[colleenchassis]

Here is our new baby! She needs a little TLC, but we hope to have her up and running in no time! I can't wait to make the neighbors jelous with that smoker smell.

[force]

There's been some championship cooking on that....... maybe that will rub (no pun intended) right off to you for a great start........................

[colleenchassis]

There's been some championship cooking on that....... maybe that will rub (no pun intended) right off to you for a great start........................

hahhahahaha! I know!!!! I am so excited. I think that I have a pretty special Kooker here!

[colleenchassis]

okay, so who is going to tell me what kind of wood they smoke with? What is better: wood or charcoal?

[force]

pecan and hickory................... wood charc

[The Gym 14]

We used olive the last few times and liked it. Supposed to be a mild mesquite taste, so we were told. Thats the fun of it, now you have a reason to smoke whenever you just use the excuse "I'm trying a different wood".

[Mike (AZBarbeque)]

It's all personal preference and you will learn through Trial & Error, that is the fun part.

We use Pecan mainly as it is readily available from Berry Bros and is priced very reasonable.

I do like to use Apple, Cherry, Grape or Olive if it is available as they all give off some great flavor.

Experiment with different kinds and let us know what you find that you like.. 

[Jaybird]

Colleen, it's not wood or charcoal, it's wood and charcoal. There are many kinds of woods but I would start out with hickory/pecan and apple. I always advise newbies to stay away from mesquite. In fact I only use it to burn down to coals for grilling. Wood goes a long ways and you don't need too much or you will oversmoke. You should use 90% charcoal and 10% wood.

You will get a million different answers to your question, but this is just what I suggest.

[The Gym 14]

And he has the hardware to listen to. Keep asking him quest. so we can figure him out also.

[Mike (AZBarbeque)]

I totally agree, we also use a good mix of lump charcoal with our wood and the mild wood (Pecan, apple, etc.) work really well with it.

[force]

Ya,, Colleen,,,,,,, keep asking Jay..........soon the secrets will come out..........

[Jaybird]

The biggest secret is not a secret at all......practice and then practice....after that....PRACTICE!!!!!

I don't know of anyone who has practiced as much as us in the last seven years(3 to 4 times a week)....except Rythym n Que in the last year or so...and you can see where they're headed!!! They are right on our ass!!!  With all the classes being offered now days it's getting tougher and tougher..... I LOVE IT .

[TOPS BBQ]

Pretty much any fruit wood for poultry and pork.  I like hickory for beef.  But, I use apple for everything.

[force]

AS soon as I retire............ I will eat and practice everyday.............

[colleenchassis]

WOW! It has only been a day and look at all the responses! I guess I am going to have to experiment. With all the trophies Jay has, I gotta trust his input! So..... MORE SECRETS PLEASE!