View Full Version : Wood question
11-08-2010, 02:03 PM
Hi I am due to take delivery of my new superior smoker in a few weeks. Having previously cooked on 3 different pro q cookers in competition each with different woods for different meats, I have a question. Now that I will be cooking all 4 kcbs categories on one cooker what wood/woods combination would anyone recommend?
11-08-2010, 02:34 PM
I start out with cherry & switch over to apple w/a few chunks of hickory thrown in on the big meats.
11-08-2010, 03:54 PM
I started recently cooking all four meats or at least three on the same pit this year. I usually start off with oak or hickory when brisket goes on, when butts go on I start mixing apple in with the oak or hickory, ribs usually just apple/cherry, chicken usually apple/cherry.
Later in the cook the briskets and butts are in foil so the cherry gets used, I don't prefer cherry with beef.
11-08-2010, 10:32 PM
When we compete on our Stump's, we just use an even mixture of hickory, maple and cherry through out the cook.
Best of luck!
Maple,apple cherry work good.PECAN ROCKS!!!:thumb:
11-09-2010, 06:20 AM
Spruce, Pine, Sweet Gum, then Pine again for chicken.
I'm a believer in the KISS theory, so we go with just 1 wood the
whole time, either Pecan or Hickory.
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