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Types of wood for smoking
Hi There
Generally speaking, what types of smoking wood are good for what types of meat? I've just starting this "smoking" thing with Hickory chips and steak, and while it imparts the most amazing flavour, I'm somewhat hooked and I am now looking for some further inspiration to experiment with. Cheers Dave ---- Smoke Gets in Your Eyes.... your hair... your clothes... but doesn't it taste good |
Types of wood for smoking
DxP wrote:
> Hi There > > Generally speaking, what types of smoking wood are good for what > types of meat? > > I've just starting this "smoking" thing with Hickory chips and steak, > and while it imparts the most amazing flavour, I'm somewhat hooked > and I am now looking for some further inspiration to experiment with. You really will value the BBQ FAQ, which covers that information, and so much more. http://www.eaglequest.com/~bbq/faq2/toc.html |
Types of wood for smoking
Not sure if the faq mentions...
At least when it comes to Hickory, the bark gives much more flavor!! in my opinion. "DxP" > wrote in message ... > Hi There > > Generally speaking, what types of smoking wood are good for what types of > meat? > > I've just starting this "smoking" thing with Hickory chips and steak, and > while it imparts the most amazing flavour, I'm somewhat hooked and I am now > looking for some further inspiration to experiment with. > > Cheers > > Dave > > ---- > > Smoke Gets in Your Eyes.... your hair... your clothes... but doesn't it > taste good > > |
Types of wood for smoking
"Dave Bugg" <deebuggatcharterdotnet> wrote in message ... > DxP wrote: > > > Hi There > > > > Generally speaking, what types of smoking wood are good for what > > types of meat? > > > > I've just starting this "smoking" thing with Hickory chips and steak, > > and while it imparts the most amazing flavour, I'm somewhat hooked > > and I am now looking for some further inspiration to experiment with. > > You really will value the BBQ FAQ, which covers that information, and so > much more. > http://www.eaglequest.com/~bbq/faq2/toc.html > > These are good links for information on wood that I have found useful. Unfortunately I struggle to get some of the varieties in the UK. http://www.cbbqa.com/grilling/Woodforgrilling.html http://www.virtualweberbullet.com/woods.html#choosing Graeme (grapefruit & orange sound particularly good) |
Types of wood for smoking
On Wed, 14 Jul 2004 02:08:43 +0000 (UTC), "DxP"
> wrote: > >Generally speaking, what types of smoking wood are good for what types of >meat? > Go he http://powlusr.tripod.com/Wood/wood.htm Scroll down to the blue table. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
Types of wood for smoking
Graeme...in London wrote:
> "Dave Bugg" <deebuggatcharterdotnet> wrote in message > ... >> >> You really will value the BBQ FAQ, which covers that information, and so >> much more. >> http://www.eaglequest.com/~bbq/faq2/toc.html >> >> > > These are good links for information on wood that I have found useful. > Unfortunately I struggle to get some of the varieties in the UK. > > http://www.cbbqa.com/grilling/Woodforgrilling.html > > http://www.virtualweberbullet.com/woods.html#choosing > > Graeme (grapefruit & orange sound particularly good) In *my* experience, all citrus wood smoke tastes the same. It's great, but relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up too much. Very subtle, but distinctive, and good. BOB but *I* wouldn't pay for it (living in the citrus-belt of Florida) |
Types of wood for smoking
Graeme...in London wrote:
> "Dave Bugg" <deebuggatcharterdotnet> wrote in message > ... >> >> You really will value the BBQ FAQ, which covers that information, and so >> much more. >> http://www.eaglequest.com/~bbq/faq2/toc.html >> >> > > These are good links for information on wood that I have found useful. > Unfortunately I struggle to get some of the varieties in the UK. > > http://www.cbbqa.com/grilling/Woodforgrilling.html > > http://www.virtualweberbullet.com/woods.html#choosing > > Graeme (grapefruit & orange sound particularly good) In *my* experience, all citrus wood smoke tastes the same. It's great, but relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up too much. Very subtle, but distinctive, and good. BOB but *I* wouldn't pay for it (living in the citrus-belt of Florida) |
Types of wood for smoking
Graeme...in London wrote:
