Two sticks of oak and one stick of mesquite very good flavor profile.

Absolutely loving all these recent videos with Aaron.. Such a great source of knowledge from a humble master.

@georgem4033

8 ай бұрын

And to think all these videos they are putting out are from 2015 .. 🤯

@baxill23

8 ай бұрын

@@georgem4033Oh well I've never seen them.. Is the information still pertinent today?

@georgem4033

8 ай бұрын

​@@baxill23very

Growing up in Hawaii we used Kiawe wood or Mesquite or Guava branches for Hawaiian Smoke meat and huli huli chicken

@cas1994

8 ай бұрын

When I visited Hawaii, I loved all the Kiawe wood girlls/BBQ...im from Poland so we use Beech a lot and it has a really nice mild flavor which works for all meats and fish

@jacksondaniels8169

7 ай бұрын

I lived in HI for 8 years, 90-98... I dearly miss huli huli chicken from the dude that set up in Pearl City across from the Bike shop!😊

@HalfUnder

Ай бұрын

@@jacksondaniels8169 I was there from 99-01 and I know the exact guy you're talking about lol. I used to split between going to him and there was a guy right off of Nimitz Hwy heading towards Waikiki.

@jacksondaniels8169

Ай бұрын

@@HalfUnder Sweet! Glad to know someone else knew of the spot. I sent my son there while he was there for a friends wedding a few months back and it was no longer there. If I recall correctly, he also setup on the North Shore on the weekends.

@HalfUnder

Ай бұрын

@jacksondaniels8169 Now I'm just craving a plate lunch and some malasadas lol

All of these videos with Aaron are the absolute best!

In KY, our family has always done whole hog with hickory and fruit woods. In Eastern KY, lamb and game meat has a long history and before the chestnut trees were decimated they were used with alder.

@aaronw8781

8 ай бұрын

I need to take a road trip down to Owensboro to try the mutton. I’m only a few hours north.

@ty2704

7 ай бұрын

@@Ftiger8229oh yeah!! Old Hickory is really good

@ty2704

7 ай бұрын

Hickory is definitely the right wood in KY

@thatfishindude5459

6 ай бұрын

No kidding, KY has a to. Of hickory trees 😂😂😂. People use the wood that’s available to them. Duh

And you skipped right over how Alabama does Q. Here, it's oak and hickory. Well, that's all my granddad knew roasting a whole hog on his open brick pit in the backyard during the late Fall. All night long. The firewood was gathered from the woods on the place. And he'd tent the roasting hog with sheets of tin. We ate good in those days on the farm. To honor my granddad's tradition today, I use an offset smoker, starting with oak to get the fire hot, and then going to hickory to get the roast pig flavor where I want it to remind me of my days growing up during the Fall in the country. And I still gather oak and hickory from trees on our place downed by the wind or lightening. Aaron knows how to do it in a way that honors nature and traditional country ways. Growing up with fig trees in the backyard, who knew they could be used for brew!?

Aaron Franklin is such a great teacher, he doesn't hide anything! He wants you to learn and it's very refreshing. Kudos for these videos. and Aaron, thank you!

@alviltayco3713

8 ай бұрын

I think the secret to any master of their art: Is that sharing is successful. You can share the fundamentals. You can share some secrets. But at the end of the day, if you’re so confident in your ability, you should be able to share knowledge.

@DiabloandaDP

8 ай бұрын

@@alviltayco3713 I completely agree.

I couldnt imagine having to work at a high end bbq place. Its my favorite and since I'm from the Houston area and BBQ myself, I'd hate to get tired of it. Sometimes when im dont with a Brisket i dont even want any just from the long process.

@jamesbuchanan3145

Ай бұрын

I totally get that. I did a brisket for Easter, I cooked it over night so it would be ready on time...man I was beat!

In WA (PNW) we use a lot of Alder, Cherry, Apple. Fish, Chicken, Pork mostly.

I'm with the fruit wood crowd, particularly Orange and Grapefruit. Lots of it available here in Florida.

When I lived in Texas : east tx was post oak. Houston primarily pecan with oak. South Tx and Central Tx was pecan. West Texas was mesquite with Abilene a mix as well . San Saba is the Pecan Capital of The World. No where near east Texas. Best barbecue pits are made by David Klose of Klose Engineering.

Oak and hickory have to be the most universal. Fruit woods for pork and chicken. Madrone is also good if you're in the West. Mesquite is great for fish, but good in other meats when mixied.

