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I use hickory for muh beef. Turns out great evertim

>>7797449
I was actually on a site called "the smoke ring" but as an ex chef I've never heard concept before it was always up to preference. I have a cherry tree so that's typically why I use cherry.

>>7797432
I wouldn't use fruit wood for beef. Hickory and mesquite are both fine though. Personally I would do mesquite, especially since you haven't used it before

I don't smoke foods, but I would assume you can just do whatever the hell you want.

Those recommendations are probably just regarding the strength of the smoke flavor in the meat at the end so they're tailored so that weaker smoke flavors are for milder meats.

>>7797432
Mesquite is the strongest flavor-wise. Beef handles strong flavors well, pork less so, poultry and *most* fish even less (salmon a notable exception). Hence the advice you listed.

>what is liquid smoke

OP here, Thanks>>7797521
This is what I was looking to confirm
As for
>>7797558
I'm an ex chef, and that feels like cheating, or at least like using margarine instead of butter. But honestly when I want to add a bit of smoky flavor without using woodchips I just season with smoked paprika and/or other smoked spices I have around.
besides, what's better than the smell of thin blue smoke on a summer afternoon.

I may start a thread later about building a homemade smokehouse if anyone is interested.

>>7797626
>what's better
Avoiding the cmo a little better.

>>7797432

i usually use a mix of strong and mild flavor, and adjust the mix depending on what i'm smoking.

hickory, mesquite, pecan - those are strong flavored woods

fruitwoods, alder, maple - mild flavor

mesquite is too harsh all by itself. i would probably do 2 or 3 parts hickory to 1 part mesquite.

Mesquite makes everything taste like creosote.
Hickory makes everything taste like ham.
Mix them. What can it hurt?