Whats on the Grill or Smoker?

[41FanForLife]

Must have white oak smoke

I have some apple from a tree I cleaned up for a neighbor. Was gonna use that.

 

[stihl_head1982]

Get rid of that damn Royal Oak and you’ll be doing just fine...lol

Not a fan of Royal Oak -- that is not to say it is not useful. In some places (perhaps yours) oak is used to smoke BBQ. In this area of the Southland where I am Hickory reigns with a close second or possibly a tie Pecan. Looks like these will have a heavy bark that's for sure. I will be interested in progress and finished pics

 

[cuinrearview]

I miss Stubb's. So bad...

 

[GCJenks204]

I miss Stubb's. So bad...

Why are you missing it? It’s everywhere here.

 

[cuinrearview]

Why are you missing it? It’s everywhere here.

It is nowhere to be seen here anymore. Lowe's carried it forever. Wal-mart had it for one season. Now nobody.

 

[Deets066]

You guys don’t use Kingsford do you?

 

[USMC615]

Stubb’s is everywhere here...

 

[cuinrearview]

You guys don’t use Kingsford do you?

No

Stubb’s is everywhere here...

I feel like I cook less now that I don't have it. I tried the Embers stuff. No heat, a more bitter flavor. The search continues. Next time I go south I'm bringing a trunkload home.

 

[Deets066]

I use whatever lump charcoal I can find, usually the cowboy stuff

 

[USMC615]

No

I feel like I cook less now that I don't have it. I tried the Embers stuff. No heat, a more bitter flavor. The search continues. Next time I go south I'm bringing a trunkload home.

Next time I hit the grocery store, I’ll pick you up several 3.5 oz shaker bottles of it, send it your way.

 

[cuinrearview]

Next time I hit the grocery store, I’ll pick you up several 3.5 oz shaker bottles of it, send it your way.

View attachment 245548

I'm talking about Stubb's briquettes. Thanks for the offer though. For rub I actually use the GFS bulk stuff.

 

[USMC615]

I'm talking about Stubb's briquettes. Thanks for the offer though. For rub I actually use the GFS bulk stuff.

Gotcha...

 

[cuinrearview]

I used to make my own rubs, then I tried a bunch of commercial stuff. My tasters couldn't tell a huge difference in flavor based on rubs, so I just buy in bulk what has the main ingredients needed(salt, paprika, chili powder, etc) and focus on the cook and the sauce. A couple years ago I cold smoked some peaches and made a sauce with a couple habaneros. I've still never had anything like it. That's it on the left with my vinegar sauce. Folks around here aren't used to a vinegar based sauce, especially the old biddies that judge at the fair. I'm slowly converting all of our friends.

 

[birdmeter]

i never use charcoal. ever. pecan or oak maybe a little hickory when almost done just as a finisher smoke. but we all have are own taste.

 

[GCJenks204]

I'm talking about Stubb's briquettes. Thanks for the offer though. For rub I actually use the GFS bulk stuff.

This makes more sense. I’ve never seen their charcoal.

 

[USMC615]

Deets asked “does anybody burn Kingsford” earlier...yeh...been burning it for 40 plus years. Buy 8-10 twin 20lb bags during Memorial Day/Labor Day sales every year from HD or Lowe’s. With a 10% Mil discount...can’t beat it.

 

[cuinrearview]

I guess I'm as big of a coal snob as I am firewood snob. Stubb's used a natural binder. Kingsford smells so much like chemicals to me now.

 

[stihl_head1982]

I used to make my own rubs, then I tried a bunch of commercial stuff. My tasters couldn't tell a huge difference in flavor based on rubs, so I just buy in bulk what has the main ingredients needed(salt, paprika, chili powder, etc) and focus on the cook and the sauce. A couple years ago I cold smoked some peaches and made a sauce with a couple habaneros. I've still never had anything like it. That's it on the left with my vinegar sauce. Folks around here aren't used to a vinegar based sauce, especially the old biddies that judge at the fair. I'm slowly converting all of our friends.View attachment 245569

Now that looks marvelous!

 

[cuinrearview]

Now that looks marvelous!

The vinegar is perfection IMO. It's pretty much the Meatwave recipe.

 

[cuinrearview]

Now that looks marvelous!

The peach habanero was a work in progress. It was too sweet and pulpy for me. Of course I was the only one that didnt like it.