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09-03-2009, 05:03 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 06-16-09
Location: Miami,Fl
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Apple and Cherry
I planning on have some ribs this weekend. I usually use an apple and hickory mix. But I've been told to use a apple and cherry mix. I think it would give the ribs an overpowering sweet flavor, or should I just choose one or the other.
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09-03-2009, 05:12 PM
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#2 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Go with Hickory and one or the other. YMMV. 
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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09-03-2009, 05:16 PM
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#3 |
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somebody shut me the fark up.
   
Join Date: 05-03-06
Location: Ventura, CA
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Cherry wil help give them a nice color.
__________________
Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers" 
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09-03-2009, 05:20 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Cherry adds a lovely smoke ring, and a light flavor that is very nice. I really liek a Cherry/Pecan combo, although there's nothing worng with keeping Hickory in the mix and going Cherry/Hickory.
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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09-03-2009, 06:19 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD  Paddlin Pigs BBQ Ty |
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09-03-2009, 06:35 PM
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Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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09-03-2009, 06:44 PM
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#7 |
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On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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my standard smoke wood is a mix of 2 parts mesquite to 1 part each of apple and cherry. love it on pork, chicken and even a limited number of fish and beef dishes - depending upon the amount of smoke I want.
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09-03-2009, 10:43 PM
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#8 |
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On the road to being a farker
  
Join Date: 11-28-08
Location: Mendota, Illinois
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MiamiQ, I just did 3 slabs of ribs in my FCE100 last night and I used cherry pellets and they turned out great. I even used XXX cherry rub to give them a nice cherry flavor.
Trucky9754 SM009 FEC100 |
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