Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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I took the leap this morning. My first butt is in the Q and I am keeping
everything I got crossed for good or at least acceptable results.

Of course, since this is California we don't like to call them "Butts".
Out here we call them "Booty". It's much more "now", if ya know what I mean.

For my first venture, I picked the smallest one I could find at Sam's
club. Maybe 4 lbs., but a nice fat cap. Kept everything as simple as
possible...trying to focus on relaxing, remembering to breathe...

A little CYM, a little seasoning salt (read a lot of seasoning salt) and
a little garlic powder and into the cooker at about 250-275 degrees. I'm
using Royal Oak Lump with Hickory smoke. I can't seem to find anything
but hickory and mesquite in the local stores, but I may be able to get
some walnut from local orchards. Anybody ever tried walnut?

It's been about 4 hours now, and I'm thinking to start looking at the
temp soon. It's so small I don't think it's going to take all that long,
will it?

Wish me luck. It's dinner tonite.

Dave T.
--
Some people are like a slinky.. not really good for
anything, but you still can't help but smile when you shove
them down the stairs.
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Dave T. wrote:
> I took the leap this morning. My first butt is in the Q and I am
> keeping everything I got crossed for good or at least acceptable
> results.


Good luck. BTW, Your butt isn't in the 'Q', it is in the pit. 'Q' is what
your butt will be turning into.
--
Dave
www.davebbq.com


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Dave Bugg wrote:
> Dave T. wrote:
>> I took the leap this morning. My first butt is in the Q and I am
>> keeping everything I got crossed for good or at least acceptable
>> results.

>
> Good luck. BTW, Your butt isn't in the 'Q', it is in the pit. 'Q' is what
> your butt will be turning into.


Thanks Dave, but my butt is in this chair. The "booty" is in the pit.

It hit about 180 degrees at the five hour mark. I just wrapped it in
foil and put it back in.

--
Some people are like a slinky.. not really good for
anything, but you still can't help but smile when you shove
them down the stairs.
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Dave T. wrote:

>
> It hit about 180 degrees at the five hour mark. I just wrapped it in
> foil and put it back in.


Why did you wrap it in foil?

--
Dave
www.davebbq.com


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Dave Bugg wrote:
> Dave T. wrote:
>
>> It hit about 180 degrees at the five hour mark. I just wrapped it in
>> foil and put it back in.

>
> Why did you wrap it in foil?
>


Well, I guess I was thinking it would stay more moist. Mistake?

--
Some people are like a slinky.. not really good for
anything, but you still can't help but smile when you shove
them down the stairs.


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Dave T. wrote:
> Dave Bugg wrote:
>> Dave T. wrote:
>>
>>> It hit about 180 degrees at the five hour mark. I just wrapped it in
>>> foil and put it back in.

>>
>> Why did you wrap it in foil?
>>

>
> Well, I guess I was thinking it would stay more moist. Mistake?


IMO, yes. It creates more of a steamed pork -- i.e. kalua pork -- than a
true bbq pork taste. Pork butt is well marbled and contains a lot of
inherent moisture from the collagen breakdown during the cooking process.
Foil simply isn't needed.

http://www.eaglequest.com/~bbq/faq2/toc.html for your reading pleasure and
bbq knowledge.

--
Dave
www.davebbq.com


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Dave Bugg wrote:

>
> IMO, yes. It creates more of a steamed pork -- i.e. kalua pork -- than a
> true bbq pork taste. Pork butt is well marbled and contains a lot of
> inherent moisture from the collagen breakdown during the cooking process.
> Foil simply isn't needed.
>
> http://www.eaglequest.com/~bbq/faq2/toc.html for your reading pleasure and
> bbq knowledge.
>

I guess that's why they say "Live and learn"! First mistake I ever made
in my life. d> I'll know better for the next one.

I just hope it's edible.

--
Some people are like a slinky.. not really good for
anything, but you still can't help but smile when you shove
them down the stairs.
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Dave Bugg wrote:
> Dave T. wrote:
>> Dave Bugg wrote:
>>> Dave T. wrote:
>>>
>>>> It hit about 180 degrees at the five hour mark. I just wrapped it in
>>>> foil and put it back in.
>>> Why did you wrap it in foil?
>>>

>> Well, I guess I was thinking it would stay more moist. Mistake?

>
> IMO, yes. It creates more of a steamed pork -- i.e. kalua pork -- than a
> true bbq pork taste. Pork butt is well marbled and contains a lot of
> inherent moisture from the collagen breakdown during the cooking process.
> Foil simply isn't needed.
>
> http://www.eaglequest.com/~bbq/faq2/toc.html for your reading pleasure and
> bbq knowledge.
>

BTW, thanks for the link. I obviously need some more study time.

