Top 5 Woods for Barbecuing

[@MadScientistBBQ]

The first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/madscientistbbq10201

[@jeans3490]

What’s your ideal moisture percentage content? 👍🏼🔥🇺🇸

[@binko7616]

@@jeans3490 He has a really good video that explains all of the science behind that. Check it out on his page. If I remember right it's 18 to 22 percent.

[@FurryManPeach]

Would love to get you some Australian wood like red gum, jam wood, or Aussie oak! Also, have you tried olive wood?

[@janedwyer3945]

Thank you!

[@darthscipio5289]

@Mad Scientist BBQ You are all wrong my brother, Almond Wood is hands down the bet Wood for BBQing, It's not even close

[@bluesdemitra38]

The aroma of burning pecan is simply incredible.

[@Moonshinedave1]

I've always heard great things about pecan, but never tried it. I'm going have to buy some from the big box store I guess just to see what I'm missing. It's hard for me to spend that kind of money because I live where hickory, oak, and such are so plentiful, matter of fact, I just finish processing and storying about 3 cords of black cherry. but I just gotta try pecan.

[@bluesdemitra38]

@@Moonshinedave1 it has a wonderful sweetness to it like a dessert, you’ll love it

[@huckinator]

@@Moonshinedave1 yeah man treat yourself. Pecan smells up my entire backyard and smells heavenly

[@dblood8529]

I agree. It’s an incredible smell.

[@freemanchrisx]

Pecan is a type of hickory.

[@tww15tube]

White oak is and always will be my #1. Great video bruh!

[@dannypalmer7701]

I used 2/4 lumber and it taste good !!

[@EvenWhyProductions]

Mesquite is by far my favorite. I love that smell and flavor it gives. I have access to so much free mesquite so really like it or not it’s not much of a choice haha. More prominent in my area than any other woods

[@boujiatexas1870]

Hell yea same here

[@EvenWhyProductions]

@@boujiatexas1870 Texas fam for life ❤️

[@joekerrytorres3027]

Is mesquite too strong of a smoke flavor? I just bought some mesquite wood and I want to use it on some briskets I'm planning on smoking labor day weekend. It'll be my first time using mesquite.

[@johnward9146]

I've eaten a lot of mesquite smoked brisket my uncle in San Antonio cooked on those cheap oil barrel cookers and it was always delicious. He'd trim the mesquite around his property and stack those small twigs to dry and use them for smoking.

[@erickincaid9779]

I absolutely love Cherry on Pork and Poultry.

[@TheTravel4fun]

Not saying this is perfect but, the way I was taught about BBQ fire wood choice is that there are two categories: Fruit woods and Nut woods. Lighter foods like fish or chicken use Fruit woods, Heavier foods like beef or pork use Nut woods. 60-40% combinations are ok too.

[@travishoward3493]

I use a mequite and oak mix. Love it. Works on all meats.

[@jakeduncombe1510]

I've just got into smoking and you've been a huge help for me. Cheers mate. Love from Australia 💨👌🍺

[@mikehendrix6558]

You got me I'm a Fan now. I liked, subscribed and I turn those notifications on. I am 60 and been cooking all my life. You are absolutely correct about the information you just.put out there. Therefore I'm a True Fan. I'll back you 1000%. I build a BBQ Pit when I was 17 years.old. I could put 52 halves of chicken on it. I still cook on that same pit today. That's some good Ole Southern Cooking here in Georgia. We also cook out Turkey in the Ground. Been doing it like that I'd say 40+ years. No Turkey better than that. Dig a hole line it with Coal. Build a fire. Season Turkey. Wrap in several layers.of foil. Soak a sheet in Bathtub. Ring it out. Wrap Turkey with wet sheet. Put a wire coat hanger around legs. Lower it into hole with hanger out of ground. Cover with Dirt. Let cook til next day. Start to uncover Turkey and pull hanger to bring it up. Best Turkey you'll ever put in your mouth. Happy Eating

[@narbekalantarians6269]

Pecan (flavor) and cherry (color) has been my fave combination. I cut my teeth on offsets and post-oak back home in TX, but that combo (which I've learned living in VA for 15 years now) has been amazing. Nice videos!

