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<blockquote data-quote="backhoeboogie" data-source="post: 735563" data-attributes="member: 3162"><p>Both. Either. Sauce after cooking cept for ribs and chicken. None of the above excpet for vinegar brine on feral hogs. Absolutely wood. Pecan mostly but mesquite is great - there's two cords of hickory outside but I aint impressed - never tried oak. </p><p></p><p>My maternal graddaddy was a Blalock - same Blalock family that owns the Blalock chain and started the Bodacious chains. He's where most of my early learning came from. </p><p></p><p>Store bought bar-b-que sauce or sauce purchased period is fighting words around here. </p><p></p><p>Doing a bar-b-que for over 100 folks is just too much work. Takes all the fun out of it no matter how good it turns out. Doing it for hire takes the fun out of it too. Doing it for 20 to 40 friends and family is about perfect for the effort. </p><p></p><p>Some of the rigs posted on here have been impressive but it really don't take all that to do good bar-b-que. Its better to have a good rig tho. I am about to build a new rig myself. Gonna try to get the most bang for the amount of wood used. Hot water kit too for river parties in the pasture. </p><p></p><p>Best friend has a rig that will smoke 35 briskets. I do the sauce for him at the annual picnic. I have vowed to never borrow that rig again or do anything that big. I don't mind helping him one iota but only if its his shindig. I hit the burn out well over 20 years ago. </p><p></p><p>Chickens weren't mentioned but all is well since I don't do chickens in the first place. </p><p></p><p>Looking forward to seeing other replies myself.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 735563, member: 3162"] Both. Either. Sauce after cooking cept for ribs and chicken. None of the above excpet for vinegar brine on feral hogs. Absolutely wood. Pecan mostly but mesquite is great - there's two cords of hickory outside but I aint impressed - never tried oak. My maternal graddaddy was a Blalock - same Blalock family that owns the Blalock chain and started the Bodacious chains. He's where most of my early learning came from. Store bought bar-b-que sauce or sauce purchased period is fighting words around here. Doing a bar-b-que for over 100 folks is just too much work. Takes all the fun out of it no matter how good it turns out. Doing it for hire takes the fun out of it too. Doing it for 20 to 40 friends and family is about perfect for the effort. Some of the rigs posted on here have been impressive but it really don't take all that to do good bar-b-que. Its better to have a good rig tho. I am about to build a new rig myself. Gonna try to get the most bang for the amount of wood used. Hot water kit too for river parties in the pasture. Best friend has a rig that will smoke 35 briskets. I do the sauce for him at the annual picnic. I have vowed to never borrow that rig again or do anything that big. I don't mind helping him one iota but only if its his shindig. I hit the burn out well over 20 years ago. Chickens weren't mentioned but all is well since I don't do chickens in the first place. Looking forward to seeing other replies myself. [/QUOTE]
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