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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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Old 01-11-2013, 09:50 PM   #16
On the road to being a farker
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Join Date: 02-22-10
Location: Milaca, MN

My combo is 50/50 red oak and hard maple.
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Old 01-11-2013, 11:29 PM   #17
Fo Sizzle My Nizzle
is one Smokin' Farker

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Join Date: 07-09-12
Location: Colorado Springs, CO

Beef: oak and maybe some cherry mixed in.

Pork: pecan and peach
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Old 01-12-2013, 12:22 AM   #18
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

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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Old 01-12-2013, 01:38 AM   #19
Knows what a fatty is.
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Join Date: 12-19-12
Location: Kansas City, MO

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
"Life is a Shipwreck but we must not forget to sing in the lifeboats"
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Old 01-12-2013, 07:12 AM   #20
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Join Date: 01-08-13
Location: Georgia

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......
Current Gear: Kamado Joe Big Joe Black, Kamado Joe Big Joe Red, CharGriller Akorn, Charbroil Big Easy, Maverick ET-732, Splash-Proof Superfast Thermapen
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Old 01-12-2013, 09:39 AM   #21
On the road to being a farker
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Join Date: 01-10-13
Location: Winchester, VA

I've had success with apple and mesquite.
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Old 01-12-2013, 10:42 AM   #22
Full Fledged Farker

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Join Date: 12-29-12
Location: Clear Lake City, TX

oak from old wine barrels. mmmm
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Old 01-12-2013, 11:17 AM   #23
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK

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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Old 01-12-2013, 11:18 AM   #24
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Join Date: 05-25-12
Location: Port Coquitlam, BC Canada

I just got some peach wood...excited to try it out.
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Old 01-12-2013, 11:20 AM   #25
On the road to being a farker

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Join Date: 05-01-12
Location: Lee's Summit, MO

+1 on Danny Edwards, good sweet potatoes fries too! I usually roll with hickory of varying strength, love it!

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Old 01-12-2013, 11:29 AM   #26
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Join Date: 03-05-10
Location: Kansas City, MO

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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