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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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12-03-2009, 11:01 AM | #1 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Pure Wood Cook Is Novice Mistake.
In Mike Mills book "Peace Love BBQ", Mills goes on to say,
"A novice BBQ cook may not realize that the major heat source in BBQ should be the charcoal. People who get all of their heat directly from wood will oversmoke their meat. You can make your own charcoal by burning down your wood, but just using wood will not result in great BBQ. Smoke should be an ingredient....". Intresting. I'd be interested in your opinion with regard to what he said. Thanks
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Tom |
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12-03-2009, 11:09 AM | #2 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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when I cut back on the amount of wood I was using I could tell a hugh differance. The other flavors I was tring for could come out and not be over powered by the smoke.
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12-03-2009, 11:12 AM | #3 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'm going to focus on the word "novice" and agree with him if one is a novice. Heck, I know I did this the first time I used all wood in my first smoker. I didn't know at the time how to keep a small hot fire going and about preheating logs on the firebox so they catch fire quicker. However, I will say he's dead wrong when he says "using all wood will not result in great BBQ." Once you have learned how to manage the fire, you can make fantastic BBQ using wood and only wood.
I can't wait to see what our resident stickburners hafta say about this. This should be interesting. Is there a difference in flavor when using only wood as opposed to only charcoal and chunks? Certainly. Just like there is a difference when using charcoal and chunks vs. gas and chips. Really just comes down to a personal preference. But it can all be great Q.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-03-2009, 11:18 AM | #4 |
On the road to being a farker
Join Date: 07-09-09
Location: Nixa, MO
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It also depends on what and/or how you are smoking.
Smoking meats is more about the relationship you have with the piece of equipment and the meat (maybe I should get out more). I agree the smoke is an ingredient. But in larger equipment you have more volume for the smoke to dissipate. You can control the heat and the amount of smoke you get much easier in larger equipment using only wood. In smaller smokers the smoke is dense. You have little to no ability to control the amount of smoke with an all wood burn. So the answer (from my opinion); Depends on what you are cooking and/or what you are cooking on. |
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12-03-2009, 11:23 AM | #5 | |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Quote:
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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12-03-2009, 11:23 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Tru dat, Bob! "novice"
This is why we achieve "Sweet Blue." Addiionally, It also depends on the age of your wood in terms of it being seasoned.
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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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12-03-2009, 11:31 AM | #7 |
Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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I read that as when the wood immolates itself and it becomes charcoal. Not to start with a premade charcoal.
A cold wood fire is smokey and nasty.
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Jim |
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12-03-2009, 11:39 AM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am with Goose, I think the statement in the book is easy to miusread. I take it to mean do not cook over a hot wood fire that has not burned down to coals.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-03-2009, 11:46 AM | #9 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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I think novice is the key word there. If you know what you are doing, I don't believe his statement is valid.
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12-03-2009, 12:04 PM | #10 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
the smoke flavor but not the creosote. That said, in my personal opinion of what I prefer, I think you can over-smoke babyback ribs even with nothing but sweet blue. As such, I foil mine (shameful, I know) after about 1:45.
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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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12-03-2009, 12:07 PM | #11 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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See for yourself it's on page 298. It's not ambiguous.
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Tom |
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12-03-2009, 12:08 PM | #12 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Yeah it seems like he could have set the stage by explaining that while some types of cookers do work well using wood as the exculsive fuel, other cookers that a novice might begin expirementing with will fare better with a primarily charcoal heat source supplimented with wood for smoke... I'd say it's prolly a case of the editor over simplifying.
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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 “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 |
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12-03-2009, 12:11 PM | #13 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-03-2009, 12:12 PM | #14 | |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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Quote:
its ok, your among friends
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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12-03-2009, 12:18 PM | #15 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Hmmm
this is post #15 in this thread. i agree with 2 thu 14........ (welll, lake dog... if you think your ribs are too smokey for your taste, cook once with all wood and cook slightly hotter than usual. See if that makes it closer to your liking.) I love this line Quote:
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