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Old 07-09-2011, 08:28 PM   #11
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Poultry doesn't benefit as much from the traditional smoking mantra of low and slow. 325 until internal temp is 165. Oak or pecan woods are my favorites for this. Work some butter and herbs under the skin.

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Old 07-09-2011, 08:32 PM   #12
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Poultry doesn't benefit as much from the traditional smoking mantra of low and slow. 325 until internal temp is 165. Oak or pecan woods are my favorites for this. Work some butter and herbs under the skin.

.40
Thanks, .40.

Smoke the whole time?
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Old 07-09-2011, 08:34 PM   #13
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Do you have a preference for white or red oak? What about butternut? (Blasphamy! that's furniture wood except for the cut offs).

Can you tell I have a lot of choices when it comes to wood? At the end of September, there is a log auction here. We buy logs...we have a surplus of lumber--probably enough to build a 2,000 sq. ft house and all the cabinets, flooring, etc., required (my DH can't go to Home Depot and buy lumber, he has to make his own...).
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Old 07-09-2011, 08:43 PM   #14
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Originally Posted by Andy M.

Thanks, .40.

Smoke the whole time?
Yes. Sine I use a Traeger, the wood (pellet) is the fuel.
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Old 07-09-2011, 08:46 PM   #15
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Quote:
Originally Posted by CWS4322
Do you have a preference for white or red oak? What about butternut? (Blasphamy! that's furniture wood except for the cut offs).

Can you tell I have a lot of choices when it comes to wood? At the end of September, there is a log auction here. We buy logs...we have a surplus of lumber--probably enough to build a 2,000 sq. ft house and all the cabinets, flooring, etc., required (my DH can't go to Home Depot and buy lumber, he has to make his own...).
I'm not really sure what kind of Oak is used in Trager wood pellets. Given the common use of red oak in furniture, I suspect this type is more commonly available as sawdust.

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Old 07-09-2011, 08:47 PM   #16
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Can you describe the smell? Red and white oak don't smell the same...does it have a reddish tinge?
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Old 07-09-2011, 08:53 PM   #17
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If i remember correctly from my wood stove days, red oak doesn't have as food friendly a smell as white oak. But that was the raw wood, not the smoke.
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Old 07-09-2011, 08:55 PM   #18
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Can you describe the smell? Red and white oak don't smell the same...does it have a reddish tinge?
Not sure how to describe it. Smells like sawn wood. The pellets look like rabbit food. Uniform size, and shape allow automated and metered delivery of fuel.

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Old 07-09-2011, 08:59 PM   #19
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Not sure how to describe it. Smells like sawn wood. The pellets look like rabbit food. Uniform size, and shape allow automated and metered delivery of fuel.

.40

I have to read this site with my glasses on. I read your post as, "Smells like swan wood.". I'm sitting here thinking what the heck is swan wood?!
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Old 07-09-2011, 09:07 PM   #20
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Duh--I don't get it.

Uncle Bob--why cherry over apple?
Color ~~ Less than 4% of the palates of the world's population can tell what kind of wood was used to cook with anyway...Except maybe for Hickory and mesquite ~~~ Next I suppose someone will suggest they can discern the difference between Granny Smith and Golden Delicious.....
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