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Country Discussion Topics
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Smoking Meat
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Kansas Kid    Posted 08-22-2002 at 14:30:27       [Reply]  [No Email]
What is your favorite wood to use for cooking meat. I just got my smoker finished, the cooking box is 4' long and is made from a piece of 18" pipe the fire box is mounted lower and is 16" pipe and 24" long.


Dan G/Soganofla    Posted 08-23-2002 at 08:51:27       [Reply]  [No Email]
Wild cherry is my favorite. I have lots of pecan, but the smoky flavor from it is a little too strong for my taste. Sometimes, I'll mix different woods for a unique flavor.


DeadCarp    Posted 08-22-2002 at 20:50:07       [Reply]  [No Email]
birch, but i make sure there's no bark left on it (creosoty taste). I just use wood for the first 1/2 hour, then just keep about 120 degrees of heat
til ir dries out real well. Try making jerky from hamburger with soy sauce/hot pepper - Waahoo!!

That smoker sounds like it would make a good steam box for bending wood too :)


Mudcat49    Posted 08-22-2002 at 18:19:14       [Reply]  [No Email]
I perfer pecan, but mostly I use seasoned live oak cause I have plenty of it and pecan and hickory is hard to get down here in South Florida.


Redneck    Posted 08-23-2002 at 02:01:54       [Reply]  [No Email]
That live oak is some more hard to split.I'd rather bust a truck load of elm and gum that a wheelbarrow load of live oak.


Redneck    Posted 08-22-2002 at 17:13:10       [Reply]  [No Email]
Try Barbequen' on the internet.If your a beginner or a pro,there is some good stuff on there.

I like a hint of hickory,and let the fat cook back in the coals.Do it slow and low.


ol Henry    Posted 08-22-2002 at 16:59:25       [Reply]  [No Email]
Hickory or apple are my favorites, but the secret is not to over do it, it don't take as much smoke as most people think.


Okie-Dokie    Posted 08-22-2002 at 16:41:22       [Reply]  [Send Email]
#1. Hickory
#2. Pecan
#3. Oak


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