The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 05-11-2007, 05:32 PM   #1
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default I know it is here, but . . .

I am looking for information on the different kinds of wood with certain types of meats.

I used to have a link save on my computer at work, but the MIGHT IT folks erased it somehow.
__________________
Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Unread 05-11-2007, 05:48 PM   #2
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Try this one...

http://www.bbq-brethren.com/forum/sh...highlight=wood
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 05-11-2007, 06:00 PM   #3
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Also, the commonly available "Types of Wood" document can be found in Files

http://www.bbq-brethren.com/modules....download&cid=3
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 05-11-2007, 07:29 PM   #4
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

try this

www.barbecuewood.com
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 05-11-2007, 07:42 PM   #5
Azinine
Take a breath!
 
Azinine's Avatar
 
Join Date: 02-16-07
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

Try apple/cherry mixed w/ pecan.
__________________
Jared


"Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction


Weber Smokey Mountain
Weber 22.5" One Touch Silver
Charbroil Silver Smoker w/ mods (never used anymore)
Azinine is offline   Reply With Quote


Unread 05-11-2007, 08:30 PM   #6
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Oak for heat, oak for flavor, apple or maple when I have some. I have to pay for cherry so it is used only for special occasions. Did I mention oak?

Seriously, oak is readily available to me here and works great for heat. It will maintain a nice coal bed if you keep on top of it maintaining a properly sized fire with plenty of air. It provides a mild smoke flavor if you burn a clean fire and pay credence to the "sweet blue". I usually have some sugar maple on hand that I try to save for smoking fish, but if it sits around more than 6 months or so, it becomes "heat". as the sweet smoke flavor property it once had is gone and now it's just heat and smoke. Apple is plentiful here also and I use that for poultry. Same thing with the apple for age. Once it's completely dry, the sweetness and flavoring factor is no longer in the equation and it becomes another source of heat.

I have not been able to find a source for cherry other than purchasing bags of chips at Menards. That stuff smells very good and gives an incredible color to the meat cooked with it. Just can't justify the cost very often. I do keep a few bags on hand for when I feel like I need to use it.

I know you're question was regarding wood chunks or chips added to charcoal Gary, I just felt like typing a bunch of stuff and it landed in your thread.

Just a Minnesota stick burner's opinion. Your mileage will most certainly vary.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 05-11-2007, 10:42 PM   #7
Azinine
Take a breath!
 
Azinine's Avatar
 
Join Date: 02-16-07
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

I have to give a "ditto" to Kevin. But here's my $0.02:

It seems that you're using the WSM so that means your using coal for your heat, right?

If so, that means you should only use CHUNKS of wood for flavor.

Personally, I use an even mixture of pecan and apple (about three chunks each per WSM load) and it turns out good Q.
__________________
Jared


"Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction


Weber Smokey Mountain
Weber 22.5" One Touch Silver
Charbroil Silver Smoker w/ mods (never used anymore)
Azinine is offline   Reply With Quote


Unread 05-11-2007, 10:48 PM   #8
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

I like apple on chicken, cherry and pecan mixed on ribs. Oak and pecan on brisket and hickory on pork butts. Just the way I like it. Don't mean it's the right way to do it .
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 05-12-2007, 12:11 AM   #9
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

I read somewhere that apple has the 2nd highest BTU of all smoking wood. Good fuel.
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote


Unread 05-12-2007, 12:27 AM   #10
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tommykendall View Post
I read somewhere that apple has the 2nd highest BTU of all smoking wood. Good fuel.
Here is some GOOD info....
Go to this website and scroll down for BTU information on different
woods.
NOTE: NOT ALL OF THESE ARE FOR COOKING....
**************************************

http://www.daviddarling.info/encyclo...value_BTU.html

ALSO...........

http://www.chimneysweeponline.com/howood.htm

ALSO...
If this is allowed....(google search)
---with quotes from Klose----
http://www.bbqnfools.com/faq2/8.htm
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote


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 07:07 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts