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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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Old 11-08-2010, 02:03 PM   #1
Full Fledged Farker
Join Date: 06-25-10
Location: Leicester UK
Default Wood question

Hi I am due to take delivery of my new superior smoker in a few weeks. Having previously cooked on 3 different pro q cookers in competition each with different woods for different meats, I have a question. Now that I will be cooking all 4 kcbs categories on one cooker what wood/woods combination would anyone recommend?
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Old 11-08-2010, 02:34 PM   #2
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN

I start out with cherry & switch over to apple w/a few chunks of hickory thrown in on the big meats.
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Old 11-08-2010, 03:54 PM   #3
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa

I started recently cooking all four meats or at least three on the same pit this year. I usually start off with oak or hickory when brisket goes on, when butts go on I start mixing apple in with the oak or hickory, ribs usually just apple/cherry, chicken usually apple/cherry.
Later in the cook the briskets and butts are in foil so the cherry gets used, I don't prefer cherry with beef.
Justin- Lucky's Q, 2 Stumps Stretch's
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Old 11-08-2010, 10:32 PM   #4
Full Fledged Farker
Join Date: 01-17-10
Location: Lakeland, FL

When we compete on our Stump's, we just use an even mixture of hickory, maple and cherry through out the cook.

Best of luck!
Chad - Whiskey Bent BBQ
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Old 11-08-2010, 10:59 PM   #5
Babbling Farker
Join Date: 12-31-09
Location: Hernando,MS

Maple,apple cherry work good.PECAN ROCKS!!!
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Old 11-09-2010, 06:20 AM   #6
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Spruce, Pine, Sweet Gum, then Pine again for chicken.


I'm a believer in the KISS theory, so we go with just 1 wood the
whole time, either Pecan or Hickory.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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