> "Dave Bugg" <deebuggatcharterdotnet> wrote in message > ... >> >> You really will value the BBQ FAQ, which covers that information, and so >> much more. >> http://www.eaglequest.com/~bbq/faq2/toc.html >> >> > > These are good links for information on wood that I have found useful. > Unfortunately I struggle to get some of the varieties in the UK. > > http://www.cbbqa.com/grilling/Woodforgrilling.html > > http://www.virtualweberbullet.com/woods.html#choosing > > Graeme (grapefruit & orange sound particularly good) In *my* experience, all citrus wood smoke tastes the same. It's great, but relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up too much. Very subtle, but distinctive, and good. BOB but *I* wouldn't pay for it (living in the citrus-belt of Florida) |
Types of wood for smoking
snipped stuff-
> Graeme (grapefruit & orange sound particularly good) > > In *my* experience, all citrus wood smoke tastes the same. It's great, but > relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up > too much. Very subtle, but distinctive, and good. > > BOB > but *I* wouldn't pay for it (living in the citrus-belt of Florida) > What BOB said. I have lime wood, orange and grapefruit and can't tell 'em apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or alder) for fish and I like oak the best for most everything else, though if I can ever get my hands on some pecan...I did a cook with pecan shells once and they smelled divine. Jack Curry -we got wood in Fladera <grin>- |
Types of wood for smoking
snipped stuff-
> Graeme (grapefruit & orange sound particularly good) > > In *my* experience, all citrus wood smoke tastes the same. It's great, but > relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up > too much. Very subtle, but distinctive, and good. > > BOB > but *I* wouldn't pay for it (living in the citrus-belt of Florida) > What BOB said. I have lime wood, orange and grapefruit and can't tell 'em apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or alder) for fish and I like oak the best for most everything else, though if I can ever get my hands on some pecan...I did a cook with pecan shells once and they smelled divine. Jack Curry -we got wood in Fladera <grin>- |
Types of wood for smoking
snipped stuff-
> Graeme (grapefruit & orange sound particularly good) > > In *my* experience, all citrus wood smoke tastes the same. It's great, but > relatively mild flavored. Think fish, maybe chicken if you haven't spiced it up > too much. Very subtle, but distinctive, and good. > > BOB > but *I* wouldn't pay for it (living in the citrus-belt of Florida) > What BOB said. I have lime wood, orange and grapefruit and can't tell 'em apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or alder) for fish and I like oak the best for most everything else, though if I can ever get my hands on some pecan...I did a cook with pecan shells once and they smelled divine. Jack Curry -we got wood in Fladera <grin>- |
Types of wood for smoking
On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" <Jack-Curry deletethis
@cfl.rr.com> wrote: >I prefer bay (or >alder) for fish and I like oak the best for most everything else, though if >I can ever get my hands on some pecan Pecan is an excellent all-round smoking/grilling wood. Wish I had more than the few chunks I'm down to. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
Types of wood for smoking
On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" <Jack-Curry deletethis
@cfl.rr.com> wrote: >I prefer bay (or >alder) for fish and I like oak the best for most everything else, though if >I can ever get my hands on some pecan Pecan is an excellent all-round smoking/grilling wood. Wish I had more than the few chunks I'm down to. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
Types of wood for smoking
"Kevin S. Wilson" > wrote in message ... > On Wed, 14 Jul 2004 22:19:14 GMT, "Jack Curry" <Jack-Curry deletethis > @cfl.rr.com> wrote: > > >I prefer bay (or > >alder) for fish and I like oak the best for most everything else, though if > >I can ever get my hands on some pecan > > Pecan is an excellent all-round smoking/grilling wood. Wish I had more > than the few chunks I'm down to. Pecan is about all I use anymore except for mesquite here and there. 'Round these parts there's plenty of pecan orchards so supply isn't a problem. I can go to a couple of wood yards and get a pickup load of chunks & logettes for ~$40. _________ ht_redneck |
Types of wood for smoking
Have any of you tried smoking with peat ( not, Pete the next door neighbor) Maybe a big chunk of mutton or lamb? Popular in the UK, I've heard. Too radical? un-American? Lenny |