[@nelwoltz7]

Same here! I use that combo on my BGE and have NEVER been disappointed.

[@brianmiller1098]

Pecan, cherry and post oak!!! Got that blend from B&B

[@MostlyCloudy]

Pecan and cherry are heaven

[@tonydancefit]

@@MostlyCloudy That sounds like a great combination.

[@tonydancefit]

@@brianmiller1098 I bet that gives off some amazing flavor.

[@kalebkinnaman9741]

Fortunate enough to live in the same small town as one of the few remaining full service lumber mills left in Indiana. So I get great, dried out wood to smoke with and support a family owned local business. Shout out to Quality Hardwoods lol

[@lyleswavel320]

I agree, pecan is my favorite, surprised Maple wasn't in there

[@LOLOLOLOL6610]

80 elk passed through my farm the other day, sheep were curious, got some great photos of them against the mountains. Your advice is invaluable for my first hams and bacons raised here on a our place, they deserve good treatment to honour their lives. Thank you for your help in making that happen with great smoking advice!

[@Last_Chance.]

I'm pretty sure it was 82 elk

[@RowdyGT]

I was practically born & raised on mesquite wood. It is fantastic on steaks, poppers, chicken and jerkey but I do prefer pecan for brisket and hickory for pork

[@210pitmasterjoey]

Post oak is where it’s at here in San Antonio tx

[@robertper4102]

In Florida, what is post oak and can I get some here?

[@user-fk8zw5js2p]

@@robertper4102 Many oak tree species are protected in the state of Florida. Contact a local arborist for a good and legal substitute.

[@duanehenicke6602]

I'm hr south of San Antonio. No post oak here. Plenty of Live oak. Don't recall seeing post oak there, but that's probably around the line where it starts growing. Never been a fan. Mesquite is my favorite.

[@AngelLopez-oe8fl]

A lot of live oak and mesquite in San Antonio

[@gilberthurtado1984]

Mesquite and brisket are the best to me.. Half and half red oak and pecan for pork... Great combo if you don't have hickory

[@creepinwhileyousleepin]

We had a big ice storm in Oklahoma a few years ago and a giant pecan tree in my backyard got destroyed. Cleaning up the fallen branches I decided to save a bit for my fire pit. I got into bbq like a year later and was pleasantly surprised to learn pecan is excellent for smoking meat. We like the flavor so much that its not used for the fire pit anymore and I cherish every piece.

[@benjismith593]

My neighbor to the south. I'm sure you have plenty of silver maples around you. Use that to burn in your fire pit. It's sweet, and safe to use for cooking.

[@Last_Chance.]

I'm not a huge fan of pecan but I have tons of pecan trees around my house.

[@oidodsonido4373]

Pecan is my favorite as well

[@MrBarracuda123]

Living in ireland, the main smoking woods are osk and beech, i tend to use apple, fig and grape vine trimmings, that are well dried out, i always add some form of wood to any bbq to improve flavor, i tend to add just a little on the edge of the charcoal so i dont over power the food, grape wood can be pungent

[@daviddanbbq5848]

Love the color cherry gives. I love pecan also and have used it extensively. Sometimes a fire is too clean and the meat needs a little bit of a dirty fire to give it some smoky flavor. I prefer oak for that.

[@daviddanbbq5848]

@Scriptures Only Interesting. I haven't had that experience, but thanks for sharing. Follow me on IG at daviddanbbq

[@tm71100]

In Mississippi there are a ton of deer processing businesses. Smoked sausage is usually a favorite choice of most clients.There is one guy who smokes his with just pecan and you are right it is the best. It is my favorite as well and ribs with a mix of cherry , pecan and ole hick is my go to. I have a bunch oh mesquite and now I know what to use it for. Thanks for that.

