Whats on the Grill or Smoker?

[stihl livin]

The lone star was maxed out today. 8 trays is all I could squeeze on it

 

[redline4]

Venison backstrap sliced somewhat thin.
Used these seasonings with some werchestershire sauce.
Tossed it on the Blackstone in a big gob of Bacon Up..


Took maybe 90 seconds to come out medium rare and you can cut them with a fork.

 

[Wilhelm]

What wood species is preferred for BBQing?
I do not use coal.

I thought I read "apple" here somewhere and I have been favoring it since I began BBQing more frequently.

I do get a preheat & ember bedding on my regular firewood stash, but prefer to pick out fully seasoned ash & beech.

Just curious seeing cherry mentioned in the firewood thread.
I had a bunch of cherry about 2 years ago and wasn't impressed by it in any way.

Warm good weather weekend approaching, considering to do a fire pot tomorrow/Saturday.

 

[Hinerman]

What wood species is preferred for BBQing?
I do not use coal.

I thought I read "apple" here somewhere and I have been favoring it since I began BBQing more frequently.

I do get a preheat & ember bedding on my regular firewood stash, but prefer to pick out fully seasoned ash & beech.

Just curious seeing cherry mentioned in the firewood thread.
I had a bunch of cherry about 2 years ago and wasn't impressed by it in any way.

Warm good weather weekend approaching, considering to do a fire pot tomorrow/Saturday.

Hickory, Pecan, and white oak are the 3 most preferred. Apple and cherry will work

 

[Sloughfoot]

Mesquite was always my go to. Red oak is the local favorite here in tri tip country and it's abundant so I switched.

 

[Wilhelm]

Why oak?

A good friend of mine won't use a single piece of oak to make a suckling pig, says it makes the skin & meat exposed to smoke taste bitter.
He swears on beech, but will compromise with hornbeam.

Maybe White/Red Oak is not as sappy as European Oak and generates less icky smoke?
I know I do not want the taste of Turkey Oak smoke on my BBQ cooking!

 

[Jusgunn3]

Oak is very popular here in the states, I’d say post oak is one of the most used for smoking.

 

[Sloughfoot]

Red Oak, Post Oak have very good flavor. Others might to. Growing up in the southern U.S. it was Hickory only and there's a heap of different oak species. Never considered smoking with Oak before now.

 

[Hinerman]

Mesquite was always my go to. Red oak is the local favorite here in tri tip country and it's abundant so I switched.

Red Oak, Post Oak have very good flavor. Others might to. Growing up in the southern U.S. it was Hickory only and there's a heap of different oak species. Never considered smoking with Oak before now.

Mesquite is good. I can't imagine using red oak; it stinks so bad, it doesn't make sense to me.

 

[Sloughfoot]

Mesquite is good. I can't imagine using red oak; it stinks so bad, it doesn't make sense to me.

If you like mesquite, you'd like this red oak. It's different than the ones out that way.

 

[Wilhelm]

I am doing a fire pot utilizing Turkey Oak and it stinks!
Thankfully a fire pot does not get direct contact with the smoke of the fire that heats it.

To me European & Turkey Oak is a huge No-No for smoking/BBQing!

My fire pot, deer, rabbit, 50/50 ground pork & beef mix, rice & carrot slices after removing the deer & rabbit meat from the pot.
I recon it should be good eating.




The pork sausage was a "snack" for the cook/me.

 

[stihl livin]

Got some ribeyes dusted with salt and pepper while the grill warms up.

 

[stihl livin]

Ribs to hit the smoker soon. Tomorrow I will be doing a brisket and apple pie cream cheese dip.

 

[stihl livin]

Morning gang. Brisket went on last night as i realized I can set the smoker to 160 to hold the brisket once its reached its temp I want. This will be a new method I’ve never done before.

 

[stihl livin]

Brisket was delicious. Was hard to cut which tells me it was over done. By no means was it dry as you can tell. No injection or liquid was used in this cook. The juices are how most of my briskets turn out thankfully. There was hardly anything left but what was left was sent home with friends whose daughter just had a baby boy yesterday. She is super excited to have so real food after her hospital stay.

 

[Busa2r]

What wood species is preferred for BBQing?
I do not use coal.

I thought I read "apple" here somewhere and I have been favoring it since I began BBQing more frequently.

I do get a preheat & ember bedding on my regular firewood stash, but prefer to pick out fully seasoned ash & beech.

Just curious seeing cherry mentioned in the firewood thread.
I had a bunch of cherry about 2 years ago and wasn't impressed by it in any way.

Warm good weather weekend approaching, considering to do a fire pot tomorrow/Saturday.

General rule is any tree that bears a nut.

 

[oddsaws]

 

[oddsaws]