BBQ Wood

[txbbqcarrie]

Mesquite for me!

Please let us know yours!!!

[Anonymous]

mesquite

[Dieselmh]

We use oak, mesquite, some apple, and some plum. It's an interesting combination and works really well with chicken. We also used some black cherry wood when we cut down a tree, but I don't reccommend it for anything other than chicken, it's got a pretty strong, sweetness to it.

[bbqinlaw]

Mesquite is the only wood I've ever used, however I would like to try Hickory or Apple.

[peartree]

believe it or not:

Corn cobs!!!!!!!

some good

[texasbill]

Peartree:
I have heard of this before can you let us in on the secret here. Give us some facts to work with. We have an abundance of corn cobbs here in Texas and maybe we can burn a few.

Bill
TexasBBQRub

[peartree]

Texas Bill,

Not sure if there is any secret to the use of corn cobs. I saved all my cobs from this past summer canning time and dried them. I have a cookshack smoker , so I just filled up the wood basket with dried corn cobs and smoked away. I find that it gives the true old fashioned smoke that Vermont is noted for, and a nice sweetness that is hard to describe. Not sure if soaking the cobs in water first would help or not. Still playing with it some, but have done some bacon and hams using this method and they came out superb.
Hope this a help to ya.

Peartree

[texasbill]

Peartree:
I may give this a try, always looking for new and exciting things to try out. I like the idea that there is that good sweet taste. Vermont has great hams and this must be one of their secrets.

Bill

[peartree]

Texas Bill,

Yes the hams up here are great , along with the Bacon. That is wy I tried the corn cobs and been doing my own hams and bacon since. I use the Hi Mountain seasonings Buck Board Bacaon cure for both the Hams and the Bacon, but I let them cure for a minimum of 14 days before smoking, and also add some good Vermont Maple syrup while curing. The hams and bacon come out super!!!!!!!!!

Peartree

[Mike in St . Louis]

Peartree, what model of Cookshack do you have. Also do you fill the smoker box full and how long does you smoke last. Mike.

[peartree]

Mike,

I have the smokette. I have been filling the wood box as full as I could get it, as the corncobs are nowhere near as dense as wood. To be honest, I really do not know how long the smoke last, but the last ham I did it was still smoking when I had reached the proper temp of 150 internal on ham.

Peartree

[bbqwaverider]

I usually use charcoal, and newsprint to start it.

[Qcrew]

Oak is my wood of choice but have used mesquite and pecan as well. Brisket (unwrapped) with mesquite is too strong for me. Oak is better. Think I will take the advice on the newsletter, wrap the brisket 2/3 of the way thru the cook and see what the results are. :)

[grizs50]

Mesquite and hard maple are hard to come by here in Missouri.

We have an abundance of Hickory's and false hickorys like the pecan.

I like shag bark and shell bark hickory the best. Pignut is not so good.

Apple is good I like it with trout. Pear is also good.

I don't like oak unless it is burned down to coals before I cook on it.

Had never thought of corncobs will have to get some and try it.

[Qjunkie will]

I like good ole Mequite

[farmboy]

Mesquite for me Colin

[EE-M]

Mesquite and Red Oak seems to have worked well for me.

[Dirty Ron]

For me, apple is #1, followed by red oak and then hickory. I never use all just one wood, usually a mix of several. The only exception would be turkey or chicken, which I occasionally use straight apple.

[Texana]

Sigh.....


Wish I had some Apple Wood.
:cry: :cry: :cry: :cry: :cry:

[Dirty Ron]

I know you do....Any subliminal message there?

[Texana]

Oh yea.................

But your wife's gotta read it. Thought the tears might help

[Dirty Ron]

I've called a couple local orchards in the last couple of days. They usually don't open until April, but I'm working on it.

[Texana]

You Da Man

[Qjunkie will]

Hey I hope your hookin me up with some of that tex!

[Texana]

maybe yes.........maybe no............maybe yes..............maybe no.............. :P

[Qjunkie will]

Now dont make me beg! Ok Paleeeeeeeeeeeeeeeeeeeeeeeeeeease!

[gatorpit]

I like oak mainly with one or two logs of cherry or apple or hickory or mesquite or pecan or ---------------. I am not picky. Just can't go wrong with oak and a Texbbqrub on the meat.