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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-10-2013, 01:58 PM | #1 |
Is lookin for wood to cook with.
Join Date: 04-20-13
Location: Boston, MA
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Good Mix of Wood
Can anyone tell me what a good mix of wood is? I have a lot of oak, which is pretty cheap, but fruit wood is expensive. Does anyone have a good mixture they like to use, like 75% oak 25% cherry? Etc? Thanks in advance. Any advice appreciated.
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05-10-2013, 02:04 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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i use what i have... lol.. i'm sorry i just do... which is usually hickory, oak, pecan, and pear wood... i use whats on top of the pile when i walk over to it! hope this helps!
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05-10-2013, 02:18 PM | #3 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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This get's past around here a lot.
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05-10-2013, 03:13 PM | #4 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I use mesquite or hickory for beef. For pork I use hickory and apple, the mix varies. For Salmon I use hickory and cherry, I smoke a lot of Salmon and have done side by side taste tests with several people and everyone likes the cherry (as opposed to just hickory or adding apple). I know they use alder in the northwest for Salmon, but I like more smoke flavor.
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05-10-2013, 04:20 PM | #5 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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I like oak by itself. But I think 25% fruit wood mixed with the oak is about right. Check out the chart Mark Warren sent you for specific mixes in relation to the protein you are cooking.
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05-10-2013, 04:25 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I like two parts cherry to one part hickory.
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05-10-2013, 04:33 PM | #7 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Cherry, Apple, and Hickory in any combination. Works great on just about anything.
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05-13-2013, 01:04 PM | #8 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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The mix that is good is the one that you and your guests like, and what taste you are trying to impart to your food.
I have used cherry, maple, hickory, mesquite, avocado, read and white oak, pecan, JD Barrels, persimmon, and apple before alone, and in combinations.
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05-13-2013, 05:24 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I like 50% pecan, 25% apple, and 25% cherry for anything I cook. You can substitute the pecan for your oak, and be good, but pecan has a sweeter flavor than oak IMO.
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05-13-2013, 07:09 PM | #10 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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i like using mix of mesquite and oak with a little mesquite lump as a base starter.
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05-13-2013, 09:04 PM | #11 |
Full Fledged Farker
Join Date: 05-29-09
Location: In the stix, NC
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Oak is The smoke!
Don't matter if its Red, White, Post, Willow or whatever. I use it as the base for red meat and hog then add Hickory or Pecan. For Birds I like straight Apple. Would love some Cherry but ain't none in my neck of the woods. BTW, I never pay for Smokin' wood.
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Smoke 'em if ya got 'em |
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05-13-2013, 09:09 PM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yeah I use a pretty big variety. I don't know that there's a RIGHT or WRONG combination really.
I live right next to an apple orchard so I get free apple. I have wild cherry on my property so I get free cherry. I also have a good amount of oak on my property too. I buy hickory and mesquite chunks. I've been given pecan and mulberry by some of the Brethren. I like to use 1 piece of oak to 2 pieces of cherry or apple usually for pork. For poultry, I like strictly cherry or apple and maybe some mulberry. For beef, I dig mesquite and hickory. But it's really however the mood strikes me.
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05-13-2013, 09:16 PM | #13 |
On the road to being a farker
Join Date: 04-30-13
Location: Hicksville, NY
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I use mostly Oak because it imbues a great flavor and I can get it for free. I have some Cherry that I mix in with it once in a while but mostly i use what I have, which is Oak.
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05-13-2013, 09:34 PM | #14 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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On beef I'm a 50% oak 50% cherry guy.
Butts get 50% hickory, 50% apple. Chicken gets birch.
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