BBQ Smokers

[goeduck]

Bucked up all this Hickory a couple days ago; now I'm splitting it up. All this wood will strictly be reserved for smoking. It should be GTG for it in 2-3 years or so.

Nice. That is A LOT of smoking. Is there anything better?

 

[FTG-05]

Nice. That is A LOT of smoking. Is there anything better?

Got almost 2 cords of Red Oak. It won't be ready for 2-3 years either, though.

 

[2LaneCruzer]

Got almost 2 cords of Red Oak. It won't be ready for 2-3 years either, though.

I highly recommend Blackjack Oak; I believe it grows in Tennessee. I manage to keep enough on hand from just the dead limbs that I cut or that fall from the trees in my yard. I also use Mesquite for everything, along with Pecan or Hickory...a mix of the three.

 

[FTG-05]

I highly recommend Blackjack Oak; I believe it grows in Tennessee. I manage to keep enough on hand from just the dead limbs that I cut or that fall from the trees in my yard. I also use Mesquite for everything, along with Pecan or Hickory...a mix of the three.

Yes it does, we're right about in the center of it's habitat range. The problem is: I don't have anymore room for it.

I just about filled up my pole barn, both wood sheds and now my decrepit, falling down, almost rotten shed. I've never had that problem before.

 

[2LaneCruzer]

Yes it does, we're right about in the center of it's habitat range. The problem is: I don't have anymore room for it.

I just about filled up my pole barn, both wood sheds and now my decrepit, falling down, almost rotten shed. I've never had that problem before.

It doesn't take much; I have maybe enough to fill a milk bucket after it's all cut up. I cut it up into maybe 6 inch pieces on the bandsaw and with a hammer and chisel split it into smaller pieces. It will take me a couple years to use that much.

 

[om21braz]

I highly recommend Blackjack Oak.

I do not see any of those here in the Piedmont Triad area, but down in the Sandhills area they can be found.

 

[/pine]

I like the stronger woods like hickory oak and pecan (a type of hickory) for fattier meats like pork...for leaner meats and things like seafood and fish I tend to use more fruit woods...
A majority of the competitive BBQ chefs prefer "post oak" for brisket...

 

[2LaneCruzer]

I like the stronger woods like hickory oak and pecan (a type of hickory) for fattier meats like pork...for leaner meats and things like seafood and fish I tend to use more fruit woods...
A majority of the competitive BBQ chefs prefer "post oak" for brisket...

Try some Mesquite. I love Pecan and Hickory also.

 

[/pine]

Try some Mesquite. I love Pecan and Hickory also.

I have and I like it for beef...have to buy it at wally world though as it does not grow here...

I have to say the best tasting smoke for just about any type of meat IMO is what in FL is referred to as "Buttonwood" (mangrove)...

I learned to smoke meat, fish and seafood from a man named Ross Johns...he ran a local fish market and was a neighbor...he had his big smoke house next door to where my grandmother lived...there is a picture of his fish house in the bottom row next to last pic...
https://docs.wixstatic.com/ugd/7939ad_a45aec2793a24e2eb6e28fb5fb88790f.pdf

This if from the "History of Indian Rocks Beach FL" archive...

 

[2LaneCruzer]

Button wood is a new one on me, but we don't have many mangrove swamps in Oklahoma! :laughing: