Only Fans

[ProPilot]

In a brief on-line conversation with Meathead, we were discussing woods to use for smoking. He stated that any wood would do but I gather from his ideas that he burned the wood completely down to an ember or coal state before beginning to smoke and looking for a clear smoke to come out of the smokestack. I find that this technique removes any flavor that the wood would impart only allowing the BTU's or Joules to be transferred into the smoker which I believe would only cause the meat to rely on the rub or seasoning applied prior to smoking.

While I agree with his technique concerning embers and coals, which provide heat energy for the smoker, I respectfully disagree with his ideals concerning smoking. I have found that using fresh unburnt wood in small quantities on top of these embers or coals produces a slight wisp of white smoke and depending on the selection of the wood will impart a variation and flavor and the particular meat that I am smoking.

First I like post oak from Texas to smoke just about everything.

I find that pig loves the eastern woods, such as Hickory, Oak, Pecan, Peach, Apple.

And because I absolutely love that southwest flavor(hatch chili pepper head) I find that beef and poultry is best done over Mesquite.

I like to use green wood as I find the wood moisture must vaporize prior to fire consuming these woods and delivering steam and moisture to the meats that I am smoking.

What say you?

And I just had a synaptic misfire thinking about cedarwood, has anybody used this, and what were the results?

And for a brief humorous moment I had a passing thought of starting an “Only Fans for BBQ.”

Rember Guys, Life is too FN short to take it seriously, So laugh all the time and enjoy!
Ain’t quite right, but never wrong… HeHe

Greg

[Mosca]

Here in the northeast, I use hickory for almost everything because it is the easiest to get. If post oak was easy to get, I’d probably use that. Sometimes I use applewood, but I really agree with Meathead when he writes that the difference is a nuance. Except, there is a HUGE difference between Wright’s hickory smoked bacon and their applewood smoked bacon, so 🤷🏻♂️?

In the other topic I asked a question about using wood chunks in conditions that won’t allow open flame, specifically kamados where limiting air flow is how the temperature is controlled. The guy got a lot on his plate at all times, it’s not a huge priority for me to get an answer other than for information purposes, I’m satisfied that my food tastes good and I can find out why later.

[ProPilot]

I agree the air flow is the key in smoking. Fire is a living thing, and all living things need air!

At my age BBQ is Sexy!

Suum cuique... Greg

[JLR]

Some of it depends on how long you are cooking. For a long cook on an offset, Meathead is 100% right. Plenty of smoke is still being produced, it is just a cleaner smoke. This type of smoke produces superior results in a long low and slow cook.
Doing a 16 hour cook with white smoke will produce less desirable results. There is a reason the best smoke houses do not use white smoke.
Regarding using green wood, there is a very popular BBQ restaurant here in Dallas that uses green wood. It has been here for several decades and is usually packed. I find it to be okay but not great.

[Rod]

I too disagree with MH. In my experience (using charcoal and wood chunks) the only smoke I avoid is the charcoal start up smoke. Especially Kingsford. Billowy smoke from wood chunks placed on hot coals is where it's at for me. It only lasts for about 20 minutes at the beginning of the cook when the meat is cold.

I also don't agree that the coals have to be completely ashed over. By then, a lot of the fuel is about spent. Once the chimney is down to just giving off a few wisps, I'm good to go.

I do agree that the kind of wood used for flavor is indistinguishable from one another for me anyways.

[ProPilot]

You know, one thing that comes to mind, is chimney's.

Any chimney must be hot in the stack to draw air and on my 750 tank smoker , I start a small fire in the base of the chimney or use a burner gun to heat the stack up... Heat Rises and this will give you the draw of air flow from the start.

Greg

[Meathead]

ProPilot I do not recall giving you permission to use that picture of me.

