PINE!!?? (I guess you gotta dance with the one who brung ya'). I like apple for ducks and the traditional hickory for beef.

 

I'm a west Ky bbq officianado and we only use hickory.

 

Mesquite all the way here! I'll use cedar planks for fish, though. I even use the lump mesquite charcoal. I HATE those pressed and formed bricquets.

 

I live in the Pacific NW so its always alder for salmon and chicken. Beef and pork usually get hickory or mesquite. Cherry sneaks in sometimes.

The big deal with smoke wood is getting it fresh. I didn't like mesquite until I got down south and tasted some fresh cut. Same with alder; night and day between fresh cut and stuff that has dried even a couple weeks. We don't have fresh hickory so have not compared fresh with dry yet.

 

I've used Hickory, Apple and Cherry; Cherry wins in my family.

 

Easiest thing for me to get my hands on is hickory. I use apple if I can get my hands on it.

 

I tend to like hickory and pecan.

 

Hickory for pork no doubt. I like some cedar smoke with my salmon.

 

all depends on what im cooking

 

I usually only smoke pork ribs and I use orange tree wood while it's still "green".
It adds a very light sweet smoke taste. I've been told by friends, "it's the best they have ever had"

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