vtxrecruiter

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

Waterdog

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

dburgette

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.

71Luber

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.

Howie

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.

NormalJeep

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.

LeftyStrat

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.

AK4Dave

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

fanatic

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

LeftyStrat

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

Perhaps with a Gin chaser?