Top 5 Woods for Barbecuing

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20 thoughts on “Top 5 Woods for Barbecuing”

  1. For me, my favorites are: Apple, Sugar Maple, oak, and cherry. I also have hickory and pear, but they are still too green, and I haven't used them yet. I grill/direct cook. Eventually, I want an offset, but I don't have one now.

    I'd have to put Sugar Maple as #1, simply because I use it in almost every fire. Both by itself, and as the heat to which I add cherry or apple for the flavor. It has a mild, very pleasant smell, and imparts a strait up smoke flavor to meats grilled over it. Which is why it works so well with stronger flavored woods. It's a very dense, high BTU wood- roughly equal to oak- that lends itself to grilling. Steady, hot heat, and very good coals. Essentially it's a simple alternative to oak for a "standard" all purpose cooking wood.

    No pecan or mesquite growing around here, sadly… And I'd much rather buy- or cut myself- standard firewood than buy bagged chunks. (which are about the most expensive way possible to buy firewood)

  2. Interesting take on woods. For me, hickory is boss; oak is yuck acrid; mesquite only for grilling, not smoking; and cherry never alone-only mixed with another wood (80% hickory/20% cherry is awesome for pork) or cherry/oak if you only have oak. I like maple for a light smoke flavor such as fish. Haven't used enough pecan to form an opinion; apple is fine but overrated on its own.

  3. I absolutely love how he didn't even mention Apple. Apple is overrated and the best part of it is simply that it sounds good in a commercial. Why bother smoking apple wood on bacon when hickory was never an issue? I grilled and smoked with it and wasn't very impressed. If I was forced to use any type of fruit wood, it would be cherry, which I have and it's much better.

  4. Wrong, wrong, wrong.. cooking with fire wood yes meat get better flavor.. but it doesnt matter what kind of wood you use. Wood doesnt have individual flavor..so please dont confuse people please.

  5. First I want to say I enjoy watching your videos! You go more in depth than a lot of other bbq channels, and your not partial to any certain way. You run test and find out the truth and figure why it happened. I do wish that you would go more in depth in your explanations though but I get it you have to keep the most ppl interested and a lot of ppl are not trying to get into every little detail but right when your getting into some good info you cut off and just scratch the surface Of what your explaining. I am still thankful for this though because no other channel really gives us any explanations. I have to know “why” when I learn. I can’t just be told “do that this way”. I have to know what’s happening and why. Can you do a video on whats happening to your meat when your burning different wood. I’ve herd that the yellow colored wood releases sugars when it’s burnt in a clean fire. Is this true? What structural changes the meat goes through while being smoked. Those kind of things would like to hear your take on these subjects Thanks! I hope you take the time to read this whole post.

  6. Bud.. I think it really break down to clean some up here in the northwest i used maple and alder.. but I really do appreciate you educational point of view.. thank you

  7. Having being raised up on a large ranch and farm we had our choice for free.
    Living in West Texas later on I learned how to use mesquite properly.
    because that was the only tree growing there.

    Post oak is way over rated and surprisingly it isn't the only wood used in Central Texas as Franklin would have you think.
    We have mesquite pecan and many other woods we cook with too.

  8. I smoked some thinly sliced beef marinated in kalbi sauce… I find if I mix hickory and oak I get a smell (especially when reheating it) in the beef that smells like cheetos cheese and bacon balls. I usually prefer straight oak to hickory.

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