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Any Wood Recomendations? Do's and Dont's
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JerseyTex
Posts: 53
I Know that the trial and error is part of the fun but are there any dos or don'ts ? you know like don't bake with cherry wood or like OAK wood has a strong flavor and you might not want to use it with liter things like fish. (This was just a made up example please no hate mail. LOL LOL )
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They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Great link DMW. Thanks. a hole lot a good info.
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Ball Ground, GA
ATL Sports Homer
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I have an added question; i received fresh cut chunks of pecan. can i this green wood for smoking or do i need to let it dry? i appreciate your insight. phil
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Smaller pieces when green works for me. Here is another chart I've found useful.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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As mentioned you can use green wood. Here's a link to an earlier thread that addresses the topic:
BTW-welcome aboard and enjoy the journey.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I find cherry a little to mild, I like hickory the best.
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Skiddymarker I cant down load at work but will look at it tonight Thanks
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Peach is my favorite. Any of the fruit woods are pretty good for anything. Red meat I like oak it hickory but hickory can be over powering so use less.
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Cherry on poultry. Pecan on pork. Can't seem to find oak in my area.Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
Don't get any wood wet to put in an Egg......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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For red meat oak or hickory mixed with apple or cherry. For pork apple or hickory or a combination or the two. For poultry cherry or pecan.Southern California
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Crispix49 said:Cherry on poultry. Pecan on pork. Can't seem to find oak in my area.
I agree. And I love pecan on anything.
NOLA
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