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The Water Cooler
General Discussion
Cookout today... some tips for smoker guys.
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<blockquote data-quote="excat" data-source="post: 2592778" data-attributes="member: 29449"><p>add a little smoked paprika to that, and that's what I use.</p><p></p><p>I change between hickory, pecan, and apple, depending on the meat. I use apple for pork, and hickory or pecan on beef and chicken. Sometimes I'll feel a little wild and mix it up with some mesquite. </p><p></p><p>Sometimes I change my "accent" spice to pair with my flavor of wood differently, but mainly stick with smoked or regular paprika.</p></blockquote><p></p>
[QUOTE="excat, post: 2592778, member: 29449"] add a little smoked paprika to that, and that's what I use. I change between hickory, pecan, and apple, depending on the meat. I use apple for pork, and hickory or pecan on beef and chicken. Sometimes I'll feel a little wild and mix it up with some mesquite. Sometimes I change my "accent" spice to pair with my flavor of wood differently, but mainly stick with smoked or regular paprika. [/QUOTE]
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Cookout today... some tips for smoker guys.
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