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re: Wood for smoking food
Posted on 6/12/12 at 8:29 am to USMCTiger03
Posted on 6/12/12 at 8:29 am to USMCTiger03
Wood should be dried for at least a year in my opinion. Green wood imparts a bitter acrid flavor on the meats. Also, removing any bark is also essential.
I prefer a mix of oak and hickory. I dont care for mesquite as the smoke is too intense and leaves lots of little nasties on your meat.
Good luck!
I prefer a mix of oak and hickory. I dont care for mesquite as the smoke is too intense and leaves lots of little nasties on your meat.
Good luck!
This post was edited on 6/12/12 at 8:31 am
2
Posted on 6/12/12 at 8:49 am to wiltznucs
I like the way your meat looks, wiltz
Posted on 6/12/12 at 11:00 am to wiltznucs
quote:
Wood should be dried for at least a year in my opinion.
Does it matter if we're talking about logs/large chunks vs. smaller pieces (e.g., 1/2" to 1" thick)?
quote:Likewise, thick bark vs. thin/slin bark?
Also, removing any bark is also essential.
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