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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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02-17-2013, 09:02 PM | #1 |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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Woods for Smokin'
There probably is a thread or list here somewhere, but I'm lazy and don't want to search for it. So, here goes. I bought an Old Country Pecos smoker, and have used it a few times. I used regular charcoal, and I was continually feeding this beast. I tried lump in a basket, better results, better heat control, and used less coal. I'm wanting to try stick wood. What woods are acceptable to use? I have access to oaks, pecan, hickory, and a lot of others. I know not to use pines etc, but unsure about some others. Are all hardwoods OK to use? What not to use? Thanks...you guys ROCK!
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02-17-2013, 09:08 PM | #2 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Fruit and nut mostly from what I understand, Mesquite , Oak and Hickory also!
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02-17-2013, 09:11 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I searched for you.
http://www.bbq-brethren.com/forum/sh...d.php?t=153933 http://www.bbq-brethren.com/forum/sh...d.php?t=153668 http://www.bbq-brethren.com/forum/sh...d.php?t=153345
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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02-17-2013, 09:39 PM | #4 |
Knows what a fatty is.
Join Date: 03-21-12
Location: Wichita, KS
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Honestly, it doesn't really matter what we all tell you. Experiment with different woods and see what YOU like. Bottom line is everyone Q is different, what I like you may not. Get out there and try a few woods and stick with what you think gives the meat the best flavor.
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02-17-2013, 10:40 PM | #5 | |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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Quote:
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02-17-2013, 11:56 PM | #6 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Pretty much anything that is a hardwood(Oak, Hickory, Alder, Mesquite, Maple..etc) or a Fruit wood (anything that bears fruit like cherry, apple, pear, plum, perrsimon, etc...even grape vines are good).
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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02-18-2013, 01:22 AM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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One thing to keep in mind is you'll probably be better off in the long run using something that is readily available in your area - hopefully you like whatever that is! I think in GA you likely have a wide variety of options available.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-18-2013, 08:05 AM | #8 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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If you are constantly feeding it, try oak. It's a mild smoke and the best and longer heat for your smoker next to hickory.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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