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Thread: Competition Smoke Wood

  1. #1
    New Member
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    Dec 2016

    Competition Smoke Wood

    What is the primary or mostly used wood type used in competitions (i.e. oak, apple, hickory)?

  2. #2
    TVWBB Wizard Bob Bass's Avatar
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    Nov 2011
    Corona, CA
    I have the feeling that pecan is the most used. Just a gut reaction, no factual data to back that up.

    Let me revise that a little... Both Pecan and Cherry.
    Pecan because is generally the go to wood for a lot of smokers.
    Cherry because of the super mahogany color it gives meats.
    Last edited by Bob Bass; 01-08-2017 at 05:37 PM.
    KCBS, CBBQA, Operation BBQ Relief

  3. #3
    TVWBB Gold Member JRAiona's Avatar
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    Jan 2015
    Louisville KY
    I think Bob is correct. I don't have the background Bob does but I read a lot and I'm seeing more and more pros using pecan.
    Food is the ultimate passion. It's neccesity and indulgence all in one

  4. #4
    TVWBB Olympian Rich Dahl's Avatar
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    Jul 2013
    Prescott Valley, Arizona
    We had a BBQ competition here a couple of summers ago, mostly local teams. About 20 teams competed. I asked about half of them what type of wood they used it was a mixed bag but 5 or 6 said pecan though.
    I remember that because I went out and got some pecan to try and still use it a lot.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  5. #5
    TVWBB Fan Andrew F's Avatar
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    Feb 2016
    Waukesha, WI
    Totally depends on where you are, and what you are cooking.
    Blue Performer 22 WSM

  6. #6
    TVWBB Member
    Join Date
    Oct 2014
    North Mississippi
    In my area I see alot of apple, hickory, and cherry (I use apple/hickory) Lots of guys use pecan too

    IMO the wood choice has less to do with your product than how you use it. Any of the ones mentioned will do just fine.

    Good luck on the comp trail!
    Meatcraft BBQ Team, 2 X 22 WSM, 2 X 18 WSM
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