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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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10-11-2012, 03:20 PM | #1 |
Got Wood.
Join Date: 04-25-12
Location: Manteca, CA
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To almond wood or not to almond wood that is the question??????
Yes I do like cooking over almond wood, but I want to get everyone's take on it and see the good/bad and the ugly of what you all think about cooking with almond wood.
I'm picking some up today that has been seasoned for 12 months and it's only $55 for a 1/4 cord already split into 16" chunks and also some small whole rounds in there. As you all know we just finished the build of our Santa Maria and this weekend will be the first cook on it and I wanted to cook with real wood vs. charcoal. Since Red Oak is pretty much non-existent around here I figured Almond would be the safest choice. What do you think? Mike
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Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill! |
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10-11-2012, 03:28 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I used some almond last week. It was nice, but I like a stronger flavor like hickory. That said, if you can get it for a good price, go for it!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
10-11-2012, 03:38 PM | #3 |
Got Wood.
Join Date: 04-25-12
Location: Manteca, CA
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I hear ya. I just want to make sure it'll cook well with Chicken, Tri-Tip and dogs. Some guests are silly and don't like the strong smoke taste, so I want to be sure I don't OVER DO it on my first run with the new grill.
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Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill! |
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10-11-2012, 04:47 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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It does kick out good heat, but like GTR, I prefer a different nut wood such as pecan or hickory.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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Thanks from:---> |
10-11-2012, 09:51 PM | #5 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I use it a lot! Quite like it actually. Similar to pecan. I say go for it...
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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10-11-2012, 10:43 PM | #6 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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I use it all the time. No complaints from anyone about my Que yet ;)
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10-11-2012, 10:45 PM | #7 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Growing up on an almond orchard, I say go for it. I've cooked with it a lot, and we really like it. There are quite a few carnicerias in The Modesto area that use almond in their trailer rigs.
Matt |
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10-12-2012, 11:28 AM | #8 |
Got Wood.
Join Date: 04-25-12
Location: Manteca, CA
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Right on guys! Thank you for your valuable input. Now I just have to figure out exactly how much to throw into my pit. It's going to be interesting to find the balance of not enough or to much lol.
How many logs would you start off with? Need good heat for at least 1.5 hours if not 2 Mike
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Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill! |
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