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Smokin Stevie

Hickory Wood

First time using Hickory wood. Smokin a butt and 3 racks of BB's. It smells so good outside. I've always used cherry and pecan. This is the first cook ever with hickory, can't wait to taste the results. Only can have a bite of each as it's for a baby shower party. Don't think they will miss a couple bones and a sandwich off the butt. Anyone smokin with hickory can you give me an idea of what I'm in for ?

Thanks
workoutchamp

you're in for the best flavor food in the world.

I know a lot of guys who use apple and pecan - they love it.  I have not wavered off of hickory - I just love it so much.

a ton of guys use Oak - I am just ok with it.  I use it after I foil.  When the meat is exposed, I use hickory.
Smokin Stevie

Runnin too HOT !

Hickory wood is burnin too hot. I have been tryin to keep temp @ 225 but with this hickory pit wants to run @ 275 to 300. Any idea how to keep temp where I want it ? I've closed the vents down but then the fire want to smolter out. Any advice be greatly appreciated.

Thanks
workoutchamp

Stevie,

I am not aware that hickory burns hotter than other woods.  longer yes, hotter, not sure about that.

I don't fool with the top vent too much, just the bottoms - try the top one - turn it to 45 degree angel and see how that works.

Also, I will tell you from decades of burning wood - the degree of seasoning the wood is makes a huge difference too.

Take out the variables one by one and get where you need to be.
Bean

Hickory does burn hotter than other woods.  After hickory oak burns really hot as well, fruit woods not nearly as hot as oak and hickory. I would not close off the top damper as it will have a tendency to trap stale smoke in the cooking chamber, not giving the food a very good taste.
TimLackey

I have used red oak from Wisconsin, hickory from Wisconsin, post oak from Central Texas and mesquite from South Texas. From what i have discovered, it makes a difference on how you use the bottom vents and the damper on the stack. I normally run with the damper at about 45 degrees and if the wind is up the lower vents almost closed. If there is no wind I have had to have the lower vents all the way open and control the flow with the damper.
Zuter

I know the judges go on about meat being too heavily smoked, but I'm from rural Alabama and cook a lot for other people from the country like me and I use only scaly bark hickory. Nobody has ever said it was too smoky...I did, however, get that comment a few times when I used a tight bark hickory/oak mixture. When mine is fully loaded, I'll put them in with just a simple brown sugar based rub and let them smoke for about 18-20 hours at 225ish...then I pull them off and wrap them in heavy duty aluminum foil (if I'm leaving them on the cooker with a dying fire) or cellophane (if I'm putting them in coolers to rest when I carry them to town to sell). Either way works great to turn what would normally be a tough, hard to chew bark into very tender eating.

I cook on a Lang 84 and use hickory nuts with lump in my Primo ceramic.
Catfish

Hickory can give an oversmoked problem.  I usually use a mixture of hickory and blackjack oak.  Two blackjack splits for every one hickory.  Talk about a great BBQ smoke smell in the air. Very Happy
bbqdaddy

It really depends what your cooking,for butts we like to use Hickory and pecan its available in Nc,and for pork ribs we like to use apple and cherry ,these really accent the meat flovor instead of covering up, .
Grande

I have always liked to use Sugar Maple for my Pork Products, Cherry for Brisket & either Apple or Pecan for Chicken.

The maple adds a smokey sweetness that just fits well with the pork.
icemanrrc

I've used peach, pecan, apple, oak and hickory. Many times, I would use some of both at the same time. But, if I had to pick just one, I would go with hickory. The key, in my opinion, is make sure the wood is good dry seasoned wood. In addition, make sure your chimney damper is all the way open and you have that clear radiant heat coming out of your chimney. Hickory and others who have a reputation of being over-powering can be some fantastic wood if you do the above. Those I see who say they used hickory and said it was too strong, usually are using green to partial green wood or don't have their vents set properly.
Just my two cents.
a216vcti

icemanrrc wrote:
I've used peach, pecan, apple, oak and hickory. Many times, I would use some of both at the same time. But, if I had to pick just one, I would go with hickory. The key, in my opinion, is make sure the wood is good dry seasoned wood. In addition, make sure your chimney damper is all the way open and you have that clear radiant heat coming out of your chimney. Hickory and others who have a reputation of being over-powering can be some fantastic wood if you do the above. Those I see who say they used hickory and said it was too strong, usually are using green to partial green wood or don't have their vents set properly.
Just my two cents.


I see you're using a Lang 36.  Do you use hickory chunks or logs?  Where do you get your wood from?  I've been using chunks and it's EXPENSIVE!  

I was wondering if there is a big difference in the taste of pecan and hickory since pecan is in the hickory family.  Anyone know?
icemanrrc

I buy split logs, mainly from people who sell firewood. I use a few different suppliers, depending on availability. I found a couple of them off of Craigslist and one through word of mouth. Prices will GREATLY vary so take your time pricing and don't be surprised at how big the price difference you might find. I have had a truck load of split hickory delivered and stacked for $65. The last that I just recently purchased was $45 for a half pickup load that I had to go get and load myself. I have been quoated as high as $250 for a pickup load that I had to go get and load. That is why I say take your time looking and pricing.
Pecan is my second favorite wood. It's fairly bold like hickory, but not quite as stout. Either one of these will do just fine on anything you smoke.
Hope this helps!
OL' Timer

I use 2 splits of hickory and 4 splits of red or white oak, just until the meat reaches 140 , then oak and hard maple. After the meat reaches 140 it does not take on any more smoke. NO sugar in my rubs whatsoever

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