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Old 02-25-2010, 02:09 PM   #3
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Originally Posted by Brew-B-Q View Post
When I was cooking on 3 WSMs I paired meats and different woods. I now cook all four meats on one cooker and usually use a fruit wood like apple or cherry mixed with something like hickory or pecan. I honestly don't know if judges can tell the difference, as long as you don't use too much or something offensive. Don't get me wrong, I'm sure people can tell the difference, just not sure how many judges can when it's presented with the rubs, sauces, etc, not to mention the amount they are eating. I would guess that the amount of smoke applied is more important than the type of wood, but I'm still trying to figure it out myself.
Different woods?!?!?

Guess that could explain why my Pine 2x4 chicken didn't do that well last year...

Sorry, going to my room now....
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Jeff
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Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

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