OK, here is the scenario. I'm a Central Texas Smoker moving to another country - Guyana to be specific. I'm taking my PBC but can't take my offset (too heavy). So here is the deal. The pork is OK in Guyana and I'll bring in the brisket from Texas. Contracting a guy to build be an offset but where do I start? Guyana has many hardwoods from which to choose. Sooooo - how do you start from scratch when Post Oak, Hickory, Fruit woods, etc. are not available? Any thoughts appreciated.
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Welcome! Thanks for joining up, hope you enjoy your trial and choose to stick around.
First off, I'd use the Internet to dig around on good cooking woods in the area. There may just as many local favorites there as there are here in the states.
Next, do tests. Hard to tell wood types/flavors on a PBC, but I like to use 2 kettles when I am testing new woods. I make cheap chicken legs or thighs (the $.99/lb kind) and season with only salt. Cook half on one kettle with the new "test" chunk of wood, half on the other with an old favorite type of wood. Then do a side by side taste test. I have learned a lot doing this kinda thing. Using only salt helps the smoke flavor stand out more.
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Geocarps For what it's worth I've done a couple briskets on only apple wood, and it turned out incredible, as you'd expect a good brisket to turn out! Please keep an open mind, you don't necessarily need the stereotypical brisket woods to turn out a good brisket.
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I’ve got to add a +1 to what Huskee said. I am in Houston and frequently add fruit wood (Apple, Cherry, and or Pecan) to my brisket cooks. Typically the response is, "this is the best brisket I’ve ever had!!!" It can turn out an absolutely amazing product!!!! Also, it is a fun brain teaser for people trying it when they are trying to figure out what is different from what they are expecting to taste. Best of luck and cheers!
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Welcome to The Pit. Here is a wood toxicity database that might help you figure out what woods to stay away from:
https://www.wood-database.com/wood-a...-and-toxicity/
Please note that according to the above link, almost every wood can cause problems, and there is no reference to using them for their smoke...Last edited by RonB; July 2, 2019, 05:11 PM.
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Quite amazing! I see all of the walnuts have the “HPC” designation. I have always heard walnut was more toxic than others. Thanks.
Where else would you get this kind of info?
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For some reason, I can't tag Alan Brice ... (Well, it's working now.)
I don't know of a better source.
BTW walnut is allelopathic. It inhibits the growth of other plants near it.
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I assume you’re moving to Georgetown, and you will definitely be the odd man out with the PBC, let alone cookin Q, although they will have their own take on open fire cookin. It’ll be mostly testing what is available. Interesting place Guyana is. It has a very Indian influence, as in India.
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