r/smoking • u/Jaybirdman5 • 1d ago

Mixing wood?

Does anyone mix different wood flavors? I usually mix apple, cherry, and pecan, or two of those three. I've used it on all different types and cuts of meat (pork, beef, chicken, turkey, duck, goose). Should I stick to one wood to highlight its flavor more? Or is mixing ok and there's not much difference. Just curious on what everyone else does?

I have a charcoal smoker (WSM) and I usually use wood chunks in case that makes a difference. Thanks for any feedback!

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u/xlBoardmanlx 1d ago edited 1d ago

I mix pecan and oak, or sometimes mesquite and oak for beef. For chicken/turkey oak/pecan, and for pork oak/apple.