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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 09-05-2013, 11:58 AM   #1
Uncle JJ
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Default Big meats - wood question

For those who compete on one big offset, I have a question. If both the butts and the brisket are on the smoker together, they're getting the same wood/smoke. But some, including me, like to use different wood for pork and for beef. (Pork gets Cherry, beef gets Oak/Pecan)

Do you guys bring a separate cooker to get around this, or do you settle on wood that works ok for both?
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Unread 09-05-2013, 12:18 PM   #2
Podge
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I don't have a stick burner, but same situation and you settle what is good on both.
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Unread 09-05-2013, 12:24 PM   #3
BaggerBill
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I settled on one for both.
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Unread 09-05-2013, 12:31 PM   #4
Scottie
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Hickory.
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Unread 09-05-2013, 12:31 PM   #5
Badlands BBQ
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Hickory for both big cuts... And I mix in some cherry...
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Unread 09-05-2013, 01:23 PM   #6
Uncle JJ
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Thanks - I suppose pecan would work, as well.
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Unread 09-05-2013, 02:20 PM   #7
Scottie
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My suggestion is to use the wood that are plentiful in your area... If I ccould get pecan, I would. But chickory and oak and fruit trees are the real choices for me..
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Unread 09-05-2013, 02:34 PM   #8
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Hickory but like Scottie said, I too would use pecan if easily available.
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Unread 09-05-2013, 02:43 PM   #9
Uncle JJ
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Thanks - I can always get pecan here. I like to use cherry for pork - would that bring a strange taste to the beef if I mixed it with pecan?
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Unread 09-05-2013, 03:59 PM   #10
gettinbasted
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Quote:
Originally Posted by Uncle JJ View Post
Thanks - I can always get pecan here. I like to use cherry for pork - would that bring a strange taste to the beef if I mixed it with pecan?
Pecan/cherry tastes just fine on beef.
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Unread 09-05-2013, 04:51 PM   #11
bigzthamoose
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i might be off, but as long as i get the "right" smoke, i dont care what wood i use. I use peach and pecan on all my meats lately, bc i caught the peach wood bug lol. and beef likes peach too. None of the meats enjoy crap white smoke though. makes them not happy pieces of meat. they dont like being bitter =)
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Unread 09-05-2013, 06:59 PM   #12
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I have a large off-set. Last year, I used cherry for all my comps and it worked fine, this year I used pecan also had good results. Next year, might do a mix of the two and see what happens. I like the flavor of pecan, but I worry about it being a tad too strong, but I like the sweeter smoke of cherry, so I like I said, thinking about using both.
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Unread 09-05-2013, 08:11 PM   #13
buttburnersbbq
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Use Hickory in the stick burner for ribs,butts and brisket . Use the WSM with apple wood for chicken.
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Unread 09-05-2013, 09:16 PM   #14
Jeremy Moyers
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I use Hickory for all 4 categories. I've had luck with Pecan also, but Hickory is my wood of choice. (Baxter's Original Hickory to be exact! )
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Unread 09-06-2013, 04:00 PM   #15
tennispro
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Hickory and cherry is what I use for all my meats. I have tried it all in my stick burner and this is the combo I like the best.
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