Smoking With Wood - How to Choose the Right Wood for Smoking Meat
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- čas přidán 26. 04. 2017
- Choosing the best Wood for Smoking and Grilling
For more barbecue and grilling recipes visit: howtobbqright.com/
There are different types of wood to use for smoking bbq. I like to choose a seasoned wood chunk.
When I use charcoal as a heat source I like a seasoned wood chunk for flavor. When cooking on a stick burner, use a seasoned wood split for smoking.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ - Zábava
I think short informative videos like this are great. The majority of people are like me and are just getting into smokers. We've been grillin steaks, hamburger, chicken all our life but doing ribs, brisket, boston butt etc on a smoker is new or we have little experience. I'm trying to catch up though and vids like this are great. Thanks for all your contribution to BBQ 101. By the way, I just got some of your THE BBQ RUB & SAUCE in the mail. Will be trying it out on some ribs this weekend.
Sub to Malcom Reeds channel, but also check out BBQPitBoys and PitmasterX.
Malcom gives a lot of instruction on actual bbq techniques. Plus he has rubs and sauces (which I really want to try one day!)
BBQPitBoys have all kinds of artery clogging, heart stopping, mouth watering, out in the forest kind of things. Good for the fellas. A little heavy for the females. I learned a lot from them as a novice.
PtmasterX has a more "refined" style, but its stuff that even the wife and kids would like. He also interacts with his viewers. Cool guy.
This is my page right here! My first bbq didn't know a thing about smoking meat I went to CZcams found this page and never turned back! Memorial Day is coming up best of luck to all the smokers out there
Been going through all your videos, bought your rubs sauces and made brisket, pork shoulder, ribs, pork chops, tri tip, and the stuffed chicken breast. All these foods were phenomenal!!! Some of the best food I’ve eaten. Malcolm you’re the best
This video was amazing, super informative.
You make the best grilling videos - I'm a real fan.
Love ya videos all the way from Australia you da man Malc!! Keep it up 🤙🏼🤙🏼
Nice format Malcolm on these new vids short and sharp. Hope you get some good feedback. Do you sell those killer Hog shirts they look pretty cool:)
I like the combination of hickory and apple. Love apple. I love the taste of the smoke that it puts off.
Agreed
Excellent Tutorial Malcom!
I start a chimney with briquettes, enough to fill about half my firebox, then use the lovely post oak as a primary source since we've got an infinite source here (TX). I'll generally use hickory chunks but I'll use pecan sometimes too. For heavier meats I'll mix half as much of both hickory and pecan on top of the post oak. Incredible smoke flavor.
Powerslayer Central and North central Texas Post Oak wood is THE best wood for anything beef but I also use it exclusively as my heat source for all outdoor cooking of any kind :)
What is mesquite used for?
@@jameshelms5510 I used to grill chicken on mesquite but after a while, getting pricked while cutting mesquite trees is no fun (if you haven't seen a mesquite tree, look at one on Google) and now I no longer use mesquite for anything.
I now grill chicken on lump charcoal using this marinade for 2-8 hours (longer the better but 2 hours will do). For a 12 pack boneless skinless chicken thighs:
1/2 cup balsamic vinegar
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup any oil (vegetable or olive is what we use)
Flip when the chicken is firm on one side after around 7-8 minutes, after a few cooks, you'll get the feel and sight for it.
Instead of the soy sauce, you can use teriyaki for a good result as well, but we all prefer the soy sauce results. This is by far the best grilled chicken we've ever had and many people complement me for it. Give it a shot, you will love it!
Thank you for your amazing video. I did not know there are more choices than just hickory. Smoking my meat helps me keep keto. Thank you so much for making videos like this!
Great video Malcom! I find that a combination of hickory and cherry or pecan and cherry is magical for most cooks, even on my pellet grill.
I agree with the pecan/cherry combo. Good call there. I used that on my last brisket. I find pecan to be very versatile and will generally use it on anything. I also love the apple/cherry combo for pork ribs and chicken. Can't go wrong with any of those woods that you mentioned. I love doing combos.
I’ve never tried two different types of woods before….tomorrow I’m smoking a 8lb pork butt and I’m going to use applewood and hickory. I don’t like a real strong smoke flavor and I know hickory is rather smokey so I’m only going to smoke with hickory for an hour or so then the rest apple. Wish me luck!
