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Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: What type of wood should I use?

Hi Smoky.

Just found your site. You done good. Where ya'll from?

Brisket.....which wood smoke do you prefer for brisket? hickory, pecan, black jack, mesquite.....?

How about ham/pork; turkey; goat; road kill; fish; game animals; game birds?I read ur pan on mesquite.

Friend of mine in the Soft Tipped Yucca import bidness sez they use mahogany to smoke chicken in Belize. Thought about using my Louis XIV dining room suite to cook some yard birds. My 'ol lady changed my mind.

Notwithstanding marinades, rubs, bastes, sops, and sauces, good smoke and good meat can't be beat.

My favorite is brisket/hickory.

Hi George,


Lots of folk are allergic to mahogany dust, resin etc and it is illegal to use in mahogany sawdust in animal stalls. Sawdust is also not suitable for mulching. Besides, I cringe at the thought of burning such a beautiful wood.

Personally, I use oak mostly with about 20% hickory. I also use fruit woods the same as oak. Mesquite is good for fence posts. I have also used any fruit, berry or nut wood, excepting black walnut, citrus, bay and sassafras. Main thing is not to overcome the flavor of the meat.

Have fun,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

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Smokin Joe's BBQ Sprayer

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Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
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