As many PB regulars know, I do a lot of food smoking with wood. Only on a hobby scale, but still, several hundred pounds a year.
My property is probably 75% oak -- red, white, and chestnut. To me, the red oak is the most flavorful. The others are OK, just don't have the deep permeating flavor. It is my favorite choice for venison and beef.
We have a number of different kinds of hickory. They are great for pork, but are really good general purpose smoking woods.
I live in apple country (we are home to Whitehouse, National Fruit, and what had been Musselman apple products). I have easy access to applewood, as nearly every year, large local orchards get bulldozed into big burn piles when they start to lose productivity. I like it for poultry and fish.
I've been involved with smoking food since I was a little kid. Lots of woods can be used. My dad used alder when he'd make bacon, but maple for the hams.
Most hardwoods that produce nuts or fruits make good smoking wood. Save strong smelling or tasting wood, like sassafras, for making fil� for gumbo. In my opinion, black walnut is too overpowering as a smoking wood. Don't use evergreens.
Last edited by catmandoo; 10/05/13 08:54 PM. Reason: grammar
