I've got some white oak, red maple, and black cherry put up recently. Any thoughts or preferences for cooking/smoking? Going to fire up the Weber soon and see what I can make palatable.
Oak makes good smoker wood, never tried the others. As bad as black cherries taste, I have my doubts about it.
White Oak (I usually mix 50/50 with other woods) for beef or pork,Maple is great with poultry.pork,havent tried it on beef yet. Black Cherry is my new fav go-to,its great with everything.Especially brisket & pork loinback ribs.....
Cherry is a really good smokewood. It doesn't come out as strong as some others. Making it pretty easy to use with things that take to a more delicate smoke.
Hickory and oak are good all around woods that are good on about everything. Mesquite for beef Any fruit wood is good for pork or chicken.
A LOT of people will disagree with me (because of the strong flavor) but you have to understand I lived in Texas. Mesquite. There is something about a mesquite brisket that I can not let go off. Awesome stuff. Oh, and no sauce slapped on while cooking, only bark.
I have to agree no sauce on meat it hides the flavor!! Now my wife on the other hand loves it!!! So I have to cook it 50/50
Hickory can be very overpowering, so,use it accordingly. It's great for steaks, beef, etc but you can make it bitter with too much smoke. I'm a huge fan of white oak mixed with apple on most anything. Cherry is a phenominal wood also. As well as mulberry. Almost any fruit wood, including grapevine, makes excellent smoker wood!
Apple is my favorite on anything. Cherry is a close second. Maple is good too. Sassafras is good too.
I like Pecan for just about anything. (but I have to smuggle it in from the south) Oak for chicken, Cherry is good also Pecan for beef, Maple makes for some really good burgers too Hickory for ribs Pecan or oak for pork butts. I've also used some pear, gives a very light smoke like others have mentioned, any fruit wood is good
