Trade Hardwoods for BBQ/Smoker?

huntinaz · March 14, 2012, 12:05 PM

I recently acquired a smoker and have decided it is awesome

I've been doing elk roasts and they are coming out great. I was wondering if anyone else would be interested in trading woods. I have oak and mesquite to trade. I'd like to get some alder but am open to others, whatever your favorite is. Should be able to ship plenty in a medium flat rate box, especially if it's cut into small chunks already. Any interest?

**Art Eatman** · March 14, 2012, 03:37 PM

I'm dubious that anything can compare with oak and mesquite! Maybe hickory, I dunno.

Lord knows I've cussed mesquite thorns many a time, but it's some of the finest barbecue wood the Good Lord ever gave us!

rickyrick · March 14, 2012, 03:40 PM

Not gonna trade, but, look into pecan and most fruit trees. Another Texas hated tree is the mulberry, not hard wood, but pretty tastey when mixed with others.

One thing is to be sure no cedar gets mixed in by mistake.....that happened 20 years ago, I will never get over it LOL.

rickyrick · March 14, 2012, 03:43 PM

+1 what Art said, everything else is just a filler to stretch mesquite out.

huntinaz · March 14, 2012, 03:43 PM

Quote:

I'm dubious that anything can compare with oak and mesquite!

I am quite fond of both as well!

Quote:

Not gonna trade, but, look into pecan and most fruit trees.

Yeah I think I can get some pecan, maybe cherry. You know growing up we had 5 pecan trees and never once did we try and grill over pecan coals. Always mesquite or oak. I'll have to find some.

rickyrick · March 14, 2012, 04:16 PM

You can throw handfuls of shells in the fire also, whole pecans become little blow-torches however.

Doyle · March 14, 2012, 04:36 PM

Just remember to be very wary of using fruitwood. If the fruit wood came from a commercial grove, it is likely to be contaminated with pesticides. Use fruit woods that home owners have trimmed from their own trees.

A good source of wood is to make friends with a couple of small-time tree trimmers. Swap them jerky or beer and you'll have all the wood you could ask for.

Pahoo · March 14, 2012, 05:14 PM

The selection of most woods used for smoking, is mostly regional. Here in the Midwest, we are big on Hickory and the nice part, is that I just go out and strip the loose bark, without doing any damage to the tree. ....

Another, is apple and that is readily available from all the orchards we have around here. We also have a lot of Oak but have never used it and if Y'all are telling me it's good, I'll try it. .....

Now then, my wife's relatives are big into smoking fish and they use corn cobs. ..

Be Safe !!!

markj · March 14, 2012, 05:36 PM

I use maple, pecan, hickory apple depends on how I wish to flavor the meat I am cooking.

BigMikey76 · March 14, 2012, 05:42 PM

I usually trim the apple tree in my yard 2 or 3 times a year. The trimmings make some pretty good 'que smoke. I like mesquite better, but wood from my own tree is free, which is my favorite flavor

rickyrick · March 14, 2012, 06:43 PM

Pay for mesquite? .....you're getting hosed LOL

mete · March 14, 2012, 09:56 PM

There are some restrictions about taking wood across state lines or even within a state because of insects. One is due to the emerald ash borer !!

Deja vu · March 14, 2012, 10:22 PM

Wen I was a kid we tried Sage brush. At the time I thought it was good but now I am not sure I was thinking right at the time.

Scorch · March 15, 2012, 12:45 AM

Really depends on what I'm cooking, but apple wood or alder are hard to beat for venison, beef, salmon, pork, goose, or pheasant. Mesquite, hickory, pecan, almond, all good but not always available everywhere.

youp · March 15, 2012, 03:37 AM

pesticide free apple for mesquite

sc928porsche · March 15, 2012, 04:50 AM

I usually use Hickory, I really like the flavor. Pecan, Oak, and Misquite are ok. I never tried Apple. Whenever I am in the Sierras, it's Pine and Sage. But that is for camp cooking and not smoking. Still, it make for good food at the camp!

