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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-06-2013, 08:42 PM   #31
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
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All apple all the time. My family has an apple orchard so I may be biased. :)
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Unread 02-07-2013, 01:07 PM   #32
Wager
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Join Date: 02-20-08
Location: Charlotte, NC
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Thanks again everyone. since my briskets have all come out looking like charcoal so far, maybe i will give the cherry a try and see if I can get a little mahogany colored charcoal on the next one.
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Unread 02-07-2013, 04:23 PM   #33
Eggspert
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Location: Willmar, MN
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Cherry and Pecan 2 to 1 ratio here.

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Unread 02-08-2013, 11:00 AM   #34
Kit R
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Good to see the 2-1 pecan to cherry ratio is popular. I'm using Mojobricks for both on the BWS and WSM, but I also like Western Wood products a lot. The cherry Mojobricks in particular seem to give a nice color.
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Unread 02-08-2013, 11:17 AM   #35
Gig'em99
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I use hickory and/or pecan for brisket. I used to use post oak and live oak a lot too. I've never added fruit woods to beef, but lots of people do it.

If you want to try mesquite, burn it down to coals first, then you don't have to worry about ruining your meat. I'm from Texas and still like mesquite a lot. So from time to time, I'll heat up my pit with it, and then throw the meat on with some seasoned hickory or pecan. This way you get some mesquite hints in the flavor profile from the early smoke.

I prefer fruit woods with my pork and chicken.

Amount of smoke flavor is all about fire/temp management. And that takes practice to master to your tastes.
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Unread 02-08-2013, 12:21 PM   #36
MNmoose
Is lookin for wood to cook with.
 
Join Date: 02-21-11
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Hickory is my favorite but oak will do if i'm out of it.
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