[@Y_ruba_al]

I did a brisket with black cherry wood........the best brisket Ive ever done.....love the flavor that black cherry provides....found a lady on Facebook giving the black cherry wood away for free......gold mine!

[@patrickquinn1482]

I like to use maple wood when smoking meat it gives a hint of sweet flavor and goes very well with every piece of meat. I got a lot of maple trees where I live, so I use it because it is what is available and it is fantastic.

[@marcbergeron8690]

I agree. Canada in the (not exclusive) land of maple and they grow invasively with storms of helicopter like samaras. Save for this bad manner, the maple wood make a great mild smoke for pork ribs.

[@SamMaeder]

Lot of Maple here in MN too. I like it more for grilling on coals and open fire cooking. But do agree with your comment about the flavor. I have just never tried to smoke anything with it.

[@Y_ruba_al]

im jealous...maple wood is wonderful

[@norm691]

Here in Québec i use Maple all the Time. Is it a y body using yellow birch ?

[@venom5050]

Here in San Antonio we use both post oak and mesquite . Mesquite gets a bad wrap but we love it here brutha Puro South Texas Style !

[@ckon15077]

Being in Canada I thankfully have access to lots of maple sugar trees. I find it's amazing when mixed with hickory.

[@LesPaul-MorePaul]

I just started smoking on the Weber kettle using maple grown on our property 🇨🇦

[@ssgundy]

Had a friend, who's a wood worker, ask me my favorite wood. I told him for poultry I love cherry and for red meat either hickory or pecan. Pecan being similar to hickory but I told him that it's a little more mild and rounder with a nutty flavor. His response provoked an argument from me until I did research and found he was mostly right. He said "well not surprising since they are the same wood." I mocked him and he rolled his eyes. But once I did the research, I learned that pecan and hickory come from the same family of trees. And hickory trees have nuts as well. I had to take back my argument. But I love pecan! Thank you for the video!

[@billywitt7444]

A hurricane where I lived about 20 years ago uprooted a lot of pecan trees. I had so much I used it for everything! Grilling, smoking, it quickly became my favorite.

[@davemanhawaii]

I recently discovered alder wood. Wow! just Wow!

[@danielholguin7248]

I'm from El Paso Texas and I tell you what,,pecan wood is the way to go it's very plentiful around these parts and I I've been learning a lot from you Jeremy you got the T-Rex 🦖 and you my friend are the best when it comes to paying attention to detail !

[@jinglejuggs69]

HERE IT IS, EVERYBODY!!! Plum wood is phenomenal. Amazing smoke taste with a nice red hue.

[@kevz2474]

Here in NC, we a lot of different woods..i love it.

[@NeonDruid13]

Oak is my jam. Perfect for everything

[@k.s.2891]

Bud.. I think it really break down to clean some up here in the northwest i used maple and alder.. but I really do appreciate you educational point of view.. thank you

[@robertogonzalezvilla3132]

I live in the southern of Mexico. Around from where I live there isn't many options. The best I can get around here is oak, peach and apple. Mesquite, pecan and cherry are pretty much impossible to get. Btw, in this part of Mexico mesquite is incredibly used for making charcoal.

[@tommycarrizal1656]

I'm 22 and got into smoking last year grew up in the south west so I'm used to the mesquite wood which I love but lately been trying to broaden my horizons with different woods

[@barrydevane7969]

I use white oak and black jack

[@Miraccomario]

Great video Jeremy! I love to use oak wood for my smoker that I built myself.

[@nastyeddi3]

In Finland we use alder its very good!!

[@jafgators]

Loving the list format recently. I feel like I have watched you so long that I know where you are going before you get there! Keep up the great content!

[@mikepoint4717]

I live in Vancouver BC Canada , and it’s very hard to come across oak . We can get Cherry , Apple , Alder , but recently I got lucky loaded up on some oak and Cherry . I often do a lot of Spring Salmon , Sockeye Salmon, but like many other smoke or bbq I cook up the usual suspects, chicken, ribs etc etc etc . I would love to get pecan . Great video. Cheers 🇨🇦

[@chanzk6431]

I like to use bamboo it gives it a tropical flavor. Try it works great

[@TMac0925]

Agree 100%. Still pretty new to smoking, just bought Brazos about a month ago. Pecan hands down best all around. You can tell too because I can’t find any right now.

