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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-23-2010, 08:49 PM   #1
Pa_BBQ
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Default Cooking with wood?

Do any of you guys cook with nothing but wood once the fire is going?

I ask because both my neighbors have logging companies and I am sure I can get a few logs to cut up for my BBQ

Most of the wood in this area are Oak (Red and White) Maple, Cherry and some Hickory.

I had read once before that you need to remove the bark, is that true?

I know BBQ is about trial and error just trying to get an idea before doing too much trial.

I use wood chips in my verticals and egg, hoping I can use mostly wood in my offset since its so easily accessible.
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Unread 11-23-2010, 09:32 PM   #2
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Wood is the only thing I use. No you don't have to remove the bark, Al lof the wood you mention are great for cooing, I use mostly hickory because it free and already cut.
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Unread 11-23-2010, 09:39 PM   #3
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Quote:
Originally Posted by jestridge View Post
Wood is the only thing I use. No you don't have to remove the bark, Al lof the wood you mention are great for cooing, I use mostly hickory because it free and already cut.
agree...

I start out with charcoal(to get a coal base)and then go to sticks. Remember, only build a fire big enough to maintain you target temp, air is your friend in stick burning.
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Unread 11-23-2010, 10:14 PM   #4
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I have 3 stick burners (reverse flow off set) strickly all I burn in them is wood. I do not remove the bark. 3rd generation wood burner
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Unread 11-24-2010, 04:35 AM   #5
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Do you guys use seasoned, green or both when cooking.
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Unread 11-24-2010, 05:18 AM   #6
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I use a chimney of charcoal to light my wood then stay wood.

As for the listed woods, they are all good to go.

Nothing beats free cherry wood.
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Unread 11-24-2010, 05:27 AM   #7
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Depends on the size of your offset. On smaller ones (New Braunsfels, etc), I've used mostly charcoal with wood chunks. On my LyfeTyme pit, I start with some charcoal for a base, then small/med split logs. Seasoned always.
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Unread 11-24-2010, 07:09 AM   #8
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Quote:
Originally Posted by Pa_BBQ View Post
Do you guys use seasoned, green or both when cooking.
For us, 100% nice dry seasoned wood. I'll be using a little sugar maple
and a little cherry when smoking turkeys (in a few hours). For beef &
pork I stick with mostly hickory and I'll mix in a small amount of oak (a
little more if white oak, a little less with red oak). We like the oak
flavor, but honestly it can get a bit on the overbearing side if too much,
red oak especially. It gets towards mesquite this way...
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Unread 11-24-2010, 07:12 AM   #9
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Green cherry is gross. Just say no.

When you are a stick burner... there is little, to no, need to burn green wood. You get great flavor without it.
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Unread 11-24-2010, 07:14 AM   #10
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Quote:
Originally Posted by Lake Dogs View Post
For us, 100% nice dry seasoned wood. I'll be using a little sugar maple
and a little cherry when smoking turkeys (in a few hours). For beef &
pork I stick with mostly hickory and I'll mix in a small amount of oak (a
little more if white oak, a little less with red oak). We like the oak
flavor, but honestly it can get a bit on the overbearing side if too much,
red oak especially. It gets towards mesquite this way...
Interesting. I have always found that hickory can be overpowering, but oak is usually not. Time for me to do some serious comparisons.
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Unread 11-24-2010, 07:26 AM   #11
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So I need to shoot to white oak, maple and cherry from what I am reading.
I will need to find some seasoned wood from someone, the stuff i will get for free will be green and saved for summer.
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Unread 11-24-2010, 07:56 AM   #12
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Quote:
Originally Posted by Hawg Father of Seoul View Post
Interesting. I have always found that hickory can be overpowering, but oak is usually not. Time for me to do some serious comparisons.
I have heard this from a few other folks as well. I understand that there
are variances in hickory much like red to white oak. The hickory around
here apparently is of the lighter variety. I've heard that hickory towards
the coast tends to be more dense and overbearing. Not sure about it
in your area... Where are the really good arborists when you need 'em?
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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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Unread 11-24-2010, 08:02 AM   #13
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Quote:
Originally Posted by Pa_BBQ View Post
So I need to shoot to white oak, maple and cherry from what I am reading.
I will need to find some seasoned wood from someone, the stuff i will get for free will be green and saved for summer.
Dont discount hickory, and red oak for that matter. There are folks that
prefer the stronger smokey flavors that red oak can bring. Also, there
are variances across regions (in trees and wood). Your red oak may be
lighter than the ones here, etc.

If you're not accustomed to cooking on wood (or straight up wood), I
suggest starting with smaller amounts early on, and only very dry wood
so as to quickly get to sweet blue vs. billowy white smoke. Otherwise
you may end up with a creosote laiden mess that's very bitter (been
there; done that). Even now we use charcoal as the basis for the
heat and mix in the wood for the smoke flavor. Also, on long cooks,
we'll foil the meats between 4 to 5 hours so that they stay a nice brown
color vs. black.
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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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Unread 11-24-2010, 08:30 AM   #14
Pa_BBQ
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Quote:
Originally Posted by Lake Dogs View Post
Dont discount hickory, and red oak for that matter. There are folks that
prefer the stronger smokey flavors that red oak can bring. Also, there
are variances across regions (in trees and wood). Your red oak may be
lighter than the ones here, etc.

If you're not accustomed to cooking on wood (or straight up wood), I
suggest starting with smaller amounts early on, and only very dry wood
so as to quickly get to sweet blue vs. billowy white smoke. Otherwise
you may end up with a creosote laiden mess that's very bitter (been
there; done that). Even now we use charcoal as the basis for the
heat and mix in the wood for the smoke flavor. Also, on long cooks,
we'll foil the meats between 4 to 5 hours so that they stay a nice brown
color vs. black.
When I first got into smoking, and stepped up to a char-broil offset from the brinkman water smoker I way over smoked food but believe I was using green oak. I have learned a lot since then and one of the best things I have learned is to ask before I try. :)

How are things in Georgia, I lived in south Ga for 15 years, miss it sometimes, especially in the winter.
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Unread 11-24-2010, 08:40 AM   #15
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I use primarily white oak, with some additional hickory, apple, or peach depending what I'm cooking and what flavor I'm after. I only use seasoned wood, and all I use is wood in my stickburner. Don't worry about removing the bark unless you got mold or some kind of fungus growning on it.
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