The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 11-08-2010, 02:03 PM   #1
esselle
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?
Thanks
esselle is offline   Reply With Quote




Old 11-08-2010, 02:34 PM   #2
INmitch
is one Smokin' Farker
 
Join Date: 04-28-09
Location: decatur, IN
Default

I start out with cherry & switch over to apple w/a few chunks of hickory thrown in on the big meats.
INmitch is offline   Reply With Quote


Old 11-08-2010, 03:54 PM   #3
luckyduk
Full Fledged Farker
 
Join Date: 05-11-10
Location: Waverly,Iowa
Default

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
luckyduk is offline   Reply With Quote


Old 11-08-2010, 10:32 PM   #4
WhiskeyBentBBQ
Full Fledged Farker
 
Join Date: 01-17-10
Location: Lakeland, FL
Default

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
WhiskeyBentBBQ is offline   Reply With Quote


Old 11-08-2010, 10:59 PM   #5
Hoss
Babbling Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

Maple,apple cherry work good.PECAN ROCKS!!!
Hoss is offline   Reply With Quote


Old 11-09-2010, 06:20 AM   #6
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

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

NOT.

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.
Lake Dogs is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wood Question j20832 Q-talk 9 02-19-2011 03:14 PM
wood question BBQPETE Q-talk 12 06-08-2010 10:13 AM
Question about wood. BarberQue Q-talk 2 04-04-2009 11:29 PM
Wood Question LGerber Q-talk 10 10-18-2007 09:35 PM
Wood Question QansasjayhawQ Q-talk 2 06-24-2006 02:39 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:15 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts