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What kind of wood do you use for your meats?

Just wondering - what type of wood do you use for your meats (ie. chicken, ribs and briskets)?

So far, I've used mesquite and loved it and tried hickory but didn't like it. I also used wood chunks on my cooks.

Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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