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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 01-28-2013, 09:39 PM   #1
code3rrt
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Default matching wood to meat........

What is your favorite combinations? I'm sure this has to be in the archives, to lazy to look right now. I realize you seasoned folks use lots of different combos.......but which combinations are your very favorites, your really "go to" combinations?
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Unread 01-28-2013, 09:41 PM   #2
Offthehook
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Hickory and apple
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Unread 01-28-2013, 09:44 PM   #3
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Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.
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Unread 01-28-2013, 09:45 PM   #4
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Quote:
Originally Posted by Bludawg View Post
Post oak for heat and season with a little mesquite on beef, Pecan with poultry, Hickory on pork.
What is post oak?
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Unread 01-28-2013, 09:45 PM   #5
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I'm not an old timer, but I've found a really nice pairing between brisket and cherry. Of course I run Oak or Hickory to get that traditional smokey flavor, but the cherry brings out a whole new dimension of flavors and colors in a brisket I can't even begin to describe.
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Unread 01-28-2013, 09:54 PM   #6
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Quote:
Originally Posted by Offthehook View Post
What is post oak?
It's A Texas Thang. Goolges your friend
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Unread 01-28-2013, 09:59 PM   #7
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Quote:
Originally Posted by Bludawg View Post
It's A Texas Thang. Gooles your friend
So a different kind of tree, I'm in so cal so I don't see a lot of different woods
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Unread 01-28-2013, 10:05 PM   #8
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Hickory......................................ON EVERYTHING!!! Hahahaha!

Though I really do like mesquite or oak for chicken. I'm not a big fruit wood guy for whatever reason.


Edit: Post oak is just a different species of oak. There are lots of oak species(i.e. Blackjack, Red, White, Pin, etc).
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Unread 01-28-2013, 10:06 PM   #9
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Oak & pecan are my go to woods I like them on anything, I use oak lump as my source and chunk in fist size pecan chunks. Bludawg stop using such big words
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Unread 01-28-2013, 10:15 PM   #10
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Cherry for everything.
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Unread 01-28-2013, 10:24 PM   #11
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Here in Arizona, Mesquite for steaks and Burgers, Pecan and Hickory for Chicken and Pork.
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Unread 01-28-2013, 11:42 PM   #12
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Cherry for salmonand other fish, hands down.

Apple and cherry for fowl with perhaps a little oak, mesquite or hickory. Maybe a little black walnut too.

Mesquite, oak and some hickory for beef.

Hickory and maple for pork. OK, I'll usually throw in some apple and/or cherry.

This was the motivation to build my mini-WSM. I had a bunch of smoking woods, some purchased and some collected locally. I didn't know which to use. Neither did I want to fire up a full (or nearly empty 18.5 WSM) to test wood. I do that in the mini. I build a fire with a single smoking wood and then cook a couple pieces of chicken, a couple hamburger patties, a couple pork streaks, a couple pieces of salmon and tilapia. I cover fowl, beef, fish and pork and with no other seasoning save some peanut oil. Oh, yeah... A couple slices of potato. Then I take notes on what I like and what I don't as well as the appearance. That helps to guide me as to what wood I'll use depending on what I plan to smoke.

It's an experiment well worth doing.
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Unread 01-29-2013, 06:08 AM   #13
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Cherry, apple, pecan and oak are my favorites. Cherry works good an about everything, love the sweet taste and smell.
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Unread 01-29-2013, 07:17 AM   #14
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You can combine all you want but your only going to be able to detect the strongest wood.
Most pitmasters will use 1 wood for heat (oak) and add another for the actual flavor.
I burn 100% Shagbark Hickory.
If i were to add any other wood to that you would never know it was in there. (except maybe Mesquite)
If your using chunks stick with 1 flavor but change it up every smoke until you find what you like.
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Unread 01-29-2013, 07:28 AM   #15
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Pecan to me goes well with just about anything but fish.

Apple and Cherry for pork

Pecan and Hickory or Mesquite for beef

I tried Maple one time and in all honesty I could barely taste it. I want to try this again than though cold smoking some bacon before I give up on it.
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