Rembrandt · March 15, 2012, 08:20 PM

What?........no one uses OSB!

Tom Matiska · March 16, 2012, 01:26 AM

+1 to cherry....other fruit woods second.... but more importantly

use the heartwood portion for best results. The resins in the outer sapwood and bark are why creosote forms in chimneys.... little sapwood is no big deal... but a little too much is....

shortwave · March 16, 2012, 01:58 AM

Like cherry as well as apple. This year I plan on trying pear as I've got a couple in need of pruning.

spclPatrolGroup · March 16, 2012, 03:59 PM

I use hickory for all pork and red meat, most of the people at the cook offs I compete in do as well. The person who taught me allways said, the pro's all use hickory, the amatures use apple. However I do like to use maple for chicken, I think it give it another dimension of flavor.

L_Killkenny · March 17, 2012, 09:48 AM

I use mesquite for beef and pork but definitely prefer hickory for birds. Also, mulberry works dang well with about anything and I'm constantly fighting those dang things around the place so I have a ready supply.

LK

shortwave · March 17, 2012, 11:30 AM

Quote:

The person who taught me allways said, the pro's all use hickory, the amatures use apple.

Not only do I like to smoke with apple, I've been known to open up a can of beer and place a whole bird over top of can. Place setup in smoker and cook....

...guess that makes me a 'redneck amateur' smoker.

**hogdogs** · March 17, 2012, 11:58 AM

REGIONAL!!! Central florida found me utilizing Black Jack Oak (NOT LIVE OAK NOR WATER OAK) and citrus woods... But if a Bikini state native redneck is wise enuff... You also will include smashed citrus fruit of any ripeness (peels and all) into your wood soak and when you scoop a handful you make sure to have some fruit meat and skin...

Inedible "wild" oranges known as "sours" really impart that citrus'y lemon'y flavor to your cookin's...

Brent

rickyrick · March 17, 2012, 01:40 PM

Hogdogs, that sure sounds tastey.

huntinaz · March 17, 2012, 08:55 PM

I was able to round up some pecan wood today, I'll try that out next. Smelled good when I was cutting it into chunks. Soaking with citrus sounds good. I believe I've heard of folks soaking with whiskey too...

March 14, 2012, 12:05 PM	#1
huntinaz Senior Member Join Date: September 21, 2010 Location: az Posts: 866	Trade Hardwoods for BBQ/Smoker? I recently acquired a smoker and have decided it is awesome I've been doing elk roasts and they are coming out great. I was wondering if anyone else would be interested in trading woods. I have oak and mesquite to trade. I'd like to get some alder but am open to others, whatever your favorite is. Should be able to ship plenty in a medium flat rate box, especially if it's cut into small chunks already. Any interest? __________________ Wanted: 50 Beowulf Brass, .500 cal bullets "Once you quit hearing sir and ma'am, the rest is soon to follow." - Cormack McCarthy "I'm just an average Joe, although I did score 4 touchdowns in one game..."-Al Bundy

March 14, 2012, 03:37 PM	#2
Art Eatman Staff Lead Join Date: November 13, 1998 Location: Terlingua, TX, USA Posts: 21,047	I'm dubious that anything can compare with oak and mesquite! Maybe hickory, I dunno. Lord knows I've cussed mesquite thorns many a time, but it's some of the finest barbecue wood the Good Lord ever gave us! __________________ You're from BATFE? Come right in! I use all your fine products!

March 14, 2012, 03:40 PM	#3
rickyrick Senior Member Join Date: March 15, 2010 Location: Mesquite Jungle Desert, West Texas, USA Posts: 2,280	Not gonna trade, but, look into pecan and most fruit trees. Another Texas hated tree is the mulberry, not hard wood, but pretty tastey when mixed with others. One thing is to be sure no cedar gets mixed in by mistake.....that happened 20 years ago, I will never get over it LOL. __________________ *Navin R. Johnson*: "He hates these cans!!!! Stay away from the cans!!!!"

