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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. |
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02-25-2010, 12:01 PM | #1 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Wood used for comps?
Anyone use different types of wood for different meats at comps, like apple for chicken and hickory for beef ect. ect.? Or do you do the whole comp with the same wood?
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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02-25-2010, 01:45 PM | #2 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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When I was cooking on 3 WSMs I paired meats and different woods. I now cook all four meats on one cooker and usually use a fruit wood like apple or cherry mixed with something like hickory or pecan. I honestly don't know if judges can tell the difference, as long as you don't use too much or something offensive. Don't get me wrong, I'm sure people can tell the difference, just not sure how many judges can when it's presented with the rubs, sauces, etc, not to mention the amount they are eating. I would guess that the amount of smoke applied is more important than the type of wood, but I'm still trying to figure it out myself.
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Thanks from:---> |
02-25-2010, 02:09 PM | #3 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Guess that could explain why my Pine 2x4 chicken didn't do that well last year... Sorry, going to my room now....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from: ---> |
02-25-2010, 02:16 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Wood at comps? I thought it was banned....
Ummmm, cooking butts & briskets on same cooker, we swap in a little oak right after I've covered the butts with foil (shhhhhhhh, it's a secret). I dont know if we'll continue this or not (mixing in the oak). I'll have to see if I have some good clean white oak on hand. Dont know.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-25-2010, 08:45 PM | #5 |
On the road to being a farker
Join Date: 03-08-09
Location: Parkville, MO
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We cook all our meats with apple and hickory...The results have been very favorable for us.
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02-25-2010, 09:00 PM | #6 |
Knows what a fatty is.
Join Date: 05-16-09
Location: Marshall, MN
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Depends on...hickory with a little apple usually. Last year started using pecan. I really like that.
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GatewayDrumx2,WhitewaterDrum,WSM,WeberKettle-Model'A',GMG DB, BWFatboy |
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02-25-2010, 09:31 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Yep...we use 3 bullets and a cajun bandit...4 different smokewoods.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-25-2010, 09:42 PM | #8 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Still experimenting, but we recently switched from all hickory (and apple here and there) to all peach and were really surprised at the difference. The peach is very mild. I will try mixing 50/50 peach and hickory next as I think the 2 will compliment each other nicely.
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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02-25-2010, 09:58 PM | #9 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I try to keep the hickory away from chicken and turkey..Our hickory up here is real strong..Apple or peach for the chics...hickory / pecan for pork...heavy smoke for brisket..
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02-25-2010, 11:07 PM | #10 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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We use Apple and a bit of Cherry for Chx, Cherry for ribs and butts and Hickory for Brisket.
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Crash - HIBarbeque.com |
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02-26-2010, 09:52 AM | #11 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
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We use hickory with brisket, peach with pork, and pecan for chicken (Gives us a hotter Fire).
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Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url] |
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02-26-2010, 10:11 AM | #12 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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I use broken or mystery unlabeled bags of pellets (cause I can't sell them) except I won't use Mesquite. Since my cooker burns 70+ pounds of pellets at a competition, I am not real picky unless it's at the beginning of the cook. I like a hickory/pecan/cherry mix for butts and brisket. Sugar maple is nice on ribs and chicken.
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02-26-2010, 12:13 PM | #13 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Candy Sue is there a good way to use pellets in a wood or charcoal smoker? Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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04-23-2010, 12:17 PM | #14 |
Full Fledged Farker
Join Date: 03-26-09
Location: Chicago
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mo-dave check out this video
http://www.youtube.com/watch?v=o0zraEAW7O0 how to use pellets for your grill
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Proud owner of a Matt (RIP) MEYER METAL WORKS CUSTOM 6' off set smoker. WSM 18" Weber 18", one Electric Cookair and a large egg |
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04-23-2010, 01:10 PM | #15 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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I use a combo of Hickory and Cherry.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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