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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 04-29-2014, 08:47 PM   #31
Full Fledged Farker

Join Date: 04-21-14
Location: Western 'burbs of Chi-town

Cookin a pork loin tomorrow evening. Stopped at Home Depot and picked up a bag of cherry wood to augment the charcoal on the PBC. Then I came home and read this thread! Who'd a thunk it? We'll see how she turns out.
[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I]

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Old 04-29-2014, 10:22 PM   #32
KC Transplant
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Join Date: 10-14-13
Location: Grand Junction, CO

Great with anything, but especially pork and poultry. I think of all the woods it imparts the most flavor that actually resembles the fruit.
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Old 04-29-2014, 10:24 PM   #33
Big M1ke
is one Smokin' Farker
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Join Date: 02-05-13
Location: North Wales Pa

I use cherry a lot. Creates an awesome smoke ring!
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Old 04-30-2014, 02:24 AM   #34
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Join Date: 12-11-12
Location: kettering. ohio

Great flavor and color. It's the only wood i use lately.
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Old 04-30-2014, 03:28 AM   #35
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

a couple cords of it per year, great stuff, nice big coals..all meats
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Old 04-30-2014, 06:01 AM   #36
On the road to being a farker
Join Date: 01-30-12
Location: Toms River, NJ

I reverse sear just about everything these days. When on the indirect side i put chips on the coals and close er up. I keep bags of Hickory, Cherry, Apple and Mesquite on hand. Almost always I use hickory and another wood. Mesquite for beef (its strong so the hickory cuts it to be smokey but not overpowering) and apple and cherry for fish, poultry, pork and lamb

Its enough to get the IT up and some smoke flavor in while being able to cook in a short amount of time
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Old 04-30-2014, 06:19 AM   #37
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Join Date: 07-19-13
Location: North Barrington, IL

Great thread I'm going to be getting some wood soon from a local supplier in preparation for receiving my new stickburner. Probably going to get a combo of oak, Hickory and now some cherry!
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