The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoking with Beech? (http://www.bbq-brethren.com/forum/showthread.php?t=135374)

JMSetzler 06-08-2012 08:37 PM

Smoking with Beech?
 
Anyone ever smoked with Beech wood? I picked up a couple hundred pounds of it today from a tree my parents had removed from their yard...

buccaneer 06-08-2012 08:44 PM

Regularly.
My favourite for smallgoods.

gusibole 06-08-2012 09:26 PM

Funny I was wondering the same thing since I just picked up a chit load, tree fell during the past winter!

Smokendink71 06-08-2012 11:17 PM

I hear myron mixon does a lot of smoking with beech

Phubar 06-09-2012 03:56 AM

You're good to go...

CarolinaQue 06-09-2012 06:53 AM

Quote:

Originally Posted by Smokendink71 (Post 2086462)
I hear myron mixon does a lot of smoking with beech


Where have you heard this? He uses Peach wood, fresh cut, from what I know.

To the OP. Beech is good stuff. Especially for chicken and pork, such as tenderloin and small cuts. Even good with fish. Not quite assertive enough for big cuts like butts, picnics, shoulders, whole hog or brisket IMO. But it's nice to mix in with hickory or white oak when doing larger cuts like that.

ddweatherholtz 06-09-2012 06:58 AM

Or you could age some beer with it.

Prosit!
Doug-E-Q

JMSetzler 06-09-2012 10:25 AM

I chopped it all down this morning and put it in my UDS with a single ring of charcoal around the bottom of the basket to help get the drying process started.

Smokendink71 06-09-2012 11:38 AM

Quote:

Originally Posted by CarolinaQue (Post 2086579)
Where have you heard this? He uses Peach wood, fresh cut, from what I know.

To the OP. Beech is good stuff. Especially for chicken and pork, such as tenderloin and small cuts. Even good with fish. Not quite assertive enough for big cuts like butts, picnics, shoulders, whole hog or brisket IMO. But it's nice to mix in with hickory or white oak when doing larger cuts like that.

I thought I'd heard it on one of the bbq shows that he used beech wood and peach both maybe I heard wrong


All times are GMT -5. The time now is 11:23 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.