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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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11-23-2010, 08:49 PM | #1 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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Cooking with wood?
Do any of you guys cook with nothing but wood once the fire is going?
I ask because both my neighbors have logging companies and I am sure I can get a few logs to cut up for my BBQ Most of the wood in this area are Oak (Red and White) Maple, Cherry and some Hickory. I had read once before that you need to remove the bark, is that true? I know BBQ is about trial and error just trying to get an idea before doing too much trial. I use wood chips in my verticals and egg, hoping I can use mostly wood in my offset since its so easily accessible.
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Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
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11-23-2010, 09:32 PM | #2 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Wood is the only thing I use. No you don't have to remove the bark, Al lof the wood you mention are great for cooing, I use mostly hickory because it free and already cut.
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11-23-2010, 09:39 PM | #3 | |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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I start out with charcoal(to get a coal base)and then go to sticks. Remember, only build a fire big enough to maintain you target temp, air is your friend in stick burning.
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[URL]https://www.facebook.com/ClayHillCookers[/URL] |
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11-23-2010, 10:14 PM | #4 |
Full Fledged Farker
Join Date: 11-11-10
Location: Guilford, N.Y.
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I have 3 stick burners (reverse flow off set) strickly all I burn in them is wood. I do not remove the bark. 3rd generation wood burner
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will be a Pit Master someday |
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11-24-2010, 04:35 AM | #5 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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Do you guys use seasoned, green or both when cooking.
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Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
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11-24-2010, 05:18 AM | #6 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I use a chimney of charcoal to light my wood then stay wood.
As for the listed woods, they are all good to go. Nothing beats free cherry wood.
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www.facebook.com/BarkinDawgsBBQCatering |
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11-24-2010, 05:27 AM | #7 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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Depends on the size of your offset. On smaller ones (New Braunsfels, etc), I've used mostly charcoal with wood chunks. On my LyfeTyme pit, I start with some charcoal for a base, then small/med split logs. Seasoned always.
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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11-24-2010, 07:09 AM | #8 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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For us, 100% nice dry seasoned wood. I'll be using a little sugar maple
and a little cherry when smoking turkeys (in a few hours). For beef & pork I stick with mostly hickory and I'll mix in a small amount of oak (a little more if white oak, a little less with red oak). We like the oak flavor, but honestly it can get a bit on the overbearing side if too much, red oak especially. It gets towards mesquite this way...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-24-2010, 07:12 AM | #9 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Green cherry is gross. Just say no.
When you are a stick burner... there is little, to no, need to burn green wood. You get great flavor without it. |
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11-24-2010, 07:14 AM | #10 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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11-24-2010, 07:26 AM | #11 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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So I need to shoot to white oak, maple and cherry from what I am reading.
I will need to find some seasoned wood from someone, the stuff i will get for free will be green and saved for summer.
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Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
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11-24-2010, 07:56 AM | #12 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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are variances in hickory much like red to white oak. The hickory around here apparently is of the lighter variety. I've heard that hickory towards the coast tends to be more dense and overbearing. Not sure about it in your area... Where are the really good arborists when you need 'em?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-24-2010, 08:02 AM | #13 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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prefer the stronger smokey flavors that red oak can bring. Also, there are variances across regions (in trees and wood). Your red oak may be lighter than the ones here, etc. If you're not accustomed to cooking on wood (or straight up wood), I suggest starting with smaller amounts early on, and only very dry wood so as to quickly get to sweet blue vs. billowy white smoke. Otherwise you may end up with a creosote laiden mess that's very bitter (been there; done that). Even now we use charcoal as the basis for the heat and mix in the wood for the smoke flavor. Also, on long cooks, we'll foil the meats between 4 to 5 hours so that they stay a nice brown color vs. black.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-24-2010, 08:30 AM | #14 | |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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Quote:
How are things in Georgia, I lived in south Ga for 15 years, miss it sometimes, especially in the winter.
__________________
Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
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11-24-2010, 08:40 AM | #15 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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I use primarily white oak, with some additional hickory, apple, or peach depending what I'm cooking and what flavor I'm after. I only use seasoned wood, and all I use is wood in my stickburner. Don't worry about removing the bark unless you got mold or some kind of fungus growning on it.
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