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Unread 06-12-2006, 12:03 PM   #12
bbqinNC
On the road to being a farker
 
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Not to add fuel to the fire (pun intended ) but the guy I buy my hickory and white oak from also supplies the local restaurants who buy the wood by the dump truck load. I was talking to him and he says a lot of the restaurants burn green white oak with their seasoned wood. They claim that it adds a "vanilla" aroma to the smoke.

I have to be honest, I haven't tried it yet, but I will some day just for the heck of it.
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