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Hickory.

The Annoyed Man wrote:I use hickory the most, and probably pecan second. I like the flavor of mesquite, but it burns quite hot so I don't think it is suitable for long slow cooking. If I use it, I'll add it in towards the end as a "finish" to impart some flavor.

Actually it can be used for long slow cooking with great results. Down in this part of the country mesquite is everywhere and people use it almost daily. I learned as a kid over 60 years ago just how to go about cooking a mutton for hours to get the most tender meat you ever bit into. I use dry mesquite (not green) to smoke briskets. Yes it's hot but it's indirect heat in my smoker and the results are always good.

For mothers day, I have a request to do some smoked salmon. For that I break out my stash of alder and my BGE.....

Hickory for beef. Usually do my briskest turbo style so i don't have to stay up all night. Fruit wood for chicken.

Anyone use "smoke packets" in their smoker?

I put some chips in aluminum foil, seal it up tight and then poke a couple small holes and toss it in the coals. Creates tons of smoke without burning up the chips, also makes charcoal pieces to be dumped in with the next cookout. I go through four or five 8" x 4" packets a cookout.

I do need to get a Weber Smokey Mountain, my el Chepo Brinkman is next to useless especially if I really long cooking times. Takes some practice and a lot of modifications from the original design but I am making do for now.

WildBill wrote:[ Image ]

Pecan, mesquite, hickory, cherry, apple, ... I will use what is available to me.