re: Charcoal for Smoking Meats

quote:

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You're going to need wood also.

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Yep.

You want your charcoal to burn clean. And if it's burning clean it want impart much of a smoke flavor. That's where the wood comes in.

Here's my preferences:
Brisket - oak
Pork shoulders - hickory
Ribs - oak or pecan of even a 50:50 mix
Chicken - pecan