Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default Smoking

I am considering building a hot smoker. As my smoke
source I have access to lots of grape vine prunings.

Has anyone used these and how do they compare to say oak,
apple or mesquite?



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Default Smoking

On 3/5/2012 7:16 AM, Julian Macassey wrote:
> I am considering building a hot smoker. As my smoke
> source I have access to lots of grape vine prunings.
>
> Has anyone used these and how do they compare to say oak,
> apple or mesquite?
>
>
>

I have used grape vine once or twice. Never for a prolonged smoke, but
rather to finish off steaks. (About 5 minute smoke). It lent a nice
finish to a ribeye, but I can't remember it well enough to be able to
say weather or not a 10 hour smoke would be good.
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