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    Types of wood

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    Comments

    • Posts: 3,951
      Fred19Flintstone said:
      Apple is my favorite, but you can't beat the colour (superfluous "U" for the GWN brothers) cherry puts on poultry.
      favourite.
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 8,173
      I didn't know favourite had a superfluous "U".  Aupple is still my favourite.  Cheurry, hickoury and ouak are good too.  Those Jack Dauniels chips are auwesome as well.
      Flint, Michigan
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    • Posts: 1,130
      johnkitchens said:
      I sometimes use pecan and apple. 
      What this guy said ^^ - I use pecan and apple on everything but beef.
      Franklin, Tn
      LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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    • Posts: 41
      Guys EVERYONE loved it!!! Apple all the way from now on... Sorry I forgot to take result pics. Just know that you all contributed to the success  ;)
      Large BGE | Gainesville, GA

      Cooking is like love. It should be entered into with abandon or not at all.
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    • Posts: 242
      ILikeBigButts said:
      show previous quotes
      Thank you sir! Also what temp and how long did yours take? I usually run mine at 225 but I wont start till about 6:00 tonight (due to work) and have to take it off no later than 7:00 tomorrow morning. 
      I use all apple for butts and it comes out amazing every time.  At 225, mine get to 205 IT at about 18 hours pretty consistently.  That being said, I am an hour in to my first attempt at Turbo and banking on 5-6 hours at 350.  I'll let you know the difference.  I'm hoping there isn't much b/c I LOVE the result of the 18 hour pork cook
      XLBGE- Napa, CA by way of ATX


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    • Posts: 1,774
      I am so glad it worked out great for you. Oh and the fact that you took my advice...lol  =)
      1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


      Clinton, Iowa
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    • Posts: 41
      hoofaloos said:
      show previous quotes
      I use all apple for butts and it comes out amazing every time.  At 225, mine get to 205 IT at about 18 hours pretty consistently.  That being said, I am an hour in to my first attempt at Turbo and banking on 5-6 hours at 350.  I'll let you know the difference.  I'm hoping there isn't much b/c I LOVE the result of the 18 hour pork cook
      Definitely let me know how that turns out man! Always enjoy seeing other avenues on how to approach cooking. (I'm already planning my next cook for next Friday!)
      Large BGE | Gainesville, GA

      Cooking is like love. It should be entered into with abandon or not at all.
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    • Posts: 242
      HUGE success. The only way I'll go back to a traditional cook on a butt is when I'm doing a brisket at the same time.  I went indirect 350° with a drip pan and total cook time was 4:15. I'll list better details in a separate post

      XLBGE- Napa, CA by way of ATX


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    • Posts: 41
      hoofaloos said:
      HUGE success. The only way I'll go back to a traditional cook on a butt is when I'm doing a brisket at the same time.  I went indirect 350° with a drip pan and total cook time was 4:15. I'll list better details in a separate post

      Nice cook man! I'll definitely be trying this out sooner than later!
      Large BGE | Gainesville, GA

      Cooking is like love. It should be entered into with abandon or not at all.
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    • Posts: 20,889
      edited July 2015
      Why do you guys always pick a wooud I don't have?

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 20,889
      nolaegghead said:
      Trees mostly ;)
      Thats so modern man of you.  I prefer witches.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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