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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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12-28-2007, 01:40 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-19-07
Location: Elizabeth,NJ
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Using Northern Hickory wood as opposed to normal hickory
I was curious if anyone can tell me the diiference btween Northern Hickory wood and regular hickory. Such as taste difference, (if there are any) how it is to smoke with, etc. Any information is helpful. Thanks.
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12-28-2007, 01:43 PM | #2 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I’ve never used it but I would think that it may be even more dense if there is any difference at all….
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 01:46 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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You mean my wood is different than someone in the south (hickory that is)
I scored quite a bit of Shagbark hickory this past summer and haven't noticed a diference from the stuff i used to get in the bag's??
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-28-2007, 01:47 PM | #4 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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There are many different kinds of Hickory trees so I'm not sure what your "regular" hickory is. I'm not sure I'v used Northern Hickory either - my favorite is shagbarq hickory but a little goes a long way. I usually mix it with cherry.
I don't know how much difference there would be between the types if hickory. |
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12-28-2007, 02:09 PM | #5 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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There are definitely different types of hickory, I got a pick-up load last week from Canton, TX. It is stronger than what I had been using.
I have been buying Big Johns in a 2 cubic foot sack, approximately 50#. I had been paying about $10 a sack. The wood I got in Canton was free. I have been busy chopping and making optimum sized chunks for my Stumps. Some of it was rotten so I chose not to smoke with it and burned it in the outdoor fireplace along with 10 years of tax documents. I did burn some in the house but the hickory smell was overwhelming.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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12-28-2007, 02:15 PM | #6 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
The next step would be to do something small like a fatty or chicken parts and see how they come out…
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 03:47 PM | #7 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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People barbecue in the north? Glory be...
You know, I'd just use it as if it was 'normal' hickory and see what you get. I'd bet a brisket the taste difference would be minimal.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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12-28-2007, 03:51 PM | #8 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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Never knew there was a difference. I use hickory alot, And Cherry. But they are both strong. So use sparringly Till you know what ya like.
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12-28-2007, 05:17 PM | #9 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Hickory
I use Hickory from Mississippi
the reason is because it free >I get it from Flat Rock Furniture in KY. It does a great job in my off set homemade smoker |
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12-28-2007, 09:04 PM | #10 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Hey now!! Them's fightin' words!!
Well, since I am from "Up Nort", and I use a lot of hickory, I must be using Northern Hickory, right? Actually, I have access to a bunch of shagbark hickory, and since I have nothing to compare it to.... well, it's fine for me.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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12-29-2007, 12:05 PM | #11 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Hickory is hickory! I would use what I can get. I know that Oak has a pretty wide variance in flavor, but with hickory, pecan, cherry, and other fruit wood you are pretty much safe.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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