Like Mesquite, Hickory creates a very strong smoke flavor, so I never use it by itself. Usually a primary wood such as oak, apple, cheery, pecan, with a touch ...

Depends on the rub and/or sauce. Sweet ribs get apple, cherry and other light woods. Hickory if you're using a strong or spicy rub.

30 апр. 2015 г. · It's a great wood, but the uniqueness really only comes through on chicken or pork IMO. I use it for beef and venison, but there it is just a mild smoke flavor.

I would use hickory on pork shoulder but there is nothing wrong with Apple. You could also mix them too! I use Cherry and Apple often on ribs.

I prefer apple although cherry seems to give a richer smoke ring. It's just a personal preference, I think cherry gives the meat a little too much of a bitter ...

29 сент. 2015 г. · Mesquite and Hickory will give a heavier smoke flavor, but not overbearing, while fruit woods and pecan will give a lighter smoke flavor.

29 мар. 2010 г. · Apple is a very light smoke with a wonderful sweet aroma! Leave the bark as is unless it's falling off and enjoy!

Apple is a good all around wood with a milder sweeter smoke than hickory. But I also prefer cherry because it leaves a nice reddish hue to the pork and makes a ...

For any pork (ribs,butt etc) I use a combo of apple, oak and hickory. They seem to go well together and compliment one another. I got a lot of good information ...

18 мая 2009 г. · I smoked some ribs this weekend with the hickory and apple wood from my pile, and they didnt have much of a smoke flavor at all... J ...