I have used hickory, oak, and mesquite, and I honestly can't tell a huge difference, because I don't smoke daily, and didn't sample side by side. Normally just used what was on hand. I know some people use cherry, and the central TX bbq "masters" only use oak.

Can you really tell a major difference?

I personally mix oak and mesquite, but I can't really tell a difference. Other people swear they can.

I prefer post oak and pecan. But I'm the same as above and can't really tell the difference in the meat. The only thing I am fairly picky about is having quality wood, i.e. larger size pieces that are split vs "branches" if that makes sense. Split wood catches a lot easier and burns longer in my experience...

Same here, the differences are very subtle to me. The thing that makes the most difference in taste is a clean burning, dry-wood fire vs an overly smoky, wet wood fire. If the fire is dirty, the smoke flavor will be overpowering and acrid.

Pecan is my first choice and if I have it hickory. Post oak if nothing else and will only use mesquite for steaks. I have tasted some very bitter mesquite smoked meats. I have competed in comps and when I switched to from post oak to straight pecan in them I hit top tens for 15 in a row.

Post oak primarily with a little mesquite, hickory and pecan added. I love the mixed hardwood flavors. Sometimes use a little peach wood when available.

I go with oak (preferably post oak) or pecan. Sometimes I do a mixture of the two depending on what I am cooking. I like mesquite on occasion and I dislike hickory.

Can't stand hickory.

Pecan > oak > mesquite >>>>>> hickory

I buy those bags of mini logs from academy got one of oak, mesquite, hickory and pecan. Thinking about trying peach out also

Pecan is 1st choice, then hickory, then any fruit wood, then oak, then mesquite (just before pine and cedar).

I don't care for mesquite AT ALL for smoking. Grilling is a different story.

Hickory, pecan, and apple.

Post oak and Pecan mix including the pecan shells.

quote:

---

Can't stand hickory.

Pecan > oak > mesquite > > > > > > hickory

---

From East Texas?

I prefer post oak, with some pecan if I can get any.

Depends on what you are cooking and I can tell the difference in the wood used.

Hickory is great with pig

Love cherry with a nice Rib Eye it imparts a nice sweetness to the meat. apple also adds sweetness.

I currently have on hand mesquite, apple, cherry, hickory and pecan and love them all.

I use oak. I've used mesquite and pecan before. Couldn't really tell a difference other than the mesquite burns hotter and you really have to keep an eye on it. I've always had good results with oak. Seems to retain it's temp more consistently....or maybe I'm just doing a better job of keeping an eye on my smoker.

Primarily oak - not only does it generally have a great flavor with almost any meat, but it burns hot, consistent and long.

Fruit woods or other woods will depend on what I'm cooking.

Pecan pretty much goes with everything as well, so usually my mix is oak and pecan - for flavor and because it's readily available to boot.

I tend to shy away using mesquite on anything pork related. I may toss in a very small amount, but too much mesquite doesn't mesh well with most pork in my limited experience and opinion.

Apple and hickory go great with pork.

Mesquite goes great with beef, though as time goes on I use less and less because it's easy to oversmoke with mesquite. Mesquite is usually a great wood to use with seafood.

A typical burn will generally be 50% oak, 40% pecan and 10% or less of another fruit wood.

Mainly live oak, since I have a bottomless supply of it. Pecan comes next, then mesquite. My mesquite is the solid red heart stuff from huge south Texas trees.

Biggest thing is seasoned wood. The difference I get when I use wood that's been sitting for a few months in the garage versus what you buy is very noticeable--you get a much better fire.

Beyond that, I've over smoked a brisket with mesquite (need to wrap in something earlier if doing mesquite). I'm probably going to settle on an oak/pecan mixture.

Pecan is a type of hickory. Most people that like cooking with pecan will like the hickory too. Hickory is by far my favorite long smoking wood. Clean, light blue colored smoke out of the pit consistently.

Straight mesquite

Mesquite is my typical go to, hickory second.

Applewood is pretty good for pork.

I'll amend my response.

I made a prime brisket on Saturday. Used oak lump charcoal with a few chunks of hickory smokin' chunks on the BGE.

It was marvelous. I'll be doing that again.

I used oak & pecan, with a few chunks of hickory, on my brisket this weekend.

No complaints, other than I neglected to set my alarm and the brisket didn't go on the smoke until 9am (wanted to get up around 3 am - oops).