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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 01-24-2021, 08:37 PM   #16
1MoreFord
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Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Hickory is the one cooking wood I can identify by the aroma. Nothing smells better to me and it works great for pork and beef.
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Old 01-25-2021, 07:53 AM   #17
mrpigs
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Join Date: 02-24-16
Location: Cincinnati OH
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Thanks everyone.

I've used store bought hickory plenty of times on pork butts and ribs but never tried it with beef.

The hickory I have now grew near here and I got it in logs with no bark or leaves so I have no clue what type of hickory it is. It sure smelled good when I was cutting and splitting it though.

I have a pretty good idea that it is going to produce a stronger smoke than the store bought stuff so the plan is to mix some in with the oak and cherry and see what happens.

Thanks again.
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Old 01-26-2021, 07:49 AM   #18
stangman327
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Join Date: 08-20-10
Location: Columbia, Maryland
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I'm at a point that I could care less about what type of wood I use to smoke meat with.

At one time or another I've had apple, hickory, maple, oak and cherry on the pile and I'll just grab whatever and keep it moving.

Now when it comes wood chunks on the Hunsaker with chicken I tend to try to use apple chunks only since its a bit milder.
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