Keep ’Em Coming BackPractical help for Texas honky-tonks and dancehalls
Volume 1

From the Keep ’Em Coming Back books

The Complete PR Guide

This page is a practical extension of Volume 1. The book explains the reasoning; this resource helps put it to work.

Read Volume 1 Resources from this book

The Pit Room

Compare Barbecue Woods

Compare heat, burn duration, coal production, smoke intensity, flavor, and common pairings before opening an individual wood profile.

WoodHeatDurationCoalsSmokeFlavorCommon pairings
Post Oak
Balanced, dry, gently earthyBrisket, beef ribs, sausage, pork, turkey
Live Oak
Dense, earthy, moderately assertiveBeef, pork shoulder, sausage, large cuts
White Oak
Clean, rounded, medium smokeBeef, pork, poultry, sausage, vegetables
Red Oak
Earthy, robust, sometimes sharpBeef, game, pork shoulder
Pecan
Nutty, rounded, gently sweetPork, poultry, sausage, brisket, desserts
Hickory
Strong, savory, bacon-likePork shoulder, ribs, sausage, beef
Mesquite
Very assertive and distinctiveBeef, direct grilling, short hot cooks
Apple
Mild, sweet, lightly fruityPork, poultry, ham, vegetables, cheese
Cherry
Mild-to-medium, sweet fruitwoodPork, poultry, beef, ham, vegetables
Peach
Soft, fruity, floralPoultry, pork, fish, vegetables, desserts
Maple
Mild, clean, gently sweetPoultry, pork, vegetables, cheese
Mulberry
Mild, sweet, fruitwood-likePork, poultry, vegetables, sausage
Read before using Kitchen resourcesSafety, professional-use, and verification notice
Educational reference—not approval, certification, or professional advice. Recipes, wood profiles, temperatures, yields, costs, logs, checklists, and operating suggestions are general planning material. They do not replace the current FDA Food Code, Texas Food Establishment Rules, local health-authority requirements, permits, inspections, HACCP or variance approval, fire-code review, manufacturer instructions, insurance requirements, food-handler or manager training, or qualified culinary, food-safety, legal, tax, accounting, engineering, fire-protection, medical, or insurance advice. Verify every ingredient label and allergen; prevent cross-contact; use calibrated thermometers; use only known, untreated cooking wood from a reputable source; and discard food whenever time, temperature, source, identity, or safety is uncertain. Read the full Kitchen disclaimer.