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Old 06-02-2007, 10:01 PM   #1
BBQMAN76
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apple and hickory

well i started my first round of smoking with a mixture of apple and hickory chunks
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Old 06-26-2007, 07:01 PM   #2
cajun
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What did you cook? did you smoke it or BBQ it? what kind of pit? need to find out so ifn it was good you could share the recipe
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Old 07-04-2007, 07:19 PM   #3
BBQMAN76
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well my first outing was cooking pork ribs on a smoker. it was one of the kind that has the fire box on the side seemed to work pretty well the meat turned out good
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Old 12-19-2007, 10:35 PM   #4
Indemnity
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I had a problem making the jump from charcoal to wood because it gets hotter and cools down a lot quicker. I still prefer charcoal for cooking and wood for smoking but it's less about taste and more about ease of cooking.
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Old 04-11-2008, 02:17 PM   #5
RockAndRollBBQ
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A thought on using a 100% wood fire to smoke meat...

When using fruit woods like apple and cherry be alert that a mixture with a harder wood like hickory for a long smoke will result in a better looking chunk of meat. Fruit woods will turn your slow cooked meat very black...more than normal.

Fruit woods soaked in cheap whiskey or wine will produce great seafoods.
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Old 04-13-2008, 09:49 AM   #6
BBQMAN76
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hey thanks for the info i will give it a try
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