How to Pick the Right Wood | BBQ

Today we're gonna talk about the different kinds of woods available for smoking.

There are literally hundreds and hundreds of different things you can use out there in the world of smoking, but there are few that we really like. We love oak and hickory. These are our two mainstay woods that we use in just about everything. They provide a really great flavor to large chunks of meat like brisket and pork shoulder. A pecan is also a good substitute if you can't find hickory. Very similar in nature. Provides a similar flavor. One note of caution, these are pretty strong smoking woods so you don't wanna over smoke your meat. So make sure that you use just the right amount of wood in smoking for the right amount of time.

If you're looking for some more delicate meats or smaller cuts of meat, we recommend trying some of the fruit woods like peach or cherry. These are really beautiful woods, provide a nice beautiful color and they really are a little bit milder than the oaks and hickories. So give those a try on the poultries and the seafoods and even the ribs, perfect for ribs.

Some really unique products out there like the grape vine. It's a really unusual piece that provides a really unique flavor to what you're smoking and grilling. One other thing of note is the sizes of the wood. Use the size that fits best for your smoker. You can get chunks, you can buy the sticks or the logs, and you can buy chips or shavings. Use which ever one is most appropriate for your grill or smoker.

Go out there, give 'em all a try. I think you're gonna love two or three of these that are gonna become mainstays in your arsenal for grilling and smoking. We love 'em all but they all have unique attributes and so we just encourage you to pick the ones that you think work best for you.

[cheryltrozelle]

I have apple, pear, and plumb trees that need pruning every year. I am surrounded by forest with alder, oak and vine maple. the whole area has been producing apples, prunes, pears, hazel nuts and chrries for over 100 years. I have used all of these. I am currently using mostly filbert wood when I have it. like most of the others, it has a wonderful smell in the smoker and with not too much smoke it adds a great flavor. the first wood I had experience with was when my Grandpa would get me to help get the meat, or fish, on the smoker as a boy, he had just cleared a prune orchard for a local rancher and he had cords of it, also great smell and flavor. If I don't have dried wood I use green, if it's too green you can split out mostly heart wood and use that. Dried wood I mostly used after a soaking, but if I'm only using fire and no other heat source I add a little dry to get the heat up. Happy smoking.

[KingBranBDM]

Applewood is the best flavor. It is the smell of Southern Virginia driving down I-95 going into North Carolina.

[ernestclanton]

I have a question I'm having a cook out july 6th, I want to smoke meat so can use have charcoals and then some good wood chucks. I'm going to use half of the grill to smoke also what's the best all around wood chips or chucks to use on every meat

[keilanidakoala]

what kind of woodbdo they use at carnivals and fairgrounds

[W.Vanderbilt]

I use Cannabis wood. Win win for everyone

[yanuaraidi]

i just add chopped shallot to the burning coal, just a little, smells really good

[kirkul]

Can i use fresh apple wood to smoke ribs???

[mattemen]

can I use these for just plain bbq and not smoking?

[garymullett]

I have a electric smoker that takes small wood chips, my question is, I have a lot of hickory around me, can I use the bark off of the hickory, there is a lot of bark just fall to the ground can I ues it

[Cantgetusernam]

Better REMOVE oak bark before you smoke with it. The bark filters out impurities for the tree. I have almost ruined good meat because the bark gives off a nasty smell that can ruin your meal. What I have done is the day before I start smoking or on a slow day I will burn off the bark on a fire I have going or in the smoker a few hours before I start smoking my meat.

[missyoubeth]

Maple wood works well with pork sausage.

[senkster]

Mesquite wood is the south TEXAS way everyday all day

[ALLRecorded]

Holy fucking shit I'm baked.. did anyone else here all that..

[alt-w]

The wood you mention we do not have them in the caribbean, what other wood can be use.

[Blondlovaboy]

I'm only allowed to heat and cook my food using wood and I'm in an environment where gas and electric stoves and ovens are used and I'm gassy and bloated and can't get thin until I'm out of these two types of environment and put on an exotic island so that I could live my life to the fullest with non of these Hurdle's that are bothering my health and fitness...

[houstonbrown]

How about a video for beginners, thankyou,

[cadenaek]

On WoodPrix you can find excellent plans for woodworking.

[cherokeeconcrete]

No mesquite you sick🤬.jk nice presentation 🤙🏿

[matthenry]

Give crepe myrtle a try. It goes great with smoked pickle loaf.

[waveman]

smoke is a delicate thing, too much and you'll ruin the flavour it's to enhance the flavour not overpower it.
I love pecan, apple and cherry mostly, but oak and hickory if I want to develop a more smokey flavour.