cooking with wood
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ddhlakebound
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I love cooking on wood.
Depending upon wether I'm grilling or smoking, I use different species/combinations of wood.
I like hickory best for heat, mild good flavor. Oak works well too, but tastes a bit stronger.
For smoke flavor, I think fresh cut cherry provides far and away the best flavor, one thing though, if you're smoking something for more than eight hours, straight cherry flavor may be too strong.
Apple wood also gives good smoking or grilling flavor, as does plum.
Pecan is supposed to be great also, but I've never had a chance to try it.
You must be cooking professionally, to be using a cord a week, right? How much meat does a cord cook, and what are you cooking it in?
yes I do - 200 chickens - 10 pigs - 100lbs of beef - per week give or take a lil
Its a family business and has been for around 100 yrs or so.
A big chimney - holds about 3 sq feet - shovel out the coals - put them under the meat in a brick pit or grill -its kinda like a back yard grill just bigger-I use 4 diff ones - one at 6ft by 4 ft then 3 more at 15ft by 4ft
Its a family business and has been for around 100 yrs or so.
A big chimney - holds about 3 sq feet - shovel out the coals - put them under the meat in a brick pit or grill -its kinda like a back yard grill just bigger-I use 4 diff ones - one at 6ft by 4 ft then 3 more at 15ft by 4ft
jerseydevil
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thatsounds pretty cool man, How about some history and or pics? Where do you do this?
ShoerFast
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24D
I'm on my way, will bring my saw and a fork!
Hard Maple is a good heat and good flavor, just for another on the list.
I'm on my way, will bring my saw and a fork!
Hard Maple is a good heat and good flavor, just for another on the list.
Frank Boyer
Addicted to ArboristSite
Where are you cooking? I do comp bbq and there aren't many places still cooking with wood. Lexington #1 and Allen and Sons are a couple of the ones that I know of still using wood. N C finally got smart and started the "Old BBQ Trail" and honored the places that have been doing it right for decades. Instead of running them out of business they are making them historic landmarks. I want to spend a week or two touring BBQ joints in the Carolinas. James Early has a book about Tar Heel BBQ.
njtuna
ArboristSite Operative
you just made me drool. that sounds delicious...wood fired bbq. there are a couple of places that i have been to in NYC that bbq with wood. the smell emanating from the restaurantsis unreal. hoping to get a prefabricated outdoor brick oven at some point, so i can make some wood-fired brick oven pizzas and other dishes as well. do you have any pics of your setup?
ropensaddle
Feel Lucky
Pecan is excellent, Mesquite , is a good smoker also
Im pretty sure we'r in bout all the books an mags-Bum's restaurant is our place and my cousin's place just down the road is the skylight inn-we'r just outside of greenvill n.c. in a town called Ayden. ok I know you'r wonder'n bout the names lol my father's nic is bum because it took g-ma a long time to think up a name, my aunt said he'd be a no name bum-50yrs ago my cousin's place was a dirt strip air port they had a contest for the name-skylite inn won-200 yrs ago there was a village kown as a place low life hung out-"a den" of theifs they added the Y to be fancy lol.
Ill try to get some pic up-my lil one will have to I dont no how lol!
Thank you all for your input !!
Larry W. Dennis
Ill try to get some pic up-my lil one will have to I dont no how lol!
Thank you all for your input !!
Larry W. Dennis
EEEE HAAA,
We cook with wood all the time. Have a smoker- grill that was made in Oklahoma. Dump in a pail of hot charcoals from the OWB add the Hickory or other fruits and away we go in 10 minutes or less ! Excellent !
Goody Cole's Smoke House in NH ( Rt 125 ) cooks with wood and has some great recipes.
We cook with wood all the time. Have a smoker- grill that was made in Oklahoma. Dump in a pail of hot charcoals from the OWB add the Hickory or other fruits and away we go in 10 minutes or less ! Excellent !
Goody Cole's Smoke House in NH ( Rt 125 ) cooks with wood and has some great recipes.
scalo
ArboristSite Operative
where on 125 is this? I will down there from Milford saturday and could eat after I play golf in Kingston.
Rt 101 East to Rt 125. Go right off ramp onto Rt 125. Go about 1.5 to 2 miles on the right. You might want to check their web site for the hours, etc.
Tell them the Hickory wood supplier sent you.
Hbbyloggr
scalo
ArboristSite Operative
Ok - from what I'v seen so far anything with a nut,acorn or any type of fruit works fine. A peacan and oak mix is my fav so far, I'v heard alot of good things about apple and cherry but I'v not had a chance of any yet.
Anyone else tried anything new or found something that you do or do not like?
Anyone else tried anything new or found something that you do or do not like?
Frank Boyer
Addicted to ArboristSite
I tried some hardwood charcoal briquettes from South America and they burned clean and the taste was fine. I use pecan logs for flavor and mesquite lump charcoal for heat. Pecan is a milder flavor than hickory. I have two commercial cookers in the garage and a couple of trailer units. Almost all fruit and citrus wood is very good for cooking. Grape vines work well, also. Using charcoal eliminates the need to preburn and is much safer for the dry hills of CA.
Jimfound
ArboristSite Operative
That's probably a good rule of thumb, however I would not smoke anything with walnut. Burned over a cord of black walnut last year and from what I can tell it would not be good for smoking or cooking.
I smoke all my chickens with cherry and/or apple and they turn out great. Rub them down first in salt, pepper, brown sugar, paprika and a liitle bit of cayenne. Perfect.
When doing steaks or beef loin I use oak. I have heard that pecan is the "cadillac" of smoking woods, and of course in the south hickory is legendary. Never tried either of those. Here's one I don't think anyone mentioned....mulberry. I have a big ole mulberry I need to take down soon and I can't wait to try it for smoking. Will have to wait until next year though.
tree md
Addicted to ArboristSite
This thread is making me hungry... I'm going out to get my Hickory ready for my deer tenderloins I'm about to cook... 
redprospector
Addicted to ArboristSite
We always smoke a turkey for Thank's Giving, and Christmas. For that I like Appricot wood the best. For Beef, Mesquite.
Andy
Andy
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