Quote:
Originally Posted by Sergeant Smoke
There is NO better wood for true, Texas BBQ
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Definitely right about that, at least for central Texas style. 
Quote:
Originally Posted by THoey1963
Haven't tried it yet, but maybe that cause I don't have a stick burner. For my WSM, I use KBB and have chunks of cherry, apple, pecan, hickory, and mesquite.
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Cherry? Apple? Man you've been making YANKEE Q!  
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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