MMMM.. BRISKET..
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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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Old 11-08-2010, 02:03 PM   #1
esselle
Full Fledged Farker
 
Join Date: 06-25-10
Location: Leicester UK
Default Wood question

Hi I am due to take delivery of my new superior smoker in a few weeks. Having previously cooked on 3 different pro q cookers in competition each with different woods for different meats, I have a question. Now that I will be cooking all 4 kcbs categories on one cooker what wood/woods combination would anyone recommend?
Thanks
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Old 11-08-2010, 02:34 PM   #2
INmitch
is one Smokin' Farker
 
Join Date: 04-28-09
Location: decatur, IN
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I start out with cherry & switch over to apple w/a few chunks of hickory thrown in on the big meats.
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Old 11-08-2010, 03:54 PM   #3
luckyduk
Full Fledged Farker
 
Join Date: 05-11-10
Location: Waverly,Iowa
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I started recently cooking all four meats or at least three on the same pit this year. I usually start off with oak or hickory when brisket goes on, when butts go on I start mixing apple in with the oak or hickory, ribs usually just apple/cherry, chicken usually apple/cherry.
Later in the cook the briskets and butts are in foil so the cherry gets used, I don't prefer cherry with beef.
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Old 11-08-2010, 10:32 PM   #4
WhiskeyBentBBQ
Full Fledged Farker
 
Join Date: 01-17-10
Location: Lakeland, FL
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When we compete on our Stump's, we just use an even mixture of hickory, maple and cherry through out the cook.

Best of luck!
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Old 11-08-2010, 10:59 PM   #5
Hoss
Quintessential Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
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Maple,apple cherry work good.PECAN ROCKS!!!
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Old 11-09-2010, 06:20 AM   #6
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Spruce, Pine, Sweet Gum, then Pine again for chicken.

NOT.

I'm a believer in the KISS theory, so we go with just 1 wood the
whole time, either Pecan or Hickory.
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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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