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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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12-16-2009, 06:26 PM | #1 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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While I'm on the Subject of Fuel for Smoking
I've been using Pecan Shells now for a few years. Layer some Briquettes then layer some Shells, alternating as I fill up the Coal Basket. I recently received three, 5 gallon buckets full of Walnut shells from my Great Auntie that I'm going to try.
I'm interested to know what else y'all have used to Smoke with, besides the traditional split hardwood and fruitwood, along these lines? |
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12-16-2009, 07:13 PM | #2 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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never used any shells man... kinda curious though... how do you like the flavor of the pecans?
I would think/guess that the shell would have more oil and thus produce a heavier smoke than the wood? I don't live in an area that cranks out the walnuts or pecans so I guess I'd have a tough time finding any to use anyways... BTW - I always use pine lodge pole for smoking.. mmmm! lol JK!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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12-16-2009, 07:24 PM | #3 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Hmmm, there's a pecan tree in the back yard. I need to start saving the shells and give that a try.
Are you talking about the green outer shell or the brown shell around the nut itself? Can a person use limbs and twigs as well? To answer your question, all I've used so far is hickory wood chunks... nothing unusual.
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[COLOR=white]Chargriller Offset[/COLOR] |
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12-16-2009, 07:37 PM | #4 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Cut that sumbiskit down and by next summer you'll have good wood to burn! In my limited experience, limbs are ok if they are 3-4" in diameter, twigs... lotta bark and little wood, usually = campfire flavor
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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12-16-2009, 07:54 PM | #5 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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The Brown Shell is what I use. And I think Limbs of a sizable diameter would be fine. I'm cutting some limbs outta Daddy's Oak Tree tomorrow and am gonna sawzall them down to a manageable size and stack them to dry for future use.
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12-16-2009, 07:55 PM | #6 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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The green outer shells are called hulls or husks...and, not to hijack the thread, but I've been thinking of trying hickory hulls on the fire. Has anyone tried that? How about whole hickory nuts on the fire?
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12-16-2009, 07:59 PM | #7 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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The Pecan Shells impart a very pleasant Smokey Flavor to the meatstuff I've been smoking. The Pecans were shelled last year and allowed to dry. I haven't tried freshly shelled ones, but I imagine it would be like smoking with green wood.
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12-16-2009, 08:12 PM | #8 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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What would you think about dried hulls, N8?
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12-16-2009, 08:39 PM | #9 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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My grandfather, Chief Eagle Eye Crummel, told me Native Americans used to bag a bunch of black walnut husk and throw them in a stream, then just pick up the fish as they floated to the top poisoned by the husk. Just saying.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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12-16-2009, 09:56 PM | #10 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Firstly, a warning about using nut shells. Keep in mind that individuals that suffer from nut allergies should stay away from the smoking process and foodstuffs that have been smoked with nut shells. I don't know if once used, whether or not the Smoker becomes contaminated by the nut shell smoke.
Be forewarned. Do it at your own risk!!!! I'd hate for anyone to become deathly ill because of something I've advocated for myself. Secondly, I have found no data, for or against, in using the hulls for smoking. That's not to say that no data exists, but in a google search about walnut hulls all I have been able to turn up so far are the benefits of adding them for a dietary supplement. And we all know dietary supplements are lax in ways of having extensive FDA testing done. |
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12-16-2009, 10:01 PM | #11 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Have you tried burning any by themselves? I know you should not use walnut for smoking, I was thinking the same for the shells.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-16-2009, 10:10 PM | #12 | |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Quote:
was alright to smoke food with. |
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12-16-2009, 10:56 PM | #13 |
Knows what a fatty is.
Join Date: 01-21-08
Location: inman Sc
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I use Pecan shells also, but mostly for grilling. But to answer your question, one of the other things I've used is corncobs.
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12-16-2009, 11:21 PM | #14 |
Full Fledged Farker
Join Date: 08-02-09
Location: DeSoto County, MS
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12-17-2009, 01:23 AM | #15 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Sorry, you should not use walnut by itself. Walnut gives off a bitter smoke that does not taste good by itself. In the post below there is a list of the woods that are good for smoking. The list is a few posts down from the OP.
Walnut search
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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