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re: what wood is the best for smoking?
Posted on 8/13/13 at 12:52 pm to Garcie10
Posted on 8/13/13 at 12:52 pm to Garcie10
Brisket's a long smoke, for which I find hickory too strong. Oak is a good choice, and is what most Texans - who claim smoked brisket as their own - use.
For ribs you can use anything. I'd stay away from mesquite, which IMO is best for burning into coals and using for direct heat / grilling.
And you can never go wrong with any fruit wood, all of which are milder than hickory and its cousins.
ETA: Long smoke for a whole brisket.
For ribs you can use anything. I'd stay away from mesquite, which IMO is best for burning into coals and using for direct heat / grilling.
And you can never go wrong with any fruit wood, all of which are milder than hickory and its cousins.
ETA: Long smoke for a whole brisket.
This post was edited on 8/13/13 at 12:55 pm
0
Posted on 8/13/13 at 12:56 pm to Garcie10
Oak, always oak.
You can always add nice little enhancement touches (branches, rinds, sprigs, etc....), if need be.
You can always add nice little enhancement touches (branches, rinds, sprigs, etc....), if need be.
Posted on 8/13/13 at 1:18 pm to CITWTT
quote:
Damn net, you trying to kill him for some reason?
No.
I've had it. It's awesome. What are you talking about CIT? Did you read it's poisonous somewhere?
Posted on 8/13/13 at 1:56 pm to BRgetthenet
thanks guys, seems like the majority opinion is pecan, apple, cherry or any fruit wood for ribs and hickory or pecan for brisket, stay away from mesquite
Posted on 8/13/13 at 3:36 pm to Garcie10
NO... the consensus on brisket is oak!
Posted on 8/13/13 at 4:41 pm to BRgetthenet
quote:
No. I've had it. It's awesome. What are you talking about CIT?
Did you read it's poisonous somewhere?
I think he believes you are referencing pressure treated wood instead of post oak which is in the white oak family.
Posted on 8/13/13 at 4:44 pm to Garcie10
I find Hickory and Pecan very similar. They're in the same genus.
Posted on 8/13/13 at 5:31 pm to REB BEER
oak-brisket
I use some sort of fruit wood, apple/cherry for pork
I use some sort of fruit wood, apple/cherry for pork
Posted on 8/13/13 at 5:34 pm to Garcie10
Magnolia.
Ok ok ok.......Pecan
Ok ok ok.......Pecan
This post was edited on 8/13/13 at 5:36 pm
Posted on 8/13/13 at 8:15 pm to Lookin4Par
Where can I find oak in Nola area?
Posted on 8/13/13 at 9:28 pm to Sherman Klump
quote:
Where can I find oak in Nola area?
Could check at hardware stores (e.g., Lowes), Academy, WalMart, or Rouses. Wood usually comes in three sorts: chips, chunks, or small logs.
Posted on 8/13/13 at 9:33 pm to AlwysATgr
We have a guy from ArKansas that does a whole hog with nothing but oak for the opening of the second split of duck season each year. Awesome flavor.
Posted on 8/13/13 at 11:05 pm to OTIS2
Used apple on a pork loin tonight and it came out really good.
I seem to reading something awhile back saying mesquite could cause health issues.
I seem to reading something awhile back saying mesquite could cause health issues.
Posted on 8/13/13 at 11:10 pm to TJG210
quote:fixed
I seem to reading something awhile back saying BBQ'ing could cause health issues.
Posted on 8/14/13 at 1:36 am to OTIS2
I've read that hickory shouldn't be used for smoking chicken, because the flavor of chicken is so delicate to begin with, therefore the hickory would overpower it.
I like smoking chicken with hickory, so the correct answer would be to use what I like, but what do you think about hickory with chicken?
I like smoking chicken with hickory, so the correct answer would be to use what I like, but what do you think about hickory with chicken?
Posted on 8/14/13 at 5:38 am to Degas
I smoked whole hens yesterday, and used a blend of oak with a smaller amount of hickory. Wife loved it. Hickory can be too much by itself.
Posted on 8/14/13 at 6:01 am to BRgetthenet
quote:
China Ball
Really
Posted on 8/14/13 at 8:47 am to Garcie10
apple for pork
pecan for beef
mesquite for chicken
pecan for beef
mesquite for chicken
Posted on 8/14/13 at 11:08 am to Richard Castle
I like hickory. I bought a bag of fire wood from Albertsosn the other day on closeout. Less than $3 for a large bag of hickory and oak. I cut it into chucks and throw in the smoker. It is a lot better than the chips and cheaper than the bags of " smoker wood". It might last through half of football season.
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