--
We know exactly where one cow with mad-cow-disease is located among the
millions and millions of cows in America, but we haven't a clue as to
where thousands of Illegal immigrants and Terrorists are located. Maybe
we should put the Department of Agriculture in charge of immigration.
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Dave T. wrote:
> Dave Bugg wrote:
>
>>
>> IMO, yes. It creates more of a steamed pork -- i.e. kalua pork --
>> than a true bbq pork taste. Pork butt is well marbled and contains a
>> lot of inherent moisture from the collagen breakdown during the
>> cooking process. Foil simply isn't needed.
>>
>> http://www.eaglequest.com/~bbq/faq2/toc.html for your reading
>> pleasure and bbq knowledge.
>>

> I guess that's why they say "Live and learn"! First mistake I ever
> made in my life. d> I'll know better for the next one.
>
> I just hope it's edible.


It will be extremely edible.

--
Dave
www.davebbq.com


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Dave T. wrote:

>>

> BTW, thanks for the link. I obviously need some more study time.
>



How'd it come out?

I'd nix the foil too. I'm a novice compared to Dave so
listening to me isn't all that great, but I'd advise listing
to Dave.

--
Steve


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Steve Calvin wrote:
> Dave T. wrote:
>
>>>

>> BTW, thanks for the link. I obviously need some more study time.
>>

>
>
> How'd it come out?
>
> I'd nix the foil too. I'm a novice compared to Dave so listening to me
> isn't all that great, but I'd advise listing to Dave.
>


And I intend to!

Even with the one minor mistake, the LF and I are extremely happy. I
don't know if the bone was easy to remove or not, because when I removed
the critter from the pit it came apart in 2 pieces and the bone fell
out. It pulled nicely, and on Hoagy rolls we all had 2nds, except for
me. I had a third. I am overjoyed at the results I got, which only
proves that even a blind squirrel finds a nut sometimes.

Dave T.

--
We know exactly where one cow with mad-cow-disease is located among the
millions and millions of cows in America, but we haven't a clue as to
where thousands of Illegal immigrants and Terrorists are located. Maybe
we should put the Department of Agriculture in charge of immigration.
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On 16-Sep-2007, "Dave Bugg" > wrote:

> Dave T. wrote:
>
> >
> > It hit about 180 degrees at the five hour mark. I just wrapped it in
> > foil and put it back in.

>
> Why did you wrap it in foil?
>
> --
> Dave
> www.davebbq.com


I wanted to ask that, but didn't dare. I've seen some others say
the same thing. I've never seen a need to wrap in foil and then
cook some more. I do wrap in foil to let meat rest in the cooler.
But, that is just to keep it from leaking all over everything. I
think it's too hot right out of the pit to wrap it in plastic wrap.
--
Brick(Past 70 and still gaining speed)
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Brick wrote:
> On 16-Sep-2007, "Dave Bugg" > wrote:
>
>> Dave T. wrote:
>>
>>> It hit about 180 degrees at the five hour mark. I just wrapped it in
>>> foil and put it back in.

>> Why did you wrap it in foil?
>>
>> --
>> Dave
>> www.davebbq.com

>
> I wanted to ask that, but didn't dare. I've seen some others say
> the same thing. I've never seen a need to wrap in foil and then
> cook some more. I do wrap in foil to let meat rest in the cooler.
> But, that is just to keep it from leaking all over everything. I
> think it's too hot right out of the pit to wrap it in plastic wrap.


Yeah, I guess it's something that doesn't need to be done. My problem is
that I analyze things to death, and it just seemed like the thing to do.
I have another butt in the freezer that I want to do before the weather
breaks, and I'll leave the foil in the drawer to see what a difference
it makes. I will say that I was really pleased with the results I got
though. Now the disclaimer is that this being my first, I don't have a
basis of comparison, but my tummy is mui happy.

--
Health nuts are going to feel stupid someday, lying in the
hospital dying of nothing.
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Dave T. wrote:

> Even with the one minor mistake, the LF and I are extremely happy. I
> don't know if the bone was easy to remove or not, because when I removed
> the critter from the pit it came apart in 2 pieces and the bone fell
> out. It pulled nicely, and on Hoagy rolls we all had 2nds, except for
> me. I had a third. I am overjoyed at the results I got, which only
> proves that even a blind squirrel finds a nut sometimes.
>
> Dave T.
>


Excellent. Congratulations! Sounds like you and your family
had a great meal.
--
Steve
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Steve Calvin wrote:
> Dave T. wrote:
>
>> Even with the one minor mistake, the LF and I are extremely happy. I
>> don't know if the bone was easy to remove or not, because when I
>> removed the critter from the pit it came apart in 2 pieces and the
>> bone fell out. It pulled nicely, and on Hoagy rolls we all had 2nds,
>> except for me. I had a third. I am overjoyed at the results I got,
>> which only proves that even a blind squirrel finds a nut sometimes.
>>
>> Dave T.
>>

>
> Excellent. Congratulations! Sounds like you and your family had a great
> meal.


