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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 11-19-2013, 11:23 AM   #31
Grimm5577
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I like cherry and hickory on most pork and beef, I like pecan and cherry on chicken. I find apple and peach wood create too dark of a bark. I like a redder bark instead of a black bark.
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Unread 11-19-2013, 11:45 AM   #32
Gettinit
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Originally Posted by Grimm5577 View Post
I like cherry and hickory on most pork and beef, I like pecan and cherry on chicken. I find apple and peach wood create too dark of a bark. I like a redder bark instead of a black bark.
Interesting....I thought the fact it was darker was in relation to time and sugar. I suppose there is a third. Anything else that effects how dark food will get?
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Unread 11-19-2013, 11:49 AM   #33
nucornhusker
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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.
I've never thought of fig before, interesting. I may have to try and find some.
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Unread 11-19-2013, 12:01 PM   #34
CErnst
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one last thing I thought of, if you use a tree service, ask them if they have anything that you can get from them. Years ago I had a very large maple to take down and I'm using them again to remove some of the mulberry that is endangering my power lines. I asked them if they had small amounts of smoking wood that I could pick up somewhere. They are going to bring a hickory limb out to me when I get them to take care of my mulberries. They also said that if I need anything else, just call and they can set some outside their fence for me if I let them know I'm coming.
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