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.