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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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Old 11-17-2013, 10:14 PM   #16
Knows what a fatty is.
Join Date: 09-01-13
Location: St Leonards On Sea, UK

I like the combination of Cherry and Hickory, but occasionally use apple and very occasionally oak (only really with beef).
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Old 11-17-2013, 11:08 PM   #17
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Join Date: 08-20-13
Location: Odessa, TX

Post oak and pecan are plentiful in Texas so that's what I love using on anything.
Hate mesquite.
I love any fruit woods for chicken and pork.
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Old 11-18-2013, 03:40 PM   #18
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Join Date: 10-27-13
Location: Thomasville NC

Stupid question...what is post oak? I don't ever see oak in bags here.
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Old 11-18-2013, 03:43 PM   #19
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Join Date: 07-03-12
Location: Virginia Beach, VA

Originally Posted by Gettinit View Post
Stupid question...what is post oak? I don't ever see oak in bags here.
It is a species of white oak that is very hard and resistant to rot, so it has been used for fence posts which is why it is referred to as Post Oak.

It is also very plentiful ranging from Florida to Connecticut out to Texas. If you live in these area's I would say that Post Oak is what most people think as a regular oak tree.
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Old 11-18-2013, 03:50 PM   #20
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Location: Lincoln, NE

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I will use any of those woods on any meat and I like it.

Persimmon was mentioned earlier. I have used it, and it is the most unique smoke aroma and flavor of woods I have used. We personally weren't fans of it, but if you are looking for something different, that would work.
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Old 11-18-2013, 05:13 PM   #21
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Join Date: 06-12-09
Location: Ithaca, Michigan

I regularly use oak, apple, cherry, peach, and maple.

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Old 11-18-2013, 05:15 PM   #22
Knows what a fatty is.
Join Date: 09-22-13
Location: Kansas City

I am a bit of a scavenger. I have mulberry and redbud from my property. Maple and Cherry from around my neighborhood.

Mulberry - Goes well with pork, mild/med flavor. Grows all over my property, so I have a good supply of it.
Mesquite - I use mostly on chicken, sometimes pork on the weber kettle.
Silver Maple - a recent find that works great as a general purpose. I really like working with it.
Plum - haven't done much with it...not wild about it
Black Cherry - I love this stuff on pork and chicken.
Apple - I have some store bought stuff as a gift. It doesn't have a whole lot of flavor, IMO. I think it is just the wood though.

I have some redbud seasoning. I think it is close to being ready. trimmings are thumb sized and are already starting to split due to drying. Next spring I'll have to check out the brush along one property line. I think I have a small line of dogwood growing...might be smoke-able.
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Old 11-18-2013, 09:11 PM   #23
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Join Date: 06-03-12
Location: Westborough, MA

I love cherry on everything, and apple on chicken or pork. I have done fish on apple, too. I use hickory sometimes on beef or pork. I don't get any less common woods here, just what you can buy in bags.
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Old 11-18-2013, 09:59 PM   #24
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Join Date: 02-19-13
Location: West Covina CA

Cherry wood. I wish I had access to post oak as I really want to try it.
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Old 11-18-2013, 10:49 PM   #25
somebody shut me the fark up.

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Join Date: 08-22-13
Location: Fort Wayne, Indiana

I like CE scavenge my smoking wood from my neighborhood ..

Mulberry- all purpose but specializing in pork
Silver Maple- all purpose
Apple- all purpose but specializing in poultry
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Old 11-18-2013, 11:00 PM   #26
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Join Date: 04-27-13
Location: Regina, Canada

I really like cherry and maple. I'm not a fan of red oak.
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Old 11-19-2013, 01:13 AM   #27
Found some matches.
Join Date: 07-16-11
Location: Glendale, Ca

I go between cherry and apple on my pork.

I generally use pecan on chicken.

Beef (I rarely do briskets) I have used hickory, but generally just use combo of fruit and hickory or pecan.
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Old 11-19-2013, 01:30 AM   #28
Got Wood.
Join Date: 11-09-13
Location: baltimore

As far as fruit woods go, I really like fig. it has an incredible aromatic smell, almost like vanilla. Plus I have a backyard full of fig trees so thats usually my standard for pork/poultry.
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Old 11-19-2013, 10:07 AM   #29
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Join Date: 07-08-13
Location: Western, KY

I use hickory pecan and apple. Pecan is a very mellow smoke. nice on pork and chicken. Apple is great with pork. Hickory is classic southern taste for pork. Cant go wrong with that.
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Old 11-19-2013, 10:27 AM   #30
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Join Date: 10-15-12
Location: Anaheim, CA

Originally Posted by IamMadMan View Post
My friend owns a fruit farm so I mainly use Peach, Apple, and Cherry.

My brother also brings me a load of mixed citrus from Florida when he comes up in the spring, but it doesn't last very long.

Cherry would be my favorite.
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