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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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01-24-2021, 08:37 PM | #16 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Hickory is the one cooking wood I can identify by the aroma. Nothing smells better to me and it works great for pork and beef.
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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01-25-2021, 07:53 AM | #17 |
Full Fledged Farker
Join Date: 02-24-16
Location: Cincinnati OH
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Thanks everyone.
I've used store bought hickory plenty of times on pork butts and ribs but never tried it with beef. The hickory I have now grew near here and I got it in logs with no bark or leaves so I have no clue what type of hickory it is. It sure smelled good when I was cutting and splitting it though. I have a pretty good idea that it is going to produce a stronger smoke than the store bought stuff so the plan is to mix some in with the oak and cherry and see what happens. Thanks again.
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Old Country O/U, Weber Performer, Blackstone 36 |
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01-26-2021, 07:49 AM | #18 |
Full Fledged Farker
Join Date: 08-20-10
Location: Columbia, Maryland
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I'm at a point that I could care less about what type of wood I use to smoke meat with.
At one time or another I've had apple, hickory, maple, oak and cherry on the pile and I'll just grab whatever and keep it moving. Now when it comes wood chunks on the Hunsaker with chicken I tend to try to use apple chunks only since its a bit milder.
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Brett M1 Hunsaker Camp Chef Smoke Vault 24 propane smoker Weber Genesis II LX S-340 Gas Grill w/iGrill probes Lodge Cast iron sportsman's grill Masterbuilt electric digital smoker |
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