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Favorite smoking woods?
Marc St Louis:
Haven't done any smoking for years but Apple, Plum, Cherry and Maple were some of my favorites
I will move this to the Cooking forum
BowEd:
Jeff....I've got an old sheet metal box with racks in it and a thermometer on the door.Use charcoals and wet hickory chunks on top of that.Can actually hot cook smoke heat in there.I'm sure you could with yours too and can see why you would like your clay smoker too.That trout looks awesome bud.
Stoker:
Normally use apple for fish and chicken, alder for salmon/trout, plum maple cherry hickory for pork, oak for beef.. Blends can be good also..
Thanks Leroy
Sidmand:
I've been using red maple lately since we had a few limbs come down in the yard. It lends a mild sweet smoke, not real strong like hickory (which I love BTW). Maple works real nice with pork and chicken, but with beef hickory is about all I use. Mesquite is good too if you can find it, but it's not native near me, so not used very often.
upstatenybowyer:
Sid, I never tried maple before, but I've got a bunch so I'll be sure to give it a go soon enough.
Stoker, I've heard alder is great for trout. What's the flavor like? It's around here, usually growing near water.
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