拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-06-2012, 08:44 PM   #1
Bbqin fool
is one Smokin' Farker
 
Join Date: 04-25-11
Location: Ruther Glen, VA
Default Fresh cut wood for smoking? Myron Mixon says yes

Ok y'all what are your thoughts on this? I was going over an old episode of BBQ Pitmasters (Decatur episode) which showed Myron Mixon cutting down a peach tree. He then said the fresh sugars and sap were essential for his flavor profile. I wasn't sure if I was misunderstanding as everything I have read says that the wood has to cure first as fresh cut wood would leave creosote on the meats. So i got on Twitter and asked Myron @Lord of Q. And he said he always uses fresh cut peach wood. Has anyone tried this? I mean it's not like he doesn't have the credentials. Just kinda surprised. Thanks for your input.
__________________
Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife"

[COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR]
[COLOR=#0000ff][/COLOR]
[COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]
Bbqin fool is offline   Reply With Quote


Old 04-06-2012, 08:53 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

If you are cooking hot and fast with friut wood like peach or apple, meaning that brisket is off the fire after four hours and pork butt after 5 hours, OK, sure I can see that.

But, if you cook at 250F low and slow with hickory and oak, you will probably want more seasoned wood because of the longer time the meat will be subjected to smoke.

BTW - MM uses a lot of smoke flavoring in his rubs. So, you really need to do your own tests before taking anyone's word for wood, wood seasoning times, and smoke flavoring.

Sorry, but that's just the way it is.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 04-06-2012, 08:53 PM   #3
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Default

It works for him and his hot and fast style of cooking for competitions. I wouldnt go out and cook low and slow with fresh wood as you might get the creasote build up. He also uses a base of charcoal to get the fire really hot to burn the green peach wood.
__________________
www.bigjtssmokin.com JAMBO pit
indianagriller is offline   Reply With Quote


Thanks from:--->
Old 04-06-2012, 08:58 PM   #4
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Default

Hot fire, good draft, green wood. It can and does work well, it can also go terribly wrong.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Old 04-06-2012, 09:05 PM   #5
capt. beef o'pork
Knows what a fatty is.
 
Join Date: 04-03-12
Location: traverse city, mi.
Default

Good cured hardwood will give you heat and a base of coals, if you heat with wood. I do not. "Green"it apple wood or even sugar maple will give a completely different smoke and flavor than does cured. The moisture contained in especially the fruit woods tends to be sweeter and forgiving. Hickory and even oak as well as other hard woods shouldn't probably be used "green"....my opinion.
capt. beef o'pork is offline   Reply With Quote


Thanks from:--->
Old 04-06-2012, 09:14 PM   #6
Bbqin fool
is one Smokin' Farker
 
Join Date: 04-25-11
Location: Ruther Glen, VA
Default

Quote:
Originally Posted by Boshizzle View Post
If you are cooking hot and fast with friut wood like peach or apple, meaning that brisket is off the fire after four hours and pork butt after 5 hours, OK, sure I can see that.

But, if you cook at 250F low and slow with hickory and oak, you will probably want more seasoned wood because of the longer time the meat will be subjected to smoke.

BTW - MM uses a lot of smoke flavoring in his rubs. So, you really need to do your own tests before taking anyone's word for wood, wood seasoning times, and smoke flavoring.

Sorry, but that's just the way it is.

No need to be sorry Bo. Now that you mention it i remember Myron saying he cooks hot and fast. I was just curious cause it just seemed odd to me to use fresh cut wood due to the heavy smoke it gives off. Thanks for the input
__________________
Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife"

[COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR]
[COLOR=#0000ff][/COLOR]
[COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]
Bbqin fool is offline   Reply With Quote


Thanks from:--->
Old 04-06-2012, 10:06 PM   #7
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Mike Mills says to use green apple wood as well. Maybe for a comp where someone is taking one bite, I would say sure. But at home where you are eating a lot of food, regularly, it wouldn't be the best.

I have a stick burner and I have experimented with green pecan and green hickory, and it gives great flavor, but it can be a real PITA to keep a manageable fire. My most recent purchase of oak and hickory are just a touch greener than I would like, and I'm having a harder time keeping a coal bed than I usually do with well seasoned wood.

I'm just leaving the cover off of the wood pile to help season the wood a bit more.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from: --->
Old 04-06-2012, 10:09 PM   #8
Cloudsmoker
Take a breath!

 
Cloudsmoker's Avatar
 
Join Date: 10-30-11
Location: Dallas, TX
Default

Not quite right. Got to attend Myron's class 2 weeks ago. Myron said:
· Hard woods (hickory and oak) need to be seasoned
· Fruit woods need to be green
· Nothing wrong with dried fruit woods, but you’ll lose all the sap – which is the whole point of cooking with them
__________________
Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile
"On Fire" limited edition Thermapen
Cloudsmoker is offline   Reply With Quote


Thanks from: --->
Old 04-07-2012, 07:44 AM   #9
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

Last year I bought a truck load of hickory from a sawmill. They supply a lot of wood to some of the local BBQ joints. They also supply the bundels of wood that you see at the supermarkets. The guy told me that a major St Louis area BBQ joint ( I know of at least 3 locations) uses fresh hickory only and they only wanted the 6x6x16 cuts. They use a gas smoker and the wood is for smoke flavor. He named another joint that only uses sassafras.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Thanks from:--->
Old 04-07-2012, 08:56 AM   #10
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Default

As long as your using the green wood for flavor you'll be alright. That way its only used in small doses and can burn more efficiently and not put out all that creosote. Trying to cook with an all green fire would be damn near impossible. Ive tryed using my mildly seasoned wood in my Lang and it pretty much puts out the fire.
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Thanks from:--->
Old 04-07-2012, 09:45 AM   #11
Bbqin fool
is one Smokin' Farker
 
Join Date: 04-25-11
Location: Ruther Glen, VA
Default

Thanks so much for the insight guys! So for adding flavor it might work but is still a risk of putting out the fire. Again, thanks!
__________________
Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife"

[COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR]
[COLOR=#0000ff][/COLOR]
[COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]
Bbqin fool is offline   Reply With Quote


Old 04-07-2012, 10:24 AM   #12
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Default

This gives me an idea. Normally I use all wood, Stickburning with well seasoned oak, apple, and cherry. Going to start using seasoned stuff for coal bed and adding a half split of green fruit wood throughout the cook.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Old 04-07-2012, 10:42 AM   #13
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

For cooking with green wood, you need a hot fire. Offsets are good for this. The fire will burn off the undesirable stuff, so long as it is a nice, hot, clean burning fire. If it is not, or if you are using a Minion Method burn, then you will get all that crap released and it will not burn off in the fire, meaning it will get all over your cooker and your meat.

So in short, yes, you can cook with green wood, but only under the right conditions.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:09 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.