just curious

i'm lucky enough to have a hickory in the front yard. mmm its the best. i like apple too.

patgrizzlyhunter

I use hickory the most, but i hear that alder is real good. im gonna have to give it a try.

bgcorn

I use Hickory.

Buckhunter46755

It depends on what you are smoking. I like to use apple for fish, but it's also good for meats. Maple, Hickory, Mesquite is good too. Most fruitwoods are good. It also depends on the flavor you are looking for. The best way to do is to experiment. Just stay away from pine. There are lots of times I didn't have any wood chunked up for smoking, so I just picked up fallen dead maple twigs and branches out of the yard. That usually produces good results with most foods. Just remember to soak it in water for about a half hour or a little longer before adding it to your smoker. Although you want to soak the dried wood. I stay away from the "wet rotten stuff", also I don't use green wood either. I've heard of people using bark, but I have never tried it. Doesn't sound like a good idea to me.

chris

Canned Heat

All my fish get done with alder and a handful of whatever hickory, mapleor mesquite chunks I have laying around. Cherry seems to throw a bitter taste...maybe I'm doing that one wrong. All I've ever done was fish and turkey.

I've heard peach wood is supposed to rock...good luck finding some though. Any friends in Georgia?

Archblackmage

I picked up some jack danials bourbon barrel scaps at gander mountain also used hickory, only smoked pork ribs. Cook friend of mine recommended alder he said hickory and mes. are trash

wis_bow_huntr

Apple, hickory, some like cedar, i think cedarismore for fish

heeze gutshot shortee

apple or whatever

Tree climber

just whatever you like. I only use fresh green hickorynuts for my sausage.if I don't have the nuts,I will use kickory wood.I use bay ,hickory and chery for my fish.

ericstacy

I like a stronger smoke flavor so I use Mesquite. I also use a metal chip box.
Fill it each time you use it and it will be ready to create great smoke for
the next cook.