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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-11-2013, 08:50 PM   #16
dkryzer
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My combo is 50/50 red oak and hard maple.
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Unread 01-11-2013, 10:29 PM   #17
Fo Sizzle My Nizzle
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Beef: oak and maybe some cherry mixed in.

Pork: pecan and peach
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Unread 01-11-2013, 11:22 PM   #18
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Hickory, apple and maple (50:25:25) for pork.

Cherry for fish (divine for salmon!)

Apple and cherry with a little mesquite for fowl.

Mesquite and hickory for beef.
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Unread 01-12-2013, 12:38 AM   #19
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Thanks for all the comments, seems I need to branch out a little with my wood stock. Guess you never know when you are going to need wood
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Unread 01-12-2013, 06:12 AM   #20
DubfromGA
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Pallet wood pine.













Just kidding.


Apple on ribs and other slow 'n low cooks.


Mesquite on steak, salmon and other fast cooks.



I agree on respect for places that do it up good every time.

I also agree that good wood is always needed.

My wife loves her Zumba and gym work and has an assortment of jeans that keep my interest......
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Unread 01-12-2013, 08:39 AM   #21
VeRTiGo91
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I've had success with apple and mesquite.
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Unread 01-12-2013, 09:42 AM   #22
BevoBurn96
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oak from old wine barrels. mmmm
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Unread 01-12-2013, 10:17 AM   #23
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old railroad ties and telephone poles!!!! the Creosote is amazingPecan, white and red oak, and hickory, all really good , just experiment and you will find your favorites...Smoke on Brother!!!
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Unread 01-12-2013, 10:18 AM   #24
Dirtbuddy
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I just got some peach wood...excited to try it out.
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Unread 01-12-2013, 10:20 AM   #25
SchatzSea
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+1 on Danny Edwards, good sweet potatoes fries too! I usually roll with hickory of varying strength, love it!

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Unread 01-12-2013, 10:29 AM   #26
shirknwrk
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I use hickory or oak for beef, hickory for ribs, apple and cherry for chicken... sometimes ribs, too.
Danny Edwards puts out great Q.
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