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Favorite smoking woods?

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Stoker:
If you have had commercially smoked salmon that's it
Thanks Leroy

JonW:
Hackberry and persimmon when it's good and dry. All the othets mentioned as well.

Mounter:
Mesquite for most things... brisket ,pork butts or things that take awhile, I use hickory or maple. I've quick grilled burgers and deer steaks over ERC and Osage that taste just fine to me.

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