SirPorkaLot
somebody shut me the fark up.
Growing up in NC was a blessing that I did not and could not realize at the time.
Looking back, I did not know that I was learning techniques passed down through generations. If I had, I would’ve paid more attention.
One of these things is cooking with green(ish) wood.
Now I don’t know if it was green due to circumstances (certainly a lot of hickory everywhere) or due to preference, but I do know that it produces a product unlike any other.
Through experimentation, I have concluded the sweet spot for Hickory is 3-6 months after being cut.
Fruit woods are good to go, from the moment they’re cut.
To burn green wood; you need a hot base fire and small logs (or splits).
To smoke with green hickory, it is best to pre-burn the wood and use the hot coals and embers from that to smoke with. (A pre-burn barrel with a hole cut in the bottom to accommodate a shovel works well)
In November I am hosting a pig picking. I will be using a traditional Carolina block pit.
Today I harvested a Pignut Hickory tree from the back woods, to use for my hog in November.
What cooking techniques or habits do you do that would be considered odd by some (or most)?
Looking back, I did not know that I was learning techniques passed down through generations. If I had, I would’ve paid more attention.
One of these things is cooking with green(ish) wood.
Now I don’t know if it was green due to circumstances (certainly a lot of hickory everywhere) or due to preference, but I do know that it produces a product unlike any other.
Through experimentation, I have concluded the sweet spot for Hickory is 3-6 months after being cut.
Fruit woods are good to go, from the moment they’re cut.
To burn green wood; you need a hot base fire and small logs (or splits).
To smoke with green hickory, it is best to pre-burn the wood and use the hot coals and embers from that to smoke with. (A pre-burn barrel with a hole cut in the bottom to accommodate a shovel works well)
In November I am hosting a pig picking. I will be using a traditional Carolina block pit.
Today I harvested a Pignut Hickory tree from the back woods, to use for my hog in November.
What cooking techniques or habits do you do that would be considered odd by some (or most)?
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