TVWBB Emerald Member
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Hickory is the classic wood of choice for pork.
Jim
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| Posts: 3253 | Location: Federal Way, Wa. USA | Registered: April 21, 2000 |  |
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TVWBB All-Star
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Ron, I usually mix hickory and apple with good results. 2-3 chucks of apple, 1-2 chunks of hickory.
Joey Mac
of
Joey Mac's Smoke Stax BBQ team
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| Posts: 1085 | Location: Naperville, IL | Registered: February 12, 2004 | |
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TVWBB Super Fan
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Exactly what Joe said in your case. If given the choice (for pork), I'll usually use 3 chunks pecan, 1 chunk apple, 1 chunk hickory. Too much hickory, can make it ickory.
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There's plenty of room for all of God's creatures...right beside the french fries.
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| Posts: 329 | Location: Kansas City, MO | Registered: June 26, 2003 | |
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TVWBB All-Star
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Ron, I always use Mesquite! I like the flavor it makes in the pork but Mr. Minion is right...hickory is the classic wood of choice for butts!
-- Listen??!?!...Do you smell something???!!!
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| Posts: 1291 | Location: Cleveland, Ohio | Registered: June 23, 2004 | |
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TVWBB Emerald Member
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Hickory or Hickory/Apple combo.
Paul
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| Posts: 3062 | Location: NW Fla | Registered: June 30, 2003 | |
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TVWBB Guru
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I'd do apple/hickory, or just hickory. But....you could always try a 3-way combo (prolly use just a wee amount of mesquite, and go heavier on the other two woods).
Sacchrum est gratum, sed liquor celeritor.
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| Posts: 2008 | Location: Northern Virginia | Registered: February 01, 2004 | |
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TVWBB Pro
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I ould think the mesquite too harsh on pork but hey ..there is always something to learn. I think you can't go wrong with a blend of hickory/apple. I love apple and love its taste on Pork its a sweeter and bit milder than hickory by itself
"Its a little like religion and alot like sex you should never know when your going to get it next" Jimmy Buffett from I will play for Gumbo
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| Posts: 688 | Location: Milwaukee | Registered: September 04, 2002 | |
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TVWBB All-Star
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Tom, you're missing out for sure! Just have to be careful with the amount!
-- Listen??!?!...Do you smell something???!!!
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| Posts: 1291 | Location: Cleveland, Ohio | Registered: June 23, 2004 | |
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TVWBB Pro
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i will definately try it!! I've had iot with brisket but not pork. thanks
"Its a little like religion and alot like sex you should never know when your going to get it next" Jimmy Buffett from I will play for Gumbo
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| Posts: 688 | Location: Milwaukee | Registered: September 04, 2002 | |
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TVWBB Olympian
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Tom, My 2 cents, Apple 2 to Hickory 1 ratio. Bryan
"When I die, I'll donate my body to science too see how big my smoke ring is "
Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
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| Posts: 8472 | Location: Lancaster, Pa | Registered: July 05, 2002 | |
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TVWBB Super Fan
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Same here Keri, 'cept maybe for grilling steaks.
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There's plenty of room for all of God's creatures...right beside the french fries.
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| Posts: 329 | Location: Kansas City, MO | Registered: June 26, 2003 | |
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TVWBB Olympian
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Keri, John, I third that.  Threw a butt out when i first started smoking because of that noxious shrub/tree. Like it when grilling steaks though.  Bryan
"When I die, I'll donate my body to science too see how big my smoke ring is "
Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
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| Posts: 8472 | Location: Lancaster, Pa | Registered: July 05, 2002 | |
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TVWBB Fan
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OK!...not worried anymore. Guess I'll go with the apple/hickory combo. I'm doing 4 at once, so how much smoke wood should I use? I'm thinking 3 tennis ball size chunks of apple and 2 smaller size pieces of hickory...
Ron
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| Posts: 241 | Location: Southgate, Michigan(south of Di-troit, not Dee-troit!) | Registered: November 19, 2003 | |
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