If you cant have mesquite or pecan what are your favorites?
If you answer oak, please specify.

Hickory or Post Oak

My favorite is good seasoned mesquite. I live in south texas and fortunately never have a problem keeping a good supply. Also like pecan and my grandmother has about a dozen pecan trees about 150 or so years old, trimming her trees and dropped limbs makes a lot of wood!

If neither of those are available I typically use live oak and even elm. I like them all but if I get my pick

Mesquite
pecan
oak
elm.

tho i like them all there is none better than Pecan.

I know you said to be specific on oak but I like any type of Oak (1st) and pecan (2nd)

I just fired my pit.....mesquite is the only way I go......have a slab of ribs, a chicken, and some beef strips on right now.....


I cut and split this load last summer.......

I have always used mesquite, but recently tried applewood. I like it allot. Give it a try.

Oak. Mesquite is good for cooking over open fire/grilling, not smoking, smoke too strong.

I burned out on pecan years ago.

Post oak, hickory, pecan in that order. JMO but mesquite is for grilling only.

Pecan for smoking, Mesquite for grilling. Next would be Post Oak beef, Hickory for pork

Post oak

Mesquite for open fire

Post oak.

Hickory

For smoking hickory, they post oak. Mesquite for grilling.

I agree. Apple if I can get it for pork. Kind of hard to come by though up here.

true statement tho i do throw a few pieces in while my briskets are on....rarely use oak ever

Smoking hickory, Apple then Pecan

Cooking directly over Mesquite, pecan then post oak

Hickory. Mesquite smoke tears my stomach up. I only smoke a brisket for 4 hours and let it finish up in the oven or wrap it in foil to finish. I don't like too much smoke.

Hardwood pellets...

Or red oak

my go-to wood is live oak for anything I am smoking but I also will toss in other types of wood depending on what I'm cooking, that my base wood for anytime I fire the smoker. Pecan gives a nice mellow flavor, peach and/or pear works great for pork and chicken as it gives a bit of a sweet flavor. A little Mesquite for beef. I also like black walnut but I try to use sparingly as it will give a bitter taste if you get too much smoke. I have a good supply of live oak and pecan around my property. I save all the peach trimmings when I prune my peach trees too.

x2 here

I am lucky to have free pecan wood so that is my primary source. It has since turned into my favorite wood for both smoking and grilling.

Red oak.

Pin oak