Smoked my first meat today....
- Thread starter Brian in Oregon
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The reason I don't use green wood is because it burns for s*** and makes the food taste bad.
Brian: all smokers create creosote because of the relatively low temperatures. Most smokers end up being coated with a thick layer of it on the inside. Green wood will make more creosote for sure. But also it burns for s*** and makes the food taste bad. Seasoned wood is the way to go. I don't know what "professionally seasoned" means, you'll have to ask beaufort.
Brian: all smokers create creosote because of the relatively low temperatures. Most smokers end up being coated with a thick layer of it on the inside. Green wood will make more creosote for sure. But also it burns for s*** and makes the food taste bad. Seasoned wood is the way to go. I don't know what "professionally seasoned" means, you'll have to ask beaufort.
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a yankee on wet wood...
"We have found through extensive testing See The Winning Edge that the moisture level is key to the smoking results and we believe the consumer should know!"
http://www.smokinlicious.com/index.php?Moisture
Wood Chips - Smoking Wood - Moist Table - Barbecue Wood Chunks
"We have found through extensive testing See The Winning Edge that the moisture level is key to the smoking results and we believe the consumer should know!"
http://www.smokinlicious.com/index.php?Moisture
Wood Chips - Smoking Wood - Moist Table - Barbecue Wood Chunks
that's because you use s***ty meat...
yooper, if your smoking meat then beaufort is right using green(high moisture) wood... if you are grilling/regular Bbq then seasoned (dry) wood for minimal amount of smoke and maximun amount of heat...again results may vary according to region...lol
shut your face reindeer man..
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wait a minute, who said it was ok to par-boil ribs?
I soak mine in coke over night then low and slow cook them with a dry rub, par-boiling is disgusting.
Beaufart turn in your redneck badge....as my dad always said, once a yankee, always a yankee.
I soak mine in coke over night then low and slow cook them with a dry rub, par-boiling is disgusting.
Beaufart turn in your redneck badge....as my dad always said, once a yankee, always a yankee.
late to the game.....
There are more differences between green and seasoned wood than moisture content.
Nice reference from a company saying they provide "gourmet wood products"
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If I even eat ribs, I boil the s*** out of them... not par-boil them. They are too greasy for me.
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name a few... I'm just saying firewood and BBQ wood are not the same thing. So why would burning wood soaked in tap water be better?.... is chlorine and fluoride healthier when it's smoke form?
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where did you get that.... I think Jimmy Buffet's music sucks balls also. Put that in your pipe and smoke it.
lol....them's fightin' words son.
Ironically my sister and her husband just moved to Shreveport, La. from north Fla. I said well at least you'll get better bbq, she answered, yeah I saw a Sonny's here..................
Ironically my sister and her husband just moved to Shreveport, La. from north Fla. I said well at least you'll get better bbq, she answered, yeah I saw a Sonny's here..................