Tip & How-To about Grilling

Woods i use for smoking meat

Here's the list of what woods i use; Hickory-
The last hickory I used for smoking is from a tree I cut down that was growing in the woods on the family farm. The trunk was about 8 inches in diameter, so I ended up with a lot of wood to use, and a lot to share.
Mulberry
I've used quite a bit of mulberry wood. It's common here in Southcentral Kansas. I've even have a couple mulberry trees in my yard. Birds spread mulberry trees by eating the berries, then transporting the seeds internally (in their droppings)
Red Oak-
I've used this wood quite a bit, usually when smoking beef briskets and pork ribs. The flavor is not as rich as that of hickory.
White Oak-Another native tree on the farm, these are much smaller than the red oaks. The flavor is similar, but can be a bit harsher than their red cousins. Squirrels and whitetails love the acorns from white oaks.

Posted by on

Grilling Logo

Related Topics:

Related Questions:

1 Answer

What would cause a hickory tree to have green bulb-like growths on the branches


Hi Barbara,here's a link to your problem with your Hickory tree, Galls on Leaves

Jul 11, 2016 | Garden

1 Answer

My Traeger heats up but is not smoking. What's wrong. We just bought it today.


What type of wood are using. I use mesquite - Oak - mapel - hickory Charcoal For the fire not all at the same time. After the fire is going need to buy Oak or Hickory or Mesquite wood large chips soak them in water for about 30 minutes. throw some into the fire about every 20 30 min.

Feb 19, 2011 | Traeger Industries BBQ075 All-in-One Grill...

1 Answer

what are the two different sized pans for and how do you use them in my brinkman smoker?


One probably is fer yer liquid and the other is fer yer hickory wood chips. Both serve to make the smoker an indirect cooker. The hickory wood slowly gets the smoke a rollin intah them smoker and the liquid (a mix of liquid smoke, cheap white wine or H2O) catchs them drippins and bounces em back into the smokey goodness of that thar machine.Yeppers I can smell that meat a smokin right now. What are we cooking? Don't matter; all we want to remember is low and slow baby. Low temps (200f) and slow (6 to 8 hours) Hay we said it was good, not fast LOL.
themobilian_640.jpg

Jan 01, 2011 | Grilling

1 Answer

needs more smoke with cooking


Line you water pan with foil add soaked hickory chips to it. Fill the hickory chip box with soaked hickory chunks. Keep your fire low. Low and slow babes. Keep the temp in the box to 190. Add more hickory every hour or so as needed.

Oct 09, 2010 | The Great Outdoors 3405BG

1 Answer

I cut mostly hard woods, oak, hickory etc. I just


Have the chain professionally sharpened (Stihl or Husqvarna) at a saw retailer (take your saw). While there ask them to verify the gauge of the bar and chain are the same. When you return to pick-up your chain bring a few pieces of wood. Ask them to make a few cookies with your saw. Please reply with the result.

If you have more questions or need additional help please reply below and I will get back to you. Thank you for using FixYa and Good Luck. HTH
Lou

Mar 28, 2010 | Husqvarna , No.455 Rancher, 20" Gas -...

Not finding what you are looking for?

775 people viewed this tip

Ask a Question

Usually answered in minutes!

Top Grilling Experts

paulcarew

Level 3 Expert

2458 Answers

Dan Webster
Dan Webster

Level 3 Expert

8220 Answers

yadayada
yadayada

Level 3 Expert

75077 Answers

Are you a Grilling Expert? Answer questions, earn points and help others

Answer questions

Loading...