Ok, new thread dealing with my favorite hobby, what kind of smokers do y’all have? And secondly, do you prefer lump, charcoal with chips, wood, or pellets? Next, favorite brand? Or in the case of wood or chips, which types for your different meats?

Ok, I guess I will go first. I have two Chargriller elites with all the extras, including the side box. They use either lump or charcoal. I use lump coals if I am BBQing, or if I want to use maple or cherry wood. I have a lifetime supply of both on my property. As for smoking, if it’s only 1-2 hours of smoking, I will probably go with lump coals. If it is more than two hours, I will use a bed of briquettes with chips over the top. I like Cowboy lump coals and Kingsford for briquettes. I use Mesquite for beef, hickory and maple for pork and chicken. As for Salmon, I use hickory and cherry.

I use lump charcoal in our Big Green Egg. I use chips, chunks and some pellets of real wood to get a particular smoke flavor.


http://www.cigarbid.com/Forum/c/posts/650087/Charcoal-Lump-or-Nothing 

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I like mesquite..........hickory as a second choice but not plentiful in our mesquite filled pastures.

I do use briquettes occasionally but only to get my mesquite smoking.

My buddy has a couple pellet grills......I am slowly getting sold on them.

Thanks for the link, as for briquettes, I only use them for long burn times, and only to keep the chips burning properly. I like the slow, even burn you get when they’re being used as your base.

Hmm, to have Mesquite in plentiful amounts..... I would be in heaven.

Not a fan of mesquite. I use a lot of pecan and hickory.

Big Chief got me hooked on plum for beef.

I have an old custom Char-Girl that I cook and smoke everything on. It does quite well for what it is. I prefer hickory on pulled pork and apple wood on everything else. If I'm just doing some burgers or something like that then I always use regular Kingsford. And I love to smoke cigars when I'm grillin!

Got a WSM. I use briquettes and wood chunks. Pecan, hickory, oak, apple... depends on the meat.

Thinking of getting a Camp Chef pellet grill, too...

I have a WSM and use KB with Oak, apple, cherry or pecan wood for BBQ

I have a BGE and use lump for grilling.

🍺

Offset smoker here, and I use briquettes for the most part.....I'll use the lump charcoal if I find it on sale
I'm pretty lucky with the wood chunks, I have a friend that has a variety of fruit trees and when he prunes or
a tree dies off he lets me have the wood.....he's got apple, peach, and cherry trees
Another friend is an arborist, and sometimes he'll have a bunch of oak and/or maple logs that he has no home for so he drops them off
in my driveway......it's always a surprise, but always appreciated.......so sometimes if I'm smoking a large cut of meat I'll just use logs with the bark removed

I use wood splits. I also had 2 surgeries on my hand.....

I use propane.

Because I'm a real man.

You don't say...

Yes sir........Northwest Texas is as close as you can get.Around here you can get permission to cut all the mesquite you want on most properties.Mature mesquite makes beans in the fall,cows eat beans,beans sprout in the cow flop,welcome a new crop of young mesquite come spring.

+1

Depends which cooker I'm using....
Pit Barrel Cooker = KF Blue with a few KF hickory briqs mixed in or KF Blue + a few small pieces of smoke wood, could be a plum, cherry, oak (from wine barrels), pomegranate or whatever else I have around. It doesn't take much to make smoke with this one, if I were to use the same amount as a WSM would use, I'd over smoke the heck out of the meat.
Santa Maria grill = Most of the time it's oak barrel staves as starters, then logs of almond, walnut or oak plus whatever fruit wood I feel like tossing on. Other times, I just run lazzari lump mesquite
Pizza oven = lazzari lump mesquite or KF blue will get 800F ish. For a 1000+ I toss a handfull of pellets or pieces of barrel staves in and work really, really fast...
Pellet grill = Lumberjack brand pellets (bbqpelletsonline.com). I'm very fond of the maple-hickory-cherry "competition blend" for most things and the 100% beech for making bratwurst jerky. Since all the local options for pellets are basically Traeger (decent grills, crap pellets), I buy full pallet mixed bag loads (about 2000lbs) from Seth, have them delivered to work where we have a forklift and just split the order with another person.
Cold smoker = Same pellets as above
Genesis = propane. Good for searing stuff after sous vide cooking.

Just for **** and giggles, I'll probably build an offset later this summer. Because I don't have enough crap in my yard already...