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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-29-2013, 08:49 PM   #31
QTEX
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Quote:
Originally Posted by Bludawg View Post
Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.

Me too. we mus be from TEXAS!
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Unread 01-30-2013, 12:22 AM   #32
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Strictly post oak at home. Strictly native texas pecan and fresh Fruitawoods cherry for comps. Cherry adds like stated earlier a whole new dimension of smoke flavor to foods. It does darken your lighter colored meats. Also as stated earlier you can only dectect your strongest smoking wood is untrue. If you use 3/1 fruit/hardwood you get a different flavor profile. Don't take my advise, try it for yourself, you will like it.
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Unread 01-30-2013, 01:19 AM   #33
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Quote:
Originally Posted by Yendor View Post
bourbon barrel-beef
Bourbon barrels are oak. White oak specifically.
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Unread 01-30-2013, 07:39 AM   #34
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Quote:
Originally Posted by Yendor View Post
I have very specific tastes...
apple-pork
pecan-chicken
bourbon barrel-beef

Those are my favorite combos.

Bourbon barrel, now that sounds interesting, where would one get that?
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Unread 01-30-2013, 07:41 AM   #35
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I live in the abilene area here in texas, can somebody explain to me how to identify Post Oak vs the other oaks we have here, I can find anything on how to tell the difference. All the locals I talk to that have oak trees don't know. I have lots of mesquite.

Also is there a point where pecan wood is too old to use? I can get some pecan but its been cut down for several years.

Thanks.
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Unread 01-30-2013, 08:20 AM   #36
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Post oak is very common in central texas. They like rocky soil. My BIL's Dad has a ranch in the hill country so we haul a truck load of it home about three times a year. Here's a link that shows how to identify different oak trees by leaf characteristics and a few other ways.

http://www.cas.vanderbilt.edu/bioima...mpare-oaks.htm
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Unread 01-30-2013, 11:29 AM   #37
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Quote:
Originally Posted by code3rrt View Post
Bourbon barrel, now that sounds interesting, where would one get that?
I get mine through The charcoal store. They are local to me so it is easy to get. If you haven't had a seared or reverse seared steak and a light smoke of bourbon barrel wood you haven't lived.
http://www.charcoalstore.com/
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Unread 01-30-2013, 11:46 AM   #38
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Post oak, pin oak, live oak are all easily distinguishable by leaves.
Another way is by the bark. That's how I learned if it didn't have any leaves
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Unread 01-30-2013, 12:43 PM   #39
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I use whatever is on hand. What I keep on hand is whatever I can get from my firewood guy. Right now I have a bunch of oak (probably live oak) and hickory.

My son's co-worker also does tree work on the side... he brought me a big pile of Florida maple. (It still needs to dry a bit though.)
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Unread 01-31-2013, 07:32 AM   #40
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Quote:
Originally Posted by Muscrat View Post

Also is there a point where pecan wood is too old to use? I can get some pecan but its been cut down for several years.

Thanks.
If the pecan wasn't kept relatively dry it might have become rotten. If it is verry light, in weight, and the wood has become soft, I wouldn't use it.
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Unread 01-31-2013, 07:54 AM   #41
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I have used hedge for my heating wood several times and it works good. Cherry and pecan for flavor on chicken and hickory for beef. The hedge doesn't leave any flavor or taste and really gets the box up to temp fast. Also it takes a lot less hedge to keep a hot fire rather than oak.
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Unread 01-31-2013, 08:17 AM   #42
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Post oak and Mesquite on everything...
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Unread 01-31-2013, 09:27 AM   #43
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Quote:
Originally Posted by code3rrt View Post
Bourbon barrel, now that sounds interesting, where would one get that?
Jack Daniels markets chiped up oak whiskey barrels and its awesome. You get drunk as soon as you open the bag.

I think smokilicious markets tubs of wood soaked in Bourbon too. You can get it soaked in some other things too, one being Jamaican rum.
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Unread 01-31-2013, 09:43 AM   #44
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Quote:
Originally Posted by jmoney7269 View Post
Also as stated earlier you can only dectect your strongest smoking wood is untrue. If you use 3/1 fruit/hardwood you get a different flavor profile. Don't take my advise, try it for yourself, you will like it.
+1 to this.

I use 3:1 cherry to hickory or pecan except on chicken, and that gets cherry only.
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