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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 07-01-2011, 10:42 PM   #1
highestgrade
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Default Best on smoker?

Pork/ chicken / lamb / fish...what tastes best on the smoker & with what wood & temp?
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Unread 07-01-2011, 11:40 PM   #2
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That's a rhetorical question in my opinion :)

It will all taste good. You will get a lot of varying responses on temps and woods so here's my personal opinion...

Pork - Hickory - low and slow... 225-250° until it's done
Chicken - Apple or Cherry - 275-300° until it's done
Lamb - Never smoked it before
Fish - Cherry (but not much of it) - 250° until it's done, and it's gonna be done quickly so keep your eye on it.
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Unread 07-01-2011, 11:47 PM   #3
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My personal opinion: Pork. It's like hogs were meant to be smoked... any part of a pig can be smoked and will turn out great, or even whole hogs. Hickory and oak are the most popular smoking woods in general. I also like apple wood with pork very much. Pretty much any type of fruit wood works well.
For smoking 225-250 is a good range to shoot for but higher temperatures can work just fine as well. Lower than 225 not recommended.
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Unread 07-02-2011, 01:11 AM   #4
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I'm biased. Coming from Texas, I cut my teeth on brisket and sausage. I love pork, chicken lamb, and even cabrito(goat). But, I always come back to beef. Whether it's a rare to medium rare rib roast or jalapeno beef sausages. That's where it's at.
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Unread 07-02-2011, 06:23 AM   #5
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I vote for Pork and Chicken (especially Thighs and Legs)
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Unread 07-02-2011, 06:59 AM   #6
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he asked a bbq forum whats best to smoke thats funny. lets see where do we start pork ckicken fish salt cheese beef lamb. like they said hick gos good with pork but explore let your mind go try diff woods with diff things then u will establish your own flavor profile. it's a lot of fun. any hardwood seasoned works.
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Unread 07-02-2011, 07:27 AM   #7
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All of the above are great.
Search this forum for great recipes and methods.

A good choice if you're just starting out would be pork. It's more forgiving and easier to get a great finished product with less chance of failure. Try Boston Butt or spareribs flavored with a few apple or cherry chunks mixed in Royal Oak lump charcoal, cooked 225 to 250 until perfectly moist and tender.

For pork butt take it to internal temp of 195 to 200, or when the bone will wiggle free, clean as a whistle with very little effort, or a probe slides in like buttah.

For ribs go until they pass the bend test (they'll bend almost to breaking when picked up from one end), you have good pull back on the bones, or when a toothpick slides in between the bones very easily.

Good luck!
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Unread 07-02-2011, 10:25 AM   #8
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i think jsut about anythign taste great on the smoker. As for the wood it is your personal taste. My husband and daughter love mesquite for chicken. I hate it. They want it with everything not me. We all liked sassafras (sp??) for the chicken.
Alot of books have suggestions for what pairs well with certian meats. And i know alot of store have suggestions. I suggest trying all kinds of meats with different woods and log what you liked and didn't like
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Unread 07-02-2011, 11:03 AM   #9
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Quote:
Originally Posted by JMSetzler View Post
That's a rhetorical question in my opinion :)

It will all taste good. You will get a lot of varying responses on temps and woods so here's my personal opinion...

Pork - Hickory - low and slow... 225-250° until it's done
Chicken - Apple or Cherry - 275-300° until it's done
Lamb - Never smoked it before
Fish - Cherry (but not much of it) - 250° until it's done, and it's gonna be done quickly so keep your eye on it.
+1

Though I would add that salmon can also handle hickory well.
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Unread 07-02-2011, 04:07 PM   #10
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I love it all.

Have not had lamb though but am very interested.
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Unread 07-02-2011, 04:28 PM   #11
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Wow, there are hundreds of answers to that question.

The fun of this hobby is in trying new things. I'm smoking a meatloaf today, with pecan chucks for smoke. Smoking is an adventure!

DON'T FENCE ME IN!

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Unread 07-02-2011, 06:48 PM   #12
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Burnt Ends!

No, Pork!

No, Chicken!

No, Fatties!

No, MOINK!

No, lamb!

No, fish!

No, meatloaf!

No, chuckies,

No...aw heck. Just put it on the smoker.
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Unread 07-04-2011, 09:32 PM   #13
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This is a copy of the how different woods flavor, burn and pair. thought it might help you.

Walnut- Produces a heavy, sweet smoke. Best with Beef & wild game.

Pecan- Excellent all purpose wood. Gives a medium smoke flavor. Goes well with Poultry & as an accent wood in pork & fish mixes.

Oak- Providesa light smoke flavor without being bitter. One of the hottest & cleanest burning of all woods. It goes well with any food.

Alder- Gives a light aromatic flavor. Excels with Fish & Seafood. Also works well as a buffer when mixed with stronger smokes.

Apple- Provides a sweeter, aromatic flavor. Goes well with Pork & Poultry. Excels when mixed with Hickory or Pecan.

Cherry- Lends a deeper, sweeter smoke flavor, Excels with pork & poultry. Works well as an accent wood with beef & wild game.

Grapevine- the softest & sweetest of all the fruit woods.

Peach- Provides a slightly sweet, medium smoke flavor

Sasafrass- Very pleasant deep sweet smoke. One of the best kept secrets in BBQ

Persimmon- Moderate earthy smoke. One of the hardest woods, burns hot & clean.

Maple- Good all purpose wood. Provides a slightly sweet medium smoke flavor.

Cedar- Used as grilling planks. Best used with fish, seafood & poultry
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Unread 07-04-2011, 11:11 PM   #14
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I tend to go...
pork, apple and pecan
chicken, apple or peach
beef, oak or pecan and peach
pork ribs, apple or cherry or peach
lamb, rosemary twigs

I almost never use hickory and I can't remember the last time I smoked with mesquite. Maybe 25 years or more.
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Unread 07-05-2011, 08:45 AM   #15
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Quote:
Originally Posted by landarc View Post
I tend to go...
pork, apple and pecan
chicken, apple or peach
beef, oak or pecan and peach
pork ribs, apple or cherry or peach
lamb, rosemary twigs

I almost never use hickory and I can't remember the last time I smoked with mesquite. Maybe 25 years or more.
I really like the sasafrass i dont' like mesquite but i do use it friquently only cause the hubby and daughter like it.
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