[@spkendrick]

I love pecan for beef and apple for poultry

[@chakka13]

Here in the Central Valley of California we use almond wood. Its great for grilling and so so for smoking. Very mild not strong like hickory/mesquite. We also have apple, walnut, cherry, olive etc.....

[@kren1101]

I'm also in Central Valley CA, and have been looking for woods to up my game. I just got some manzanita to try

[@christianhowells6204]

Oak is my go to

[@ernestgomez972]

Personal favorites of mine come from the Central Coast of Ca, Red Oak and Almond Wood from central valley

[@dragonseggs]

Another awesome video. I know we are generally talking about meats and hardwood for slow smoking... but I really enjoy BBQing salmon over oak, but placed on a water soaked cedar plank over direct heat for an incredible smoke flavor. Very fast and delicious cook.

[@Demobius]

In the NW, alder is popular. It's mild and good flavored. Whatever wood you use, use splits rather than small rounds (branches) because you do not want the bark. Splits also burn faster and cleaner. Apple is similar to mesquite. It's easy to overdo the smoke flavor, but it tastes great.

[@elpoison626]

Pecan is all I use down here in west Texas best wood 🪵 in my opinion

[@Gods-Ambassador]

I’ve tried a lot of different woods. Coastal dark red oak with the thick bark is amazing

[@darind4920]

I'm getting Oak for my next 1/4 cord, but I've found Almond wood to be my favorite. It creates a color similar to Cherry, but with more smoke flavor. Good point about all wood being fine if you run a clean fire. I've even found Mesquite to be fine with a hot and fast 325+ cook.

[@oldengineer1519]

Living out East our oak tends to be from white or red oaks trees. For all practical purposes they are the same in the flavor they impart. Where they do differ is in their heat output with white oak burning hotter. This gets back to your comments on fire control having a big effect on the smoke's flavor. When I can't find oak I use hickory for brisket. Because it is stronger than oak and can cover up the beefiness I cut back on the hickory and mix it with some cherry wood. While it doesn't taste like oak the cherry lightens up the flavor of the hickory resulting in more of a medium smoke.

[@mixedgas2]

I agree, pecan is my favorite as well.

[@danielcastorena3057]

Oak with Pacan mix is the best! From South Texas!

[@PreacherPhil2010]

I love this channel!! Mr Yoder you have so helped me with bbq and my friends and family are great full!

[@Dhall-sg2hf]

as I set here drinking toasted southern pecan coffee, I can fully agree pecan is the best wood to smoke with. lol

[@firstjohn3123]

Pecan/cherry/Apple is spot on for any pork IMO...Love my mesquite/hickory for beef though. Just me. I like a strong smoke on beef.

[@cliffwallace5521]

Love this list. It's spot on. I prefer Pecan for beef, and apple or cherry for pork, but will use pecan if cooking both at the same time. Another trick I use is I get my coal bed going then add mesquite for the first hour or so of the smoke, then go back to pecan. I call it a "mesquite kiss" and it adds a nice, subtle little flavor profile. Also, if I'm reverse searing some beef like a big steak or tri tip or even smoking a prime rib, I smoke it over pecan and finish sear it on a bed of mesquite coals. I haven't cooked with oak much, but will start in a few months because I had a huge pin oak tree fall in my backyard, so I have a ton of firewood.

[@SmokedMidwestBBQ]

Pecan is my #1 go to wood as well. I also like to burn mesquite with my Santa Maria grill. Good video!

[@benjismith593]

I've used mulberry, and hedge apple (Osage Orange). Mulberry is great for pork. Especially doing sausages. Hedge Apple burns long, and hot. I use hickory in my stick burner, but on cold days I throw in a log of hedge apple. Especially when first building a fire.

