Quote:
Originally Posted by SirPorkaLot
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
|
