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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-30-2013, 12:22 AM | #32 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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.
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01-30-2013, 01:19 AM | #33 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Bourbon barrels are oak. White oak specifically.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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01-30-2013, 07:39 AM | #34 | |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
Bourbon barrel, now that sounds interesting, where would one get that?
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-30-2013, 07:41 AM | #35 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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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.
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Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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01-30-2013, 08:20 AM | #36 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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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/bioima...mpare-oaks.htm |
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01-30-2013, 11:29 AM | #37 | |
is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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Quote:
http://www.charcoalstore.com/
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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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01-30-2013, 11:46 AM | #38 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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 |
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01-30-2013, 12:43 PM | #39 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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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.)
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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01-31-2013, 07:32 AM | #40 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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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.
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01-31-2013, 07:54 AM | #41 |
is one Smokin' Farker
Join Date: 10-28-08
Location: Frontenac, Kansas
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I have used hedge for my heating wood several times and it works good. Cherry and pecan for flavor on chicken and hickory for beef. The hedge doesn't leave any flavor or taste and really gets the box up to temp fast. Also it takes a lot less hedge to keep a hot fire rather than oak.
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CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL] |
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01-31-2013, 08:17 AM | #42 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
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Post oak and Mesquite on everything...
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01-31-2013, 09:27 AM | #43 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Quote:
I think smokilicious markets tubs of wood soaked in Bourbon too. You can get it soaked in some other things too, one being Jamaican rum.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-31-2013, 09:43 AM | #44 | |
Full Fledged Farker
Join Date: 02-02-12
Location: Nashville, Tn
Name/Nickname : Jim H.
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Quote:
I use 3:1 cherry to hickory or pecan except on chicken, and that gets cherry only.
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BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ |
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