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This is what I do

 
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Morgan





Joined: 14 Jul 2010
Posts: 8


Location: Brandon, MS

Post Post subject: This is what I do  Reply with quote

I open every door up and pour a bag of Matchlight in there....get the charcoal going good and then I use a mixture of pecan and oak....for the rest of my cook....about 50/50....
Post Posted: Mon Jul 19, 2010 2:17 am 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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Match light. I hope that is the first joke posted in  the forum
Post Posted: Tue Jul 20, 2010 3:07 am 
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workoutchamp
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Post Post subject: Reply with quote

Animal, doesn't seem like a joke, but you won't catch any matchlight anywhere near me and my food.
Post Posted: Thu Jul 22, 2010 9:17 pm 
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workoutchamp
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Post Post subject: What wood do I smoke with Reply with quote

I use Oak to preheat, then go to Hickory when the meat goes in, then after I foil, I go back to oak.

Oak is plentiful here and hickory is a bit of a challenge.  this conserves my hickory.

I find that if I load the firebox (and a few chunks in the warmer or chargriller for safety), that is about all the wood I need for a 9-10 hr smoke.

Hot little tip there (pun intended).
Post Posted: Thu Jul 22, 2010 9:19 pm 
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workoutchamp
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Post Post subject: Big wood? Reply with quote

The 84 will run best on soda can sized and a little larger splits.

The 108 will run on much larger logs.  I have my guy cut them 24" and sometimes i split them, sometimes not.

Here is a typical Hickory log that goes right into the 108 firebox



Then here are the chunks of Oak that I get delivered from the Pallet company.

Post Posted: Thu Jul 22, 2010 9:27 pm 
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workoutchamp
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If anyone is curious, I get about 4 cords of those oak chunks delevered for $250.  a su-weet deal.

I use it in the woodstove and heat our house - then this is usually what I have left over from the winter.
Post Posted: Thu Jul 22, 2010 9:29 pm 
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Smokin Stevie





Joined: 17 Jul 2010
Posts: 41


Location: Edgerton, Ohio

Post Post subject: Reply with quote

Hey All,

I tried using some red oak on some chicken other night. I didn't like the results. I guess I'm SPOILED using pecan n cherry. I really need to find a new supplier as I'm almost out. I might use the oak to get pit up to temp but cook with the fruit n nut woods.
I LOVE my FLAME TORCH ! HOT fire in minutes instead of hours.
Post Posted: Thu Jul 29, 2010 9:36 am 
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workoutchamp
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Post Post subject: Reply with quote

try some white oak - VERY different.

But, yes, I mostly use white oak (bourbon barrel material) for heating up or after foil.  It is fine - not bad, just not as sweet as hickory/pecan, etc.

Post Posted: Thu Jul 29, 2010 12:40 pm 
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