BIL brought me a ton of seasoned mesquite that he cut out of his lease. It’s nothing but a burning inferno- even just at coals.
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Lot of people like it but I don’t like the taste or smell.
Hell yeah! Great with beef. Too strong for most other meats.
Oak and pecan are plentiful around here. I can sometimes get some hickory but not often. I'm not buying wood in a bag.
I did pork belly and fish for dip yesterday using primarily pecan with some oak. I am not "a kiss of smoke" kinda guy.Oak is also wonderful with beef.
Save the hickory for the pork.
Oak and pecan are plentiful around here. I can sometimes get some hickory but not often. I'm not buying wood in a bag.
In another thread (too lazy to search for it) some ill-informed poster claimed that prime rib is tasteless.
Not if you smoke it with mesquite!
Oak is also wonderful with beef.
Pecan and hickory are of the same genus, Carya. (That means they are cousins, and in this case, very close cousins.)Oak and pecan are plentiful around here. I can sometimes get some hickory but not often. I'm not buying wood in a bag.
Pecan and hickory are of the same genus, Carya. (That means they are cousins, and in this case, very close cousins.)
In our world, the difference is really in the “marketing” of the species.
When I was selling lumber, we always called it pecan, since the price per thousand board feet was higher. Today, hickory is kind of “in” for millwork and cabinetry, so we ride with it.
I bet the cook result is basically the same...
Apple is not available around here other than in bags. I got some from my Pittsburgh FIL but wasn't really impressed. The grain was so tight, it took forever to get lit and gave off little smoke. Like the mesquite, once lit it burned hot. Maple was the same way.Nope, no mesquite except when I want something hot and quick. Otherwise it departs a bitter flavor, in my opinion.
I typically use apple for babybacks, but was zany and went with hickory today. That’s about the closest I come to mesquite for a long-ish cook...if one can call a six hour cook long.
Anyway, they’re a bit overdone but still an enjoyable afternoon.
Apple is not available around here other than in bags. I got some from my Pittsburgh FIL but wasn't really impressed. The grain was so tight, it took forever to get lit and gave off little smoke. Like the mesquite, once lit it burned hot. Maple was the same way.
I have a big maple tree in my yard. I put some of the wood in my bin the last time I trimmed it up. Very white wood with a very tight grain. Not a lot of smoke but a sweet kind of quality.Never tried maple. Would love to give it a shot.
Pecan and hickory are of the same genus, Carya. (That means they are cousins, and in this case, very close cousins.)
In our world, the difference is really in the “marketing” of the species.
When I was selling lumber, we always called it pecan, since the price per thousand board feet was higher. Today, hickory is kind of “in” for millwork and cabinetry, so we ride with it.
I bet the cook result is basically the same...
Red maple (Acer rubrum) is the most widely dispersed species in the Eastern US. It is widespread in much of Florida.Never tried maple. Would love to give it a shot.
As cousins and kinfolk go, redheads vs brunettes, site of growth, etc... will surely make a difference.I get a unique flavor out of a high dose of pecan that I can’t achieve with hickory. It’s a very forgiving smoke. If I put as much hickory smoke on my dried beef as I do with the pecan, I don’t think I’d be happy with the results.
Apple is not available around here other than in bags. I got some from my Pittsburgh FIL but wasn't really impressed. The grain was so tight, it took forever to get lit and gave off little smoke. Like the mesquite, once lit it burned hot. Maple was the same way.
Red maple (Acer rubrum) is the most widely dispersed species in the Eastern US. It is widespread in much of Florida.
Red maple (Acer rubrum) is the most widely dispersed species in the Eastern US. It is widespread in much of Florida.
Me skeet in OPs momBIL brought me a ton of seasoned mesquite that he cut out of his lease. It’s nothing but a burning inferno- even just at coals.
I really like the taste of maple. Usually mix it with whatever else I have on hand most likely a fruit woodBut seriously, I'd want to try some sugar maple.
That is northern in range,But seriously, I'd want to try some sugar maple.