March 14, 2012, 03:43 PM	#4
rickyrick Senior Member Join Date: March 15, 2010 Location: Mesquite Jungle Desert, West Texas, USA Posts: 2,280	+1 what Art said, everything else is just a filler to stretch mesquite out. __________________ *Navin R. Johnson*: "He hates these cans!!!! Stay away from the cans!!!!"

March 14, 2012, 04:16 PM	#6
rickyrick Senior Member Join Date: March 15, 2010 Location: Mesquite Jungle Desert, West Texas, USA Posts: 2,280	You can throw handfuls of shells in the fire also, whole pecans become little blow-torches however. __________________ *Navin R. Johnson*: "He hates these cans!!!! Stay away from the cans!!!!"

March 14, 2012, 04:36 PM	#7
Doyle Senior Member Join Date: June 20, 2007 Location: Bradenton, Fl Posts: 4,158	Just remember to be very wary of using fruitwood. If the fruit wood came from a commercial grove, it is likely to be contaminated with pesticides. Use fruit woods that home owners have trimmed from their own trees. A good source of wood is to make friends with a couple of small-time tree trimmers. Swap them jerky or beer and you'll have all the wood you could ask for.

March 14, 2012, 05:14 PM	#8
Pahoo Senior Member Join Date: February 16, 2006 Location: IOWA Posts: 4,501	We use, what's available !! The selection of most woods used for smoking, is mostly regional. Here in the Midwest, we are big on Hickory and the nice part, is that I just go out and strip the loose bark, without doing any damage to the tree. .... Another, is apple and that is readily available from all the orchards we have around here. We also have a lot of Oak but have never used it and if Y'all are telling me it's good, I'll try it. ..... Now then, my wife's relatives are big into smoking fish and they use corn cobs. .. Be Safe !!! __________________ 'Fundamental truths' are easy to recognize because they are verified daily through simple observation and thus, require no testing.

March 14, 2012, 05:36 PM	#9
markj Senior Member Join Date: October 27, 2005 Location: Crescent Iowa Posts: 2,837	I use maple, pecan, hickory apple depends on how I wish to flavor the meat I am cooking.

March 14, 2012, 05:42 PM	#10
BigMikey76 Senior Member Join Date: December 3, 2011 Location: Bellevue, NE Posts: 432	I usually trim the apple tree in my yard 2 or 3 times a year. The trimmings make some pretty good 'que smoke. I like mesquite better, but wood from my own tree is free, which is my favorite flavor __________________ “Some people are like Slinkies - not really good for anything, but you still can't help but smile when you see one tumble down the stairs.” A gun should be a tool in the hands of a deadly weapon, not a deadly weapon in the hands of a tool.

March 14, 2012, 06:43 PM	#11
rickyrick Senior Member Join Date: March 15, 2010 Location: Mesquite Jungle Desert, West Texas, USA Posts: 2,280	Pay for mesquite? .....you're getting hosed LOL __________________ *Navin R. Johnson*: "He hates these cans!!!! Stay away from the cans!!!!"

March 14, 2012, 09:56 PM	#12
mete Senior Member Join Date: June 14, 2004 Location: NY State Posts: 4,944	There are some restrictions about taking wood across state lines or even within a state because of insects. One is due to the emerald ash borer !! __________________ And Watson , bring your revolver !

March 14, 2012, 10:22 PM	#13
Deja vu Senior Member Join Date: March 14, 2010 Location: Border of Idaho & Montana Posts: 1,755	Wen I was a kid we tried Sage brush. At the time I thought it was good but now I am not sure I was thinking right at the time. __________________ Shot placement is everything! I would rather take a round of 50BMG to the foot than a 22short to the base of the skull. all 21 of my guns are 45/70 govt 357 mag, 22 or 12 ga... I believe in keeping it simple

March 15, 2012, 12:45 AM	#14
Scorch Senior Member Join Date: February 13, 2006 Location: Washington state Posts: 11,113	Really depends on what I'm cooking, but apple wood or alder are hard to beat for venison, beef, salmon, pork, goose, or pheasant. Mesquite, hickory, pecan, almond, all good but not always available everywhere. __________________ Never try to educate someone who resists knowledge at all costs. But what do I know? Summit Arms Services Taylor Machine

March 15, 2012, 03:37 AM	#15
youp Senior Member Join Date: December 15, 2005 Location: south of Canada, eh? Posts: 438	pesticide free apple for mesquite __________________ Use enough gun.

