So I had a few people over a couple of weeks ago, and I decided to try an experiment. The meat in question was picanha, I went over to Wild Fork and picked out a couple of roasts, which I cut into steaks.
The experiment was to cook these over oak splits in the Weber kettle. I found a bag of B & B Post Oak (1.25 cu ft) at Ace. It's kiln dried, and specifically made for cooking. I's got all kinds of regulatory gobbletygook on the back, one set for California, and one set for Florida.
I've got a woodstove at the cabin, and we harvest our own Ca Black Oak every year, so I am fairly well versed on how our "home grown" wood burns.
So at around 4 o'clock, I lit a few sticks to get ready for a 6 o'clock meat-on time.
By 4:30, this was ready to run, and by 5:00, it was done. Dang! That was fast! I threw on some more, not wanting to start from scratch.
I had to throw on another couple logs before I was ready to cook.
Everything turned out great.
Kept it all warm while everything else fell into place.
A couple of errors to fix for the next time...That wood burns fast! Too fast! I am going to bring home some of "my" oak to use next time, it won't be as dry, and should last much longer.
I should have used only half of the fire grate so I could have had a "cool" side to rotate the skewers through. The hot "side" was screamin' hot! And it was 80% of the fire grate.
Any body else use "live fire" in their kettle?
Once I get some of "my" oak home, I am going to try to use it to smoke a pork shoulder. Any body have any experience using actual wood slits in their kettle to smoke (low & slow) something? I am definitely going to try it, just wondering if there is anything I should be aware of.
The experiment was to cook these over oak splits in the Weber kettle. I found a bag of B & B Post Oak (1.25 cu ft) at Ace. It's kiln dried, and specifically made for cooking. I's got all kinds of regulatory gobbletygook on the back, one set for California, and one set for Florida.
I've got a woodstove at the cabin, and we harvest our own Ca Black Oak every year, so I am fairly well versed on how our "home grown" wood burns.
So at around 4 o'clock, I lit a few sticks to get ready for a 6 o'clock meat-on time.
By 4:30, this was ready to run, and by 5:00, it was done. Dang! That was fast! I threw on some more, not wanting to start from scratch.
I had to throw on another couple logs before I was ready to cook.
Everything turned out great.
Kept it all warm while everything else fell into place.
A couple of errors to fix for the next time...That wood burns fast! Too fast! I am going to bring home some of "my" oak to use next time, it won't be as dry, and should last much longer.
I should have used only half of the fire grate so I could have had a "cool" side to rotate the skewers through. The hot "side" was screamin' hot! And it was 80% of the fire grate.
Any body else use "live fire" in their kettle?
Once I get some of "my" oak home, I am going to try to use it to smoke a pork shoulder. Any body have any experience using actual wood slits in their kettle to smoke (low & slow) something? I am definitely going to try it, just wondering if there is anything I should be aware of.
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