[@SamMaeder]

I think my # 1 would be a combo of Hickory and Cherry wood. Hickory logs with cherry chunks has always given me both great flavor and color. My number 5, that I didn't notice on your list would be Maple. I don't use it as much for smoking, but definitely a lot in open fire cooking and even grilling on the coals. And I think it adds a pretty good flavor as well. But that may just be because of how accessible it is here in MN.

[@SamMaeder]

I also noticed you did not include Apple wood on your list. I think a Hickory Apple combo would be my number 2 or 3. and while we have a lot of Oak in MN, I don't think I've ever grilled/smoked meat with it specifically.

[@soundbwoikilla764]

Agree, my #1 is hickory/cherry. And I find the same log/chunk combo works great. Also think maple should have been on his list, I like maple for its light smoke, kind of like apple or peach but more readily available.

[@NorthernThaiGardenGuy]

I live in Northern Thailand. We have so many different varieties of fruit trees here in the sub-tropics it's not even funny, but the one wood here in Southeast Asia that is considered the Hickory of SEA is Lamyai. Will have to report back on the results.

[@paulcarey9245]

Hickory and pecan are my favorite. Like he said cherry for color

[@E1337Jerk]

My fave is plum. You can get similar with a cherry hickory mix. Not the easiest to come buy but it's my favorite on pork.

[@zionsgateranch]

A lot of red oak and white oak here in Missouri also hickory but I sure love red oak. My go to wood 🪵

[@yungeddakid]

I’m used to saying Pe-Can. I grew up in the south east idk but that got me distracted hahaha but good information!

[@jessespencer7333]

I felt that lol

[@Pocono_Pits]

I live in Pennsylvania and I love mesquite so dang much that I pay really good money to have it shipped ¼ cord pallets at a time! I can definitely agree that it is the best out of all of them for direct heat grilling, but for my preference I like it for slow smoking also. I love that in your face smoke flavor. Hickory and oak are a second favorite just because of its abundance where I live.

[@billcrockett4976]

My favorite are hickory and pecan together. Cant go wrong with either.

[@m3pwrofm3]

I do this for my pork shoulders, comes out amazing every time.

[@joe7917]

I do oak and pecan mix...sometimes I'll throw in a piece or 2 of mesquite as well.

[@crbcyouthman]

Do you put them in there together or one at a time? I’m really new to smoking and trying get a feel for what’s correct.

[@billcrockett4976]

@@crbcyouthman I Normally start with Hickory and once the fire bed is good and hot then i will add the pecan. from this point depending on the cook time I will add together.

[@HunterSentinel]

I can’t remember ever experiencing pecan wood smoked barbecue.... my mouths watering now talking about all this barbecue.

[@ni_wink84]

I forgot to like and subscribe. Like we haven’t heard that for years now

[@dion4037]

I'm from South Texas with also a ton of family from Northern Mexico. Personally for our family Mesquite is just the way. There isn't a better reminder of home then the smell of burning Mesquite. 🙂 🇨🇱🍻🇲🇽

[@StillBanginScrew]

That's all I use here in the valley, puro mesquite no ay mas!!

[@zenjon7892]

I use a combination of hickory, apple wood and a few small chunks of pecan for my ribs

[@jasonmoore8765]

I like using a cherry and hickory mix

[@Chris-wp3ew]

Maybe it's also a what you're used to issue? I always burned Hickory and that's "the" smoke flavor I love. I bought a 1/2 cord of post oak and honestly, I don't taste much smoke flavor at all using that. So I guess the message is to each their own. HOWEVER, seeing Pecan is your #1, I need to try that! The "grail" is always elusive! The type of cooker is also in play.. The smoke flavor using an offset vs. an insulated vertical cabinet smoker is very different! In my experience, the insulated vertical cabinet smoker (w/ lump charcoal and wood chunks) REALLY concentrates the smoke flavor.

[@codywilliamson6565]

If you get the opportunity, I suggest locating some wild persimmon. Fantastic either alone, or with oak.

