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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-06-2013, 07:58 AM   #1
big nate
Got rid of the matchlight.
Join Date: 07-04-13
Location: Muncy
Default new to the brethren

I m a new member and am trying to just learn as much as i can so if anyone has any info aor words of wisdom it would be greatly appreciated. I am still trying sauces and such i made a great rub that i am sticking with. I guess im asking what are some good woods to smoke with considering i am new at this and trying to get my feet wet lol

big nate
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Old 07-06-2013, 08:06 AM   #2
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Join Date: 03-12-13
Location: Silver Lake, WI

Woods are a choice that is made by the type of meat I am cooking. I like cherry or apple with my pork, I like mesquite with my beef, and I like hickory for about everything else. But I haven't had the opportunity to try many other woods yet.
Joe/"Big Ugly" UDS
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Old 07-06-2013, 08:12 AM   #3
is one Smokin' Farker

Join Date: 02-20-13
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Welcome big nate. You will find a wealth of information here. Learn to use the search function on the bottom of the opening page to find most anything you need.
If you like this site, I strongly recommend subscribing. It helps support the site and opens new areas on the site too.
When asking questions, provide important info like type of grill/smoker, typo of fuel, what you are cooking, and what kind of beer are you providing.
Enjoy yourself, and hope to see you around often.
Warning: this place can be addicting!
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Old 07-06-2013, 08:12 AM   #4
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Join Date: 03-21-06
Location: Indianapolis, IN

Welcome Big Nate! This forum always has something great to help me along my bbq-addiction path. Sometimes, I am even able to share something that is helpful to others. Just have a great time here. Don't jump on the bandwagon of being snippy in return, when someone says something off - they just may have dried out a brisket and are takin' it out on us and need to vent! Lol! Anyway, these guys and gal are legit and I'm glad to be on this forum.

Welcome again!
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Old 07-06-2013, 08:25 AM   #5
On the road to being a farker
Join Date: 04-04-12
Location: Dutchess County, NY

Welcome Big Nate!
You'll find a ton of different opinions on wood. It really comes down to what you like. I use a lot of different stuff depending on whats on the smoker. Alder for fish. Post Oak for brisket. Like fishing4bass I often like to hit beef with some mesquite. Love apricot on pork. My "fallback" combination is pecan and plum-- mostly out of laziness since they're at the front of my smoke woods collection. Anyway, there's a lot of options. Dig through the forums. Ask questions. Jump in and start trying things. You'll find what you like.

Good luck!
A New Mexican transplant smoking and spicing up a suburban New York neighborhood.

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Old 07-06-2013, 08:37 AM   #6
Unfathomable Bastid
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Join Date: 09-23-10
Location: Commerce Township, Michigan

Welcome noober,

You won't find a more welcoming and supportive group of farkers for this obsession we all share. My strong recommendation is to have fun with this, experiment as much as possible, ask questions, and use the search functionality on the site. It's ridiculous how much information in here.

And, as others indicated, support the site if you're able. You'll get back 10X what you give. That's a given.


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Old 07-06-2013, 10:27 AM   #7
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Join Date: 02-16-12
Location: Long Island, NY

Hi Nate, welcome aboard!
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Old 07-06-2013, 10:48 AM   #8
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Welcome, glad to see you try and get your feet wet.

Someone once said any wood is suitable as long as it's cherry... (Lol)

There are many good woods to smoke with, as a beginner, I found Apple was versatile and the smoke flavor was not over-powering to those who never had smoked food before.

Glad to have you on-board with us...
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Old 07-06-2013, 10:56 AM   #9
Fo Sizzle My Nizzle
is one Smokin' Farker

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Join Date: 07-09-12
Location: Colorado Springs, CO

Experiment with different woods and combinations, but I'd recommend getting a notebook to keep notes on each cook. That way as you experiment you can remember which processes/combinations gave you good results. Right now I keep my beef simple and use oak with an occasional chunk of cherry thrown in. My pork varies from each cook. I usually use combinations. Any fruit wood + hickory or pecan or oak.
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