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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, 01:18 PM   #1
SmokinSlowPoke
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Default 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?
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Unread 01-11-2013, 01:27 PM   #2
Offthehook
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50-50 hickory and apple chunks
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Unread 01-11-2013, 01:29 PM   #3
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This sounds like a topic for "The Wood Pile".

I've been using red oak recently. It's mild, I like it.
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Unread 01-11-2013, 02:03 PM   #4
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Agreed with the 50-50 hickory and apple.
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Unread 01-11-2013, 02:24 PM   #5
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Remember that if you pass the 4 hr mark call a doctor.

Straight pecan - because I just love smelling it.
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Unread 01-11-2013, 02:30 PM   #6
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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!!!!
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Unread 01-11-2013, 03:31 PM   #7
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@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?
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Unread 01-11-2013, 03:39 PM   #8
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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.
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Unread 01-11-2013, 04:04 PM   #9
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Quote:
Originally Posted by Yendor View Post
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
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Unread 01-11-2013, 04:08 PM   #10
Riedelm
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I like a pecan cherry mix
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Unread 01-11-2013, 04:12 PM   #11
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Cherry, apple & hickory
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Unread 01-11-2013, 04:34 PM   #12
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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.
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Unread 01-11-2013, 05:09 PM   #13
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Strictly Orange wood so far, 100% wood burn, no charcoal. Been eyeing some Olive across the way to try on chicken though.
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Unread 01-11-2013, 06:37 PM   #14
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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.
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Unread 01-11-2013, 08:45 PM   #15
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Hickory and apple.
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