View Full Version : Trade Hardwoods for BBQ/Smoker?

March 14, 2012, 11:05 AM
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, 02:37 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! :D

March 14, 2012, 02:40 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.

March 14, 2012, 02:43 PM
+1 what Art said, everything else is just a filler to stretch mesquite out.

March 14, 2012, 02:43 PM
I'm dubious that anything can compare with oak and mesquite!

I am quite fond of both as well!

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.

March 14, 2012, 03:16 PM
You can throw handfuls of shells in the fire also, whole pecans become little blow-torches however.

March 14, 2012, 03:36 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.

March 14, 2012, 04:14 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 !!!

March 14, 2012, 04:36 PM
I use maple, pecan, hickory apple depends on how I wish to flavor the meat I am cooking.

March 14, 2012, 04:42 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 :D

March 14, 2012, 05:43 PM
Pay for mesquite? .....you're getting hosed LOL

March 14, 2012, 08:56 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, 09:22 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.

March 14, 2012, 11:45 PM
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.

March 15, 2012, 02:37 AM
pesticide free apple for mesquite

March 15, 2012, 03:50 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!

March 15, 2012, 07:20 PM
What?........no one uses OSB!

Tom Matiska
March 16, 2012, 12:26 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....

March 16, 2012, 12:58 AM
Like cherry as well as apple. This year I plan on trying pear as I've got a couple in need of pruning.

March 16, 2012, 02:59 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.

March 17, 2012, 08:48 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.


March 17, 2012, 10:30 AM
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. :D

March 17, 2012, 10:58 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...


March 17, 2012, 12:40 PM
Hogdogs, that sure sounds tastey.

March 17, 2012, 07:55 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 18, 2012, 06:51 AM
Whoa, dudes,,,, You fellas are in my wheelhouse now.... This family BBQ's every weekend... Rain, Shine, Sleet, Snow,, and yes one tornado.....
We grill and smoke several types of meats and fish throughout the year man.... We love it.... get the point...???;)

Any fruitwood is usually good, but here's my opine starting with good ole,,,
#1. Applewood either chunks or chips.
#2. Oak,, I like whiteoak especially...
#3. Pecan
#4. Hickory Especially in the smoker.
#5. Grapevine
#6. Cherrywood
#7. Sassafras
#8. Mesquite
My neighbor uses, and he's quite fond of walnut, but I've never tried it.

I'm the happiest Pappy when my wife comes home from the Grocery store and says "Honey they had pork shoulder on sale,,, and your beer was on sale too!!:):):):D;)

March 23, 2012, 02:33 PM
Ok Hooligan, pork shoulder was on sale so I bought one. Don't suppose you'd share your recipe on how you like to do them? I have oak, pecan and mesquite available and the smoker is ready to go!

March 23, 2012, 04:24 PM
My favorite way to do a pork shoulder is a dry rub:

8 tbs Brown Sugar
2 tbs salt
1 tbs chili powder
1/2 tbs curry powder
1/2 tbs cumin
1/2 tbs garlic powder

Rub it on nice and thick all over the meat, and put it in the fridge UNCOVERED for at least a couple of hours before smoking... longer is better. From there, follow the instructions on your smoker and let it smoke till it is fall apart tender.
Makes enough for 2 or 3 shoulders... Just make sure you seal up whatever you don't use or the brown sugar will turn into a brick.

March 23, 2012, 09:35 PM
That sounds good BigMike, maybe I'll try that. Do you brine it at all?

I just cut open an elk roast that's been smoking all day, sliced thin in a sandwich with mayo/horseradish, onions and cheese. Outstanding. This smoker makes a round roast into a choice cut. Now for a cold beer:D

March 23, 2012, 10:25 PM
Pork shoulder was on sale here. $.99 a lb. I got a 7 pounder this morning, fired up the Big Green Egg with about a coffee can full of lump charcoal and let it smoke for about 4 hours at 350-400, then slathered it good with just some Kraft bbq sauce and put a double handful of green, fresh-cut hickory sapling limbs on the coals, then closed it up and let that smoke for 2 more hours on around 250-325. 'Too much heat and the Kraft burns too bad. We like it just crispy on the outside and all that smokey goodness in the meat. We got that good red ring on each slice, from that hickory soaking in.

March 23, 2012, 10:59 PM
Do you brine it at all?

For a pork shoulder, not usually. I usually reserve brining for meats that tend toward dryness - pork tenderloin, turkey breast... Pork shoulder has plenty of juice, so it doesn't need it.