Types of wood for smoking
Have any of you tried smoking with peat ( not, Pete the next door neighbor) Maybe a big chunk of mutton or lamb? Popular in the UK, I've heard. Too radical? un-American? Lenny |
Types of wood for smoking
"Leonardo" > wrote in message ... > > Have any of you tried smoking with peat ( not, Pete the next door neighbor) > > Maybe a big chunk of mutton or lamb? > > Popular in the UK, I've heard. > > Too radical? un-American? > > > > Lenny Lenny, It's top of my agenda the next visit back to the Holy Land (Scotland). Peat is popular while cold smoking (mostly salmon), and I'll bring a few pieces back and see how it works while hot smoking. It may work, it may not, but I'm keen to give it a shot. Graeme |
Types of wood for smoking
"Leonardo" > wrote in message ... > > Have any of you tried smoking with peat ( not, Pete the next door neighbor) > > Maybe a big chunk of mutton or lamb? > > Popular in the UK, I've heard. > > Too radical? un-American? > > > > Lenny Lenny, It's top of my agenda the next visit back to the Holy Land (Scotland). Peat is popular while cold smoking (mostly salmon), and I'll bring a few pieces back and see how it works while hot smoking. It may work, it may not, but I'm keen to give it a shot. Graeme |
Types of wood for smoking
Duwop wrote:
> Leonardo wrote: > >>Have any of you tried smoking with peat ( not, Pete the next door >>neighbor) >> >>Maybe a big chunk of mutton or lamb? >> >>Popular in the UK, I've heard. >> >>Too radical? un-American? >> > > > Try simply too scarce? Where do you get your peat? I've never tried it, that's why I asked. It can be purchased at http://www.irishsmoke.ie/products1.htm and I'm sure there are other sources > Some people cook over burning buffalo turds too, guess its not common in the > USA because it's un-american eh? > And you know mutton is not beloved either, and therefore not commonly > available, understand it's an aquired taste (read forced fed to you as a > child). Like McDonalds? > > Radical, Un-american? Why you throwing those words around, trying to stir up > controversy, need a life? Didn't mean to push anybody's buttons. Just joking around. I'll be more careful with my choice of words next time. There is so much hyper-sensitivity in the air these days. Lenny |
Types of wood for smoking
Duwop wrote:
> Leonardo wrote: > >>Have any of you tried smoking with peat ( not, Pete the next door >>neighbor) >> >>Maybe a big chunk of mutton or lamb? >> >>Popular in the UK, I've heard. >> >>Too radical? un-American? >> > > > Try simply too scarce? Where do you get your peat? I've never tried it, that's why I asked. It can be purchased at http://www.irishsmoke.ie/products1.htm and I'm sure there are other sources > Some people cook over burning buffalo turds too, guess its not common in the > USA because it's un-american eh? > And you know mutton is not beloved either, and therefore not commonly > available, understand it's an aquired taste (read forced fed to you as a > child). Like McDonalds? > > Radical, Un-american? Why you throwing those words around, trying to stir up > controversy, need a life? Didn't mean to push anybody's buttons. Just joking around. I'll be more careful with my choice of words next time. There is so much hyper-sensitivity in the air these days. Lenny |
Types of wood for smoking
"Leonardo" > wrote in message ... > Duwop wrote: > > > Leonardo wrote: > > > >>Have any of you tried smoking with peat ( not, Pete the next door > >>neighbor) > >> > >>Maybe a big chunk of mutton or lamb? > >> > >>Popular in the UK, I've heard. > >> > >>Too radical? un-American? > >> > > > > > > Try simply too scarce? Where do you get your peat? > > I've never tried it, that's why I asked. > > It can be purchased at > > http://www.irishsmoke.ie/products1.htm > > and I'm sure there are other sources Peat is a non-renewable resource if that means anything to you. Tyler |
Types of wood for smoking
"Leonardo" > wrote in message ... > Duwop wrote: > > > Leonardo wrote: > > > >>Have any of you tried smoking with peat ( not, Pete the next door > >>neighbor) > >> > >>Maybe a big chunk of mutton or lamb? > >> > >>Popular in the UK, I've heard. > >> > >>Too radical? un-American? > >> > > > > > > Try simply too scarce? Where do you get your peat? > > I've never tried it, that's why I asked. > > It can be purchased at > > http://www.irishsmoke.ie/products1.htm > > and I'm sure there are other sources Peat is a non-renewable resource if that means anything to you. Tyler |
Types of wood for smoking
Leonardo > wrote in message >...
