, 10:29 AM	#26
shirknwrk Full Fledged Farker Join Date: 03-05-10 Location: Kansas City, MO Downloads: 0 Uploads: 0	I use hickory or oak for beef, hickory for ribs, apple and cherry for chicken... sometimes ribs, too. Danny Edwards puts out great Q.