Smoked meat, what wood do you use and cut of meat smokes best?

No, I forgot to mention that my smoker is about 5'X24" with the fire box at then an is large. Smoke is pulled from the bottom over the top of the meat. I can cold or hot smoke the meat. Lots of good ideas here! Thanks!!

99% of the smoking of salmon and trout is done with either Alder or Apple. Alder produces a mild sweet smoke and it is my favorite.

I grew up in the South and that typically means hickory. I like that, but later I lived in New England and came to love Maple for pork and for venison jerky. Apple and other fruit wood is great as well, but to me there is just something about pork and maple that makes my tongue giggle with delight. I was smoking a pork shoulder one evening in Malden Ma, and the smoke drifted into the tripple decker setting off the smoke alarms. I almost had to call the cops to get rid of the firemen
use what ya got and find what you love.

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Vicker
If you're born to hang, you'll never drown.

Apple and cherry.

Maple and alder for fish.

Oak is okay when mixed

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Roger

I generally use hickory in my charcoal smoker, but just a few pieces of it, or it gets strong. Pork is my go-to meat for smoking, but I also do a lot of poultry. I smoke poultry at a higher temperature for less time- about 325 works well. This yields a crisper skin, which comes out rubbery when smoked at lower temperatures.

Here's a few for you:
Take a bunch of fresh jalapenos, and cut away enough of the side to scoop out the seeds and veins. Stuff with a mixture of cream cheese and shredded cheddar. Wrap with a piece of bacon, and smoke at 225 for 1-1/2 to 2 hours.

Try a prime rib! Season well and smoke at 225 until it is 10 degrees below your finish temperature (I finish at 125 to 130 internal). Wrap in foil, and build a hot fire in a grill. After 30 minutes, unwrap the roast and sear on the hot fire for 10 minutes or so. It will be the same degree of doneness through and through, with a bit of smoke flavor.

Fatties: Take a one pound pack of breakfast sausage, or any sausage you like. Put it in a gallon freezer bag, and roll it out 1/2" thick. The bag makes this easy. Cut the bag away. Put whatever fillings you like in the middle, roll it up, and seal the ends. Traditionally it is wrapped in bacon, but many don't. Smoke until the interior is at least 165, usually about 2 hours. Should be illegal.... BTW, don't brag to the sheriff that you 'smoked a fatty' last night- they might misinterpret!

My favorite site is www.bbq-brethren.com.

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"What one generation tolerates, the next generation embraces." -John Wesley

Alder for any fowl; I've used (and loved!) it on chicken, domestic and wild turkey, and duck. It's also good for salmon, which is where I learned how good it tastes.

I use what grows here, usually cottonwood or mulberry. Was in texas once, and brought back a pickup load of mesquite. It was fine if mixed, but to strong if smoking was done by itself. Been eyeing some fruit trees in town. ;-)

Favorite meat to smoke, is pork. Any and all is good! Pork, beef, poultry, and venison-elk.

Veggies and eggs are good too!

Smokin' on a homebuilt reverse flow.

MushCreek,

Sounds interesting. What kink of stuff do you put inside?

I like the Sassafrass andfor a little visit to heaven use the Sassafras ROOTS.

You can put anything you want inside a fatty. I've used scrambled eggs, bacon, and cheese for a breakfast fatty. I made a Greek one with olives, spinach, and feta cheese. I made an Italian one with sauce and mozzarella cheese. I saw one that had pancakes and maple syrup inside!

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"What one generation tolerates, the next generation embraces." -John Wesley

Fatties!!!!

I had Philly cheesesteak one once. My kids love the pizza one (bacon weave, italian sausage, pizza sauce, mozzarella cheese, cubed pepperoni).

Talking about this has made me remember, I have a premade fatty in the freezer. I just need to thaw it and smoke it. I guess I know what I am doing on Saturday.