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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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Unread 09-02-2012, 11:42 AM   #1
Swamp Donkeyz BBQ
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Default 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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Unread 09-02-2012, 12:13 PM   #2
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Pecan and Cherry.....
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Unread 09-02-2012, 12:19 PM   #3
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All of the above I'd say. I've always heard cherry gives things darker color.
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Unread 09-03-2012, 05:51 AM   #4
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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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Unread 09-03-2012, 10:30 AM   #5
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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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Unread 09-03-2012, 11:54 AM   #6
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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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Unread 09-04-2012, 07:52 AM   #7
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Quote:
Originally Posted by Crash View Post
Judge 6 will score you way down on color alone...even if it's overcooked.
Judge 6 is a blooming idiot!

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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Unread 09-04-2012, 09:41 AM   #8
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Thanks for the advice!


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