Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

Thread Tools
Old 02-06-2013, 09:42 PM   #31
Bourbon Barrel BBQ
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY

All apple all the time. My family has an apple orchard so I may be biased. :)
Bourbon Barrel BBQ is offline   Reply With Quote

Old 02-07-2013, 02:07 PM   #32
On the road to being a farker
Join Date: 02-20-08
Location: Charlotte, NC

Thanks again everyone. since my briskets have all come out looking like charcoal so far, maybe i will give the cherry a try and see if I can get a little mahogany colored charcoal on the next one.
Wager is offline   Reply With Quote

Old 02-07-2013, 05:23 PM   #33
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN

Cherry and Pecan 2 to 1 ratio here.

Eggspert BBQ
Eggspert is offline   Reply With Quote

Old 02-08-2013, 12:00 PM   #34
Kit R
Full Fledged Farker
Kit R's Avatar
Join Date: 10-20-09
Location: Midland VA

Good to see the 2-1 pecan to cherry ratio is popular. I'm using Mojobricks for both on the BWS and WSM, but I also like Western Wood products a lot. The cherry Mojobricks in particular seem to give a nice color.
Kit R is offline   Reply With Quote

Old 02-08-2013, 12:17 PM   #35
On the road to being a farker
Join Date: 12-10-12
Location: Richardson, TX

I use hickory and/or pecan for brisket. I used to use post oak and live oak a lot too. I've never added fruit woods to beef, but lots of people do it.

If you want to try mesquite, burn it down to coals first, then you don't have to worry about ruining your meat. I'm from Texas and still like mesquite a lot. So from time to time, I'll heat up my pit with it, and then throw the meat on with some seasoned hickory or pecan. This way you get some mesquite hints in the flavor profile from the early smoke.

I prefer fruit woods with my pork and chicken.

Amount of smoke flavor is all about fire/temp management. And that takes practice to master to your tastes.
Custom 30"X84" competition-style RF trailer smoker
Pecos 20"X60" OS by Old Country BBQ
Char Griller 5050 with side box

[COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]
Gig'em99 is offline   Reply With Quote

Old 02-08-2013, 01:21 PM   #36
Is lookin for wood to cook with.
Join Date: 02-21-11
Location: Ashby MN

Hickory is my favorite but oak will do if i'm out of it.
MNmoose is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:41 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts