Stokin & Smokin BBQ Doctors (www5203@dukepower.com)
Mon, 4 Dec 1995 08:31:32 -0700
I'm experimenting with various smoking woods, and wonder which
woods work best for the different meat groups (pork, chicken,
beef, and fish). So far I've only used hickory, mesquite, and
red oak on pork shoulder, chicken, and ribs. Each of these woods
is very strong and must be used sparingly.
Recently I've added pecan, wild cherry, and plum wood to my collection.
I also have access to peach, apple, and pear.
Which woods work best for beef -- wild cherry, others?
Which woods work best for fish -- pecan, others?
What is the minimum time for aging wood? 6 months?
How long can wood age before it no longer produces good results?
Has anyone tried citrus wood or apricot on anything?
Do any of the fruit woods have a distinct and unique flavoring
that can be complemented with special seasoning?
Ray Basso (rayb@rbjb.com)
Mon, 4 Dec 1995 12:33:33 -0700
You bring up a very good topic and it's one where you have trouble
finding good information about.
I used to use hickory a lot but if you not careful with it and
smoke too long I have found it to make the meat taste bitter.
I have lately been using pecan on everything and love the delicate
taste I think it would work on anything.
Ray
Stokin (www5203@dukepower.com)
Mon, 4 Dec 1995 13:46:39 -0700
Thanks Ray.
It sounds like the strong flavor could be coming from the blood,
the black scum that boils out of the meat is probably blood. I
understand that deer also has musk glands that can badly disfavor
the meat. A deer hunter once told me that he field dresses his
kills immediately to remove the musk glands, and internal organs
that can give deer meat a unappetizing flavor.
Buckwheat (dltaylor@novell.com)
Mon, 4 Dec 1995 14:16:08 -0700
I've tried smoking with mesquite, peach and hickory. I see that
most everyone smokes with hickory, but I can't get that for free,
so I use it sparingly. I can get a hold of any type of fruit wood
that I want. From what I understand, it's the Tinnic (sp?) acid
in the wood that gives it a good smoky taste. Problem is, I don't
know what woods have tinnic acid and which ones don't. I *do*
know that pine won't smoke well. *wink*
I would also like to know what other experiences there are out
there. Can you really tell the difference between peach, hickory
and mesquite? Has anyone tried taste testing the difference?
Buckwheat
ed (edwent@ozemail.com.au)
Tue, 16 Jan 1996 00:25:58 -0700
Help..... I own a Weber Genesis II gas BBQ and I want to start smoking on this thing. In my opinion there is nothing better than the taste of smoked salmon or a smoked ham. The thing is that to buy this in the shop is expensive and would not give the same satisfaction as doing it yourself. I got the bbq now what ???? any comments or suggestions would be honestly appreciated. Regards - Ed -
Jerry Kaufman (tzah81a@prodigy.com)
Sat, 17 Feb 1996 10:45:33 -0700
The only wood to use is Alder. Avaible at Barbeque Galore stores