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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 03-19-2014, 11:20 AM   #46
Swamp Donkeyz BBQ
is one Smokin' Farker
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Join Date: 07-25-12
Location: Huntsville, Tx

Originally Posted by wagge View Post
North and northeast- Hickory, Pecan, Oak (several varieties)
Southeast- Pecan, Oak (live, water, red and several others)
Central- Post Oak. Live oak, Pecan, Mesquite (also peach)
West- depends where, trees an be scarce but Mesquite and post oak
There are other mixed in but this would represent the majority
I would agree with this. Texas is not a BBQ Region. Texas is so large it has it's own regions within the state. What we cook with in East Texas, the folks in the RGV wouldn't care much for. I think most people have been drinking the "Franklin's Kool Aid" and think that Central Texas Q is how all Texans do it.
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Old 03-19-2014, 11:39 AM   #47
Twisted Belly
On the road to being a farker
Join Date: 11-05-11
Location: Chesterfield, MO

I grab apple whenever I can, but cook with a lot of cherry and hickory.
Out of StL
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Old 03-19-2014, 01:26 PM   #48
somebody shut me the fark up.
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Join Date: 08-13-03
Location: St. Peters MO

I live in the "burbs" west of St. Louis. The variety of smoking woods here is outstanding. We got;
  • oak (red and white)
  • hickory (numerous varities)
  • Pecan
  • almost every fruit aned berry tree except citrus

My all around favorite is hickory. However, pressure treated landscaping timbers offer a unique flavor profile.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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