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Non-Cattle Specific Topics
Recipes & Cooking
Another question about types of wood for smokers
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<blockquote data-quote="greybeard" data-source="post: 1210683" data-attributes="member: 18945"><p>I've used seasoned peach before and of course native pecan. I learned to use them sparingly, as they deposited a heavy almost tar looking film on the meat if you use too much of it--the 1st time I used only the peach wood and nothing else, and it was close to being a ruined chunk of beef. This was on a brisket smoker--not a smoker for curing hams and bacon.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1210683, member: 18945"] I've used seasoned peach before and of course native pecan. I learned to use them sparingly, as they deposited a heavy almost tar looking film on the meat if you use too much of it--the 1st time I used only the peach wood and nothing else, and it was close to being a ruined chunk of beef. This was on a brisket smoker--not a smoker for curing hams and bacon. [/QUOTE]
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Another question about types of wood for smokers
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