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Original Q, Issue #013 -- Wally's dad
December 01, 2008

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*The Brisket Rub and Wally's Dad
*BBQ Trials of Wally's Dad
*BBQ Chicken Recipes
*Brisket Rub Results from Wally's Dad

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

The Brisket Rub and Wally's Dad

First cantact with Wally's dad and the question about timing of the brisket rub.

The Brisket Rub and Wally's Dad

BBQ Trials of Wally's Dad

Look at the BBQ trials of a newby through the eyes of Wally's dad. Learn directly from another first-timer what works... and the things to avoid.

BBQ Trials of Wally's Dad

BBQ Chicken Recipes

BBQ chicken recipes have something for everyone. Put your own touch on it for your next cookout.

BBQ Chicken Recipes

Brisket Rub Results from Wally's Dad

The brisket rub is on, the smoking is done, the family is gathered around... what now? This first attempt is surrounded with doubt and a touch of hope. Please don't keep us waiting.

Brisket Rub Results from Wally's Dad

Editor's Qs

The last time [I did some smoking] I just got some mesquite wood chunks from Lowe's, but I want to try other woods too. I've heard a lot of good things about hickory, apple, cherry, and pecan. Do you have a preference in woods? Do you get your woods locally or do you have them shipped to you? It's probably an odd question, but I honestly don't know. The only place I've even seen smoking wood for sale was in Lowe's - but that's a hardware store, not a smoking store. I really don't know where you can buy that stuff.

Growing up near Kansas City, I used to use Hickory for smoking because of its popularity and availability. I now use Mesquite wood, though, for my smoking because I like the lighter flavor. And, it's also more plentiful here in Texas.

I also have the luxury of being in a family that owns land with Mesquite and Oak growing all over it. I have wood available as I need it. Otherwise I would be getting wood chips from Lowe's too, or ordering it online. I could also buy firewood, or maybe work out an arrangement with a landowner to cut my own wood at a greatly reduced rate.

If you don't have wood readily available, try browsing online. You can also ask other people you may know, where they get their wood. If you still have trouble locating a source, stop in at the local smoke houses or BBQ joints and ask them where they get their wood. If all else fails, there is always the local grocery stores or Lowe's.

Different kinds of wood create different flavors. It's like using seasonings... different people have different tastes. In the same way that I tell you to experiment with spices to find the right blend for your recipes, do the same for wood. Try different woods to find which ones you prefer.

Some woods have a stronger flavor than others. A few of them can be too overpowering to some people. It takes a little time, but trying them out for yourself is the best way to decide what you like and don't like. Here are a few basic guidelines.

Oak has a pretty heavy smoke flavor. Its popularity is second only to...

Hickory has a strong smoky taste. It is the most common smoking wood and good with any kind of meat.

Mesquite has a sweet, light taste. It burns hotter than other woods and is great with all meats.

Pecan has a nice taste that's lighter than hickory. It's also good with almost anything.

Apple wood has a sweet, fruity smoke taste. It is good with many meats, but commonly used to smoke ham and bacon.

Cherry has a slightly sweet flavor and good with most meats.

Always use wood that is well seasoned (dried). Never use green woods because they can ruin your smoker (not to mention the meat). I made that mistake once, but never again. You can also check this article for more details on smoking wood.

Remember: Never cook large pieces of meat (beef brisket or pork butts) at temperatures over 225 degrees. Doing that can boil the fat right out of the inside of the meat. You know what that does... it dries out your meat.

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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