Posted by Smoky on May 14, 1996 at 08:37:45:
In Reply to: Re: Lump Charcoal - Home Made posted by BBQ Doctor on May 14, 1996 at 04:51:45:
Doc,
In reply to:
: When you burn off the wood are you able to get a wood smoked flavor, or
: does it come out the same as 100% charcoal cooking? Some folks get the
: same result either way. How do you ensure a good smoke flavor with
: t
he burn off method?
:There is a residual odor in the charcoal that is distictive to the
wood (or mineral coal) from which it was produced. For normal barbecuing
there is adequate smoke flavor. For broiling, when you desire a little
more essen
ce of smoke for the short cooking period, a half dozen,
pencil sized, 6" long green white oak or hickory delivers all you need.
If you desire a particular flavor in barbecuing, apple and pear are
great flavorers. Sweet bay, citrus, apple and ald
er are great for
fish. Contrary to popular opinion, a species of alder is available
over most of the Eastern United States and the Midwest. Called among
other things, Hazel alder, it is a small, often multi-stalked tree,
resembling mulberry,
(another good wood) which grows in moist lowlands.
Sounds like you are becoming a serious student of the art.
Congratulations,
Smoky