Dad, KenC52 gave me a tater sack full of almond chunks last time I was there (as well as 3 of hickory). I was wondering if any of you fine gentlemen and or ladies who have some experience using the aforementioned fuel could share with me what proteins you find it pairs with best. I know we all like different flavor profiles, but I'm just looking for a starting point, and or any info/suggedtions. Thank you all in advance.
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I have a tree in the front of my house and prune it every 2 years. Mild to strong smoke is aboutall I can put on a flavor profile. Works good for smoking.
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I use it like I do Oak..........so I use it with every kind of meat. It is a fine hardwood. Honestly, I think it is more about how well you manage your fire, more than anything. That being said, I can tell the difference between woods, just not a ton.
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Agree with the exception of mesquite, there's a definite distinction. What I don't like is the bad rep it gets. You nailed it when you said it's how you handle the fire that makes all the difference. When you learn how to handle mesquite, it's some of the best flavor wood on the planet imo.
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I love mesquite when grilling hot and fast with a skirt or flank steak. I found that the key with mesquite is to have a HOT fire. Allowing it to burn clean. Then the flavor really comes through and you dont have any bitter taste in the smoke. It is devine and what I think a cattle camp in Texas would taste and smell like. Troutman
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Brewmaster as long as they have no additives or stain additives added to them they will be fine. Just ask him if he has coated them with anything. I coat my wood with a pre-stain so the stain coats the wood a continuos color.
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Like others have said, almond is considered to be similar to pecan. I like to use it with chicken.
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