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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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10-13-2012, 03:51 PM | #16 | ||
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Just kidding--we like the same thing except I use a TOUCH of Mesquite on PR also. Quote:
Seriously, I think the major bitch with Mesquite overall is that it is a strong flavor and will overpower the meat in a heartbeat if the cook is not careful. When I use it in MODERATION, I think it is an "earthy" flavor. When I have oversmoked with it, it is bitter and tastes like nasty creosote from a poorly managed fire. This is a pellet thing only, and of little interest to most, but I mix "blended" mesquite pellets into all of my nut and fruit wood pellets. Winds up being 10-20 % which gives me the extra "earthiness" flavor we have grown to love. Back to your regular scheduled programming It's all Good Eats. TIM
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10-13-2012, 05:47 PM | #17 | |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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Quote:
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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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10-13-2012, 05:54 PM | #18 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Thats not Pecan, it was Ash. Stop using dirty wood? |
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10-13-2012, 06:41 PM | #19 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Well, I decided to turn my Pecan into Ash (stolen joke) and throw in some Hickory to Funk it up. I will be taking some pron throughout and will share as I go.
When I get some time I will post some pix of the UDS build as well, but that thang has been used more than Lyndsey Lohan since I built her. You guys ROCK! |
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10-13-2012, 06:58 PM | #20 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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What ever is free
I can't much differenc in any of the hardwoods and I say with a blind tsate test most people couldn't either. Anyway I don't think a few chunks of wood going to impart much of any flavor. |
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10-13-2012, 07:30 PM | #21 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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Yeah, since you're using a UDS probably need to be more careful. Would tend towards pecan probably.
I have cooked briskets with Mesquite, Hickory, Oak and Pecan on my bit Horizon offset. Really not much difference between them if you're running a clean fire. Mesquite gets a bad rap. Nasty Mesquite usually due to a poorly maintained fire. At the end of the day I tip my hat these days to Oak. Just something about it that hits my senses when I'm running it. Just my $.02.
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10-13-2012, 09:03 PM | #22 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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By that definition I guess Black Walnut would have to be on your list of acceptable woods before Oak.
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10-13-2012, 09:58 PM | #23 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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I use any kind of wood for beef as long as it's oak!
Really, all my best briskest were done on oak and apple but I have used apple, cherry, plum, pear and mesquite. 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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10-13-2012, 10:00 PM | #24 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Btw, walnut and black walnut is great for pork and sausage but it is very smoky and makes my beef a little bitter.
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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10-13-2012, 10:47 PM | #25 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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go with the pecan and cherry 50/50
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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10-13-2012, 10:54 PM | #26 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I like a kiss of mesquite on brisket.
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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/ |
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10-14-2012, 12:51 AM | #27 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Oak and Hickory is great on Brisket.
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10-14-2012, 01:08 AM | #28 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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I have used it for pork and liked it. :)
__________________
18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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10-14-2012, 04:18 AM | #29 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Well we are a few hours in with Pecan and a kiss of Hickory. I got it on a little late because the neighbors showed up with some "Swia" (fish) and wanted to do some fish tacos (deep fried). Dang that was good, but Captain Morgan and fish tacos may have upset my plan to Q the perfect brisket. Pecan and Hickory smell un_farkin_B_lievable.
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10-14-2012, 11:48 AM | #30 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Pecan and hickory are basically the same with suttle differences. Use them seperate.
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