Great informative videos Malcom,keepem coming Thanks
Great short video clip. Straight to the point and very informative .. Thanks
Hi Malcolm, I wanted to get your take on this. For babies and St Louis I primarily use pecan and about 60 min after meat is down, throw one or two cherry sticks on for bark color. Pecan is my primary source but I'm definitely going to try an all cherry chicken or fish in the near future.
Hey Malcolm, Thanks for the great videos. I have a question, how much smoking wood should be used to smoke ribs?
Malcom, you're awesome
Have used many of your recipes with success
Another great video
Just curious if you have any suggestions as to where to order online good quality wood as I can't find a constant source locally in the urban area I live. Occasionally Home Depot has them but it's not consistent. Thank you!
Malcolm, do you have a vid about all of your smokers and how they work? I have had mostly electric smokers, different types, and want to get into coal and wood chunk instead of pellets/chips. Nice cooking too man!
My personal top 5 wood to some with are.
1. Apple
2. Oak
3. Pecan
4. Cherry
5. Mesquite
good list
I like Apple with fish or poultry. Never tried Oak or Pecan. Cherry for my dark meats as it's pungeant -right now I am doing a 50/50 with cherry and hickory on a brisket I'm smoking. Mesquite is what I use when I move the meat from the cold smoker to the grill. I love mesquite over charcoal. Mesquite is also great for all meats in my opinion.
South texas, its all about mesquite👌
Exactly what I was looking for. Amazing. Cheers man
great video! Have you tried any of the citrus woods? I've got access to lemon & orange trees that I can harvest branches from and season before using. i'm guessing the citrus might be good with chicken and fish, but I'm new to barbecuing. Any suggestions? Also, do you know how long it would generally take to season wood for smoking?
Two questions: do you use briquettes for a long cook in the Egg, or use the lump because it's a ceramic cooker? Also, do you put the wood chunks on dry instead of soaking them as the package of wood chunks says to do? Thank you for the very informative videos.
Love ur channel, very informative brother 👍
Thank you so much I am new to smoking and learning so much!
Hey Malcom Love ur vids. Been doing some descent smokin on a gas grill thanks to you. My wife wants to get me a smoker for xmas but our budget is less than $400. You got a couple suggestions under that price range? I'm open to all types of smokers as long as its versatile 👍🏼. I currently use pellets in my gas grill but the Texan in me was thinking old school pit?
Thanks for the informative video. Would like your opinion on Applewood.
Thanks for the video. I cut and split firewood all throughout the year. I've recently come into some Cherry wood and I am wanting to sell it individually for those who smoke meat. When you purchase your smoking wood, what do you look for when you buy it? Does packaging matter or the size of the chunks? Just want to give the best product to those who will use and appreciate this.
Thanks so much. I'll watch some more of your videos.
You made a believer out of me Malcom! I’m your disciple and my friends and family love me more now that I’m using them as guinea pigs when I apply what I’m learning from you. I’m from Costa Rica and our favorite wood for smoking is coffee wood. I love the flavor that it imparts. Have you tried it? I know it’s difficult to source here in the US, but I would love to hear your expert opinion on this particular smoking wood.
Thanks for the information... Your videos are very informative!!!!
Hey Malcolm love your channel and your spices you sell. How do you store your wood?
Awesome! Love the short and very informative video.
Question: Do size of the chunks ever matter? I have a bag of softball-sized apple and a bag of less-than-tennis-ball-sized apple. Is there ever an advantage/disadvantage of using one size over the other?
The larger the chunk the more smoke and longer the smoke. The smaller ones would be perfect for quick cooks.
Really enjoy your products as well as videos. DO woods that you use to smoke work the same as the wood pellets? I just started smoking using a pellet grill. Could you give some simple but helpful tips to a newbe like myself please?
Good information Malcom..Thanks
thanks for the info - its very helpful !
Hey, love the videos, just throwing it out there, maybe you could do a video to show the different color that different types of wood puts on the meat. Like a side by side thing, just an idea.
I love all your videos.
I use to cut trees and tried wood from a yellow popular tree and it gave it an amazing flavor.
Very informative info on wood chunks. Thanks..
