Getting The Smoker Ready
- Thread starter BlueOvalFitter
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Nyogtha, you tell me the truth, pecan wood is the hardest wood there is for smoking. But, the flavor it leaves is un frickin believable, right? I think so, anyway. And hickory, not store bought, but right from the tree! My buddy had some land up in Tallahassee. It was full of cherry trees. He would always bring me back about 100 lbs. of cherry wood. IMO, cherry wood and pecan are the BEST!
I have never used apple wood. Any one want to define the taste it leaves? I tried orange wood once. That's it, ONCE! I always soak my wood in water. And, I ALWAYS maintain a cooking temperature of 225*-250*. ALWAYS!
I have never used apple wood. Any one want to define the taste it leaves? I tried orange wood once. That's it, ONCE! I always soak my wood in water. And, I ALWAYS maintain a cooking temperature of 225*-250*. ALWAYS!
Pecan, shagbark hickory, and mesquite are all tough woods to split IMO. Mesquite has the additional complication of being twisty / gnarled. Yes, I prefer wood harvested myself, usually after wind storms, no matter where I've lived but have had to go to purchasing wood since moving here due to health issues. I grew up using mesquite, it takes extra seasoning and attention due to its high resin content (acacia) than any other wood I've used for cooking. FWIW, pecan is a member of the hickory family.
Fruit wood like cherry is much easier to split. Not to be found where I currently live, Houston area is closest place to purchase. A wind storm took down a wild black cherry tree on my wife's great uncle's property where we last lived, I'd used up almost all of it as cooking wood before we left. It gives pork ribs a beautiful burgundy color and has a decently hearty smoke flavor.
The place I bought andouille at in LaPlace used pecan wood exclusively for their smokers.
http://www.cajunsausage.com
My wife got me one of those wood splitter things invented by a NZ teenage girl for Christmas, since my health is doing better I'll have to try it out before much longer.
https://www.kindlingcracker.com
I never soak my cooking wood, and never use water in the water pan of my bullet smoker. To each his own, it's the results that count and many ways to get there.
Fruit wood like cherry is much easier to split. Not to be found where I currently live, Houston area is closest place to purchase. A wind storm took down a wild black cherry tree on my wife's great uncle's property where we last lived, I'd used up almost all of it as cooking wood before we left. It gives pork ribs a beautiful burgundy color and has a decently hearty smoke flavor.
The place I bought andouille at in LaPlace used pecan wood exclusively for their smokers.
http://www.cajunsausage.com
My wife got me one of those wood splitter things invented by a NZ teenage girl for Christmas, since my health is doing better I'll have to try it out before much longer.
https://www.kindlingcracker.com
I never soak my cooking wood, and never use water in the water pan of my bullet smoker. To each his own, it's the results that count and many ways to get there.
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https://www.kindlingcracker.com/
That's very clever.
Some mech eng books that I bought written by a Russian "Orlov" recommend looking at inverting designs to see what opportunities they offer.
(e.g. modern coal conveyor pulleys have a stationary shaft, and bearings in the drum...no cyclic fatigue in the rotating shaft)
That's very clever.
Some mech eng books that I bought written by a Russian "Orlov" recommend looking at inverting designs to see what opportunities they offer.
(e.g. modern coal conveyor pulleys have a stationary shaft, and bearings in the drum...no cyclic fatigue in the rotating shaft)
My 36 year old smoker.
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