Any help???

[Smokin in VT]

Greetings, Y'all. OK, so I'm a Yank. Please don't hold it against me. I've only been smokin' for three years. Around here, folks call gas grilling "BBQ". For three years I've been paying the long dollar for hickory and mesquite. It seems that the woods used for smoke cooking are selected by region. Correct? If you live in a region where there is plenty of Hickory....You get my drift. I live in a region rich in Maple,Beech,Oak. Since the price of brisket around here is $3.99/lb, Blind experiments can get expensive in a hurry. Any recommendations on the use of Vermont hardwoods? :?: Thanks, Smokin' an lovin it!

[Woodman]

VT, glad to see another Yank in here! You can use any one of the three other woods you mention. In fact, I prefer oak to hickory. Maple also has a wonderful flavor for smoking. I have a huge maple tree in my yard. Also, you can use apple, cherry, or any other fruitwood including grapevines. Good smoking to you! Woodman

[Fred]

Welcome to the forum / the Oak in your region / is a great wood to smoke with. Stock up & let it set & cure.

Forget mesquite / IMO - it's good for fence posts only.

[bigwheel]

Dang Fred..can't imagine a real Texas bad mouthing mesquite for cooking. You aint some kind of transplanted yankee now are ya? Takes Bois de Arc to make a good fence post.
:)

bigwheel

[Texana]

Fred is a transplant ....

All Texans know Mesquite is one fine wood for cooking with. I myself prefer a mix of Mesquite and Pecan .... but straight Mesquite works just fine and there is plenty of it ......

[Fred]

Yep got here in 1977 & haven't left yet.

I was raised on using hickory wood to cook with / my father was a butcher / & did a lot of cooking for other people as well.


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I just spent an evening with the cook who has won the #1 Ribs in Texas 3 times / so far! / has cooked for 3 presidents & has a whole wall of trophies in his very successful I-40 restaurant / & he will only use Hickory/Oak.

So all Texans must not agree with Tex on the use of mesquite / my wife & I hate it / we are not alone.

[bigwheel]

Ahhh ok...well that splains it. Mesquite is God's special gift to the bbq and grilling crowd in my book. Now will admit..it can seem contrary for them who dont understand its mysterious tendencies. Have also reached the conclusion that S. Texas mesquite is much mo betta than N. Texas mesquite. Have discussed this issue with several knowledgeable folks and found some general agreement with the assessment. The general theory being that since N. Texas winters tend to be harsher..it makes the mesquites in the Northern climes put on a thicker and/or funkier flavored bark. You ever noticed this?

bigwheel

[Fred]

This North Texas / vs. / South Texas mesquite / is an interesting debate / as I noticed a difference in the BBQ as well.

[TAR RIVER RAT]

Welcome Smokin in VT. Some pretty country where you are. Oak is good as is maple. Use what you have separate or in combo. around here it's mostly oak and hickory.
Tar

[Woodman]

Mesquite, Schmesquite. You can have it. I am however, very fond of ya'll's pecan wood! Woody

[bigwheel]

Yeppers I can tell the difference just by smelling the smoke. S. Texas mesquite smoke smells it like it supposed to smell. Make a person hongry and nostalgic with only one whiff. Now N. Texas mesquite smoke smells like somebody is burning a big stack of dirty gym socks. Same way with Pecan. Got an old pal Burt from Jouston who brung me a near pickup load of big peecan from his house. Swear that stuff smelled like Chanel #5 when it was burning. I got several of the same breed of trees in the backyard..and they smell like a cardboard box when they burn.

bighweel


This North Texas / vs. / South Texas mesquite / is an interesting debate / as I noticed a difference in the BBQ as well.

[BigSmoker]

Georgia has lots of different wood
Pecan, peach, apple, oak, cherry, hickory. All make fine wood for smokin'
but I do believe pecan mixed with some apple or peach is my favorite :D

[Cal_BBQ Pit]

Ahhhh....good to be back in the loop here. Welcome to the forum Smokin in VT. This here is the place to be. Much good advice and many great folks.

Out here in Cali I use onlt mesquite. I love it, I love the taste, and I use it on all my meats. I mess around with Oak and Hickory every now and then, but I've not found anything wrong with mesquite. I suppose its a matter of personal preference though!! Have fun!! :D

[bigwheel]

Now have had the honor to meet a few Georgia Peaches in my day..and they are certainly mighty special:). Great state you picked out there my friend. Gonna try to visit one day but definitely aint going to Hotlanta. That aint typical GA or even typical Deep South is it? Yall really eat all that bbq sauce with mustard in it? Or maybe that just one of them urban myth things? Let me know.

bigwheel


Georgia has lots of different wood
Pecan, peach, apple, oak, cherry, hickory. All make fine wood for smokin'
but I do believe pecan mixed with some apple or peach is my favorite :D

