Anyone else into cooking?
- Thread starter USMC6094
- Start date
KillerFord1977
Emissary
Hardest part is a rental townhome equipment . Someone else’s grill, equipment, etc.
made it work. Life is good. So is the rum and bourbon
made it work. Life is good. So is the rum and bourbon
javbike
Hellcat
Killer where did you rent at?Hardest part is a rental townhome equipment . Someone else’s grill, equipment, etc.
made it work. Life is good. So is the rum and bourbon
KillerFord1977
Emissary
KillerFord1977
Emissary
KillerFord1977
Emissary
Bowtie w tomatoes, spinich, mozz, roasted peppers & sausage in a broth.
I tried to plate it nice
I tried to plate it nice
KillerFord1977
Emissary
Wild rice, sugar snap peas, peppers and a whole roasted chicken..
KillerFord1977
Emissary
Yum !!
KillerFord1977
Emissary
Be careful if using all cherrywood. It is bitter in large doses. I found out the hard way. Made a bbq inedible. I use cherry or apple in small doses with normal smoking wood of choice
Pitdogg2
Hellcat
What is your normal smoking wood?
I've not ran into problems using Apple or Cherry with bitterness. There's always a first, I'm not discounting your experience at all.
My other wood is hard Maple.
I have an abundance of both from cutting down both types that grew in my yard for 30+ years.
I've not ran into problems using Apple or Cherry with bitterness. There's always a first, I'm not discounting your experience at all.
My other wood is hard Maple.
I have an abundance of both from cutting down both types that grew in my yard for 30+ years.
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HayesGreener
SAINT
I use pecan, it is mild
Retired Bum
Professional
It's the wood of choice for us, getting it delivered is easy, as we are between two huge pecan groves... $220 a cord, was the last I paid.
Pitdogg2
Hellcat
I've tried it, I do not like the taste of it at all.
I've got two big Oak trees that have come down in some recent storms. Texans seem to relish post Oak. I'm not sure which Oak trees that is from. Around my parts White Oak and Burr Oak are very prevalent in my location.
I've noticed most of my hardwood lump charcoal I buy says it has Oak in it. I figured I might as well use some free solid Oak to get a taste.
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KillerFord1977
Emissary
Mesquite or hickory.
100% cherry became to bitter of flavor and bark. I use 80/20
Hickory/cherry or apple
Pitdogg2
Hellcat
I do like Mesquite, it really holds temperature very well and burns hot a good long time. My problem is no friends like it. Even if I just use a stick or two, they're like UGH, did you use Mesquite?
Um yep just a bit 
. Hickory I do use often. It's just too expensive for me to buy too often. I only smoke with cherry/apple for 2 hours. I then switch to other media. Several folks who own smoke joints around I've picked their brains have consistently stated that meat only accepts the smoke for a few hours. Anything after that is just a waste of good wood. Right or wrong I've had very good luck following their advice, so far it's worked for me.I'm still learning as we all are. I've only been doing it small time for a decade, so I'm not professional by any means and still can learn much more.
javbike
Hellcat
I also use pecan
KillerFord1977
Emissary
Ok, 2 hrs on cherry -apple sounds right. That will be basically like the 80/20 i do..I do like Mesquite, it really holds temperature very well and burns hot a good long time. My problem is no friends like it. Even if I just use a stick or two, they're like UGH, did you use Mesquite?
I'm still learning as we all are. I've only been doing it small time for a decade, so I'm not professional by any means and still can learn much more.
