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<blockquote data-quote="NodakBuckeye" data-source="post: 44795" data-attributes="member: 714"><p>I like to put rubs on sooner with bigger, thicker cuts but often it is a couple hours only. I use chunks of solid hardwood if I can get them as sole heat source. 2nd choice is hardwood charcoal and chips for smoke. A thin blue haze is better for me than sending smoke signals- too much smoke will make a bitter, nasty product. Love apple with pork as well as maple and hickory. I like to use 2 or more species to add more depth of flavor. Peach, pear, plum, grape vine, cherry, sasafrass are all good.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 44795, member: 714"] I like to put rubs on sooner with bigger, thicker cuts but often it is a couple hours only. I use chunks of solid hardwood if I can get them as sole heat source. 2nd choice is hardwood charcoal and chips for smoke. A thin blue haze is better for me than sending smoke signals- too much smoke will make a bitter, nasty product. Love apple with pork as well as maple and hickory. I like to use 2 or more species to add more depth of flavor. Peach, pear, plum, grape vine, cherry, sasafrass are all good. [/QUOTE]
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