|
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. |
|
Thread Tools |
10-12-2013, 09:14 PM | #16 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
I'm certainaly not advocating the use of pine for smoking. Just bringing up some places that apparently do so.
__________________
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 |
|
10-12-2013, 09:19 PM | #17 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Forget the pine, but you can send the briskets to me!
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
Thanks from:---> |
10-12-2013, 09:29 PM | #18 |
Found some matches.
Join Date: 10-10-13
Location: Kansas City, MO
|
This is what defines the difference between Kansas City Missouri and St Louis. Vast. Different.
__________________
Practicing the lively art of conversation among peers is a calling one must embrace with enthusiasm |
|
Thanks from: ---> |
10-12-2013, 09:37 PM | #19 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
|
"Australian Pine" (Casuarina equisetifolia) is not a pine tree. It is more closely related to oak trees. Regular pine will really add a nasty taste and nasty smell to your smoker for a long time.
__________________
18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
|
Thanks from: ---> |
10-12-2013, 09:41 PM | #20 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Nothing wrong with using pine but you'll need 4X as much as you do hard wood as it burns fast but it does have a free bonus it adds a nice turpentine flavor from all the pine resin that will cling to your food.
If you pre burn it and use the embers or make lump with it it's fine.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
Thanks from:---> |
10-12-2013, 09:46 PM | #21 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
I had a girlfriend like that once upon a time.
__________________
My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
|
10-12-2013, 09:46 PM | #22 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
|
Bob, my friend, you are being silly and we can't make it to your place for a BBQ
rich
__________________
[CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
|
Thanks from:---> |
10-12-2013, 09:47 PM | #23 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
|
You gotta be hella bored.
Why don't you go boil some ribs and finish them with TendaRub over that wood?
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
|
10-12-2013, 09:54 PM | #24 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Reading this post taught me a bit, I had never heard of that Australian pine before.
Maybe we call it a different name here. Google told me we call it ironwood. Common around the coasts down here. Our pine tree is a foul smelling , oily and insect resistant tree, common cause of chimney fires in country homes that have slow burn fires. Ironwood is a clean burning wood
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
|
Thanks from:---> |
10-12-2013, 10:51 PM | #25 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-05-13
Location: Atlanta
|
You can cook with pretty much any fuel as long as you know what you're doing.
You can't stick burn here because of tar, but pine works fine as long as you burn it down to coals first before shoveling it into your cooker. You'll need a lot of pine though because it doesn't contain as much energy as your typical hardwood. |
|
Thanks from:---> |
10-13-2013, 12:43 AM | #26 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
|
Save the pine for bonfires and cook with quality hardwood!
__________________
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
|
Thanks from:---> |
10-13-2013, 02:15 AM | #27 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
|
Reading your title, you do realize several people just peed a little.
__________________
John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
|
Thanks from: ---> |
10-13-2013, 02:43 AM | #28 |
Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
|
__________________
Klose Mobile Pit, Weber OTG, 2 UDS |
|
10-13-2013, 04:28 AM | #29 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
|
Pine, spruce and fir are used in Europe for smoking. Personally I've used fir before and love it
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
|
Thanks from: ---> |
10-13-2013, 05:16 AM | #30 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
|
I've had this go round elsewhere, do not try to use pine wood for cooking(as splits) or for smoke flavor in your UDS or WSM or any other BBQ. Pine contains resin that will boil at low temps and create an ungodly amount of creosote and tar that will foul your cooker.
As for the Black Forest Ham debate, pine or fir sawdust, as well as twigs and cones are used to cold smoke the ham as part of the curing process, a process that take weeks. Black Forest Ham is not cooked with pine. IMHO if you are going to BBQ with pine(or fir and spruce, too) you might as well throw a skunk on the grate as well and tell us how that tastes with a little sauce on the side. |
|
Thanks from: ---> |
Thread Tools | |
|
|