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erik6bd

Wood chunk types and uses let's base your ideas

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Current stock - post oak, hickory, mesquite, maple, apple, cherry, peach, pecan, alder and grape vines. I usually stock red oak for Santa Maria tri-tips, but I'm currently out. 

Post Oak and Mesquite for beef. Alder for salmon. Various combo's of the others for pork and chicken. Usually one base wood (hickory, pecan, maple) with a fruit wood (peach, apple, cherry).

Used to use grape vines more, but not so much these days. Very mild wood. 

I scored some pimento wood from Jamaica, along with the leaves, for doing jerk. Adds a lot of flavor. But, it has to be imported, quarantined by customs, so it takes months to get. 

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