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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 04-29-2014, 09:47 PM   #31
7over
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Cookin a pork loin tomorrow evening. Stopped at Home Depot and picked up a bag of cherry wood to augment the charcoal on the PBC. Then I came home and read this thread! Who'd a thunk it? We'll see how she turns out.
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Unread 04-29-2014, 11:22 PM   #32
KC Transplant
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Great with anything, but especially pork and poultry. I think of all the woods it imparts the most flavor that actually resembles the fruit.
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Unread 04-29-2014, 11:24 PM   #33
Big M1ke
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I use cherry a lot. Creates an awesome smoke ring!
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Unread 04-30-2014, 03:24 AM   #34
mikeleonard81
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Great flavor and color. It's the only wood i use lately.
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Unread 04-30-2014, 04:28 AM   #35
BigBellyBBQ
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a couple cords of it per year, great stuff, nice big coals..all meats
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Unread 04-30-2014, 07:01 AM   #36
gmanNJ
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I reverse sear just about everything these days. When on the indirect side i put chips on the coals and close er up. I keep bags of Hickory, Cherry, Apple and Mesquite on hand. Almost always I use hickory and another wood. Mesquite for beef (its strong so the hickory cuts it to be smokey but not overpowering) and apple and cherry for fish, poultry, pork and lamb

Its enough to get the IT up and some smoke flavor in while being able to cook in a short amount of time
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Unread 04-30-2014, 07:19 AM   #37
rdstoll
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Great thread I'm going to be getting some wood soon from a local supplier in preparation for receiving my new stickburner. Probably going to get a combo of oak, Hickory and now some cherry!
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