BBQ with Franklin: The Wood Pt.3

Toronto · 11-13-2012, 09:43 AM

Hopefully this isnt a double post:

https://www.youtube.com/watch?v=ucUy1k86GdA

(Hmmm, doesnt want to imbed for some reason.)

RW · 11-13-2012, 09:55 AM

Franklin's comments on pecan wood have been discussed here:
http://www.bbq-brethren.com/forum/sh...d.php?t=147556

JS-TX · 11-13-2012, 03:01 PM

Cool, thanks.

---k--- · 11-13-2012, 03:32 PM

Thanks for posting. Not much new info, but good to see.

Toronto · 11-13-2012, 04:22 PM

Judging from the first three videos you can tell they are really aiming this from the total n00bs perspective. I dont expect anything ground breaking in this series to be honest with you.

HogFan · 11-14-2012, 08:57 PM

First time I've heard that pecan is stronger than hickory.......

tish · 11-14-2012, 09:44 PM

Quote:

Originally Posted by HogFan

First time I've heard that pecan is stronger than hickory.......

Since I've been here, I've always heard folks say it was the other way 'round.

landarc · 11-14-2012, 09:52 PM

There are elements of pecan that some folks, mostly those that like a stron hickory smoke, do not like about pecan. They are closely related woods, and it is likely, that depending on region, there are differences in the woods. Pecan has a wider range of growth, so it is likely that is varies more. For me, the local source for pecan are very mild, but, I have bought pecan that was every bit as strong as hickory.

Wampus · 11-14-2012, 10:25 PM

I also thought I saw a video somewhere where he uses white oak. He called it "post oak" in this video and I thought that "post oak" was a term for red oak.

I'm just saying that there's a difference in red and white oak. Depending on which oak he's talking about, that may also be the difference with the comparison between oak and pecan.

I also always thought pecan was a little milder than white oak. Red oak seems to have a little more flavor than white.

Of course, I could be COMPLETELY wrong here too.

HogFan · 11-14-2012, 10:28 PM

Post Oak is a separate species of oak (not red or white).

HeSmellsLikeSmoke · 11-15-2012, 04:02 AM

Post Oak is a member of the white oak group.

http://en.m.wikipedia.org/wiki/Querc...a#mw-mf-search

11-13-2012, 09:43 AM	#1
Toronto Full Fledged Farker Join Date: 09-12-12 Location: Toronto	BBQ with Franklin: The Wood Pt.3 Hopefully this isnt a double post: https://www.youtube.com/watch?v=ucUy1k86GdA (Hmmm, doesnt want to imbed for some reason.)

11-13-2012, 09:55 AM	#2
RW Full Fledged Farker Join Date: 02-13-12 Location: Texas Hill Country	Franklin's comments on pecan wood have been discussed here: http://www.bbq-brethren.com/forum/sh...d.php?t=147556 __________________ Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe

11-13-2012, 03:32 PM	#4
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Thanks for posting. Not much new info, but good to see. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

11-14-2012, 08:57 PM	#6
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	First time I've heard that pecan is stronger than hickory....... __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

11-14-2012, 09:52 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	There are elements of pecan that some folks, mostly those that like a stron hickory smoke, do not like about pecan. They are closely related woods, and it is likely, that depending on region, there are differences in the woods. Pecan has a wider range of growth, so it is likely that is varies more. For me, the local source for pecan are very mild, but, I have bought pecan that was every bit as strong as hickory. __________________ [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]

11-13-2012, 03:01 PM	#3
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	Cool, thanks.

11-13-2012, 04:22 PM	#5
Toronto Full Fledged Farker Join Date: 09-12-12 Location: Toronto	Judging from the first three videos you can tell they are really aiming this from the total n00bs perspective. I dont expect anything ground breaking in this series to be honest with you.

11-14-2012, 10:25 PM	#9
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I also thought I saw a video somewhere where he uses white oak. He called it "post oak" in this video and I thought that "post oak" was a term for red oak. I'm just saying that there's a difference in red and white oak. Depending on which oak he's talking about, that may also be the difference with the comparison between oak and pecan. I also always thought pecan was a little milder than white oak. Red oak seems to have a little more flavor than white. Of course, I could be COMPLETELY wrong here too. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

11-14-2012, 10:28 PM	#10
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	Post Oak is a separate species of oak (not red or white). __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

11-15-2012, 04:02 AM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Post Oak is a member of the white oak group. http://en.m.wikipedia.org/wiki/Querc...a#mw-mf-search __________________ 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