@davidrussell631

Ай бұрын

I bought half a rick of black cherry few years ago and quickly discovered it was WAY over-rated compared to oak, hickory, and pecan, which is actually just another species of hickory. Maybe apple and peach impart more flavor than cherry? I don’t know but it took me a long time to use up that cherry since I learned quickly to only mix with hickory for ribs or chicken or after wrapping in foil. I used a bunch of it in my fire pit 😂

Great video! I always learn something new watching this.

@19:55 OMG Not the Fedora!!! 🤣🤣🤣🤣Hipsters.

Great video! I always learn something with your videos, awesome!

Awesome video; Extremely informative. thank you!!!

Im in Fresno, Ca. We have plenty of Almond, peach, and nectarine. Great flavor!

In central Texas I use oak, mesquite, and pecan sometimes I’ve got some peach or fruit wood and it’s great also

I’m from Georgia and your fairly wrong about what woods we use. It really depends on what orchards are near you. Every year you can fill several truck beds with limbs trimmed from the trees. Fruit woods are more to certain regions like North east Georgia for apple wood and Macon area for peach wood. Everywhere else your more likely to find Pecan. Considering we produce a whole lot more pecans than the other 2 your most likely to find those. I grew up and learned on pecan wood on a regular offset. In addition we tend to do our best to suffocate. For most areas of Georgia there is no such thing as too much smoke. Never forget the first time I saw and tried Traeger smoked bbq. It was pretty good, but I missed my smoke. That and using a Traeger feels kind of soulless as well. I live outside of the US now and when my fellow expats that come over for BBQ are amazed at how much smoke i have coming out of my smoker

that man loading up the wood will live many years!

You missed Central Coast California. Santa Maria grilling over red oak.

In the 70s in San Antonio BBQ always meant brisket, sausage and Fajitas. If you were more country you'd have tripas. Guacamole and Pico de Gallo was as common as German potato salad... and don't forget boracho beans

In all of my years smoking every kind of meat they sell in Texas, I have found folks really enjoy my serving them the meat off of my smoker that was cooked with Red Oak….believe that or not….if you have ever cooked with red oak you know what I mean

I just like the flavor of mesquite.

Don't negate fruit woods. Apple, Peach, and Cherry are very big in the regions where they each grow. Pork marries well with all three.

For beef and pork, I use hickory or oak. For fish, chicken and cheese, I use apple or red alder. And maple is great with just about anything.

My wife finds it very weird as to why I like to sit by my smoker just looking at the thermometer.

You have the best KZread channel of anybody that I've ever watched.😊

I’m in Houston area and it’s mostly Post Oak and Pecan. Yes you can find other woods but for the most part it’s Post Oak and sometimes Pecan.

The Salt Lick, with locations in Driftwood & Round Rock, TX, cooks on open pits using direct heat. It was the favorite of both Presidents Bush. They even had them cater at The White House.

Always mixed hickory and oak. I have lots of scrub, turkey, oak available.

I grew up in middle TN. Pecan was always the wood I remember but that might be because we were just surrounded by them. Pulled pork and dry ribs. Though Nashville had a great white sauce place.

I’m in North DFW, I use hickory & alternate pecan every other log. I do brisket, I’m not into chopped beef

I havent seen this show in years! ❤

Great video and information 👍🏼

I'm east of DFW where there is post oak, pecan, and mesquite, that grow naturally. I have been experimenting with different woods for years. To me, hickory is king. But I have to go into eastern OK, Arkansas, and Missouri to find a lot of it. Pecan would be my next favorite. Pecan is actually in the hickory family of trees. So is pignut hickory, mockernut hickory, and a few others. Mockernut is the most abundant hickory in OK, TX, AR, MO. Hickory produces a sweet and peppery fragrance. It is hard to beat, but you have to age it correctly and not use it wet or after a rain. Pecan can likewise be very finicky and you have to limit how much bark goes into the mix and make sure it is good and dry. Post oak is my favorite all-purpose wood for the smoker. I start all fires in my smoker with post oak. It is a very friendly wood, easy to burn, not finicky, and rarely causes any trouble. The smell is a nice and gentle, neutral oak smell. It is very nice, but it simply doesn't hold a match to hickory or pecan in terms of that sweet, beautiful smoke. All of this is my opinion, obviously. Apple wood would be near the top of my list, but it only grows way up north and west for the most part. But it smells amazing and I wish we could grow it here in Texas.

@user-pp9bl5gr1n

Ай бұрын

Go east Georgia, Florida, SC def have apple trees

Here in Central Texas we have different soil types that post oak grows in. Sand, Red clay, Black Clay, and Caliche. It effects the wood, and the flavor you get when smoking. Also have some different sub species of mesquite that I only use for grilling with.

@usadaytrader

5 ай бұрын

Affects

pecan and oak mix is my favorite

Hickory and pecan - my favorite woods to smoke with.

