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Hickory Wood
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

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I've used peach, pecan, apple, oak and hickory. Many times, I would use some of both at the same time. But, if I had to pick just one, I would go with hickory. The key, in my opinion, is make sure the wood is good dry seasoned wood. In addition, make sure your chimney damper is all the way open and you have that clear radiant heat coming out of your chimney. Hickory and others who have a reputation of being over-powering can be some fantastic wood if you do the above. Those I see who say they used hickory and said it was too strong, usually are using green to partial green wood or don't have their vents set properly.
Just my two cents.

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Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Thu May 03, 2012 8:26 pm 
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a216vcti





Joined: 20 Jul 2011
Posts: 7



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icemanrrc wrote:
I've used peach, pecan, apple, oak and hickory. Many times, I would use some of both at the same time. But, if I had to pick just one, I would go with hickory. The key, in my opinion, is make sure the wood is good dry seasoned wood. In addition, make sure your chimney damper is all the way open and you have that clear radiant heat coming out of your chimney. Hickory and others who have a reputation of being over-powering can be some fantastic wood if you do the above. Those I see who say they used hickory and said it was too strong, usually are using green to partial green wood or don't have their vents set properly.
Just my two cents.


I see you're using a Lang 36.  Do you use hickory chunks or logs?  Where do you get your wood from?  I've been using chunks and it's EXPENSIVE!  

I was wondering if there is a big difference in the taste of pecan and hickory since pecan is in the hickory family.  Anyone know?

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Lang 36
Post Posted: Wed May 16, 2012 4:59 pm 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

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I buy split logs, mainly from people who sell firewood. I use a few different suppliers, depending on availability. I found a couple of them off of Craigslist and one through word of mouth. Prices will GREATLY vary so take your time pricing and don't be surprised at how big the price difference you might find. I have had a truck load of split hickory delivered and stacked for $65. The last that I just recently purchased was $45 for a half pickup load that I had to go get and load myself. I have been quoated as high as $250 for a pickup load that I had to go get and load. That is why I say take your time looking and pricing.
Pecan is my second favorite wood. It's fairly bold like hickory, but not quite as stout. Either one of these will do just fine on anything you smoke.
Hope this helps!

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Rusty Cooke
Carrollton, GA

Lang 36 Patio
Weber Smokey Mountain w/BBQ Guru DigiQ
Post Posted: Wed May 16, 2012 8:07 pm 
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OL' Timer





Joined: 22 May 2013
Posts: 6


Location: Waverly, TN

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I use 2 splits of hickory and 4 splits of red or white oak, just until the meat reaches 140° , then oak and hard maple. After the meat reaches 140° it does not take on any more smoke. NO sugar in my rubs whatsoever


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Lang 84 deluxe,
Post Posted: Wed May 22, 2013 8:47 pm 
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