I primarily use oak, although I live in mesquite country. I find mesquite too overpowering.

i dont know if you can get them but jack daniels has wood chips, they scrap the inside layer off the wiskey barrels, also anykind of apple hickory is very good, anytime you find a smoke to powerful the easiest way to solve that problem is to smoke for 1/2 or 1/4 of the time. are you using a smoker of just making a smoke pouch for the bbq?

Maple, Apple and hickory would be my first choices depending on what I put in the smoker.

if you can steam your meat first,untill it is at least half cooked,then you dont need to smoke to long,and youwill save alot of time,and wood chips.and you will be sure its cooked through.

if you can steam your meat first,untill it is at least half cooked,then you dont need to smoke to long,and youwill save alot of time,and wood chips.and you will be sure its cooked through.
Thats like hot smoking , personally I find that cold smoked fish and meat tastes better . It also keeps much longer.

I use mainly maple.

I only cook with oak. I don't mess with coal nor gas. If I do add wood it is likely hickory or mesquite (I have to buy hickory, but again I'm not a fan of mesquite)

for salmon i use a mix of cherry, apple, and just a small amount of hickory. and dont forget hunny and brown sugar in the brine for at least 12 hrs. yumm yumm!!!!

i dont know if you can get them but jack daniels has wood chips, they scrap the inside layer off the wiskey barrels, also anykind of apple hickory is very good, anytime you find a smoke to powerful the easiest way to solve that problem is to smoke for 1/2 or 1/4 of the time. are you using a smoker of just making a smoke pouch for the bbq?
Ive seen the Jack D's wood chips in the store, no offense, but I thought only wealthy types wasted their money on stuff like that. It is so much cheaper to buy a cord of wood, or do like me and chop it yourself.

i like pecan wood chips great for pork

i like pecan wood chips great for pork
Pecan tastes alot like hickory to me.

I only cook with oak. I don't mess with coal nor gas. If I do add wood it is likely hickory or mesquite (I have to buy hickory, but again I'm not a fan of mesquite)

I use this same you GOP and i also soak my hickory and mesqite chips in water then throw them in with my oak. Also i spray my meat down with apple juice in a spay bottle as it it cooking gives it a good flavor that goes along with all the rest:)

I have smoked a lot of Kokanee and I don't mean the beer. Kokanee are a landlocked version of a sockeye salmon for those of you who do not know. They are best smoked with Alder or red willow. I cut it fresh myself by the way.

Apple & cherry wood have high natural arsenic levels and if you eat a lot of smoked meat you might want to use another wood.

Hickory & mesquite can be a little strong flavor wise. I use a mixture for smoking sausages & cured hams. Alder hickory & apple. Not to strong that way . The real secret is in what you use as a preparation before you smoke it. Like a salt brine, with other stuff added to it.

I primarily use oak, although I live in mesquite country. I find mesquite too overpowering.

Myself I like the leaves, wood is hard to roll :laugh:

sorry nothing better to do without tv

I always slooooow smoke!!! I like hickory for ribs, but will also mix in sugar maple, apple or cherry. I like to smoke turkey breasts with any good combo of fruit woods and use alder for slow smoking salmon and trout.

Long and slow leaves a lot of time to sip beer and play with the smoker. I also like to take a large can of decent baked beans and remove enough to add some semi-cooked bacon and sauteed onions with a spoon of brown sugar. I smoke in the can, minus the label right along with the ribs. Works great and drives my neighbors nutz trying to figure out what is in the can. lol

in the can is a good idea except one thing bro your cooking the sprayed liner in the can into your food and that might not be so good bro!! its to stop rust and could cause you some problems down the road!! just thought i would let you and members know. wouldn't want to see members and buddys eat something that could be cancer causing!!

I primarily use oak, although I live in mesquite country. I find mesquite too overpowering.

Hickory..., Just as it is the best to heat with...:yes:

I use this same you GOP and i also soak my hickory and mesqite chips in water then throw them in with my oak. Also i spray my meat down with apple juice in a spay bottle as it it cooking gives it a good flavor that goes along with all the rest:)
Using a spray bottle is something I haven't done. Sounds like a good idea.