I always used Hickory wood when cooking for the restaurant. At home, I use Pecan wood, it gives the meat a pretty good flavor.
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Any bbq guys here competiton or backyarders ? no gas talk please.
- Thread starter Codyology
- Start date
That filing cabinet is sweet! I cook exclusively with wood, Hickory, Pecan, Oak Wild Cherry sometimes Peach or apple. I do not think I would be in for a competition due to my agoraphobia but good luck codyology!
A hell of a lot of work and pretty expensive too. Team name was Aporkalypse Now. Pretty much stick to cooking for family and friends and the occasional catering now and then. I use a couple of BGE's and prefer pecan for ribs and shoulder with a vidalia onion thrown in just for the smell. A few pics....
Tri-tip which is glorious for those that haven't tried it.
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Some ribs at the Pork at the Fort competition...
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My set up....
and a random butt from a previous cook.
Tri-tip which is glorious for those that haven't tried it.
Some ribs at the Pork at the Fort competition...
My set up....
and a random butt from a previous cook.
I use a weber smokey mountain. Love that thing.
I use kingsford competition briquettes with hickory and pecan wood.
Amen to that! (and BBQ is beef!) I keep a stack of mesquite at my house I've hauled up from Texas, it took me 8 years of living in Ga before I tried charcoal. I cook almost exclusively on mesquite. I don't have any pictures of the tow behind pit I had growing up but it was awesome. Now I've got a keg shell that's been cut in half, so I just have to split my wood into smaller pieces.