Love these instructional videos. Keep 'em coming
Malcom, do you recommend using charcoal and chunk wood in a offset smoker, or just charcoal to start and use only logs as your fuel? I have a horizon 16 offset. Not a cheap offset and I can only get lump charcoal and chunks to last about 2 hours. 3 max. Then I gotta add more 1-2 more times for 8 hr cook. Thanks!
perfect answer to my questions that brought me here. Thanks
Hey Malcolm, great video! What's you opinion on wood chips like those Jack Daniels oak wood chips?
Only time I ever use them is in a chip box on a gas grill. They burn up too fast when you throw them on coals. They are good for grilling - if you want to add a little smoke to something you are grilling hot and fast.
Good vid. I'm down in south florida and WISH we had Pecan! Sometimes I use white Oak but mostly use Button wood but you have to let it get very dry.
Looking for different types of bbq wood ??? Check walmart for pecan wood .. I Purchased it from , walmart ...
How do you feel about applewood for bacon? In the past I have used hickory and absolutely love the strong smoke smell and flavor, but am willing to try something new too.
Hey Malcom nice vid again i have a pitbarrel smoker my problem is every time i do chicken the skin comes out rubbery can you give any tips on how to correct this thanks.
Malcolm have you ever used pecan hulls ? I haven't used any just looking for advice
Hi Malcom live the channel. I just got a kamado joe and I have two whole gammon hams I want to smoke. I had some cherry, Apple, mesquite and hickory wood chips. No whole chunks yet. What's a great wood combination for the hams I can try out? Cheers from South Africa
Pecan & sugar maple mixed are absolutely delightful :)
Great video Malcom! I live in Northern California and we have lots of oak trees around the Sacramento area. Think that could be used for smoking?
Yeah, people use Oak all the time. It's great for smoking
I have always bought my wood chunks at a store to add to my charcoal but my friend cut up and gave me an apple tree and I have cut the logs into discs and branches into smaller pieces to use with my charcoal. My question is do you think the bark needs to be removed or is it ok to leave it as is?
I see a lot of videos about soaking the wood for 45 to 60 min before putting on lump charcoal (Kamado style). You recommend against this? Thx! Great videos.
I like the chat videos..What do you know about the Kick Ash basket.
Hey Malcom, when using wood chucks, how many pieces of wood should one use approximately?
Hey boss just subscribed I only have almond wood is it good for tri tip & beef spare ribs
How’s it going I live in Michigan I have a big pear tree that I cut down In my yard I wanted to know have you ever smoked barbecue with pearwood or can you use Pear wood?
Some other sources have suggested soaking the chips in water for use in a chip box with a gas smoker. Is there ever a situation where you would recommend soaking wood chips?
English Pear is a really nice wood for smoking if you can find some, my favourite.
Hey Malcolm, i have heard something about using crape myrtle wood for smoking. Don't know if I want to try it without asking someone more experienced than myself.
Nail, meet hammer! On the head, Malcom. Thanks, that was quite informative.
Would you know why ... when you season your smoker you can get a creosote that forms on the metal
What is the best brand to buy for wood chunks and logs? i use western mini logs but they are hard to find
I love a nice cherry/pecan or apple/cherry combo depending on what’s on the smokerv
What's your thoughts on Apple wood? I've been using that for pork and I love it.
Love apple wood - works great for pork.
Loved the video. I just got into smoking and I have a offset Landmann barrel smoker. How much charcoal would I use if I wanted to cook spare ribs at 250?? And would you recommend to use a split oak as a heat source and add a few chunks of apple or cherry for flavor?? How many wood chunks would you recommend?? Sorry for all the questions, but knowledge is power and I wanna get it right for this Saturday since I will be smoking for a group of people. Thank you for your time.
Lmao !!! All woods not the same it depends the type of meat you cooking .... 👍👍
I live in Michigan and I want to do a brisket . What oak would be better red or white ?
You talked about dry wood and impurities. How do you dry the wood (if you have pecan trees to make smoking chips)
Hi. Nice video. I have a question. What about olive wood ? Is it suitable for smoking ?
Question, how long do the wood chunks last on a bed of charcoal before having to add another, particularly for longer cooks?
if it's a drum smoker or bullet smoker I only add 3-5 chunks. that's it. your meat can only absorb so much smoke. plus you don't want to over do it either
Thanks for the update.