That we did, and tomorrow too! Thanks!

--
Health nuts are going to feel stupid someday, lying in the
hospital dying of nothing.


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On 16-Sep-2007, "Dave T." > wrote:

> Dave Bugg wrote:
> > Dave T. wrote:
> >> Dave Bugg wrote:
> >>> Dave T. wrote:
> >>>
> >>>> It hit about 180 degrees at the five hour mark. I just wrapped it in
> >>>> foil and put it back in.
> >>> Why did you wrap it in foil?
> >>>
> >> Well, I guess I was thinking it would stay more moist. Mistake?

> >
> > IMO, yes. It creates more of a steamed pork -- i.e. kalua pork -- than a
> >
> > true bbq pork taste. Pork butt is well marbled and contains a lot of
> > inherent moisture from the collagen breakdown during the cooking
> > process.
> > Foil simply isn't needed.
> >
> > http://www.eaglequest.com/~bbq/faq2/toc.html for your reading pleasure
> > and
> > bbq knowledge.
> >

> BTW, thanks for the link. I obviously need some more study time.
>
> --
> We know exactly where one cow with mad-cow-disease is located among the
> millions and millions of cows in America, but we haven't a clue as to
> where thousands of Illegal immigrants and Terrorists are located. Maybe
> we should put the Department of Agriculture in charge of immigration.


ROTFLMAO over that sig line. I guess we all understand though that there's
a heap of political difference between Mad Cow Disease and Illegal
Immigrants.
'bout time to use the internet to put the right kind of people in office.

--
Brick(Save a tree, eat a Beaver)
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ULL wrote:
> On Mon, 17 Sep 2007 02:48:54 GMT, "Dave T." > wrote:
>
>> Brick wrote:
>>> On 16-Sep-2007, "Dave Bugg" > wrote:
>>>
>>>> Dave T. wrote:
>>>>
>>>>> It hit about 180 degrees at the five hour mark. I just wrapped it
>>>>> in foil and put it back in.
>>>> Why did you wrap it in foil?
>>>>
>>>> --
>>>> Dave
>>>>
www.davebbq.com
>>>
>>> I wanted to ask that, but didn't dare. I've seen some others say
>>> the same thing. I've never seen a need to wrap in foil and then
>>> cook some more. I do wrap in foil to let meat rest in the cooler.
>>> But, that is just to keep it from leaking all over everything. I
>>> think it's too hot right out of the pit to wrap it in plastic wrap.

>>
>> Yeah, I guess it's something that doesn't need to be done. My
>> problem is that I analyze things to death, and it just seemed like
>> the thing to do. I have another butt in the freezer that I want to
>> do before the weather breaks, and I'll leave the foil in the drawer
>> to see what a difference it makes. I will say that I was really
>> pleased with the results I got though. Now the disclaimer is that
>> this being my first, I don't have a basis of comparison, but my
>> tummy is mui happy.

>
> Taht last is the controlling point. Purists be damned, ...snip


And may the minions of mediocrity raise their voices in agreement.

--
Dave
www.davebbq.com


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On Sep 17, 12:25 am, wrote:

You're not overly sensitive or anything are you.

Trying to seem reasonable while ranting is a futile exercise, though
it makes for an amusing read.

Thanks for the chuckle.





