Smokeing woods

[HUNTINGMAN]

Just curious what some of you guys favorite type of wood to run through your smokers are.We had a crab apple tree get broken over from the ice storm this year and was wondering if it would be a good choice,I know apple wood is ok but dont know about crab apple wood.Anyone have any experience with it in the past.

[hoythunter37]

Well I am not the one that smokes our ribs my dad does. But he loves to use oak and some apple wood and others.

[doubleA]

I use oak, mesquite and pecan, all of which I have an endless supply of on my place.

Speaking of which I have a batch of turkey jerky ready for the smokehouse in the morning, which will be done with a oak/mesquite blend.

[stevebeilgard]

i prefer alder. hickory & mesquite are quite good also.

[wtnhunt]

Never tried crabapple, we do have a crabapple tree in our yard though. Have a lot of maple, oaks, and hickories on our property. Usually use hickory. Have bought bagged chunks of mesquite too.

[Snipe]

Smoking Wood Flavor Chart

Here is a list of woods and there flavors with what types of meat they go good with....

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood are going to get on and in the meat. Use only wood for grilling that you are sure of.

If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker.

Also ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.

Here are some more woods that you should not to use for smoking:

Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been chemically treated; third, you have no idea where the wood may have been or how it was used. For all you know, that free oak planking could have been used in a sewage treatment plant.

Never use any wood that has been painted or stained. Paint and stains can impart a bitter taste to the meat and old paint often contains lead.

Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated.

Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison.

Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat.

[Heavy Metal]

'nuff said.

Good job Snipe.

[HUNTINGMAN]

So I take it that crabapple would be ok to use and there is no harm in doing so,thanks everyone.

[cinch314]

WOW fantastic and useful information. Im printing that off and also emailing to everyone I know.

[Heavy Metal]

So I take it that crabapple would be ok to use and there is no harm in doing so,thanks everyone.

Yes it will be great. Make sure it's cured out though. Any wood green, will be horrible on your meat.

[Texan_Til_I_Die]

...Other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking...

Somebody that's brave please try this and let me know how it is. I just can't imagine hackberry being worth a darn for smoking???

[Snipe]

I have never used it, It is a member of the Elm family. They say Elm is not worth a darn for smoking.. but there are members that will tell you different..

I think it comes down to how much wood is used and if its mixed with other flavored woods to tame the flavor down.

[Tominator]

So I take it that crabapple would be ok to use and there is no harm in doing so,thanks everyone.

I've used apple before, and crabapple is very similar to apple, so I'd be it would be fine.

[double_H]

poplar?

great list snipe. what about aspen poplar? i've never used it but its not on your list. it is a hardwood.

[Snipe]

great list snipe. what about aspen poplar? i've never used it but its not on your list. it is a hardwood.

'

Its more of a soft wood. I have never used it... I know they use it to make match sticks..

As for using for a smoking wood, I would use very little at a time.. Dont spend to much on your meats.. Maybe a yardbird.. That way if it has a creosote taste you can toss it and no harm no foul

[Strut10]

Maybe I missed it.....but the one wood we ALWAYS have in the smokehouse is sassafras. Usually with apple and hickory.

[huntinsonovagun]

Here's a thing about apples most people don't know....if you plant a "granny smith" apple seed, that doesn't mean you'll get a "granny smith"-producing tree. You may get a crabapple, you may get a red apple. Specific apple varities aren't actually varieties...they're grafted to ensure the type of apple. So really, your crabapple wood is the same wood as your traditional apple-producing tree.

Elms are of the genus Ulmus while hackberry trees are of the genus Celtis, if I remember correctly. I can't imagine either one being good for smoking.

Here's one for you guys: I've heard that taking the bark off your wood will keep the outside of your food from charring...is there any validity to this?

[Snipe]

Here's a thing about apples most people don't know....if you plant a "granny smith" apple seed, that doesn't mean you'll get a "granny smith"-producing tree. You may get a crabapple, you may get a red apple. Specific apple varities aren't actually varieties...they're grafted to ensure the type of apple. So really, your crabapple wood is the same wood as your traditional apple-producing tree.

Elms are of the genus Ulmus while hackberry trees are of the genus Celtis, if I remember correctly. I can't imagine either one being good for smoking.

Here's one for you guys: I've heard that taking the bark off your wood will keep the outside of your food from charring...is there any validity to this?

I have smoked in comps and at the house with bark on and without bark. Found no difference in the finished product.. If your meats are charring its due to to high of heat.. If your meat is turning black and has a bitter taste to it that would be creosote.. Your using to much wood or not enough air flow through your smoker..

[oldksnarc]

You need to have enough air flow so that the smoke kisses the meat as it passes thru the smoking chamber rather than to try and force the smoke into the meat (pressure cook). The heat should allow for slow cooking.

[Deb]

Great chart, Snipe!!!:D