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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2012, 03:51 PM   #16
The_Kapn
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Quote:
Originally Posted by Corky View Post
Funny but I like nut woods for pork but not for beef. I like Oak with a touch of mesquite for beef, except prime rib which I do all oak.
I am a bit lost---I thought Oak was a nut wood.
Just kidding--we like the same thing except I use a TOUCH of Mesquite on PR also.

Quote:
Originally Posted by landarc View Post
I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.
That left coast Mesquite must some weird stuff

Seriously, I think the major bitch with Mesquite overall is that it is a strong flavor and will overpower the meat in a heartbeat if the cook is not careful. When I use it in MODERATION, I think it is an "earthy" flavor. When I have oversmoked with it, it is bitter and tastes like nasty creosote from a poorly managed fire.

This is a pellet thing only, and of little interest to most, but I mix "blended" mesquite pellets into all of my nut and fruit wood pellets. Winds up being 10-20 % which gives me the extra "earthiness" flavor we have grown to love.

Back to your regular scheduled programming

It's all Good Eats.

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Unread 10-13-2012, 05:47 PM   #17
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Quote:
Originally Posted by 1MoreFord View Post
What kind of wood do you think oak is if it's not a nut wood??

Oak - Wikipedia, the free encyclopedia
I mean nuts I would eat . :)
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Unread 10-13-2012, 05:54 PM   #18
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Quote:
Originally Posted by The_Kapn View Post
I prefer nut woods for beef--just me.

Mesquite is KILLER on beef if used in moderation

TIM
This is good info.

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Originally Posted by Rich Parker View Post
I like to use pecan.
Thats not Pecan, it was Ash.

Quote:
Originally Posted by landarc View Post
I dislike mesquite for smoking, the flavor tastes muddy to me. I prefer oak and/or pecan for beef.
Stop using dirty wood?
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Unread 10-13-2012, 06:41 PM   #19
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Well, I decided to turn my Pecan into Ash (stolen joke) and throw in some Hickory to Funk it up. I will be taking some pron throughout and will share as I go.

When I get some time I will post some pix of the UDS build as well, but that thang has been used more than Lyndsey Lohan since I built her.

You guys ROCK!
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Unread 10-13-2012, 06:58 PM   #20
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What ever is free
I can't much differenc in any of the hardwoods and I say with a blind tsate test most people couldn't either. Anyway I don't think a few chunks of wood going to impart much of any flavor.
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Unread 10-13-2012, 07:30 PM   #21
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Yeah, since you're using a UDS probably need to be more careful. Would tend towards pecan probably.

I have cooked briskets with Mesquite, Hickory, Oak and Pecan on my bit Horizon offset. Really not much difference between them if you're running a clean fire. Mesquite gets a bad rap. Nasty Mesquite usually due to a poorly maintained fire. At the end of the day I tip my hat these days to Oak. Just something about it that hits my senses when I'm running it. Just my $.02.
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Unread 10-13-2012, 09:03 PM   #22
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Quote:
Originally Posted by Corky View Post
I mean nuts I would eat . :)
By that definition I guess Black Walnut would have to be on your list of acceptable woods before Oak.
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Unread 10-13-2012, 09:58 PM   #23
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I use any kind of wood for beef as long as it's oak!

Really, all my best briskest were done on oak and apple but I have used apple, cherry, plum, pear and mesquite.

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Unread 10-13-2012, 10:00 PM   #24
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Btw, walnut and black walnut is great for pork and sausage but it is very smoky and makes my beef a little bitter.

Jeff
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Unread 10-13-2012, 10:47 PM   #25
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go with the pecan and cherry 50/50
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Unread 10-13-2012, 10:54 PM   #26
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I like a kiss of mesquite on brisket.
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Unread 10-14-2012, 12:51 AM   #27
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Oak and Hickory is great on Brisket.
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Unread 10-14-2012, 01:08 AM   #28
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Quote:
Originally Posted by 1MoreFord View Post
By that definition I guess Black Walnut would have to be on your list of acceptable woods before Oak.
I have used it for pork and liked it. :)
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Unread 10-14-2012, 04:18 AM   #29
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Well we are a few hours in with Pecan and a kiss of Hickory. I got it on a little late because the neighbors showed up with some "Swia" (fish) and wanted to do some fish tacos (deep fried). Dang that was good, but Captain Morgan and fish tacos may have upset my plan to Q the perfect brisket. Pecan and Hickory smell un_farkin_B_lievable.
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Unread 10-14-2012, 11:48 AM   #30
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Pecan and hickory are basically the same with suttle differences. Use them seperate.
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