[@Printed_Riffs]

Had to remove a large mulberry limb last year. Just used some as a test to smoke a pork shoulder. It doesn't burn very hot, but the flavor was very nice. Very thin smoke ring was probably due to the temp. Next time I'll either mix in some pecan, or add coals.

[@darinautrey5412]

thank you

[@RumandCook]

Some good info, thanks for sharing. I have never tried pecan, but may have to give it a go. Thanks!

[@tm71100]

You will really like pecan I bet.

[@RumandCook]

@@tm71100 I'll be sure to check it out.

[@justtony21]

peach and hickory. cherry and red oak. grape wood, pimento and plum for seafood and pork.

[@hellfish2309]

My favs are oak and apple

[@curtisw5732]

Love your videos and have learned so much about bbq from you. #1 Mesquite for brisket, beef ribs and steaks going to try it for my next pork butt too. Currently smoking a brisket on my Treager using super smoke in -32c with a windchill of -42c, my Treager is keeping the temperature +/- 5°F. Love the strong smoke flavor of mesquite. I got hooked on brisket in Phoenix at Bobby q, they use mesquite with maybe some almond. My last brisket tasted identical, I was in heaven! #2 Hickory/Pecan for pork butt and pork ribs and veggies, Hickory is great for corn. I've tried apple but not strong enough flavor, haven't been able to get oak yet but will try it when I can. I want to do chicken wings next and debating which wood I'm going to use

[@bigj097]

Black Cherry = Deadly!

[@chelleroberson3222]

Mesquite and oak for beef , oak and hickory for foul , oak and apple for pork

[@capitolmediasystems7451]

Excellent video! Love the honesty and great explanation!! Subscribed!!

[@michaelholliday6037]

Here in Florida we get everything as far as cooking wood. Hickory and oak grows everywhere and citrus woods are good too.

[@blakekeithley3400]

Pecan is the best. Cherry is awesome for salmon and trout,

[@tonyfrancesco3701]

Mesquite absolutely the best

[@KENNEY1023]

I use pecan for brisket Hickory and apple for ribs and pulled pork Hickory and cherry for ribs I haven't used oak yet. I want to try post oak on my next brisket. I use a Weber smokey mountain 22" which has been a great smoker for me. I can use the nice chunks of wood in a bag so I have access to every kind of wood you mentioned plus a few more to include apple and peach.I have never tried smoking chicken or fish yet haven't worked myself up to it.

[@pbrow25]

Local wood here in SE QLD, Australia for smoking is Ironbark - comes from the eucalyptus tree - amazing flavour profile, very robust, burns very hot and long, try it out if you get a chance. Also has the coolest name of any hard wood for BBQ haha. The top end restaurants also use it to burn down and pair with apple wood for grilling steaks.

[@MelkorHimself]

Hickory or pecan are my choices for beef. For pork I like cherry or maple. Because mesquite is so strong, I only use that for very short smokes such as chicken wings or steaks.

[@sugarsnap7883]

I use Pacific Coast Live oak here in So cal, quercus agrifolia,.. I find the flavor from the smoke to be potent and a little sharp,.. so I use only small amounts, this is smoking not wood fire. Awesome flavor if you don't over do it, maybe out there deeper in the country with those white and red oaks, they are more mellow ?? This is a slow growing very long lived hard wood oak, tapping on the trunk is like tapping on granite !

[@chrisbenton9305]

Oak with any combination of apple, hickory, or cherry are my favorites. Pecan is ok if it’s really dried. I’ve learned that mesquite is way too strong for my liking.

[@tyrus0872]

White oak and cherry are my favorites...no pecan around here in New England. Always enjoy your vids, long time first time.

[@terrinewman7390]

that's my go to for beef!

[@philsmith2277]

Mulberry is great for color and sweetness on ribs.

[@khansteel3576]

I just used a mix of pecan and cherry to smoke a pork loin turned out great

[@adamconley9732]

I agree with this list.

[@paulbrodnax583]

I like pecan the best for cooking and heating .

[@NickBD420]

I use shag bark hickory and white or red oak for smoking