I got wood

SmokinSlowPoke · 01-11-2013, 01:18 PM

Damn proud of it

.

Speaking of wood, I stopped in to Danny Edwards BBQ down on Southwest Blvd to pick up my traditional Friday Smokey Joe (Burnt end sandwich) & fries and decided to ask the guy taking my order what type of wood they burned out back. He seemed pretty excited to tell me Hickory because of how consistently it puts out flavor but I thought I would share. Since I started smoking my own Que its crazy how much more respenct I have for places that put out a good consistent product.

Do you guys have any secret wood pairings you would like to share with a green-horn?

Offthehook · 01-11-2013, 01:27 PM

50-50 hickory and apple chunks

BobM · 01-11-2013, 01:29 PM

This sounds like a topic for "The Wood Pile".

I've been using red oak recently. It's mild, I like it.

mrp116 · 01-11-2013, 02:03 PM

Agreed with the 50-50 hickory and apple.

neuyawk · 01-11-2013, 02:24 PM

Remember that if you pass the 4 hr mark call a doctor.

Straight pecan - because I just love smelling it.

Yendor · 01-11-2013, 02:30 PM

I am very specific in my likings
pork-apple wood
beef-bourbon barrel oak
chicken-pecan

If you like the smell of pecan, bourbon barrel wood will really make you happy. Boioioing!!!!

SmokinSlowPoke · 01-11-2013, 03:31 PM

@Yendor for Xmas my future brother in law got me a bag of Jack Daniels Bourbon Barrel wood chips. I havent used them yet but they smell delicious. Have you ever tried them?

chad · 01-11-2013, 03:39 PM

Mostly oak around here, but when I get it I like pecan or hickory with the oak.
In my electric cooker I use pellets a lot with the AMAZNP and use cherry or apple along with oak.

fweck · 01-11-2013, 04:04 PM

Quote:

Originally Posted by Yendor

I am very specific in my likings
pork-apple wood
beef-bourbon barrel oak
chicken-pecan

If you like the smell of pecan, bourbon barrel wood will really make you happy. Boioioing!!!!

Must be a Minnesota thing

But I agree

Riedelm · 01-11-2013, 04:08 PM

I like a pecan cherry mix

Mexi "Q" Tioner · 01-11-2013, 04:12 PM

Cherry, apple & hickory

Subzerogriller · 01-11-2013, 04:34 PM

I second the pecan cherry mix. I go 50/50 when cooking either pork or chicken. I've only done one brisket so far, so I can't really speak to what I prefer with beef. Unlike my other Minnesota brethren, I haven't tried the Jack Daniels wood yet, although it has come highly recommended by several of my neighbors.

themidniteryder · 01-11-2013, 05:09 PM

Strictly Orange wood so far, 100% wood burn, no charcoal. Been eyeing some Olive across the way to try on chicken though.

woodbutcher1 · 01-11-2013, 06:37 PM

For me it works like this,all are free to me these are the wood species i have available.

* hickory* cherry * apple * oak * maple

All pork products get 100% hickory.

All fish and poultry get a 50/50 mix of apple and cherry.

All beef products get a mix of oak,apple a little hickory.

kds9547 · 01-11-2013, 08:45 PM

Hickory and apple.

01-11-2013, 01:18 PM	#1
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	I got wood Damn proud of it . Speaking of wood, I stopped in to Danny Edwards BBQ down on Southwest Blvd to pick up my traditional Friday Smokey Joe (Burnt end sandwich) & fries and decided to ask the guy taking my order what type of wood they burned out back. He seemed pretty excited to tell me Hickory because of how consistently it puts out flavor but I thought I would share. Since I started smoking my own Que its crazy how much more respenct I have for places that put out a good consistent product. Do you guys have any secret wood pairings you would like to share with a green-horn? __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-11-2013, 01:27 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	50-50 hickory and apple chunks __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-11-2013, 01:29 PM	#3
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	This sounds like a topic for "The Wood Pile". I've been using red oak recently. It's mild, I like it. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-11-2013, 02:24 PM	#5
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Remember that if you pass the 4 hr mark call a doctor. Straight pecan - because I just love smelling it. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

01-11-2013, 03:31 PM	#7
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	@Yendor for Xmas my future brother in law got me a bag of Jack Daniels Bourbon Barrel wood chips. I havent used them yet but they smell delicious. Have you ever tried them? __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-11-2013, 02:03 PM	#4
mrp116 Got rid of the matchlight. Join Date: 01-17-07 Location: Locust Grove, VA Downloads: 0 Uploads: 0	Agreed with the 50-50 hickory and apple.

01-11-2013, 02:30 PM	#6
Yendor On the road to being a farker Join Date: 09-27-12 Location: Mayer, MN Downloads: 0 Uploads: 0	I am very specific in my likings pork-apple wood beef-bourbon barrel oak chicken-pecan If you like the smell of pecan, bourbon barrel wood will really make you happy. Boioioing!!!!

01-11-2013, 03:39 PM	#8
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Mostly oak around here, but when I get it I like pecan or hickory with the oak. In my electric cooker I use pellets a lot with the AMAZNP and use cherry or apple along with oak. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

01-11-2013, 04:08 PM	#10
Riedelm Found some matches. Join Date: 11-17-11 Location: Hamburg MN Downloads: 0 Uploads: 0	I like a pecan cherry mix

01-11-2013, 04:12 PM	#11
Mexi "Q" Tioner Full Fledged Farker Join Date: 07-19-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Cherry, apple & hickory __________________ Los Mexi"Q"tioners BBQ Team

01-11-2013, 04:34 PM	#12
Subzerogriller Full Fledged Farker Join Date: 05-10-12 Location: Blaine, MN Downloads: 0 Uploads: 0	I second the pecan cherry mix. I go 50/50 when cooking either pork or chicken. I've only done one brisket so far, so I can't really speak to what I prefer with beef. Unlike my other Minnesota brethren, I haven't tried the Jack Daniels wood yet, although it has come highly recommended by several of my neighbors. __________________ Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown!

01-11-2013, 05:09 PM	#13
themidniteryder Got Wood. Join Date: 12-30-12 Location: Nuevo, Ca. Downloads: 0 Uploads: 0	Strictly Orange wood so far, 100% wood burn, no charcoal. Been eyeing some Olive across the way to try on chicken though. __________________ Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ

01-11-2013, 06:37 PM	#14
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	For me it works like this,all are free to me these are the wood species i have available. * hickory* cherry * apple * oak * maple All pork products get 100% hickory. All fish and poultry get a 50/50 mix of apple and cherry. All beef products get a mix of oak,apple a little hickory. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

01-11-2013, 08:45 PM	#15
kds9547 On the road to being a farker Join Date: 09-18-12 Location: Lugoff, SC Downloads: 0 Uploads: 0	Hickory and apple.