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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 02-05-2013, 04:04 PM   #16
boogiesnap
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i'd leave out the apple.

i do the same as jorge, pecan(or some hickory)with cherry for color.
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Old 02-05-2013, 04:09 PM   #17
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oops.
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Old 02-05-2013, 04:10 PM   #18
deguerre
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Take your MEDS!!!

Wait. Did you think you were in the FEC cover thread?

Nice edit.
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Old 02-05-2013, 04:21 PM   #19
altomari8868
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Pecan and Cherry 2 -1 ratio.
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Old 02-05-2013, 04:32 PM   #20
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For me, Beef cries out for Mesquite.
Used in MODERATION, for sure.

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Old 02-05-2013, 06:37 PM   #21
wjwheeler
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We've had 4 180s with peach......
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Old 02-05-2013, 07:07 PM   #22
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Pecan and cherry.
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Old 02-05-2013, 07:16 PM   #23
boogiesnap
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Quote:
Originally Posted by wjwheeler View Post
We've had 4 180s with peach......
i am all ears for the rest of that recipe.
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Old 02-05-2013, 07:32 PM   #24
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All our meats go on the Jambo at different times but we use red oak and apple for the whole cook. Red oak gives a real nice color. We use probably 1 apple log for every 2-3 oak logs.
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Old 02-05-2013, 09:35 PM   #25
Candy Sue
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Apple was always my favorite on anything, but when I switched to 50/50 pecan and cherry the judges liked it better. Actually start Jambo with pecan wood and switch to cherry pellets so not really 50/50 like with the FEC...
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Old 02-05-2013, 09:37 PM   #26
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Quote:
Originally Posted by wjwheeler View Post
We've had 4 180s with peach......
You going to be in Young Harris? We're making peach pellets tomorrow, I think. Been out for a long, long time. I admit it, I don't understand the peach mystique. Just doesn't work for me.
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Old 02-06-2013, 06:42 AM   #27
Bbq Bubba
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Sassafras and swamp elder works best for beef.
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Old 02-06-2013, 09:59 AM   #28
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2to1 Hickory and Apple.

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Old 02-06-2013, 11:21 AM   #29
Rich Parker
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Peach here
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Old 02-06-2013, 07:19 PM   #30
wjwheeler
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Quote:
Originally Posted by boogiesnap View Post
i am all ears for the rest of that recipe.
Well it's what I learned at JOS cooking school with a special rub from Rich & Mark..... oh and a lot of TLC!
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