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Wood Question
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Skydogg41
Posts: 17
Normally I use chips. I bought some Hickory chunks and were going to use those tomorrow to smoke a Butt. How many chunks should I throw on the fire for a 6lb Butt? I also have some apple chips. Can you combine two types of wood or is that a bad idea?
Comments
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I would probably use 4 or 5 chunks for that cook. You can definitely mix woods, but I'm not sure the hickory/apple mixture is worth it. Hickory has a much stronger flavor than apple and would overpower. Try the apple by itself sometime... it's great with pork.
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Thanks
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Pecan is also a great smoke for pork. A little milder than hickory and possibly apple. For my 250 reverse flow that eats wood splits only, I normally use a mixture of pecan, hickory and oak.... Gives butts and whole hogs a nice smoke.Evans, GA - 250 Reverse Flow (trailer), Large BGE, custom built cedar table (by me). When in doubt, smoke it.
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Not quite on topic but I find this helps on the wood side.My actuary says I'm dead.
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I'm a cherry mix with apple kinda guy.
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Baysidebob said:Not quite on topic but I find this helps on the wood side.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I would only use 3 big chunks but everyone like different amounts of smoke.
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Bayside...great chart.!!! Thanks for sharing
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carter422 said:I'm a cherry mix with apple kinda guy.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I put two sticks in my cook and it was a bit too strong. The pieces were about 10 inches long and 1 inch in diameter. Just cut them off the tree a few days earlier.
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SmokingOzarksBBQ said:I put two sticks in my cook and it was a bit too strong. The pieces were about 10 inches long and 1 inch in diameter. Just cut them off the tree a few days earlier.
Flint, Michigan -
If you want to mix hickory with fruit wood do it 3 or4/1 fruit/hickory.George
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Sorry. Hickory.
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Baysidebob said:Not quite on topic but I find this helps on the wood side.
That's a cool chart Bayside. You should start a thread with that so it is easily searchableKeepin' It Weird in The ATX FBTX -
I agree. Great chart bayside.
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We use 1-2 fist sized chunks per cook. A small butt could easily be done with 1 chunk. IMO
Hickory is traditional BBQ smoke, we like cherry for color on the butts...gives the bark a nice mahogany appearance.
Cedar is listed as a "Do not use" wood, what about all the cedar planked recipes?
-SMITTY
from SANTA CLARA, CA
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SMITTYtheSMOKER said:
We use 1-2 fist sized chunks per cook. A small butt could easily be done with 1 chunk. IMO
Hickory is traditional BBQ smoke, we like cherry for color on the butts...gives the bark a nice mahogany appearance.
Cedar is listed as a "Do not use" wood, what about all the cedar planked recipes?
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Black forest ham is smoked with fir brush.
______________________________________________I love lamp.. -
Living on the "wet" coast of BC, cedar is plentiful and a nuisance. I really wished I liked it to smoke with (I have a whole yard full of it) but I don't. Cedar plank salmon is, to me, more of an elegant method to cook and serve, but I really do not notice any difference in taste from using a stainless basket. That could be due to the herbs and spice used, which simply overpowers the effect of the wood. Planking with cedar has very little smoke, well at least the way I do it, the wood (untreated red cedar heavy shake) chars a bit, but never seems to smoke.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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You're cooking on cedar...not smoking with it.Green egg, dead animal and alcohol. The "Boro".. TN
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the cedar I've referred to above isn't being used as a plank, they're standard chunks tossed into the fire. They aren't red however, it's white cedar. I haven't seen red in chunk form used for smoking so I'm not sure if/how that would work
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