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Thread: Box of goodies!

  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That would be just fine as long as you don't have too much smoke in the environment. If you have nice thin blue, you will be just fine. If you have billowy white, you will ruin a meal in very short order.

  2. #12
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by Uncanney View Post
    On the UDS I would bring 1 or 2 of those chunks you have pictured to the party.
    I doubt that both will burn down all the way.
    I love pecan and use it all the time. One time I over did it on a brisket and we could not eat it.
    That is why I say take baby steps on you smoking woods.
    Good luck, and hope to see more.
    Quote Originally Posted by SmokyOkie View Post
    Think of smoke as steam in the bathroom when you take a hot shower. Think of the meat as your mirror (the coolest surface in the bathroom/smoker).

    The cooler the temp in the bathroom/smoker, the more condenses on the coolest surface. You don't want a bunch of smoke particulate condensing on the meat. That is what makes it bitter and inedible.
    I just bought some pecan, cherry and maple wood chips for my cold smoker. In the past I have always used Oak chips alone or mixed with Sweet Acacia and was wondering what these new woods (for me) would do. the above two comments are just too good. - Sorry if I pirated the thread.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  3. #13
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default

    If you look at the pic of the wood chunks you see that many have some bark on the pieces. On another forum, it was suggested that I remove that bark before using them for smoking.
    Thoughts on that?

  4. #14
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  5. #15
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Uncle Alvah View Post
    If you look at the pic of the wood chunks you see that many have some bark on the pieces. On another forum, it was suggested that I remove that bark before using them for smoking.
    Thoughts on that?
    Quote Originally Posted by SmokyOkie View Post
    Bloney.
    I've read that too. The claim is that bark gives it an "acrid" taste. Prior to reading that, I had never removed bark and had no problem. So it's BS.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #16
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Here'a my .

    I have never removed the bark. But from looking at your pics it appears that the wood needs to be seasoned. When burning green wood there is a layer just under the bark that holds lots of moisture. It is my opinion that those who strip the bark off are using wood which has not been properly cured and the off taste is coming from the creosote which is formed from burning wet wood. I have ran a stick burner for years and have never had a problem with the bark.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  7. #17
    Join Date
    Sep 2010
    Location
    Vanceboro, NC
    Posts
    110

    Default

    When burning green wood

    IIRC, Myron Mixon smokes with green peach wood, but I may be mistaken on that......

  8. #18
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You are correct.
    Fruit woods act a little differently than hardwoods in that regard.

    I always have better results from fruit woods when they are green and bark on.

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