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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 03-17-2014, 11:28 AM   #16
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK

Originally Posted by smoke ninja View Post
lots of softwood. Didn't think those were the best for smoking.

Do ya'll even have any trees left on that island?
Yeah we have a few ;) the park just over the road from me is filled with silver birch and oak, and I just noticed some had been trimmed. I'll have to go collect the pieces that have been left
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Old 03-17-2014, 11:33 AM   #17
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

In The Netherlands we got alot of oak and fruit trees.

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Old 03-17-2014, 11:45 AM   #18
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Join Date: 01-11-14
Location: Perchtoldsdorf, Austria

Originally Posted by SmokinJohn View Post
Does that mean I need to use pine and eucalyptus? Yummmmmm
No mate, just the Aussies.

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Old 03-17-2014, 11:56 AM   #19
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by lantern View Post
As much as I like pecan, growing up my whole life in North Carolina the only woods I saw used around here were hickory and oak.
Going back to the: What would you consider is the most traditional wood?

loaded question: "most traditional".

I actually use that in our MBN presentation and talk about BBQ authenticity, back to the days of the 1600's. Slaves wouldn't have used fruit tree wood (ordinarily), but would've used what was readily available and abundant; oak and hickory on the southern east coast.
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Old 03-17-2014, 10:01 PM   #20
Sean "Puffy" Coals
is one Smokin' Farker
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Join Date: 03-29-10
Location: Buffalo, NY

"Traditional" bbq comes from the south, so their woods are going to be different from mine. If i had to pick a "preferred" wood for my region. Id have to go with apple given all the orchards in ny.
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Old 03-17-2014, 10:56 PM   #21
Got rid of the matchlight.
Join Date: 09-19-13
Location: Sleepy Eye, MN

Minnesota - a lot of Apple and hickory but Maple and Oak very abundant, don't know if this state has anything consistent besides snow!
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Old 03-17-2014, 11:05 PM   #22
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Join Date: 02-02-11
Location: South Orange County CA
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Hawaii - Kiawe (kee-ah-vey) is a species of mesquite tree...
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Old 03-18-2014, 12:19 AM   #23
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Join Date: 12-11-12
Location: kettering. ohio

In Ohio we have a lot of maple, but I prefer black cherry. It's not that hard to get a hold of. We also have oak, hickory, and apple isn't to scarce.
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Old 03-18-2014, 12:59 AM   #24
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Join Date: 12-17-13
Location: Nanaimo, BC, Canada

I live in BC, Canada, and the Natives here have been cooking and smoking Fish with Alder and Cedar for Centuries. These days fruit woods are more popular, particularly apple and cherry. Oak is very rare and certian species are even protected, and I have nver seen a Mesquite or Hickory Tree in BC. I would be curious to try Arbutus(hardwood), as it is unique to our area, and is easy to find clippings, has anyone ever tried Arbutus?
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Old 03-18-2014, 01:33 AM   #25
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

I would say that pecan is as prevalent (if not more) in much of Texas as mesquite or oak. While post oak is often associated with Texas (especially Hill Country), it is hard to find separated out for the non-commercial buyer (especially seasoned since it takes a long time). Most places just mix all of the regular white, red and post (and even black jack) together and sell it as "oak." Pecan on the other hand can be found plentifully and seasoned pretty much constantly. Mesquite seams to be on the decline both in use and availability. I use it (and a lot of folks that I talk to do the same) mixed with oak and pecan but never by itself. Right now, I am about 80% pecan, 10% post oak and 10% mesquite and mix them at about that rate during a cook. I actually prefer hickory when using chunks in my kettle or when smoking in my vertical with charcoal/chunks. I also like hickory pellets on the rare occasion that I use them.
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Old 03-18-2014, 04:56 AM   #26
Buddy Brock
Got rid of the matchlight.
Join Date: 03-16-14
Location: Bonney Lake Washington

I normally use Hickory and apple but plum is great if you can get it. Around here in Washington State we have lots of Alder but have only used it for smoking salmon. Has anyone here used Alder for smoking other meats?
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Old 03-18-2014, 07:31 AM   #27
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Join Date: 03-10-12
Location: Moore Oklahoma

Hickory and pecan for Oklahoma
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Old 03-18-2014, 09:57 AM   #28
grill 'em all
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Join Date: 09-17-10
Location: Houston,Ms.

Oak,Hickory & Pecan are everywhere in North Ms..A few Cherry & Maples also.
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Old 03-18-2014, 10:11 AM   #29
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Join Date: 06-14-12
Location: St. Anthony, Indiana

I'd say mainly red oak and hickory for southern Indiana, Some apple and cherry if you are lucky, which I am thanks to the woods I live in, plenty of cherry.
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Old 03-18-2014, 02:12 PM   #30
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Join Date: 08-01-12
Location: Fairfield, Florida

I guess "native" in Florida would be leftover 2X4's and plywood scraps from the building boom/bust so I import oak, hickory & pecan.
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