Post
 Posted By: r8rpwr 
Jul 1  # 6 of 26
Oh yes, apple wood, how could I forget. Apple wood smoked bacon is so delicious. I should add that to the list of woods to use when we smoke.
Post
 Posted By: kc5hwb 
Jul 3  # 7 of 26
Yea, I am gonna have to get some apple wood for sure. I really didn't even think about that. I wa stuck on Hickory and Mesquite. ;)
Post
 Posted By: Mama Mangia 
Jul 3  # 8 of 26
Acacia similar but not as heavy as mesquite.

Alder gives a mild, sweet taste; good for fish, pork, chicken.

Almond is sweet; good for anything.

Apple gives a fruity flavor; good for chicken and pork; can be used with mesquite when smoking ribs.

Ash is good for red meats and fish.

Birch is close to maple; good for chicken and pork.

Cherry give a mild fruity flavor; good for pork, beef or chicken.

Crabapple is similar to apple.

Grapevines are tart - good for most meats.

Hickory for pork, ham and beef.

Lilac is light; good for seafood or lamb.

Mesquite gives a smoky flavor; use dried wood - green wood can give a bitter taste to your meat.

Mulberry is sweet - similar to apple.

Oak give a heavy some flavor; red oak gives a sweet flavor; white oak burns longer.

Pear is similar to apple; good with chicken and pork.

Pecan is very sweet and is best used mixed with hickory or mesquite.

Walnut has a heavy smoke flavor; should be mixed with almond, apple or pear to prevent bitterness.
Post
 Posted By: muffinman 
Jul 3  # 9 of 26
Never smoked food with walnut, but we burned it once in our woodstove. It produced alot of coals and burned hot. Definitely would soak this wood. This is eastern walnut, and not the variety grown in California that produces the chopped walnuts we put in our cookies.
Post
 Posted By: kc5hwb 
Jul 6  # 10 of 26
So do most of you use dried out wood that you soak in water first, or do you use green wood?