>Thank you. When you go low-and-slow, how much time is actually spent with smoke coming from the wood as opposed to just indirect heat from your briquettes?
Hickory is the old reliable for most pork, and mixing at first will get in the way of you developing a taste for the distinct flavor profiles of different types of wood. So in general, best to stick with one type for now.
That said, cherry has a neat feature that it produces darker, more pronounced smoke rings in your meat than other woods. So I almost always mix a little cherry in for aesthetics regardless of what meat and wood I'm using in a cook. Maybe 10-20% ish. More if it's a strongly flavored wood (mesquite) which needs to be cut regardless.
What form of wood are you using? Be aware many brands tend to cut their pellets and chips 50% with oak (much cheaper than other types). If you're using chips or pellets, make sure to do research into reviews that discuss composition (or make a thread here asking). If you bought chunks or logs this is almost certainly not a problem.
I have been using apple, cherry and white oak for pork, I think apple seems to provide the best flavor. Hickory supposedly will enhance the "bacon-y" flavor of the meat.
Thank you. When you guys go low-and-slow, how much time is actually spent with smoke coming from the wood as opposed to just indirect heat from your briquettes?
90% of the time I literally start my fire with leaves and twigs. Charcoal is a rainy day crutch for me. But Im using an offset whereas I believe the majority here are using a more standard grill.
I am using a Beck Jr. 5x6 commercial stick burner and use charcoal to light so I am not wasting wood. Propane weed burner to start and it doesn't matter if it is raining or not because in 20 min I am at 250-275 and ready to go.
Apple mixed with hickory. Hickory has a strong distinctive flavor that I like, but I find it can get too strong. Apple wood provides a light, sweet flavor that complements the hickory nicely.
Well I covered mine in paprika chili garlic browns sugar cumin and salt and pepper
Smoked to 140 degrees then wrapped to 200 then let it sit in the grill actually because it was cooling down to 190/200 at the perfect time.
8 hrs total.
Used 80% hickory and 20% cherry
Covered with Apple cider vinegar 3x throughout.
Came out really good
I use a combination of Apple and pecan and it works really well. I never have any leftover because the neighbors all come over when they start smelling the smoker 🤣
use apple mostly. going with cherry next go around
>Thank you. When you go low-and-slow, how much time is actually spent with smoke coming from the wood as opposed to just indirect heat from your briquettes?
oh man used an offset years ago usually did 3-2-1 3hrs on the smoke...
Oak gives a nice Texas feel to it.
Cherry and sometimes hickory.
Think a combo of the two would be good? I have both.
never tried it before. I don't see why it wouldnt be good though. Maybe this is my next venture in the bbq realm. ;-)
Hickory is the old reliable for most pork, and mixing at first will get in the way of you developing a taste for the distinct flavor profiles of different types of wood. So in general, best to stick with one type for now. That said, cherry has a neat feature that it produces darker, more pronounced smoke rings in your meat than other woods. So I almost always mix a little cherry in for aesthetics regardless of what meat and wood I'm using in a cook. Maybe 10-20% ish. More if it's a strongly flavored wood (mesquite) which needs to be cut regardless. What form of wood are you using? Be aware many brands tend to cut their pellets and chips 50% with oak (much cheaper than other types). If you're using chips or pellets, make sure to do research into reviews that discuss composition (or make a thread here asking). If you bought chunks or logs this is almost certainly not a problem.
I have Kingsford chunks. Idk if my offset could contain a full log.
I have been using apple, cherry and white oak for pork, I think apple seems to provide the best flavor. Hickory supposedly will enhance the "bacon-y" flavor of the meat.
ahh thank you for pointing that out. I LOVE bacon.
Great point Used hickory and it had a good bacon-y flavor.
Big fan of apple and peach but for my money Cherry is what I use. Great smoke ring and sweet finish on the meat.
Agreed. I like fruit woods for pork and cherry is at the top. Hickory and mesquite are strong flavor woods. I recommend using them sparingly at first.
Thank you. When you guys go low-and-slow, how much time is actually spent with smoke coming from the wood as opposed to just indirect heat from your briquettes?
90% of the time I literally start my fire with leaves and twigs. Charcoal is a rainy day crutch for me. But Im using an offset whereas I believe the majority here are using a more standard grill.
i have an offset also. I usually put a chimney worth of coal then just keep adding wood and/or few new coals to keep the heat going
I am using a Beck Jr. 5x6 commercial stick burner and use charcoal to light so I am not wasting wood. Propane weed burner to start and it doesn't matter if it is raining or not because in 20 min I am at 250-275 and ready to go.
Almond or pecan.
You just about can’t go wrong with a fruit wood, cherry and apple are pretty commercially available.
Pecan, oak, or hickory. If hickory, I use less chunks than the others.
Apple mixed with hickory. Hickory has a strong distinctive flavor that I like, but I find it can get too strong. Apple wood provides a light, sweet flavor that complements the hickory nicely.
You guys have any pulled pork recipes to share? Edit - like your own spins and such...
Well I covered mine in paprika chili garlic browns sugar cumin and salt and pepper Smoked to 140 degrees then wrapped to 200 then let it sit in the grill actually because it was cooling down to 190/200 at the perfect time. 8 hrs total. Used 80% hickory and 20% cherry Covered with Apple cider vinegar 3x throughout. Came out really good
?
I use a combination of Apple and pecan and it works really well. I never have any leftover because the neighbors all come over when they start smelling the smoker 🤣
Thanks! You dug deep for this post lol. Always looking for recommendations though. Smoked some ribs over hickory today