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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 04-11-2013, 03:30 PM   #1
Hail2Michigan
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Default Best wood?

I have a competition in 2 weeks (27th) I am trying to break in and learn how to cook on this new smoker I had made. I usually run Apple and Hickory mix smoking. However this new smoker is a bit larger and I tried using pecan and hickory mix. If you guys could offer some advice on what wood I could use for mainly pork shoulder and ribs, that would be great.
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Unread 04-11-2013, 03:33 PM   #2
nucornhusker
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What kind of smoker are you using?
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Unread 04-11-2013, 03:35 PM   #3
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I use cherry and apple wood for my ribs/pork shoulder.
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Unread 04-11-2013, 03:45 PM   #4
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I use pecan, hickory and mesquite for beef.....I try and add some fruit wood in with hickory for pork (although the apple/cherry/any fruit is hard to find here). I like straight mesquite for chicken.

Just my preference YMMV.

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Unread 04-11-2013, 03:54 PM   #5
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Unread 04-11-2013, 03:58 PM   #6
Mahoney86
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Personally I am a big fan of oak. Burns nice and hot which keeps the fire coals going. If I am doing only pork I will use apple for the duration of the cook where nothing is foiled or wrapped and then go back to oak. I always feel its best to use what is readily available, which for me is oak and I will supplement in whatever fruit woods I feel are best for the meat.

Pecan seems to be "in" wood right now that I see a lot of people using on comps and home cooks. Id love to give it a whirl but I don't see it around much.
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Unread 04-11-2013, 04:07 PM   #7
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Quote:
Originally Posted by Mahoney86 View Post
Personally I am a big fan of oak. Burns nice and hot which keeps the fire coals going. If I am doing only pork I will use apple for the duration of the cook where nothing is foiled or wrapped and then go back to oak. I always feel its best to use what is readily available, which for me is oak and I will supplement in whatever fruit woods I feel are best for the meat.
Same here. I almost always use a mix of oak and apple, especially for pork.

Of course, it helps being in apple country where you can get a cord of seasoned apple for just $150.
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Unread 04-11-2013, 04:09 PM   #8
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I use straight apple for pork myself, but I'm a weirdo about the woods I use on particular meats.
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Unread 04-11-2013, 04:12 PM   #9
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Oh boy. Obviously it's all about taste. But, there is an official Brethren answer to this question.

"Any wood is good for smoking as long as it's cherry."

Live by that.
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Unread 04-11-2013, 04:26 PM   #10
Wolverine
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Up here in the north some of the fancy woods we can't get, however I find that apple and oak work good for the pork shoulder, 4 apple to two oak, cherry with oak works good to but with cherry you got to watch how dark it makes the meat.
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Unread 04-11-2013, 05:21 PM   #11
Smokin Ribs
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For pork i like cherry
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Unread 04-11-2013, 05:25 PM   #12
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100% pecan.
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Unread 04-11-2013, 07:03 PM   #13
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Red Oak,Pecan and Peach
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Unread 04-12-2013, 12:05 AM   #14
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I am not a competition cook but I personally like 50% hickory and 50% either apple, cherry, or pecan. There is something about the smell of pecan smoke that is intoxicating so I tend to gravitate towards pecan.
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Unread 04-12-2013, 01:06 AM   #15
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Hickory, hickory and only hickory for me
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