Wood and fuel

If you just want to shoot the breeze or find out what's going on at SmokerBuilders, try here.
streetsmoker75
Just Got in trouble for buying tools
Just Got in trouble for buying tools
Posts: 43
Joined: January 11th, 2017, 4:19 pm

Wood and fuel

Postby streetsmoker75 » February 7th, 2017, 5:33 pm

Am looking at buying wood for the smoker when finished.. I've just acquired pecan.. Apple... Cherry.. Wood.. But was thinking about some oak and mesquite as well..

The pecan wood isn't that big around but has a lot of bark on it.. Is it best to remove bark.. It's pretty much just falls off... And try to at least split it in half so it burns better or does it really matter...

Also for does it matter what kind of oak or hard wood one uses in the smoker... I just don't wanna use some nasty wood that's gonna soot up my meat.. Thanks for the help



User avatar
Big T
Expert
Expert
Posts: 3850
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: Wood and fuel

Postby Big T » February 7th, 2017, 8:23 pm

I knock all of the loose bark off of any type of wood and I prefer to split anything bigger than my fist. I use oak a lot, post oak, white oak, red oak and black jack oak. I mostly use oak and pecan with the occasional peach, I've tried mesquite a few times but it can be a little on the strong side if you use too much. Somewhere on the forum there's a list of wood types and their flavor profiles, I'll see if I can find it when I get a chance.


Measure Twice.....Cut Three Times.

User avatar
Pete Mazz
Moderator
Moderator
Posts: 2425
Joined: February 16th, 2013, 8:19 am
Title: Meathead
Location: Bucks County, PA

Re: Wood and fuel

Postby Pete Mazz » February 8th, 2017, 4:47 am

Hickory is my go to smoke flavor. Just stay away from coniferous woods like pine, spruce, fir, etc.

Wood Smoking Flavor Chart.pdf
You do not have the required permissions to view the files attached to this post.


If it's tourist season, how come I can't shoot 'em?

Don't speak the language? Try this: Smoker Terminology

Try my SmokerBuilder Calculators

Stewart
Expert
Expert
Posts: 428
Joined: February 2nd, 2016, 4:25 pm
Title: Member
BBQ Comp Team Name: Not competing yet...

Re: Wood and fuel

Postby Stewart » February 8th, 2017, 7:06 am

Apple and cherry are my fav combo to use once in a while sugar maple always have good luck with them. Course my woods seasoned around 2 years too



User avatar
Sand Hiller
Smokerbuilder
Smokerbuilder
Posts: 54
Joined: February 4th, 2016, 4:11 pm
Title: Farm Shop Engineer
Location: Buhler, KS

Re: Wood and fuel

Postby Sand Hiller » February 8th, 2017, 9:06 am

I think I stray from the beaten path a little on the wood I use. Just keep in mind that necessity breeds brilliance in most cases and in others it still leaves you needing something!
My first smoke in my RF I used white oak. Good results for a newbie. Depleted the supply of oak with other "smokes". From there is where I strayed. I have a large pile of Ash and Osage Orange firewood. I used a 50/50 mix with ribs and brisket for new years. I like smoke flavor. However, the whole time I had "blue smoke is good" ringing in my ears knowing that the wood I was using had potential to be harsh. It was excellent! (sorry no pics) For me, just a back yard cook, I'm fine with what found. I'm sure I'll I'll try some of the "chosen wood" sometime but for now I'm good.

What's cool is everybody has their own taste and every smoker runs a little different....The fun part is finding the combo you like and works well!


The two most powerful warriors are patience and time--LT

User avatar
SAFETYHARBORREDNECK
Expert
Expert
Posts: 363
Joined: September 21st, 2015, 2:12 pm
Title: ChefBoyareyoukidding
BBQ Comp Team Name: Not competing yet...
But if I were,we'd be called:Fatties Smoking Fatties
Location: Safety Harbor,Fl

Re: Wood and fuel

Postby SAFETYHARBORREDNECK » February 9th, 2017, 6:25 pm

I'm from Florida.Oak(all kinds) is the most plentiful,so I use that.Not many hardwoods here.Hickory is scarce,so we usually just throw a couple chunks in to enhance the oak.
I hear apple and pecan are good,but never used it.
I'm a poor boy,and oak is so plentiful,the tree trimming guys will give you a load for free(gotta cut the large logs and split it yourself though)so they don't have to pay to dump it.So oak it is,AS LONG AS IT'S SEASONED.Can't stress that enough.It MUST be seasoned(dried out some)
And Big T,I met a girl in Ft.Walton beach once.LOVED her southern accent.Asked where she was from,she responded,L.A.!!!
I looked at her funny and she said,Lower Alabama.Gotta love them southern girls,LOL


NEVER trust a skinny cook!

