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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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Unread 11-08-2010, 02:03 PM   #1
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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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Unread 11-08-2010, 02:34 PM   #2
Take a breath!

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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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Unread 11-08-2010, 03:54 PM   #3
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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 bbq team
Lucky's Q and Catering
2 Stumps Stretch's
Stumps 3X5 offset with warmer
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Unread 11-08-2010, 10:32 PM   #4
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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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Unread 11-08-2010, 10:59 PM   #5
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Maple,apple cherry work good.PECAN ROCKS!!!
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Unread 11-09-2010, 06:20 AM   #6
Lake Dogs
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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 everywhere)
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