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Old 03-01-2011, 07:07 AM   #241
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The plan is for me to be there on Thursday.............would really like to get a brisket started soon as I get up there.
Yum. I love me some Brisket. I was actually thinking about bringing one, too. I haven't decided yet what all I'm bringing yet. So far, I know I'll have a ton of jerk chicken to feed the judges and staff, and I was trying to figure out what else. Maybe some ABT's.
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Old 03-01-2011, 08:14 AM   #242
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I know of 5 or 6 of us that are staying up there all weekend. Can't wait. Come on Fish, open the sign up all ready!! See you guys there.
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Old 03-01-2011, 08:24 AM   #243
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Looky what I found!


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Ted you dam man!!!!!

Matt see you Thursday am out of here thursday morning.
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Old 03-01-2011, 08:25 AM   #244
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Yum. I love me some Brisket. I was actually thinking about bringing one, too. I haven't decided yet what all I'm bringing yet. So far, I know I'll have a ton of jerk chicken to feed the judges and staff, and I was trying to figure out what else. Maybe some ABT's.

Wings and pork loin are on the list.....................and my baked beans of course.

I think Kenny will have some stuff marinated and ready to go on the smoker.

I need to find someone local to bring some wood other than the oak I will have.
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Old 03-01-2011, 09:29 AM   #245
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Make sure you bring some of that spicy marinate, the rub one.
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Old 03-01-2011, 10:01 AM   #246
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Most likely I'll be staying on the mountain again this year.

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I need to find someone local to bring some wood other than the oak I will have.
What else you need? I got a guy across the street from my work that sells firewood, not sure what all he has though.
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Old 03-01-2011, 10:32 AM   #247
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What else you need? I got a guy across the street from my work that sells firewood, not sure what all he has though.
Just a guess but I bet he wants stuff suitable for cooking

Maple and Hickory....and if the TEXAS boys are nice enough to bring some Mesquite then that's a party!






BTW this thread has been boring! No one thanking sponsors, talking smack, etc, so I am releasing 10 tickets at 11:30 EST....maybe that will wake up some folks.
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Old 03-01-2011, 10:44 AM   #248
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I will check next time I see Cary the owner. I know they do mostly firewood but they do keep a smoker going most days so they may have some good stuff too.
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Old 03-01-2011, 10:52 AM   #249
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I'll bring some old rail road ties ....
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Old 03-01-2011, 11:12 AM   #250
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Just a guess but I bet he wants stuff suitable for cooking

Maple and Hickory....and if the TEXAS boys are nice enough to bring some Mesquite then that's a party!





BTW this thread has been boring! No one thanking sponsors, talking smack, etc, so I am releasing 10 tickets at 11:30 EST....maybe that will wake up some folks.

How about pecan?
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Old 03-01-2011, 11:21 AM   #251
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How about pecan?
Woods for smoking:

Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.

Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.

Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.

Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).

Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Ash has a light, unique flavor. This wood burns fast.

Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.

Birch has a similar flavor to maple. This wood is good with pork and poultry.

Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.

Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.

Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.

Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.

Crabapple is very similar to apple wood and can be used interchangeably.

Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.

Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.

Hickory adds a strong flavor to meats, so be careful not to use to excessively. Itís good with beef and lamb.

Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.

Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.

Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.

Mulberry is sweet and very similar to apple.

Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.

Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Pear is similar to apple and produces a sweet, mild flavor.

Pecan burns cool and provides a delicate flavor. Itís a much subtler version of hickory.

Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.

Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow

You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.


Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.

Last edited by Fishmaxx; 03-01-2011 at 11:35 AM.
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Old 03-01-2011, 11:29 AM   #252
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Here's mine...

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Old 03-01-2011, 11:36 AM   #253
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LOL..MINI, your nuts! LOL
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Old 03-01-2011, 11:39 AM   #254
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How about pecan?

By far may favorite wood to cook with I can only order it online now, the local store that sold it closed
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Old 03-01-2011, 12:13 PM   #255
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Oh yeah.... cant wait.........
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Old 03-01-2011, 12:16 PM   #256
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Sweet. Thanks fish! Registered and paid. Woo Hoo!!!
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Old 03-01-2011, 01:01 PM   #257
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LOL..MINI, your nuts! LOL

Hope you can make it
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Old 03-01-2011, 01:02 PM   #258
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dang it got jacked for my spot while i will filling out my info
will there be anymore spots ?
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Old 03-01-2011, 01:04 PM   #259
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By far may favorite wood to cook with I can only order it online now, the local store that sold it closed
I have a pecan tree that I need cut down badly....you can have all the wood once your's done

I'm plannin to make it out this year!
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Old 03-01-2011, 01:08 PM   #260
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whats up with the eventbrite site it keep change from sold out to available then shuts you out and says sold out again
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