How do woods from fruit trees like apple & cherry compare to the 4 types mentioned here in regards of flavor, heat, length of time to let it dry before usage & how long it tends to burn?

@davidrussell631

Ай бұрын

My experience confirms common sense that denser nut woods will produce more BTU’s than fruit woods and Daddy told me that oak coals lasted the longest. I’ve heard folks rave about fruit wood smoke, at least for chicken and pork, and I’ve used apple and peach wood chunks in charcoal smokers with good results. Maybe they’re also great in an offset smoker but the only fruitwood I’ve used much in mine is black cherry. I bought half a rick of it not too long ago and wasn’t pleased one bit. Before it seasoned enough it didn’t burn worth a hoot and then once it did it just didn’t have much flavor. Thankfully it was a heck of a buy and I used a lot of it in our fire pit. I suspect that it’s literally the most overrated smoke wood there is lol. Here in Wilson county TN east of Nashville shagbark hickory is by far what we have more than anything and it works just fine.

Absolutly love the dutch oak and beech

We use a lot of oak in east Texas too there is a lot of white,red and post oak too use

East Texas here. Have done a lot of smoking with Pecan and White Oak as we have tons of it here. I have had the privlidge of trying many different woods, having a contact in the tree trimming business. IMO, mesquite compliments chicken the best, oak and pecan for beef, and I lean towards pecan for pork. I don’t see a lot of hickory here (hour north of Houston) but would like to give that a try. Mixing in fruitwoods with the oak and pecan are 👍🏻👍🏻👍🏻👍🏻 It’s hard to come by but Black Walnut is pretty darn good with beef too

The best breakfast scramble egg with brisket

Whether I use an offset or direct grill I always use a blend of mesquite and oak. A western hill country blend. I also use pecan when I can find a few fallen branches. But then again it is a blend.

This must be a little older than 3 months! I about lost it when Ron showed up. Worked with Ron on a fun dinner at my coffee bar a few years back up in Washington. He started an excellent brewery in Washington called Garden Path. They're truly excellent, and Ron knows his stuff. But he's been in Washington since at least 2019, and this video was published in 2023, so the timelines are a little spoopy here.

@chronicmango

4 ай бұрын

lol, just saw that it was 2015.

I love to smoke cheese! I do it in the dead of winter, on a very cold day/night. That make's is even easier, as you never have to worry about melting your cheese.

@chilecayenne

8 ай бұрын

You still do in New Orleans...even in winter....haha.

My Dad always said, the best smoke comes from the bark .Have you ever heard that. My Dad cooked ribs and Boston butts on an open cider block pit using green hardwood fresh from the sawmill.

The scene with the hammock had me cracking up..

I use cherry apple and misquite blend. Never used oak but want to try it

No mesquite for me as I do not like the flavor it imparts, but any of the others are good, with hickory being first choice.

I know Texas has great bbq but I am proud to say the best pitmasters are in desoto county ms

In Cali, we often use hickory and red oak.

He's a natural for the camera.

Feelin the hops😂

Great video,buy that guy on the saw some safety gear😮

Shout out to California -- Lots of almond out here. It works really well in pizza ovens. Not sure about offsets but my guess is is fine for that too.

Yehawwwww!!! Gotta visit some time!!

NC Barbecue is the best. Anything cooked since the year 1800 is hipster 'cue.

I have an Old Country BBQ off set smoker. I have found that using 6-8 inch chunks works better than whole logs. Of course, when I'm cooking behind the house, there is seldom a breeze, do you think adding a fan or something would help with the air flow? The cooker has to stay in that spot. Thanks

@debbiereynolds7759

8 ай бұрын

a fan would definitely help! Just make sure it's placed far enough away that the flames don't start dancing up.

@barrygolden9823

7 ай бұрын

Maybe try adding an extension to the stack? The warm air naturally rises and results in a better draw through the firebox. Your local Lowe's should have something you can try. Check the HVAC or wood stove aisle. I also found out that using smaller splits helps in my smoker along with the stack extension. Using well seasoned wood and preheating the wood on the top of the firebox helps too.,.... Happy smoking!!!

Great video, keepem comin

Yes!

Pecan wood from my trees here in Missouri

Pecan use it in a side small smoker/ grill. Only use pecan after a year or so one took about 18 months that smoker / grill will start to smell like syrup sweet amd sugary pecan only for over a year. After that if you live in Texas or similar place just the hot sun hitting the smoker will smell like syrup and sweet awesome bbq.

Much as i love Mesquite wood and it taste, I think Oak wood is the best. Its a heavy smoker Not a hot fire like Pecan, and a Bitter Taste like Hickory. Some things Hickory is good on, and some NOT

Sensible chuckles

PNW is apple and cherry. Of course we have oak, maple, alder and beech as well. Much more subtle than mesquite and hickory.

