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Discussion Starter · #1 ·
I'm sure this has been debated before, deep in this forum, but I'd like to bring it to the top.

When it comes to fish, I prefer alder and apple.

When it comes to pork, I prefer pecan.

Just want to know you y'all think.
 

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what is button wood?

jack
 

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I use pecan the most but also love JD barrel wood!
 

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Poultry = any fruit wood
Sausage = hickory with a kiss of red oak
Jerky = hickory
Andouille = pecan with green sugar cane
 

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Turkey - pecan
Pork - hickory
chicken on the grill - hickory and little bit of mesquite

I recently cooked some pork chops on the BGE using some maple - it was probably the best I've ever had.
 

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I prefer pecan for most of my smokes....very abundant locally and personally love the flavor on about everything! My .02 worth.
 

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There used to be a "Texas Style" BBQ located in Covington, La intersection of Hwy 90 & Lee Roads that was very popular with the locals. Owner and BBQ Master shared his smoke flavored recipe with me.


Red Oak
Cherry
Pecan
Hickory


BBQ Master instructed, equal amounts must burn simultaneous.


As particular he was regarding wood inventory, his meats were select, from a local butcher. Daddy's Ribs were a definite favorite on the menu.
 
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