Thread: Grape vine?
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Unread 02-12-2013, 11:03 PM   #4
Babbling Farker
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Grapevines are great on most white or pink meats, including chicken, turkey, pork and fish.

Tart but milder and slightly sweeter than Hickory. Aromatic like other fruit woods. But if you put too much in the fire the tartness can become an overpowering element to the meat.
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