Seriously. This issue of smoke quality, combustion, etc is very complicated. I am writing about it in detail in my new book and I have written about it here. I address the issue of wood species there. https://amazingribs.com/more-techniq...ood-and-smoke/

Also, a general short version: Smoke tastes best when wood burns with a yellow flame. That flame is combusting impurities. Smoldering wood tastes good, but not as good.

As for Wrights bacon, I am not sure how it is made, but there is a company named Wrights that makes liquid smoke. Many bacons are not really smoked but treated with liquid smoke. Perhaps that is what is at play here?

[ProPilot]

Nice Rack you got there... Are thes pork or beef? HeHe

I watched the Vid with Dr. Greg and I concur on cold and damp meat... I have a cold smoke box, was taught how by an old farmer 50 some odd years ago. Wrapped in cheesecloth and treated with Prague Dust.

Anyway , Constant heat temp is vital along with airflow.

Know all about Wrights Liquid smoke, I add just a smidge to some of my cooking, especially the Souse Vide, Some purist discount it, but it is real smoke in a jar.

Greg

[Mosca]

A quick look shows that I spelled the name wrong. It is “Wright Brand” bacon, not “Wright’s”. Quoting the front page of their website, “ Hand trimmed, thick cut, and real wood smoked. The Wright Way to make bacon started in 1922.” If you have a Sam’s Club membership, it’s a loss leader there at $15.98 for 4lbs. It’s also available at Walmart Supercenters, but not at the loss leader price.

[PaynTrain]

Meathead looking good!

[klflowers]

Don't toy with me. I was on my way to only fans to look at some x rated BBQ then I read the post...

[ProPilot]

Two things go good with Q... Cold and naked

[bbqLuv]

Adults Only BBQ, I'm so disappointed.
I know enough to neither agree nor disagree.
Meathead to the rescue.

[Thunder77]

I use pecan or apple for poultry, alder wood for salmon, a mixture of oak and cherry for beef. Apple or cherry or hickory for pork. I use small chunks of wood and start cooking when the smoke is just barely white, almost clear.

[ProPilot]

How to attract

[ProPilot]

For thoes looking for a lil more risque....

Warning: We are monitoring your time speent gazing at this!

[klflowers]

My eyes!!!!

[Bkhuna]

Arkansas Razorback cheerleader?

[bbqLuv]

My date walked out on me., again. I hate it when that happens.

[mrteddyprincess]

There's also the issue of what type of pit one is using. My offset requires me to find large quantities of wood to make it practical to use it. I can make one rick last about 12 months, but I have to choose up front what wood I will have delivered, and that pretty much commits my wood choice for everything I cook on that smoker.

I just had this rick of hickory delivered this week. I'll be cooking with hickory for a while...

[JonnyB]

I grew up in Texas around a lot of pecan orchards, and it was pah con. A pee can is something you keep in your truck on road trips so you don't have to stop as often.

[mrteddyprincess]

It's pah con here in the Midwest, too. But down in Georgia, they take their PEE cans pretty seriously :-)

[Panhead John]

Definitely pah con here in Texas!

[bbqLuv]

I use Traeger Signature Pellets, and to tell the truth, I can not tell the difference between one pellet from another. Except for side by side. They are not all the same length. Really, open a bag and take a hand full and see for yourself.

[Meathead]

Did you know that cold water lobsters (aka Maine Lobsters) are different from warm water lobsters (aka Florida Lobsters)? Mainers have big meaty claws. Florida Lobsters don't. So when you buy lobster tails you are probably getting a Florida lobster like this one

[Panhead John]

ofelles You just stay out of this.

[02ebz06]

I don't see a lobster either.

[ProPilot]

Labstassz What Labstassz? I salute the healty young lasses patriotism... Red white and blue!!! I need to count the stars personally... Maby I should post a pic of my fishing buddy??... What were we talking about?, Oh yea ... BBQ

[Bbqmikeg]

I like to pretend the woods taste different, then I pretend my food tastes good.
Still choking my way around the learning curve.