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ULL wrote:
> On Sun, 16 Sep 2007 22:37:18 -0700, "Dave Bugg" >
> wrote:
>
>>
ULL wrote:
>>> On Mon, 17 Sep 2007 02:48:54 GMT, "Dave T." >
>>> wrote:
>>>
>>>> Brick wrote:
>>>>> On 16-Sep-2007, "Dave Bugg" > wrote:
>>>>>
>>>>>> Dave T. wrote:
>>>>>>
>>>>>>> It hit about 180 degrees at the five hour mark. I just wrapped
>>>>>>> it in foil and put it back in.
>>>>>> Why did you wrap it in foil?
>>>>>>
>>>>>> --
>>>>>> Dave
>>>>>>
www.davebbq.com
>>>>>
>>>>> I wanted to ask that, but didn't dare. I've seen some others say
>>>>> the same thing. I've never seen a need to wrap in foil and then
>>>>> cook some more. I do wrap in foil to let meat rest in the cooler.
>>>>> But, that is just to keep it from leaking all over everything. I
>>>>> think it's too hot right out of the pit to wrap it in plastic
>>>>> wrap.
>>>>
>>>> Yeah, I guess it's something that doesn't need to be done. My
>>>> problem is that I analyze things to death, and it just seemed like
>>>> the thing to do. I have another butt in the freezer that I want to
>>>> do before the weather breaks, and I'll leave the foil in the drawer
>>>> to see what a difference it makes. I will say that I was really
>>>> pleased with the results I got though. Now the disclaimer is that
>>>> this being my first, I don't have a basis of comparison, but my
>>>> tummy is mui happy.
>>>
>>> Taht last is the controlling point. Purists be damned, ...snip

>>
>> And may the minions of mediocrity raise their voices in agreement.

>
> Ah, so "it tastes _good_" is a sign of "mediocrity", eh?


Millions think McDonalds is great tasting food and are satisfied with eating
it. The 'tastes good' tactic of yours is sooooo 1969, and a sadly lame
argument. Thank goodness the minions are safe because you are satisfied to
let folks continue thinking it is great stuff, and not encourage them to a
higher standard.

> "Purism" is
> the only way to glory, even if the results are crap, eh? Bullshit.


What is it, 'traditionalism' or 'purism'? And you think traditional bbq is
crap, eh? Obviously, you are a bit sensitive on the subject. Advocates of
mediocrity always lay that same silly accusation at the feet of those who
encourage excellence. I can't figure out if it is because they are too lazy
to persue excellence, or have consistently failed in their attempts at such.

> "Tradition" is the hobgoblin of tiny minds, especially WRT food. If
> tradition were the only factor, we'd all still be eating raw meat.


Wow. You do realize how silly you sound trying to push that non-sequitor
onto a ng dedicated to barbecue, don't you?

> The goal is a tasty meal. Better good food than lesser-quality
> "traditioal" crap.


And the millions served by McDonalds and Burger King agree with you. Damn
those purists and traditionalists who insist on a higher standard!!

Thanks for letting everyone know your standard of excellence; it helps when
those seeking advice know what their advisors think.

--
Dave
www.davebbq.com


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Brick wrote:

>
> ROTFLMAO over that sig line. I guess we all understand though that there's
> a heap of political difference between Mad Cow Disease and Illegal
> Immigrants.
> 'bout time to use the internet to put the right kind of people in office.
>


I agree completely, but let's not go there. The sig. was humor and
nuttin' else.

--
Health nuts are going to feel stupid someday, lying in the
hospital dying of nothing.


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Dave Bugg wrote:
>
> ULL wrote:
> > On Sun, 16 Sep 2007 22:37:18 -0700, "Dave Bugg" >
> > wrote:
> >
> >>
ULL wrote:
> >>> On Mon, 17 Sep 2007 02:48:54 GMT, "Dave T." >
> >>> wrote:
> >>>
> >>>> Brick wrote:
> >>>>> On 16-Sep-2007, "Dave Bugg" > wrote:
> >>>>>
> >>>>>> Dave T. wrote:
> >>>>>>
> >>>>>>> It hit about 180 degrees at the five hour mark. I just wrapped
> >>>>>>> it in foil and put it back in.
> >>>>>> Why did you wrap it in foil?
> >>>>>>
> >>>>>> --
> >>>>>> Dave
> >>>>>>
www.davebbq.com
> >>>>>
> >>>>> I wanted to ask that, but didn't dare. I've seen some others say
> >>>>> the same thing. I've never seen a need to wrap in foil and then
> >>>>> cook some more. I do wrap in foil to let meat rest in the cooler.
> >>>>> But, that is just to keep it from leaking all over everything. I
> >>>>> think it's too hot right out of the pit to wrap it in plastic
> >>>>> wrap.
> >>>>
> >>>> Yeah, I guess it's something that doesn't need to be done. My
> >>>> problem is that I analyze things to death, and it just seemed like
> >>>> the thing to do. I have another butt in the freezer that I want to
> >>>> do before the weather breaks, and I'll leave the foil in the drawer
> >>>> to see what a difference it makes. I will say that I was really
> >>>> pleased with the results I got though. Now the disclaimer is that
> >>>> this being my first, I don't have a basis of comparison, but my
> >>>> tummy is mui happy.
> >>>
> >>> Taht last is the controlling point. Purists be damned, ...snip
> >>
> >> And may the minions of mediocrity raise their voices in agreement.