My new question, HOW TO USE WOOD IN A SIDE SMOKE BOX ON MY BARREL GRILL ( START - FINISH )?
Great share thank you
yo Malcom. I from california but live in Portugal and what i am working with is a 4 burner "american style bbq" got lucky finding one but the burner set ups on ones in the outdoor stores are terrible haha anyway I have been cooking tons of ribs and pulled pork(also want some brisket but the butchers here dont really offer proper cuts or tritip brisket or even ribs) but I want to start smoking some stuff. I have seen your video of the foil packets for gas bbqs and am wondering if they work fine with chips of wood and what size. I am waiting on some char broil hickory chips I found on amazon but other then that theres hardly any options over here.
When you say Oak - I work with a tree care company in Illinois and I have ready access to many tree species and wood types. Red, White, Bur, and Pin. I would assume that White Oak is the preferred material, but I don't know. Cherry around here we have SOME Canadian Cherry, but mostly Black (choke) Cherry. Hickory, mostly we have Shagbark. There's some pure Hickory, but not much that anyone will let me cut chunks off of. Is there a preference among these? Is Also, is Crabapple tree the same as Apple tree when it comes to smoking? I know you say to play around with them - but certainly I'm going to ask for a public opinion of educated peoples as part of my research. Also, do you cut to chunks THEN season, or leave the logs whole for a year or two then split / chunk. Man, the more I think about this the crazier it gets!
Great video
I have a question can you only use wood for your main source or do you have to have charcoal for the main heating source
has anyone ever used Hackberry? Its pretty prevalent and i have a ton i use on the fire pit and have been curious as to whether it would lend itself well on the smoker.
the common wood here where I live is almond wood is that any good
Malcom, do you soak the wood chunks before adding them to the lump?
If so, how long do you soak them?
You don’t need to do this at all.
What about sassafras?Here in the Ozarks some use it.
Good stuff!!
I have a cool little GoBq grill and I occasionally throw wood chips on it. Should I stop soaking the wood chips?
I have BBQ Delight wood pellets for my Yoder 640. Can you tell me which pellet flavor is best tasting when smoking St. Louis style, and baby back ribs.Thanks.
Thank you sir.
I plan on grilling oysters, steaks, lobsters and a few vegetables what wood would you suggest.
I have what I'm told is a log of cherry wood with the bark on it I'm a burger and steak guy but I'm going to try it out on top of the charcoal I guess but I was told that the bark is all I need. Is that in any way true for one person to get that Smoky cherry flavor
What if doing a bbq in a public park grill or at the beach- Can i use just wood chunks and no charcoals at all ? Trying to go only natural wood & smoke flavor. How about just Hickory wood chunks to make burgers, adding some wood chips in the last few minutes ?
Nice Job ! Well said
What are your thoughts on bark on wood or do you prefer no bark...
Which produce better product...
Also love your videos
I use lump charcoal for fuel, how often should I use wood for smoke? Only for the first few hours of the cook? Or for the whole cook
I’d personally only use it for the first few hours to let the flavours soak in, it’s completely up to you though. If you want a deeper, fuller flavour I’d suggest using the wood for the whole cook. hope this helps!
Hello do you think about chip wood?
I'm happy for you. Sorry, I don't use Twitter or Facebook. Comments about the wood chucks was good.
I have plenty of juniper wood and wattle wood "Fruits wood does not exist in my region" what do think about using it to smoke beef?
Is it better to bury your wood chunks or put them on top of your coals?
Hi Malcom, would you cook with the bark on ?? I’m using oak !!
Malcolm, have you ever used Bradford pear tree wood?
Is that the size chunks you would use on the pk for steak
How do you feel about grilling with citrus wood? Maybe chicken or fish?
My favorite is using Post Oak and Pecan together. However, if you do not smoke alot, I would not recommend it as it could be way to much smoke if you dont know what you are doing
I have small wood chips, how much do I put in? Do I always keep the tray full what do you recommend?
Just cut up a face cord of cherry. Was wondering how important it was to debark it for smoking. I took a minute per log round with an axe and got 75% of bark off. Guess that's good enough or maybe not even necessary?
Does anyone have insight on persimmon wood? I have someone who's giving a bunch of it away and was wondering if anyone has used it for smoking?