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Experimenting with different woods- shoulder

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  • Advantage49
    Former Member
    • Jan 2017
    • 169
    • Milwaukee, WI

    Experimenting with different woods- shoulder

    I'm going to be cooking 2 shoulders this weekend, one will be on my GMG using perfect mix pellets, the other in my kettle. For the kettle I want to try different wood using my slow n sear (just ordered). What's a good combo to start with? Apple n hickory,apple n pecan, cherry n pecan??

    also, when using the slow n sear with different woods would I line them up togather or have one smoke then the other ?? Thanks guys!
  • Thunder77
    Founding Member
    • Jul 2014
    • 2881
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #2
    Apple and oak for me, or cherry and oak. Both apple and cherry are great with pork. Cherry and hickory is also very good. Never tried pecan with pork, myself. I usually set the wood up so it smokes one after the other, but I honestly don't know if it matters.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10029
      • East Texas
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      #3
      I've been able to try red oak, cherry, hickory, and apple with various mixtures without any noticeable difference.

      I do prefer the smell of cherry as it smokes so that is my fave.

      Comment

      • Steve R.
        Club Member
        • Jul 2016
        • 2505
        • Elizabethtown, KY
        • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

        #4
        Pretty tough to beat oak/cherry, hickory/cherry, or _____/cherry for pork. I love cherry.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10987
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #5
          Oak and Cherry is the greatest combo that I have found. I love mixing in some hickory too. We don't have Pecan that grow here so, I don't ever use it. But I have heard good things.

          Comment

          • Advantage49
            Former Member
            • Jan 2017
            • 169
            • Milwaukee, WI

            #6
            Picked up some hickory and cherry, lumps

            next question what's the best way to put these on the slow n sear?

            Comment

            • bcostlow
              Former Member
              • Jul 2016
              • 94
              • San Antonio TX

              #7
              My recommendation would be either hickory or mesquite mixed with a fruit wood. Both hickory and mesquite woods are instantly recognizable by most people and the second wood will keep them guessing.

              Don't be surprised if most people don't notice tho - while my family eats a fair deal of BBQ, they don't know the difference between pecan and apple. They do react to the amount of smoke flavor though.

              I have mixed oak with mesquite when I cook beef with great success. I haven't done as well with other smoke wood combinations.

              I hope you'll post the results of your wood-mix after you've done your cook: I'm always looking for a new way to mix things up.

              Bill

              Comment

              • bcostlow
                Former Member
                • Jul 2016
                • 94
                • San Antonio TX

                #8
                Originally posted by Advantage49 View Post
                Picked up some hickory and cherry, lumps
                next question what's the best way to put these on the slow n sear?
                Click image for larger version

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                This is my basic setup -- but after I hit my starting temp, I may adjust the wood to be closer to the heat, depending on how the fire is burning.

                Bill

                Attached Files

                Comment


                • Advantage49
                  Advantage49 commented
                  Editing a comment
                  What I was looking for!! I'll post an update on Saturday when I'm cooking. In addition to the 2 shoulders 3 racks of spare, mac n cheese, and baby some beans... all this for my friends 3 year olds b-day !

                • Thunder77
                  Thunder77 commented
                  Editing a comment
                  That looks like a good setup. I might move the smoke wood a tad closer to the flame, but that is it.
              • BigCountryQ
                Club Member
                • Jan 2017
                • 351
                • Grand Rapids, Michigan

                #9
                Advantage49 The more Q you cook, the more presents they'll bring.....at least that's what I like to think

                Comment

                • EdF
                  EdF
                  Club Member
                  • Jul 2016
                  • 3229
                  • Atlantic Highlands, NJ
                  • Uuni Pro (new kid in town)
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                  #10
                  And you're starting that 3yo off to a fine education!

                  Comment

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