View Single Post
Unread 11-30-2012, 10:37 PM   #19
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SirPorkaLot View Post
Depends on the cooker.

I use green wood on my offset, and with a HOT fire in the firebox (well in excess of 350F above the fire), I get a nice stream of 250F smoke across the meat.

This past Thanksgiving I made the best Turkey ever (according to the rave reviews), using a 1/2 bag of charcoal as a base fire, I cooked the bird for 5.5 hours on nothing but partially seasoned (cut this past spring) peach wood.

The smoke flavor was delicate & consistent throughout the bird and rivaled some of the best smoked turkeys I've ever eaten.

Don't be afraid of green wood. Experiment with it until you get it right.
Not sure that 6 months or so of drying would still make wood very "green".

I understand what you're saying, and that's why I referenced a bed of coals giving you a 350* fire when using green wood for smoke.
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote