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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #1151
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    what's wrong with big boxed hardware stores? other options are either through Amazon or that wood lot right off the 210 at Madre exit. I also had a 3rd option but I used to work with this guy whose family owned such a wood supply place somewhere.
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  2. #1152
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    Quote Originally Posted by BeerMan View Post
    what's wrong with big boxed hardware stores? other options are either through Amazon or that wood lot right off the 210 at Madre exit. I also had a 3rd option but I used to work with this guy whose family owned such a wood supply place somewhere.
    The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.
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    I forgot to post these pix a couple weeks ago. First time doing boneless chicken thighs, they came out pretty good. I put them in the oven for 15 minutes at 350 after I pulled them from my smoker to try to crisp them up a tad. This was my first time using the Weber Kick'n Chicken rub. It was alright, had a good kick to it, but I'm not so sure I'll use it again.




  4. #1154
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    Quote Originally Posted by BeerMan View Post
    to some, 203 is the magic number. not only is the pork easier to shred, but it obtains a nice bark.
    Yup. I pull at 200 and wrap it in foil...then a towel. Toss it into a cooler until I'm ready to serve.

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    Quote Originally Posted by notbob View Post
    The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.
    This place sells air dried apple wood chips, five pounds for $7. Only apple chips available though.

    http://www.royaloakfarmorchard.com/applewoodchips.html
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  6. #1156
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    Quote Originally Posted by notbob View Post
    The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.
    moisture, no matter how little, begets mold.

    anyway, here's a good read: https://bbq.tamu.edu/2016/01/07/seas...king-barbecue/
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  7. #1157
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    Default The BBQ/Smokers/Smoked Meats Thread...

    for wood, I always go to the Wood Shed in Orange. www.thewoodshedoc.com

    great place for wood. they also hold classes and it's a great place to see a bunch of cookers in one place (during classes).

  8. #1158
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    so, how was your Thanksgiving?





    no pix of the sliced aftermath cuz we jumped right in and devoured it up. oof, tryptophan.
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    I BELIEVE I'll have another beer!

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