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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 01-15-2013, 02:14 AM   #16
frognot
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i'm a cheap farker & tend to mostly use free wood. I used to use peach a lot because i hunted a friend's property & he had a peach orchard. Then i started hunting a friend's place in SW Arkansas and we had hickory available so mostly used it. Now i'm using mostly pecan because my son brought me a bunch that he cut from a fallen tree at his grandmother's house.

Wampus sent me some cherry wood a couple of years ago & i used it sparingly because it was such incredible wood (and was very sad when i used the last of it).

If i had my druthers, i'd smoke with cherry all the time, if no cherry then pecan or peach with hickory close behind.
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Unread 01-15-2013, 03:27 AM   #17
SmokinAussie
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^^^ Yes,

Smoked with some Weber branded Hickory tonight. Nice, but my peach / nectarine / apple wood of my dad's hobby farm was better. I ran out of it and bought the Hickory chips. I'm not disappointed, but I'd prefer my own wood.

Cheers!

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Unread 01-15-2013, 05:13 AM   #18
CarolinaQue
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I'm a big fan of mixing white oak and peach chunks.
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Unread 01-15-2013, 09:41 AM   #19
Jaskew82
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I pretty much exclusively use 1 part hickory, 1 part apple and 2 parts cherry on my chicken and pork smokes. I love the taste the hardwood hickory imparts and the color the cherry puts out. I always start with Cherry and hickory then go over to apple and cherry to finish.

When smoking brisket I use pecan and oak.
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