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The Water Cooler
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Get ready for Sunday&Monday.....
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<blockquote data-quote="Cowbaby" data-source="post: 3521251" data-attributes="member: 46875"><p>OT: Hickory is OK for a heavy flavor on something like brisket, but If I smoke, its going to be with Post Oak. Smooooth. Unless its something lighter like a turkey then some type of fruit wood is good.</p><p>Mesquite can be used if you know how but burns too hot and pops too much for me. I don't have access to Pecan in any meaningful amounts. My smoker uses full sticks of wood.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3521251, member: 46875"] OT: Hickory is OK for a heavy flavor on something like brisket, but If I smoke, its going to be with Post Oak. Smooooth. Unless its something lighter like a turkey then some type of fruit wood is good. Mesquite can be used if you know how but burns too hot and pops too much for me. I don't have access to Pecan in any meaningful amounts. My smoker uses full sticks of wood. [/QUOTE]
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