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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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09-02-2012, 11:42 AM
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#1 |
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is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Smoking Comp Chicken
What do you smoke your comp chicken with? Will a certain type of wood make a better looking color on the chicken than others, or does the rub and glaze do that?
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09-02-2012, 12:13 PM
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#2 |
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On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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Pecan and Cherry.....
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09-02-2012, 12:19 PM
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#3 |
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Full Fledged Farker
Join Date: 10-16-07
Location: Ohio
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All of the above I'd say. I've always heard cherry gives things darker color.
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Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity.... |
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09-03-2012, 05:51 AM
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#4 |
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is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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Cherry wood will color your chicken pinkish. Judge 6 will score you way down on color alone...even if it's overcooked.
Peach and apple wood...all day long.
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Crash - HIBarbeque.com |
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| Thanks from:---> |
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09-03-2012, 10:30 AM
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#5 |
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Got Wood.
Join Date: 06-28-12
Location: Arlington, TN
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Down here, hickory or pecan seems to be the choice of many. Me, hickory gives them just enough smoke without overpowering it. Just my opinion...
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09-03-2012, 11:54 AM
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#6 |
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is one Smokin' Farker
  Join Date: 01-26-10
Location: Fall City, WA.
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We don't smoke ours, we like to cook it at 300+. That said, we use cherry and oak. Cherry adds a very nice red color to the skin and we use White Oak for flavor. At 300+ we've only got about an hour and some change to put as much flavor in as possible and Oak/hickory/pecan does a better job flavoring than cherry in high heat, short cooks. I also like to use a little Apple when I have it.
It's all personal preference though - don't tie yourself to one or the other because most people use it. Experiment with all and don't be afraid to change things up.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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09-04-2012, 07:52 AM
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#7 | |
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is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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Quote:
 But, on topic, I use cherry and apple to varying degrees. I like the contrasting flavor they give and by mixing them, the discoloration is reduced.
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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09-04-2012, 09:41 AM
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#8 |
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is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Thanks for the advice!
Sent from my iPhone using Tapatalk |
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