User avatar
Squiggle
Expert
Expert
Posts: 2446
Joined: December 19th, 2015, 5:04 pm
Title: Reformed non-smoker!
BBQ Comp Team Name: Not competing yet...
Location: Mole Creek, Tasmania

Re: Wood and fuel

Postby Squiggle » February 9th, 2017, 6:29 pm

I use oak too, got a massive heap free when we were trimming the trees at the truffle farm, pretty much the only usable hard wood around here, can't use eucalypts or pine. :?


Formerly known as "Hey you there in the bushes!"

User avatar
Big T
Expert
Expert
Posts: 3850
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: Wood and fuel

Postby Big T » February 9th, 2017, 8:47 pm

Yea SHR I get a lot of strange looks when I tell people I'm from L.A. especially with my southern accent..lol


Measure Twice.....Cut Three Times.

User avatar
temurf
Expert
Expert
Posts: 778
Joined: May 12th, 2016, 7:37 pm
Title: Member
BBQ Comp Team Name: Murf's "Q" Train
Location: El Paso, Texas

Re: Wood and fuel

Postby temurf » February 11th, 2017, 12:02 am

I use pecan because I like its mild smoke, but the real reason is that I get for free. My brother knows a guy who knows a guy who owns a pecan orchard. Once a year he has some of his trees trimmed and he invites a bunch of rednecks with chainsaws and pickup trucks & trailers onto his property to help clear away the branches. The limbs range from 2" around to about 8". We usually fill my bro's pickup with 6' to 8' lengths and then cut em down to smoker size at home.

I know. Rednecks with chainsaws. What could go wrong?
Here, hold my beer. :beer:


Yer gonna like what we've been smokin'.

User avatar
ajfoxy
Expert
Expert
Posts: 1062
Joined: April 12th, 2016, 8:07 pm
Title: Neophyte Smoker Bldr
BBQ Comp Team Name: Not competing yet...
Location: Brisbane, Queensland, Australia

Re: Wood and fuel

Postby ajfoxy » February 11th, 2017, 1:45 am

=))


Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some have to pee on the electric fence.

Whether you think that you can, or that you can't, you are usually right. Henry Ford

User avatar
Squiggle
Expert
Expert
Posts: 2446
Joined: December 19th, 2015, 5:04 pm
Title: Reformed non-smoker!
BBQ Comp Team Name: Not competing yet...
Location: Mole Creek, Tasmania

Re: Wood and fuel

Postby Squiggle » February 11th, 2017, 2:20 am

Sounds legit! =))


Formerly known as "Hey you there in the bushes!"

User avatar
Pete Mazz
Moderator
Moderator
Posts: 2425
Joined: February 16th, 2013, 8:19 am
Title: Meathead
Location: Bucks County, PA

Re: Wood and fuel

Postby Pete Mazz » February 11th, 2017, 3:28 am

Wish I had a source for pecan.


If it's tourist season, how come I can't shoot 'em?

Don't speak the language? Try this: Smoker Terminology

Try my SmokerBuilder Calculators

User avatar
Dirtytires
Expert
Expert
Posts: 573
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
Location: Phoenix, Az

Re: Wood and fuel

Postby Dirtytires » February 12th, 2017, 11:40 pm

I've used nothing but pecan for years. I've not yet found a meat that it doesn't like.



KelvinLes
Newbie
Newbie
Posts: 1
Joined: July 24th, 2017, 5:46 am

Re: Wood and fuel

Postby KelvinLes » August 1st, 2017, 4:13 am

Dirtytires wrote:I've used nothing but pecan for years. I've not yet found a meat that it doesn't like.


Sounds good, I'll give pecan a try.



User avatar
behind bars bbq
has a junk pile that will one day smoke LOTS of BBQ
has a junk pile that will one day smoke LOTS of BBQ
Posts: 71
Joined: July 10th, 2017, 8:37 am
Title: Member
BBQ Comp Team Name: Not competing yet...

Re: Wood and fuel

Postby behind bars bbq » August 4th, 2017, 2:30 pm

I use mostly hickory, some oak and cherry. I find oak has barely enough flavor to suit me. Never tried pecan, would love to.


Behind Bars BBQ.... Current toys: 19" Saffire, Oklahoma Joe offset, TEC Infrared, 2'x4' homemade pit.... and a 30"x72" RF

Vivien15
Newbie
Newbie
Posts: 1
Joined: October 10th, 2017, 4:16 am

Re: Wood and fuel

Postby Vivien15 » October 10th, 2017, 2:25 pm

temurf wrote:I use pecan because I like its mild smoke, but the real reason is that I get for free. My brother knows a guy who knows a guy who owns a pecan orchard. Once a year he has some of his trees trimmed and he invites a bunch of rednecks Paris shuttle with chainsaws and pickup trucks & trailers onto his property to help clear away the branches. The limbs range from 2" around to about 8". We usually fill my bro's pickup with 6' to 8' lengths and then cut em down to smoker size at home.

I know. Rednecks with chainsaws. What could go wrong?
Here, hold my beer. :beer:

Yes, me too I use pecan




Return to “Let's Talk!”

Who is online

Users browsing this forum: No registered users and 1 guest