[TAR RIVER RAT]

South Carolina has a mustard based sauce. My brother brought me a bottle of it and other than settin my but on fire, I don't like it. It was from theparsonspalate.com. Too hot for me
Tar

[Woodman]

The mustard sauce is good now Bigwheel! The vinegar sauce takes some gettin used to! :roll: WM

[SCOTT]

I prefer pine..burns hot and fast and the sap makes a terrific finishing sauce :o

[Cal_BBQ Pit]

I heard pine wasnt good for cookin.....cedar too....is this true? :shock:

[Woodman]

I heard pine wasnt good for cookin.....cedar too....is this true? :shock:

Scott hasn't learned yet that some folks don't always get it!! DO NOT USE ANY FORM OF EVERGREEN IN YOUR SMOKER>>>>EVER!!!!!!!!! IT CAN MAKE YOU VERY SICK AND RUIN YOUR SMOKER> WOODMAN

[Cal_BBQ Pit]

Ahh.....thats what I figured. I've heard of some real horror stories using pine and cedar....so I juss never used them two. :D

[Greg in Jersey]

This comes from someone who oughta know...

http://www.bbqpits.com/
Click on BBQ woods

Hope my link works, I've never tried it

Greg

[SCOTT]

Jeezzz I thought everyone would get that one :o :o

[Cal_BBQ Pit]

yep! 8)

[Woodman]

Jeezzz I thought everyone would get that one :o :o

:lol: :wink: :lol: :wink: There's alot of guys who lurk and ya never know when one guy won't get it. One time, a guy on the Klose forum posted a question about "where can I get hickory in Goosefart, Pa?" I replied "I'd try trees!" :lol: :lol: :lol: He got all honked off and sent me an e-mail about how if I wanted to be a smartass I should stay off the forum cause everyone else was there to learn"!! :evil: :evil: I've been dead serious ever since!! :wink: :roll: :roll: Woody

[1044]

Welcome to the forum / the Oak in your region / is a great wood to smoke with. Stock up & let it set & cure.

Forget mesquite / IMO - it's good for fence posts only.

Dang Fred..can't imagine a real Texas bad mouthing mesquite for cooking. You aint some kind of transplanted yankee now are ya? Takes Bois de Arc to make a good fence post.
:)

bigwheel

What Fred means is, he ain't figger'd it out yet. Mesquite is good stuff. Fred jes ain't red eye fer the finer tastes in life. :P

[herper]

Smokinin Vt, welcome to the nut house. good smokin woods in oak and maple. Its good to see more yankees postin, keeps them Texas boys on their toes. we got a great bunch of people here that you can learn a lot from. both BBQ knowledge and abnormal behavior in great amounts, you decide which is the greater of the 2. dont ignore the ravings of the forum cause some of the best knowledge lies buried there
Herper

[Cal_BBQ Pit]

Jeezzz I thought everyone would get that one :o :o

:lol: :wink: :lol: :wink: There's alot of guys who lurk and ya never know when one guy won't get it. One time, a guy on the Klose forum posted a question about "where can I get hickory in Goosefart, Pa?" I replied "I'd try trees!" :lol: :lol: :lol: He got all honked off and sent me an e-mail about how if I wanted to be a smartass I should stay off the forum cause everyone else was there to learn"!! :evil: :evil: I've been dead serious ever since!! :wink: :roll: :roll: Woody


thats a good one Wood....I find ya funny!!! 8) :lol:

[BigSmoker]

Now have had the honor to meet a few Georgia Peaches in my day..and they are certainly mighty special:). Great state you picked out there my friend. Gonna try to visit one day but definitely aint going to Hotlanta. That aint typical GA or even typical Deep South is it? Yall really eat all that bbq sauce with mustard in it? Or maybe that just one of them urban myth things? Let me know.

bigwheel


Georgia has lots of different wood
Pecan, peach, apple, oak, cherry, hickory. All make fine wood for smokin'
but I do believe pecan mixed with some apple or peach is my favorite :D

bigwheel,
I have tried several different mustard based sauces from South Carolina some good some bad all different. I'm a vinegar based sauce guy for pulled pork(not chopped) myself but to each his own. :D

[1044]

Greetings, Y'all. OK, so I'm a Yank. Please don't hold it against me.

Welcome to the forum. :D We need new Yankee blood around here. The old stuff has started to coagulate. :lol: They need all the help they can get. :P

Howard

[Woodman]

Big Smoker, I prefer mine with vinegar sauce too. Just some cider vinegar a pinch of sugar, a small shot of ketchup, and alot of pepper flakes! I like mine chopped better though. Less work too! On a white bun with slaw on top . Brother! THAT'S WHAT I"M TALKIN ABOUT [/b]CAN I GET A ROCK ON?"