Which wood for smoking

do you prefer. Post oak or live oak. Going to get a 1/2 cord of wood tomorrow and have my choice to pick from. Already have some mesquite that I use for certain foods.

Post oak for smoking.

Why would you go against mesquite?

I like to grill with mesquite but smoking with it can turn some meats bitter if you aren't carefully.

Post Oak

I use mesquite but mostly with red meat. I use oak for turkey, pork, and chicken mostly. I will sometimes use a little mesquite mixed with oak for beer can chicken. Just the way I learned is my only excuse.

Spot on. Mesquite is the King of grilling woods. Post oak is better than live oak for smoking.

I use live oak and mesquite. With mesquite I burn it to coals and then put the coals in the fire box, that’s my favorite.

I use live oak. It’s more accessible in this area. I just prefer the flavor of live oak to post oak.

Post oak

We use nothing but red oak!!

Prefer Cedar but will use Pine if I have to.

Post oak for me.

Franklin's BBQ uses Post Oak.

You say that.... we have cedar and oak at the ranch for the wood burning stove. Cedar burns hot and losts a long time. Well, my BIL was gonna cook us steaks one night while the rest of the guys went hunting. Guess what wood he used.....

I guess it all depends how you were raised. Being a Southern boy, all I ever had was hickory and pecan. When we moved to Texas, we jumped in the mesquite bandwagon, and it was bad. The whole family was bothered by heavy mesquite and had indigestion from it. Love it for grilling on the open pit, but will take pecan or oak over it any day!!!

This. Mesquite is too strong for me to use as a smoking wood. Makes a good hot fire for grilling though. Pecan is a good all-around wood too.

Pecan

Of your 2 options, post oak all the way. I like mesquite, but if you're not careful, you can get overly heavy smoke from mesquite.

If you burn the mesquite to coals first it isn’t nearly as Smokey/bitter. I find burning mesquite in the fire box if I burn it hot enough to burn clean it produces way to much heat if you let it burn cooler you get a really heavy sooty bitter smoke flavor.

I also like pecan a lot but don’t have access to it anymore.

Pecan for me, for pork!

Post Oak for beef.

Mesquite for chicken.

This here. Cooking with Mesquite or Live Oak COALS is the way to go.

I use hickory and mesquite because that how Grandpa did it.

Post Oak & Pecan for smoking beef & pork.
Hickory & Pecan for smoking yard bird & pork.
Mesquite for grilling steaks, burgers & chicken. (Hickory is great for grilling pork & chicken)

Thats about as resourceful as I get since I do not buy any special fruit type wood.

Has to have it imported to Graham. So it would be an exotic wood for that area.

Sounds good to me. Grew up using hickory most of the time plenty available.

As far as fruit woods go I save it when we prune trees back and use it sometimes cooking. Pear, apple and peach. Have plenty of wild black cherry also and like it for Beef.

I like pecan

Apricot for pork ribs

Hickory and Post Oak blend for all others

Pinion or pine for me over oak any day of the week. Heck, I’d use an old painted pallet before oak.

Mmm turpentine flavor.