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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 03-08-2010, 07:00 PM   #16
Knows what a fatty is.
Join Date: 11-19-06
Location: san antonio

Turned out pretty good, but I think I prefer it with the cap on. Not sure if the bacon had anything to do with it but I didn't have as much of a smoke flavor as I normally get. I also used mostly apple instead of hickory, so I am sure that had something to do with it aswell. Next time I will probably just smoke the bacon on the side and add it to the pork.
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Old 03-08-2010, 07:24 PM   #17
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA

Apple is super mild compared to hickory. That's probably the biggest difference.
-elbows deep in someone else's misery.
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Old 03-08-2010, 07:53 PM   #18
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

What he said, the lesser smoke flavor is the switch from hickory to apple.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
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Old 03-08-2010, 07:59 PM   #19
Knows what a fatty is.
Join Date: 11-19-06
Location: san antonio

Thanks, I'll probably reserve apple wood for poultry. And my trusted hickory for everything else.
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Old 03-08-2010, 08:21 PM   #20
Dave Russell
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee

Hey, neat experiment. You never learn til you try, right? You'd probably like bacon over pork loin for the added flavor and fat.

As for the smoke, I find that I want at least SOME hickory smoke for pork shoulder and brisket. Here, as in some other parts of Tennessee at least, "BBQ" is short for "hickory smoked BBQ". I do prefer to mix it with peach or apple from a local orchard, though.
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