Manzanita wood will smoke hickory hands down ❤ Pioneer Ca Manzanita that is ❤best in the West😊

Wish we had access to wood here on Alberta Canada. Thanks

Great videos!

Here in deep south texas we do alot of carne asada so we burn mesquite to coals and grill, as per smoking people use Mesquite and Live Oak or Pecan.

@Steve-cu1ye

8 ай бұрын

Ur lying

@StillBanginScrew

8 ай бұрын

@@Steve-cu1ye what im i lying about

@chrisgarcia5462

7 ай бұрын

​@@Steve-cu1yewhy would he lie? It's the truth and mesquite carbon is king in South TX.

@williamcarr3976

6 ай бұрын

Yup. Mesquite is almost all they have in S. Texas and love me some chicken cooked with mesquite

he said "Barbecue is huge right now" . when hasn't it been

@Mike-jv4rz

8 ай бұрын

When brisket was a 1.99 - a pound....

@televisionpilot3551

7 ай бұрын

Ten years ago and previous

22:58- Brewery hide and seek champion 🏆 🍺

Post oak is king, white oak is the kings brother, pecan is queen, and fruit woods are the kids.

@ignoranceisnotatrend4669

4 ай бұрын

Mesquite wood is the grandparents 🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱

the next best thing to post oak in my experience has been ash. burns similar. tastes similar. smells similar. very good alternative if you can't find good oak.

What no California red oak come on man no mentions Santa Maria tri-tip

I don’t think Owensboro is east enough to get smoked lamb. You have to get in the mountains of South Eastern Kentucky. I wish I could remember the place, but they do whole hog and whole lamb, but we had to order the lamb the day before, because it was so popular in that area.

so I know it's a small complaint, but I wish the graphic at 5:09 included Santa Maria style bbq!

Eastern Kansas use cherry to set the meat hedge for heat

Pecan is good. Hickory is good but can be overdone. But, Post Oak is the best….. in my opinion

just cut down a mulberry tree the other day. going to try it out on some pork sonce its all over Indiana and people are always trying to get rid of them.

Mesquite is king here in AZ

Maple baby, my favorite as of now. Simply because i haven't been smoking very long. Maple.. what doesn't go good with maple smoke?

At :30 seconds in might show you why he prefers oak

Mesquite and red pecan. Cause I’m from Texas y’all

What kind of grill is he using?

I like all the wood choices but what I’m interested in is what NOT to use. I’m guessing Conifer woods Walnut Eucalyptus Camphor Anything else?

Have used fruit tree wood such as apple and peach.

Aaron…Whatchu mean leaving Abilene out?!? Lol. We use Mesquite and whatever else we can find! Pecan, I even “import” some post oak from time to time 🤣

sorry Americans but i prefer my aussie timbers. iron bark, red gum, blue gum, paper bark are delicious flavours and very stong

Was expecting the cheese to be melted to complete the bit

Hickory and apple is king in Tennessee

I would like to find the names of the songs used in the series? Are they available?

I love that he's using an Old Country to smoke the cheese, instead of a Franklin pit...

@kdr082475

8 ай бұрын

Video is pretty old the "Franklin pit" didn't exist back then. This series was on PBS probably 8 years or so ago.

@preppedpilot2473

8 ай бұрын

@@kdr082475 Ah, my mistake. I saw it was published recently, but now that I'm seeing the description that it was from 2015.

Hickory and Oak

Senior VP of Post Oak Operations….P.O.O….? Please tell me that was on purpose. 😂

@erickwalsh9258

8 ай бұрын

😂😂😂

Pecan is best!!!!!

I am a pecan, hickory and apple wood kinda guy.

haha thats awesome

This is old footage and is available and more on Arron's KZread channel and website ! Arron also didn't mention the woods used in West-Central Texas, which is Mesquite, Pecan and Oak.

@danielploy9143

7 ай бұрын

Post oak my friend

@Charles53412

7 ай бұрын

@@danielploy9143 LOL that's your opinion !

@danielploy9143

7 ай бұрын

@@Charles53412 he uses post oak. This particular tree is native in Austin Texas.

@Charles53412

7 ай бұрын

@@danielploy9143 LOL, I know that and I wasn't talking about what Aaron using in Austin ! I guess you didn't read my post !

@williamcarr3976

6 ай бұрын

Yea, I thought it was crazy he didn’t mention oak in east Texas, we are covered up in oak here and definitely using it for smoking and grilling. I primarily use white oak because there is so much of it here (hour north of Houston) and I don’t see a lot of hickory.