"GmagicB" > wrote in message
ink.net...
>
> "Jack Sloan" > wrote in message
> ...
> >
> > "Ray Steinhart" > wrote in message
> > ...
> > > I have read many comments about not using whole wood for bbq, only
> > > charcoal. Yet I have visited many bbq joints and they all seem to use
> > > whole wood. How is this so? What makes their pits acceptable to the
> > > use of whole wood. I use lump charcoal but do not seem to get the
smoke
> > > flavor I am looking for and I am thinking whole wood may be the
answer.
> > > I use a Brinkman vertical smoker with the side fire box- also called
> > > the grill.
> > >
> > > I am puzzled as to how restaurants can use whole wood.
> > >
> > > Thanks for your answers.
> > >
> > > Ray Steinhart
> > Many of us use wood . Or lump. Or both. Depends on what we're cooking
> .Wood
> > alone can give a strong flavor which some wives (mine) find
objectionable.
> > Jack
> > Jack
> >
> I've seen a couple of references here lately to smoking with pecan wood.
> Maybe it's just a matter of taste, but I've always felt it was a little
> "pitchy" for smoking. I use pecan for grilling, quite oftern, but the
pecan
> has always seemed a bit oily, leading the meat with a slightly bitter
> flavor.
>
> Maybe I'm using too much ?
>
> Later,
> George
>
George...

You have that right... Pecan needs to be used in moderation... a little goes
a very long way.

Best to all,
Gus Kilthau
Houston, Texas