March 15, 2012, 04:50 AM	#16
sc928porsche Senior Member Join Date: May 29, 2008 Location: now living in alabama Posts: 2,325	I usually use Hickory, I really like the flavor. Pecan, Oak, and Misquite are ok. I never tried Apple. Whenever I am in the Sierras, it's Pine and Sage. But that is for camp cooking and not smoking. Still, it make for good food at the camp! __________________ No such thing as a stupid question. What is stupid is not asking it.

March 15, 2012, 08:20 PM	#17
Rembrandt Senior Member Join Date: August 10, 2002 Posts: 1,796	What?........no one uses OSB!

March 16, 2012, 01:26 AM	#18
Tom Matiska Senior Member Join Date: April 13, 2000 Location: Wilkes-Barre, Pa Posts: 935	+1 to cherry....other fruit woods second.... but more importantly use the heartwood portion for best results. The resins in the outer sapwood and bark are why creosote forms in chimneys.... little sapwood is no big deal... but a little too much is....

March 16, 2012, 01:58 AM	#19
shortwave Senior Member Join Date: December 17, 2007 Location: SOUTHEAST, OHIO Posts: 5,014	Like cherry as well as apple. This year I plan on trying pear as I've got a couple in need of pruning.

March 16, 2012, 03:59 PM	#20
spclPatrolGroup Senior Member Join Date: August 19, 2010 Location: North Dakota Posts: 349	I use hickory for all pork and red meat, most of the people at the cook offs I compete in do as well. The person who taught me allways said, the pro's all use hickory, the amatures use apple. However I do like to use maple for chicken, I think it give it another dimension of flavor.

March 17, 2012, 09:48 AM	#21
L_Killkenny Senior Member Join Date: February 2, 2007 Location: Iowa Posts: 2,577	I use mesquite for beef and pork but definitely prefer hickory for birds. Also, mulberry works dang well with about anything and I'm constantly fighting those dang things around the place so I have a ready supply. LK

March 17, 2012, 11:58 AM	#23
hogdogs Staff Join Date: October 31, 2007 Location: Western Florida panhandle Posts: 10,720	REGIONAL!!! Central florida found me utilizing Black Jack Oak (NOT LIVE OAK NOR WATER OAK) and citrus woods... But if a Bikini state native redneck is wise enuff... You also will include smashed citrus fruit of any ripeness (peels and all) into your wood soak and when you scoop a handful you make sure to have some fruit meat and skin... Inedible "wild" oranges known as "sours" really impart that citrus'y lemon'y flavor to your cookin's... Brent __________________ Finally have designs going up in the Hogdogs Outdoor Apparel online store. http://www.cafepress.com/hogdogsoutdoorapparel Thanks for lookin'...

March 17, 2012, 01:40 PM	#24
rickyrick Senior Member Join Date: March 15, 2010 Location: Mesquite Jungle Desert, West Texas, USA Posts: 2,280	Hogdogs, that sure sounds tastey. __________________ *Navin R. Johnson*: "He hates these cans!!!! Stay away from the cans!!!!"

March 17, 2012, 08:55 PM	#25
huntinaz Senior Member Join Date: September 21, 2010 Location: az Posts: 866	I was able to round up some pecan wood today, I'll try that out next. Smelled good when I was cutting it into chunks. Soaking with citrus sounds good. I believe I've heard of folks soaking with whiskey too... __________________ Wanted: 50 Beowulf Brass, .500 cal bullets "Once you quit hearing sir and ma'am, the rest is soon to follow." - Cormack McCarthy "I'm just an average Joe, although I did score 4 touchdowns in one game..."-Al Bundy