bluegrass smoke
Full Fledged Farker
I cut some limbs off a pear tree this afternoon and Im cooking this weekend
Wondering if I can use it?
thanks
Wondering if I can use it?
thanks
Mix it with some dry wood and you should be fine. I actually like to get any of the newer woods I stumble across and use them during the pre-heating stage as there's no meat in the chamber yet. This way you save your seasoned stuff for during the cook.
Last I checked Myron Mixon uses the freshest peach he can. I've used pear cut off the tree that morning and cooked for the food editor/restaurant critic for the St. Louis Post Dispatch that afternoon. That guy has a seriously good palette. He didn't notice a difference.I will say that it took a little longer to smoke, being wet, but otherwise it was fine.
The notion that wood has to be dried out is a false one. We assume that, because by the time we get all our smoke wood it's already dried. Doesn't mean it has to be.
Don't sweat using the fresh wood this weekend.
I think context is everything. I cook on an offset. So using the green wood during the heating up stage i.e. burning wood to preheat my pit makes sense. Even if it doesn't give an off flavor, making greenwood into coals is a royal pain in the arse. It takes forever to burn and your temperature in the pit gets inconsistent if you're burning green wood all the way thru.
In a charcoal smoker like what Myron Mixon uses, that's a different story. His wood is for flavor alone and there isn't that much of it to make a significant difference because he has his lighter fluid pee'd on charcoals to support it.
If you're cooking old pit style then it really doesn't make a difference as you're burning the wood down to coals to begin with.
So it's not that Myron is "breaking the rules", he's just using what's good for his cooker.