TIMMAY
is Blowin Smoke!
Apple, cherry, hickory, pecan for yardbird, the same for pork. Hickory, oak, mesquite for beef.
matching wood to meat........
- Thread starter code3rrt
- Start date
jestridge
somebody shut me the fark up.
What ever free
Mexi "Q" Tioner
Full Fledged Farker
Cherry, Apple and Hickory are my prefered choices/combo.
DownHomeQue
is Blowin Smoke!
i just go to the big ass pile.. which includes Pear, Oak, Pecan, and Hickory.. and grab whatever is on top! :shocked:
Swamp Donkeyz BBQ
is one Smokin' Farker
Straight post oak for beef.
Post oak and mesquite for chicken.
Post oak and pecan for pork.
Post oak and mesquite for chicken.
Post oak and pecan for pork.
Gasket
Full Fledged Farker
I like oak, pecan, hickory, apple, and cherry.
Ole Man Dan
is one Smokin' Farker
It's A Texas Thang.Goolges your friend:icon_smile_tongue:
That 'Texas Thang' even grows in Alabama.
My favorites are Oak, Pecan, and Hickory. Not necessarily in that order.
I have mixed Oak and Apple or Pear. (Mild smoke)
{If your gonna smoke 'Road Kill' you should definitely use Green Pine,
or soaked Railroad Ties...} :wacko: (Go Hobo style)
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Teamfour
is One Chatty Farker
Cherry with a little hickory.
Haveuseen1?
Full Fledged Farker
My primary go to is Pecan, then Peach, then Apple, then Hickory.
QTEX
Full Fledged Farker
J
jmoney7269
Guest
Strictly post oak at home. Strictly native texas pecan and fresh Fruitawoods cherry for comps. Cherry adds like stated earlier a whole new dimension of smoke flavor to foods. It does darken your lighter colored meats. Also as stated earlier you can only dectect your strongest smoking wood is untrue. If you use 3/1 fruit/hardwood you get a different flavor profile. Don't take my advise, try it for yourself, you will like it.
Trumpstylz
is Blowin Smoke!
Bourbon barrels are oak. White oak specifically.
code3rrt
Babbling Farker
Muscrat
is one Smokin' Farker
I live in the abilene area here in texas, can somebody explain to me how to identify Post Oak vs the other oaks we have here, I can find anything on how to tell the difference. All the locals I talk to that have oak trees don't know. I have lots of mesquite.
Also is there a point where pecan wood is too old to use? I can get some pecan but its been cut down for several years.
Thanks.
Also is there a point where pecan wood is too old to use? I can get some pecan but its been cut down for several years.
Thanks.
Swamp Donkeyz BBQ
is one Smokin' Farker
Post oak is very common in central texas. They like rocky soil. My BIL's Dad has a ranch in the hill country so we haul a truck load of it home about three times a year. Here's a link that shows how to identify different oak trees by leaf characteristics and a few other ways.
http://www.cas.vanderbilt.edu/bioimages/pages/compare-oaks.htm
http://www.cas.vanderbilt.edu/bioimages/pages/compare-oaks.htm
Yendor
is one Smokin' Farker
I get mine through The charcoal store. They are local to me so it is easy to get. If you haven't had a seared or reverse seared steak and a light smoke of bourbon barrel wood you haven't lived.
http://www.charcoalstore.com/
J
jmoney7269
Guest
Post oak, pin oak, live oak are all easily distinguishable by leaves.
Another way is by the bark. That's how I learned if it didn't have any leaves
Another way is by the bark. That's how I learned if it didn't have any leaves
Terry The Toad
is one Smokin' Farker
I use whatever is on hand. What I keep on hand is whatever I can get from my firewood guy. Right now I have a bunch of oak (probably live oak) and hickory.
My son's co-worker also does tree work on the side... he brought me a big pile of Florida maple. (It still needs to dry a bit though.)
My son's co-worker also does tree work on the side... he brought me a big pile of Florida maple. (It still needs to dry a bit though.)
Swamp Donkeyz BBQ
is one Smokin' Farker
If the pecan wasn't kept relatively dry it might have become rotten. If it is verry light, in weight, and the wood has become soft, I wouldn't use it.
