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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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03-18-2014, 07:23 AM | #106 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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4 inch.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-18-2014, 07:48 AM | #107 |
Got Wood.
Join Date: 12-24-12
Location: Atlanta, GA
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Western makes horrible smoking woods. I was absolutely amazed at the flavor difference between western hickory and "good" hickory. I also have gotten moldy bags. But even the good bags don't have a "sweet" flavor profile you get from good wood. Nowadays I mainly buy smoking wood online or from local guys. We put too much time and effort into our bbq to skimp on one of the most important aspects... The smoke. http://www.baxtersoriginal.com/ |
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03-18-2014, 07:59 AM | #108 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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03-18-2014, 08:00 AM | #109 | ||
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I'll throw out this link, it is where I get bulk cooking woods: http://southernfuelwood.com/. If you are in the southeast, they can get bulk wood to you, but more importantly their company profile/niche is to supply wood to restaurants that use wood fired ovens (and of course BBQ joints). For folks that are having a hard time sourcing bulk cooing woods, I suggest you find a good pizza joint or restaurant that uses a WFO and ask where they get theirs.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-18-2014, 08:09 AM | #110 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I have used the Western stuff from Academy and not really had any problems, but lately I have been getting bagged wood at HEB. It seems a bit fresher and a bit lower priced. Less chips and kindling.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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03-18-2014, 08:25 AM | #111 |
On the road to being a farker
Join Date: 05-02-12
Location: Lufkin, TX
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Just cut the chunks the size that you want and put them into a mesh bag where air can get to them. Keep them in a covered spot with good air flow and let them dry.
We have a lot of pecan trees in our yard that are always pruning themselves. Anything over 1' in diameter gets cut for the smoker. On the smaller rounds just cut them to the length you need for your smoker and let them dry. I cut into chucks, with my miter saw just like you, anything from about 2" - 3". Anything larger than that I cut into 12" - 14" lengths and split once dry. Simply split with an axe, hatchet, etc. as noted above. Do not smoke with green pecan. It will impart a bitter taste to the meat. Once dry it is superb, especially on chicken. |
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03-18-2014, 09:01 AM | #112 |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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I used to just lock the split down in my bench-top vise and cut it using a reciprocating saw with a pruning blade on it. The huge teeth cut fast and rough, which is fine since you're only going to burn it anyway.
A while back I found a MUCH easier method- rather than spend time cutting a split into chunks, I just cut the split in half so it fits in my basket. I stand the split up vertically right in the middle of the basket and pour in briqs or lump in around it and dump lit coals on top. It burns evenly and provides good smoke and saves a TON of time and energy. Obviously, not all splits are the same size, so I whittle them down as needed with a hatchet to a more consistent thickness.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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03-18-2014, 09:18 AM | #113 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Meet my little fireside friend (Tony Montana accent)
A little pricey, but you can find them a little cheaper if you shop.
http://t.homedepot.com/p/Estwing-64-...-FF4/202183840 Works great!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-18-2014, 09:47 AM | #114 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Nice score!
Last time I filled up the back of my car with wood, while unloading I just happened to see the millipede run up and under the back seat. I try not to think about where he is these days.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-18-2014, 09:54 AM | #115 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I hit up orchards and people i know with fruit woods for my smoking wood...all the other i get from my neighborhood, maple and hickory (free for all) My advice is learn the trees that are in your area and map it out...it's nice to know when a storm comes through you know what is what.
Nice find on the wood though if i was using a offset i'd need the splits. For smoking chunks the branches do great.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-18-2014, 10:05 AM | #116 |
Knows what a fatty is.
Join Date: 02-28-14
Location: Muscaine, IA
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I love Pecan wood. I have a buddy in Louisiana send me a small box of Pecan from time to time. I wish I could get more.
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If your lookin, your not cookin. |
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03-18-2014, 10:35 AM | #117 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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geek sometimes i really hate you! lol. You and others make me spend $ i wouldn't normally spend.
Just ordered this but i'm sure i'll get good use of it.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-18-2014, 10:50 AM | #118 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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03-18-2014, 11:28 AM | #119 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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03-18-2014, 11:37 AM | #120 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Need Advice: Wood is white in pecan limbs (w/ Photo)
As you most likely already know I got some bulk pecan wood recently. Most of it is splits but there are some that were whole limbs about 2-4 inches in diameter.
I chopped these with my miter saw (strapped down the wood, miter saw to the workbench with $5 buckle ratchet strap for each cut). Then I split them in half with a hatchet & hammer. Then I whittled the bark off pretty easily with my chef's knife. So I have the following: A couple of chunks from the splits are in the back for comparison. Thing is I notice the wood in the limb is very white in comparison. Will this make for tasty smoking wood, or will the wood in the back taste better? Thanks!
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18.5" WSM and 22.5" OTG. |
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