BBQ Smokers
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2LaneCruzer
Super Member
Amazon?
https://www.amazon.com/Western-Premium-Products-Mesquite-Cooking/dp/B000BO902Y
We get it here in Oklahoma, in fact, have a friend out West that brings me some from time to time. I use a mixture of Mesquite, Pecan (or Hickory) and Blackjack Oak for about everything, but only add a couple hands full for the smoke, as I use charcoal in my Big Green Egg and my Weber for cooking. I don't know if I would use it in an Oklahoma Joe's exclusively, where you are actually cooking with the wood, not charcoal.
RobertN
Super Member
We make stock from chicken bones and carcass. Then it gets put in ice cube trays and frozen; afterwards put in to zip-lock bags.
Our "Stock Cubes" are about 6=1cup.
How to Freeze Chicken Broth - My Fearless Kitchen
Our "Stock Cubes" are about 6=1cup.
How to Freeze Chicken Broth - My Fearless Kitchen
PILOON
Super Star Member
Years back when I built our cabin I had a nice elevated flat boulder that served as our outdoors cooker.
I had built up 3 sides with stones and some mortar and my grill was a 12" X 18" slab of expanded metal welded to 4 ea 6" or so feet.
Always used dry cedar as the fire base and golly everything tasted great.
From time to time I'd toss green maple chips for a different flavor.
LOL, I've progressed as I now have a nice gas BBQ and a Gas smoker.
BUT the food , while tasty, still does not equal that old primitive setup. (must be that DIY satisfaction)
I had built up 3 sides with stones and some mortar and my grill was a 12" X 18" slab of expanded metal welded to 4 ea 6" or so feet.
Always used dry cedar as the fire base and golly everything tasted great.
From time to time I'd toss green maple chips for a different flavor.
LOL, I've progressed as I now have a nice gas BBQ and a Gas smoker.
BUT the food , while tasty, still does not equal that old primitive setup. (must be that DIY satisfaction)
dragoneggs
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Wood charcoal or pellets always better than gas for flavor. Cooking and eating outside makes it seem even better!
PILOON
Super Star Member
Gotta be all that fresh air!
/pine
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Anyone else contemplate the fact that we're in the 21st century and we are surrounded by state of the (public) art with technology etc...
...Yet one of our favorite pastimes and basic, simple pleasures is roasting parts of or whole animals over fires and flames...and chewing the meat off the bones...!
...It's that smell...is there anything better than the aroma of a beast roasting over coals?...it's primal...
...Yet one of our favorite pastimes and basic, simple pleasures is roasting parts of or whole animals over fires and flames...and chewing the meat off the bones...!
...It's that smell...is there anything better than the aroma of a beast roasting over coals?...it's primal...
dragoneggs
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- Seabeck, Washington
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- Kubota BX-25D, Kubota Z122RKW-42
Must be why real men tend not to let their wife BBQ
bunyip
Elite Member
This is not a criticism but a little analytical thought on green wood, when I burn green wood I get creosote, in the pizza oven this sticky black mess makes its presence felt by trickling down from the flue and over the outside of the oven, it is very strong smelling but I have not tried the taste test.
Is it possible this could overpower the meat?
My intention was not to burn green wood but it can be present in parts of a dry piece of timber.
2LaneCruzer
Super Member
To each his own, but I BBQ and smoke with charcoal, and my smoking wood that I add in addition, is unequivocally seasoned. Green oak, in particular, I found out the hard way, is as good as a dose of epsom salts. And I think you're correct; green wood has some undesirable volatiles that end up who knows where.