Which Pellet do you use...

[hawgsalot]

Flavor wise what do you use on:

Butts/Shoulders
Tritips
Ribs
Steak
Fish

Just wanting some overall thoughts on what flavor pellets are you go to with the meats/fish above. Thanks!

 

[sparky]

I use hickory on everything.

 

[Big Poppa]

I pretty much use either apple or oak on everything In comp we mix apple and cherry

 

[Deb]

After working through a whole mix of pellets over the last year I have settled to

Butts/Shoulders Apple or Cherry or Hickory or a mix
Tritips Oak
Ribs Apple or Cherry
Steak Oak
Fish

I'm adding a few meats
poultry - Cherry
Home cured bacon & ham - hickory

 

[bbqslayer]

I use hickory on everything.

+1 Goes well with everything.

 

[Bear]

I mix apple and hickory on everything.

 

[jimsbarbecue]

oak
cherry
apple

 

[warpath]

I'm like Bear,I use apple/hickory on everything..

 

[squirtthecat]

Whatever's on top/on sale..

Seriously though, I use a lot of Hickory and some Hickory/Apple/Oak blends.

I used some Black Walnut on that turkey boulder roast the other night, and was very pleased with it.

 

[Chris231]

I'm a big fan of apple on pretty much everything. Starting an apple/cherry mixture for Pork Butt, probably this weekend.

 

[383inTheD]

Currently using PerfectMix.

 

[scooter]

Apple on chicken and turkey.
Oak and hickory on most everything else
Red oak on tritip if I do it in the WSM.

 

[Immisspriss]

I usually use the following:

Beef- Mesquite

Pork- Hickory, Apple or Pecan

Poultry- Apple or any other fruitwood I can get my hands on

Seafood- Alder

 

[Starship]

I use pecan on everything. Actually it's 70% Alder and 30% Pecan.

 

[RGrunz]

What kind of ham do you smoke

After working through a whole mix of pellets over the last year I have settled to

Butts/Shoulders Apple or Cherry or Hickory or a mix
Tritips Oak
Ribs Apple or Cherry
Steak Oak
Fish

I'm adding a few meats
poultry - Cherry
Home cured bacon & ham - hickory

Deb, What kind of ham do you buy to smoke? I have the urge to do one soon. thanks, ralph

 

[Kevin Arsenault]

Depends on what I'm doing with the meat, but I think oak is a good default if you don't know what you want to use.
Hickory is good if you want to put some nice earthy flavor in.
The only other wood I use is cherry for rich flavored meat.