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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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03-23-2013, 09:26 PM | #1 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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Fruit Wood Score! Apple and Peach
I finally found a local orchard with a pretty much unlimited supply of apple AND peach wood. It seems like people often ask them for apple wood, but not in large quantities, but the guy said no one has ever asked him for peach wood (i guess because apple is so much more common around here). The best part is it's not too expensive. About 2.5 cubic feet box for $10.
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03-23-2013, 09:29 PM | #2 |
is one Smokin' Farker
Join Date: 03-05-11
Location: Kokomo, IN
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Great Score!!
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UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy |
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03-23-2013, 09:33 PM | #3 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Did you make sure they don't spray their trees/fruit? If they don't that sounds like a great find.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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03-23-2013, 09:36 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Nice!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-23-2013, 09:38 PM | #5 | |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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Quote:
What effect does it have on the smoke/fire/flavor if they do? Nothing good I'm sure. I haven't heard anyone talk about this before and I'm curious to know more. Thanks for the input! |
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03-23-2013, 10:38 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Apple trees are usually sprayed with a fungicide, but it is water soluble and washes off when it rains -- or so "they" say.
Looks like some parts of the wood are punky. Might be worth cutting out and tossing those areas. Very good score nonetheless.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-01-2013, 05:14 PM | #7 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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What does punky wood do to the fire/flavor etc.? I've only ever purchased wood that is kiln dried for smoking meat (like in a bag from the store, but that is going to be way too expensive for my giant new smoker) so I don't know a lot about what to use/not use other than what species of wood, or proper drying and storage, etc. I'm a wood newbie! Any wood tips or information appreciated! Thanks
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04-01-2013, 05:36 PM | #8 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-01-2013, 05:44 PM | #9 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Will you guys stop with the scare tactics. Pesticides sprayed on the trees do not enter the wood and stay there.
See post 35 in this thread. http://www.bbq-brethren.com/forum/sh...light=chemical
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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04-01-2013, 07:00 PM | #10 |
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
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Nice find!
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[B]Shane[/B] [B]UDS-WSM[/B] [B]KCBS, Certified Judge# 59992[/B] [B]Cook Team[/B] @ [URL="http://WolfCandyBBQ.com"]WolfCandyBBQ.com[/URL] [B]Web Designer[/B] @ [URL="http://barbecuewebsites.com"]BarbecueWebsites.com[/URL] |
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04-01-2013, 07:14 PM | #11 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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what about moss? with that pretty much just burn off pretty quickly or should I try to scrape or cut off those areas
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04-01-2013, 07:45 PM | #12 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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If the growers are Amish it's pretty safe they have never used any pesticide on them. I don't think they use herbicides either.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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04-01-2013, 07:49 PM | #13 |
Got Wood.
Join Date: 02-25-13
Location: Bay Area, California
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Nice work! I need to figure out how to get some peach wood out here in Cali.
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See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22". |
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04-01-2013, 07:59 PM | #14 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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You can leave the moss on the wood. It will dry out and burn off.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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04-01-2013, 08:02 PM | #15 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Sweet! I'm jealous. Peach wood is probably my fav fruit wood.
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