I'm going to look at using a sweeter wood in the future. The oak and pecan combo is definitely more neutral than the mesquite. If you must or want to use mesquite, I'd recommend maybe using a neutral lump charcoal and mesquite chips for maybe just an hour. Full on mesquite lump and chips ends up tasting a bit funky to me.
The Ultimate BBQ Thread (2 Viewers)
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I'm going to look at using a sweeter wood in the future. The oak and pecan combo is definitely more neutral than the mesquite. If you must or want to use mesquite, I'd recommend maybe using a neutral lump charcoal and mesquite chips for maybe just an hour. Full on mesquite lump and chips ends up tasting a bit funky to me.
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Apple and pecan for poultry, fish and pork (dried sagebrush is a great smoky taste too for poultry.. DAN, got me playing with this since I have literally 100s of square miles of it around me) Hickory and apple (occasionally cherry/peach substituted) for beef.
I only hard smoke with my premium woods for 25% of my cook times.. IMO, after that time, no more smoke is getting in... balance is with charcoal and on a rare occasion oak.
J
Since moving to just north of Santa Maria style tri-tip country I just had to see and taste what all the noise was about with red oak and tri-tip: 'When in Rome...' 
. Using red oak filet wood...I'm all about it now for tri-tip grilling, hot smoking and rotisserie work...
. Using red oak filet wood...I'm all about it now for tri-tip grilling, hot smoking and rotisserie work...
Gotta be Alder only for fish.
-Jim
-Jim
Since moving to just north of Santa Maria style tri-tip country I just had to see and taste what all the noise was about with red oak and tri-tip: 'When in Rome...'
Have you ever been to Jocko's ?
No...but I assume it needs to be on my list Do tell!
Do tell!
No...but I assume it needs to be on my list
There are many awesome red oak coal steakhouses near Santa Maria and San Luis , You can see them tossing the slabs on in Nipomo at Jocko's
Butt Ugly Chuck
Fish Biologist
Alder is my go-to for fish too. But in a pinch I've used hickory with acceptable results.
Butt
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Turkey breast, baby backs, Sockeye and Atlantic salmon. I should've pulled the Sockeye out when I took this pic, but it will go great with homemade bagels and cream cheese for the next few breakfasts.
J
J
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Already gone... SMACK SMACK... I made this smoker one afternoon with some 16" pipe I had laying around.. holds temp nicely, EVEN AT 21 degrees.. That's where I started this morning.. BRRR!
J
reevesci's show and tell ^ about ribs got them to the top of today's list for me! Baby back rack roasted over oak and hickory lump. What was for dinner.
Its a Baby Back weekend...what can I say?
Rubbed the remaining two racks yesterday and smoked them over pecan for about 2-1/2 hours today.
Rubbed the remaining two racks yesterday and smoked them over pecan for about 2-1/2 hours today.
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Looks great D. I used apple and pecan on mine. EXCELLENT I MUST SAY..
J
J
Ribs also make a nice and easy camp meal especially on the first day of a trip that involves a fair amount of windshield time thus reducing the amount of time and/or cook energy needed at the end of long highway day to the trail. Smoke or roast the ribs; freeze; vacuum seal in boil rated bags; reheat in a pot of simmering water; open and serve. With pre-prepped coleslaw, potato salad, etc., its a very good way to end the day!
And basically no dirty pans to cleanup!
Heck...our buddy Alvaro even wrapped the ribs in foil and let the FZ exhaust manifold cook them in route! Just be sure to triple wrap them in foil...
And basically no dirty pans to cleanup!
Heck...our buddy Alvaro even wrapped the ribs in foil and let the FZ exhaust manifold cook them in route! Just be sure to triple wrap them in foil...
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SSSHHHHH!!! HA! No, I get quite a bit of new piping that are drops in the fab area...
YOU KNOW WHAT I'M TALKING 'BOUT!J
Commercial King/Chinook season starts May 1 (NorCal)! Prediction calls for similar to slightly down #'s from last year...which means we should be getting some of the tastiest King found anywhere in respectable, relative to the last decade +, #'s.
I finally had some time to cook at home last night. 4:1 ratio of Apple to Mesquite for a trial. I cut 2x 8lb. butts in half to see if they'd cook faster in my limited time. Yep. 6 hours at 275*. It was too late to think about 'after' pics when they came off (this is at 2 hours), but here's the proof that I'm still alive…