What’s a best wood for smoking pork roast? 2020

‎James Clark – A member of the Facebook group BBQ Pitmasters Secrets asked the question: What’s a good wood for smoking pork roast? Soon he received answers from other members:

• Keith Doody: Apple

• Alex Wintter: Mixing apple and hickory is nice.
• Treff Watts: Hickory for everything!

• Mike Smith: Cherry
  • Jay Howell: Cherry all the way
  • Stephen Gouldby: yup cherry for pork is perfect

• Chris Jones: +1 vote for Apple / Hickory mix.
• Kevin Palmer Sr.: Hickory
• Joe Mizsei: 🍏 apple
• Rob Eck: Pecan
• Paul Hallmark: I’ve been loving maple lately.
• Jay Reed: Just used cherry for this rack of pork.

• Fidel Rivera: Pecan with mesquite
• Robert Hancock Jr: Apple wood with a citrus rub
• Brian Zweifel: pecan and maple
• Joel Pate: A mix with hickory, apple and cherry. Smoke at least 14 hrs. Between 250 and 280 degrees. When the center of the meat is at 190 degrees.
• Joey Lopina: Apple/maple mix
• Stephen Murray: I use cherry, peach or pear usually.
• Pulliam Bryan: Apple or alderwood
• Allan Keeler: Mequite / Pecan.
• Daniel Schroeder: Hackberry & Hickory mix !!
• John Raiona: I like a combo of cherry and pecan.
  • Frank Robins: Same here…
  • John Raiona: Frank Robins with the exception of brisket I always use a hardwood/fruitwood mix. On brisket I use post oak.
  • Frank Robins: Yep, I use pretty much the same…only no post oak here that I know of. Used white oak in Arkansas for heat and fruit/nut wood mix…

• Richard Dockrell: Apple is awesome
• Terry Webster: Pecan
• Carl Johnson: What Terry said!
• Kelly Manzella: Apple wood
• Gary Wayne Smith: I prefer fruit woods, but, I use a lot of mesquite.
• Joel Timmons: Whiskey
• Jared Keys: Apple
• Ramon Beards: Apple and Cherry.
• Cory J Brown: Almost any will work I think it more depends on if you want a light or heavy smoke to it.
• Tom Schafer: Dry
• James Vigil: Alder or Pecan have an amazing flavor on any pork.
• Damon Garnett: Pecan
• Marion Snap Tippins Jr.: Poison ivy bushes
  • Brian Luckau: That can kill you actually
  • Marion Snap Tippins Jr.: Brian Luckau wild cherry or pecan
• David Lusby: Mary janes
• Alan Mathis: I like using Fruit woods. Usually mix apple and cherry woods
• Bagg Plugg: Hickory
• Al Williams: Hickory and oak, red or white!
• Matt Duda: I like cherry and honey locust.
• Jay Ernst: Sassafras
• Christopher C. Foster: I prefer bold, so I go hickory or oak. If you want to try a lighter flavor, fruit woods.
• David Payne: Green Hickory
• Tom Deveny: I like apple.
• Wayne Rubydoo: Lots of apple and a little pecan.
• Kenneth Ray: Scotch pine works well …..
• Rodney Bradley II: Cherry
• Thomas Berish: Seasoned
• Ralph Byrum: Apple with a little pecan
• Ryan Gobin: Any fruit wood
• Todd Dreibelbis: Peach is good.
• Mo Mallet: My neighbor is absolutely nuts and he uses pressure treated wood.
• Tom W. Krasnow:

• Rick Johnson: And he is still alive?
• Don Abel: Pecan
• Kirk McClenahan: Apple hickory mix
• John DuRousseau: Hickory
• Kevin Hough: Apple
• Melvin Crosby Jr.: I use hickory and throw a piece of cherry in every now and then
• John Krukoski: Apple or hickory
• Kurt Tietjen: i like apple and i like hickory each separate. a few weeks ago i did a combination that wasn’t horrible. long answer, i prefer apple
• Joshua Shepherd: Great grandma used hickory and so do I
• David Gross: I use Apple usually but did apple and pecan mix yesterday on some pork ribs…….it was really good
• Trey Hollis: I’ve done three diff combos in the past.Hickory and Peach
  Hickory and Cherry
  Hickory and PecanH and C is my go to.
• Darryl Parris: I like to use chicory cherry maple Apple
• Dave Quinell: Apple
• Smitty Smitherman: I use Pecan all the time. Gives the right amount of sweetness
• John Ledeboer: Hickory
• Mark Lombard: Palat oak
• Cartez Joe: I use a maple and hickory or maple and apple. Love the flavor
• Jay Birdieboy: Cherry
• Richard Rider: Hickory and/or cherry…IMO…
• Hans Ammitzboll: I like a strong smoke flavor, so mesquite.
• Norman R Kent: Nice little mix of Apple & Hickory.
• Andrés Rosas: Mesquite
• Jerry Bussell: Apple, hickory, maple
• Jerry Bussell: Mesquite is great but, shouldn’t be used more than about an hour in the very beginning of your smoke. It’s flavor is too strong and if used too much or too long, will give your meat a bitter flavor. It’s good if you want to add smoke flavor in a very short period of time.
• Colt Crowther: Cherry
• Paul Jensen: I like smoking pork, but it’s too hard to keep lit.
• Ray Valencia: Any thing you can roll …. and smoke and Enjoy.
• Joel Durham: Peacan mixed with apple
• Mike Ricketts: Apple
• David Real: Strawberry guava
• Robert Reid: Cherry tree,,, but NO bark. Mild smoke
• Don Gustafson: Any fruit tree.
• Brandon May: Pine
• Bill Lowe: Cherry cherry cherry
• Mark Caron: Cherry, apple…any fruit tree really
• Craig Greenwood: pecan
• Roger Bower: I like pecan oak ,or hickory
• Courtney Luttrell: Apple and hickory
• Lance Schoch: Pecan
• Melvin Patin Jr.: Apple
• B Anthoney Brown: I did a pork roast for a Christmas party one year and i did an applewood rub and smoked it with applewood. I only got one piece of it. I have done it with oak and pecan which turned out fine as well. We can tell you what we like but you not going to like the taste of some of the wood. I hate mesquite. I gave bags of the mesquite wood away. I stick to oak, hickory, apple, and pecan.
• Ronald Mueller: hickory and apple
• Donn Buchfinck: a smoker…
• Tom Chiarella: I use mostly oak.Sometimes pecan for poultry,and apple will be my next test subject!

Last Updated on January 4, 2020 by Judith Fertig