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#1584299 - 08/31/09 10:03 AM Re: What wood for what Meat?? [Re: aquariuscsm]
daves87rs Offline


Registered: 02/23/09
Posts: 14098
Loc: Michigan
I wonder how that would taste...
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#1584336 - 08/31/09 10:31 AM Re: What wood for what Meat?? [Re: daves87rs]
ARCOgraphite Offline


Registered: 05/17/09
Posts: 8917
Loc: N.H, U.S.A.
Cherry with pork?
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#1584338 - 08/31/09 10:32 AM Re: What wood for what Meat?? [Re: ARCOgraphite]
daman Online   content


Registered: 09/23/06
Posts: 10757
Loc: Bad Axe, MI
Originally Posted By: ARCOgraphite
Cherry with pork?

Not good for you or your asking??
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#1584339 - 08/31/09 10:33 AM Re: What wood for what Meat?? [Re: ARCOgraphite]
ARCOgraphite Offline


Registered: 05/17/09
Posts: 8917
Loc: N.H, U.S.A.
I assume you shouldn't use Sumac. We have a lot of russian olive "bush' around here. A resilient wood, They make good canes.
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#1584345 - 08/31/09 10:39 AM Re: What wood for what Meat?? [Re: ARCOgraphite]
greenaccord02 Offline


Registered: 04/22/07
Posts: 5215
Loc: Houston, Tx, USA
Cherry and Apple are good on pork ribs. Cherry is pretty strong, so cutting the flavor with some Hickory might be in order.
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#1584368 - 08/31/09 11:12 AM Re: What wood for what Meat?? [Re: greenaccord02]
Oilpants Offline


Registered: 11/26/07
Posts: 378
Loc: Rohnert Park, Cali
Applewood smoked bacon is my favorite! Unfortunetly my wife has put us on a restrictive diet lol. Today I got my 4 egg ommelet with a side of green weed!? I used to work at a winery where we sometimes chopped up damaged wine barrells and Pedro our Cellar Rat ußed them for smoking meats and fish for everyone. Good times!!
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#1584511 - 08/31/09 02:04 PM Re: What wood for what Meat?? [Re: Oilpants]
Drew99GT Online   happy


Registered: 10/11/02
Posts: 21101
Loc: Colorado Springs
We used a bag of mixed woodchips (hickory, oak, and apple) on our last pork butts. Tasted awesome! Sometimes hickory can overpower the pork taste, and the apple seems to balance it out.

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#1584544 - 08/31/09 02:27 PM Re: What wood for what Meat?? [Re: Drew99GT]
daman Online   content


Registered: 09/23/06
Posts: 10757
Loc: Bad Axe, MI
thanks Drew,

off topic some but what the h ell

how hard is it to do pork butt with charcoal?,if you load the grill good(big grill),how often would you need to rekindle the brickets?
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#1584564 - 08/31/09 02:39 PM Re: What wood for what Meat?? [Re: daman]
greenaccord02 Offline


Registered: 04/22/07
Posts: 5215
Loc: Houston, Tx, USA
It takes me 18lbs. of kingsford to go 12-14 hours on my Smokey Mountain... On a grill, you'd probably need to add 5-6lbs. every 3 or 4 hours.
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#1584801 - 08/31/09 06:38 PM Re: What wood for what Meat?? [Re: Pablo]
pickled Offline


Registered: 02/14/08
Posts: 2098
Loc: The Rocky Mountains
Pablo nailed it...sometimes I push the mesquite at everything just because I'm a fan of that acrid flavor. Applewood is my second throw at everything.
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#1584874 - 08/31/09 07:43 PM Re: What wood for what Meat?? [Re: greenaccord02]
daman Online   content


Registered: 09/23/06
Posts: 10757
Loc: Bad Axe, MI
Originally Posted By: greenaccord02
It takes me 18lbs. of kingsford to go 12-14 hours on my Smokey Mountain... On a grill, you'd probably need to add 5-6lbs. every 3 or 4 hours.

Thanks greenaccord, thumbsup

this is a big grill it's home aid for family outings could take two bags 18lbs no problem so load her up and should be good for a wile huh??
Originally Posted By: pickled
Pablo nailed it...sometimes I push the mesquite at everything just because I'm a fan of that acrid flavor. Applewood is my second throw at everything.

thats my main wood mesquite too,but need to get others to try.

thanks everyboby for your input.
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#1585048 - 08/31/09 09:22 PM Re: What wood for what Meat?? [Re: daman]
ArrestMeRedZ Offline


Registered: 11/11/08
Posts: 677
Loc: Las Vegas
Mesquite is my main smoking and cooking wood also. I've tried to branch out, but my wife threatens me if I use anything else.

One other thing. Real wood charcoal is available almost everywhere now. I buy charcoal mesquite (from Mexico) by the big bag. The mesquite charcoal doesn't add any smoke flavor, so you still have to use wood. I've found it vastly superior to the little cubes made of coal and waste wood products that almost everyone has been brainwashed to use.

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#1585068 - 08/31/09 09:37 PM Re: What wood for what Meat?? [Re: ArrestMeRedZ]
greenaccord02 Offline


Registered: 04/22/07
Posts: 5215
Loc: Houston, Tx, USA
I'm wanting to move into real wood charcoal, but I'm worried about being able to have adequate fire control. I guess I'm just scared of the switch and potentially screwing up a couple smokes as the learning curve progresses... One day, however, I will do it. I've been reading alot here in order to understand better the Tao of charcoal. http://www.nakedwhiz.com/taoofcharcoal/tcintro.htm wink
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#1585111 - 08/31/09 10:02 PM Re: What wood for what Meat?? [Re: aquariuscsm]
Pablo Offline


Registered: 10/28/02
Posts: 46810
Loc: Duvall WA - Pacific NW USA
Originally Posted By: aquariuscsm
I`ve even heard of people using fruit tree wood also.


You don't want peach or apricot wood....nasty.

I forgot apple on my list. Very light, and sweet good.

My favorite remains - Alderwood.

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#1585152 - 08/31/09 10:28 PM Re: What wood for what Meat?? [Re: Pablo]
pickled Offline


Registered: 02/14/08
Posts: 2098
Loc: The Rocky Mountains
Real wood charcoal is pretty sweet to work with. You typically do get a higher temperature and more time over 380F than you do with the blue bag. You have to be very attentive to making sure that you aren't running out though. I must say that the old blue bag is extremely consistent these days and the folks at Clorox do an excellent job at keeping old BBQ Bob's needs in mind when any changes are proposed to that product. I once bought a bag of Cowboy wood char that I couldn't even get to light! I figured it was the stuff scraped out from the corners when they cleaned the kiln, because I know for a fact that I've had easier to burn anthracite coal LOL.
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