> >
> > Ah, so "it tastes _good_" is a sign of "mediocrity", eh?

>
> Millions think McDonalds is great tasting food and are satisfied with eating
> it. The 'tastes good' tactic of yours is sooooo 1969, and a sadly lame
> argument. Thank goodness the minions are safe because you are satisfied to
> let folks continue thinking it is great stuff, and not encourage them to a
> higher standard.
>
> > "Purism" is
> > the only way to glory, even if the results are crap, eh? Bullshit.

>
> What is it, 'traditionalism' or 'purism'? And you think traditional bbq is
> crap, eh? Obviously, you are a bit sensitive on the subject. Advocates of
> mediocrity always lay that same silly accusation at the feet of those who
> encourage excellence. I can't figure out if it is because they are too lazy
> to persue excellence, or have consistently failed in their attempts at such.
>
> > "Tradition" is the hobgoblin of tiny minds, especially WRT food. If
> > tradition were the only factor, we'd all still be eating raw meat.

>
> Wow. You do realize how silly you sound trying to push that non-sequitor
> onto a ng dedicated to barbecue, don't you?
>
> > The goal is a tasty meal. Better good food than lesser-quality
> > "traditioal" crap.

>
> And the millions served by McDonalds and Burger King agree with you. Damn
> those purists and traditionalists who insist on a higher standard!!
>
> Thanks for letting everyone know your standard of excellence; it helps when
> those seeking advice know what their advisors think.
>
> --
> Dave
> www.davebbq.com


Hey, while neither McD's or BK is "fine dining", BK is vastly better
than McD's.
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Pete C. wrote:

>
> Hey, while neither McD's or BK is "fine dining", BK is vastly better
> than McD's.


Well... everyone's entitled to their own opinion. Mine is
that they both suck.


--
Steve
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Brick wrote:
e.
>
> That's the spirit Davey. My lifelong attitude toward assistance is,
> "When you're grasping at straws, but sure to grasp them all. One
> may conceal the silken rope that can stop your fall".
>
> Brick



Cool idea...but aren't you afraid the short one will be in there?

--
Health nuts are going to feel stupid someday, lying in the
hospital dying of nothing.
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Brick wrote:
e.
>
> That's the spirit Davey. My lifelong attitude toward assistance is,
> "When you're grasping at straws, but sure to grasp them all. One
> may conceal the silken rope that can stop your fall".
>
> Brick



Cool idea...but aren't you afraid the short one will be in there?

Of course. That is why I endeavor to grasp them all. When I'm
falling, I'm not choosy. I'm 71 and still here. Gymnastics is
behind me. Canyon racing on a motorcycle in the Colorado
Rockies is behind me. (Tomorrow isn't promised to any of us).
--
Brick(Youth is wasted on young people)
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On 18 Sep, 02:37, Steve Calvin > wrote:
> Pete C. wrote:
>
> > Hey, while neither McD's or BK is "fine dining", BK is vastly better
> > than McD's.

>
> Well... everyone's entitled to their own opinion. Mine is
> that they both suck.
>
> --
> Steve


How did McD and BK get into this thread? I haven't been inside one
since the kids grew up, and that's over 10 years now.

Have they got any better?

John
www.morgans-net.com

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John Morgan wrote:
>
> On 18 Sep, 02:37, Steve Calvin > wrote:
> > Pete C. wrote:
> >
> > > Hey, while neither McD's or BK is "fine dining", BK is vastly better
> > > than McD's.

> >
> > Well... everyone's entitled to their own opinion. Mine is
> > that they both suck.
> >
> > --
> > Steve

>
> How did McD and BK get into this thread? I haven't been inside one
> since the kids grew up, and that's over 10 years now.


Don't know how they got in the thread, not going to dig back to see who
first uttered / typed the forbidden names, but both places do
periodically offer some item that has "barbecue" in the name.

>
> Have they got any better?


Probably not, but they haven't got any worse either, and BK is still
vastly better than McD's.
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Dave writes:
>
> A little CYM, a little seasoning salt (read a lot of seasoning salt) and a
> little garlic powder and into the cooker at about 250-275 degrees. I'm
> using Royal Oak Lump with Hickory smoke. I can't seem to find anything but
> hickory and mesquite in the local stores, but I may be able to get some
> walnut from local orchards. Anybody ever tried walnut?


I haven't tried walnut. There's a faq out there about woods for smoking,
that says:

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with
lighter woods like almond, pear or apple. Can be bitter if used alone. Good
with red meats and game.



Tom






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