What wood do you use?
 

I am a Hickory/Apple/Cherry MIX guy, what does everyone else use?

Mesquite for beef, Hickory for fish and poulty. Pork I use apple, cherry, hickory or pecan. Just depends on what falvor your looking for.

My parents had an apple tree fall so i have had an adundance. Fairly mild with a small hint of sweetness. Great with all types of meat.

Depending on what I'm cooking....

Apple, Pear, Plum, Cherry, Pecan, Lilac, Oak and sometimes, a little English Walnut. Pecan, Apple and Lilac are my most used.

Depends what I'm smok'n. We need to have a Jeep BBQ for everyone. It would be a good get together and even better food.

If I am smoking pulled pork over 24 hours, I use a mix of Cherry and the Jack Daniels chips. Sometimes a little bit of pecan is nice too, especially if it's chicken. For anything like a brisket or ribs, it's hickory for me.

Alder for salmon. Hickory or pecan for pork shoulder, though I am doing porchetta (Italian-style pulled pork) right now using apple.

I use mesquite if the cooking time is not too long, mostly for chicken, steaks, burgers, etc. Longer smokes with mesquite seem to get too bitter.

Pecan for some reason sparks up Lemon Pepper beer butt chicken like nothing else.

I always use hickory when I do Memphis-style dry ribs, nothing else gives the right tang.

Alder grows wild up here everywhere, so I also use it for smoking salmon. :thumbsup:

Mesquite for beef, Alder for fish. Sometimes Ill use hickory.

I'm thinking the proper wine in this case would be Retsina?

Perhaps with a Gin chaser?