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Types of wood

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth 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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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    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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  • TN_Sister_State
    TN_Sister_State 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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  • ILikeBigButts
    ILikeBigButts 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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  • hoofaloos
    hoofaloos Posts: 242
    ILikeBigButts said:
    SoCalTim said:
    I just did 2 8lb butts this past Saturday - loaded my egg with apple chunks, the aroma was amazing. My guests (who are not bbq savvy) immediately smelled it in the pulled pork sandwiches.

    Apple chunks - load it up!
    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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  • badinfluence
    badinfluence 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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  • ILikeBigButts
    ILikeBigButts Posts: 41
    hoofaloos said:
    ILikeBigButts said:
    SoCalTim said:
    I just did 2 8lb butts this past Saturday - loaded my egg with apple chunks, the aroma was amazing. My guests (who are not bbq savvy) immediately smelled it in the pulled pork sandwiches.

    Apple chunks - load it up!
    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
    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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  • hoofaloos
    hoofaloos 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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  • ILikeBigButts
    ILikeBigButts 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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,641
    edited July 2015
    Why do you guys always pick a wooud I don't have?

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,641
    nolaegghead said:
    Trees mostly ;)
    Thats so modern man of you.  I prefer witches.

    I would rather light a candle than curse your darkness.

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