> Have any of you tried smoking with peat ( not, Pete the next door neighbor) > > Maybe a big chunk of mutton or lamb? > > Popular in the UK, I've heard. > > Too radical? un-American? The only peat we get in the US is peat moss. Open a bale and you end up with a big pile of dust. Is it possible to cook with that dust, or should be peat be in a chunk? -- Yip |
Types of wood for smoking
Jack Curry wrote:
> snipped stuff- > >> Graeme (grapefruit & orange sound particularly good) >> >> In *my* experience, all citrus wood smoke tastes the same. It's great, but >> relatively mild flavored. Think fish, maybe chicken if you haven't spiced it >> up too much. Very subtle, but distinctive, and good. >> >> BOB >> but *I* wouldn't pay for it (living in the citrus-belt of Florida) >> > What BOB said. I have lime wood, orange and grapefruit and can't tell 'em > apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or > alder) for fish and I like oak the best for most everything else, though if > I can ever get my hands on some pecan...I did a cook with pecan shells once > and they smelled divine. > > Jack Curry > -we got wood in Fladera <grin>- I got a bag of pecan chunks at Lowes a few weeks ago, it's a good change, but I keep on returning to oak and hickory for the majority of my smoking. BOB who has a box of K-extruded coconut lump for you if you're ever in Orlando, or I'm in the Daytona area |
Types of wood for smoking
Jack Curry wrote:
> snipped stuff- > >> Graeme (grapefruit & orange sound particularly good) >> >> In *my* experience, all citrus wood smoke tastes the same. It's great, but >> relatively mild flavored. Think fish, maybe chicken if you haven't spiced it >> up too much. Very subtle, but distinctive, and good. >> >> BOB >> but *I* wouldn't pay for it (living in the citrus-belt of Florida) >> > What BOB said. I have lime wood, orange and grapefruit and can't tell 'em > apart. BOB's right, they're mild smoke and very pleasant. I prefer bay (or > alder) for fish and I like oak the best for most everything else, though if > I can ever get my hands on some pecan...I did a cook with pecan shells once > and they smelled divine. > > Jack Curry > -we got wood in Fladera <grin>- I got a bag of pecan chunks at Lowes a few weeks ago, it's a good change, but I keep on returning to oak and hickory for the majority of my smoking. BOB who has a box of K-extruded coconut lump for you if you're ever in Orlando, or I'm in the Daytona area |
Types of wood for smoking
BOB wrote:
> Jack Curry wrote: >> snipped stuff- > I got a bag of pecan chunks at Lowes a few weeks ago, it's a good > change, but I keep on returning to oak and hickory for the majority > of my smoking. > > BOB > who has a box of K-extruded coconut lump for you if you're ever in > Orlando, or I'm in the Daytona area I'm on my way to the Panhandle again tomorrow and hope to find a pecan orchard I can help prune, but regardless I'll take the coconut lump and gladly, sir. Jack -Thanks BOB- |
Types of wood for smoking
BOB wrote:
> Jack Curry wrote: >> snipped stuff- > I got a bag of pecan chunks at Lowes a few weeks ago, it's a good > change, but I keep on returning to oak and hickory for the majority > of my smoking. > > BOB > who has a box of K-extruded coconut lump for you if you're ever in > Orlando, or I'm in the Daytona area I'm on my way to the Panhandle again tomorrow and hope to find a pecan orchard I can help prune, but regardless I'll take the coconut lump and gladly, sir. Jack -Thanks BOB- |
Types of wood for smoking
Try this link.
http://www.eaglequest.com/~bbq/faq2/toc.html "Kevin S. Wilson" > wrote in message ... > On Wed, 14 Jul 2004 02:08:43 +0000 (UTC), "DxP" > > wrote: > > > >Generally speaking, what types of smoking wood are good for what types of > >meat? > > > Go he > > http://powlusr.tripod.com/Wood/wood.htm > > Scroll down to the blue table. > > -- > Kevin S. Wilson > Tech Writer at a University Somewhere in Idaho > "Anything, when cooked in large enough batches, will be vile." > --Dag Right-square-bracket-gren, in alt.religion.kibology |
Types of wood for smoking
"Howard Larson" > wrote in message > Haven't decided about oak. > Try it with beef. Very good. |
Types of wood for smoking
"Howard Larson" > wrote in message > Haven't decided about oak. > Try it with beef. Very good. |
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