What's Cooking?

[Mitch f]

See about!

[Mitch f]

That!

[ness]

Well, I'm not gonna stoop that low.   ?

[Chief Grey Bear]

31 minutes ago, ness said:

 

Or that one ?

The oak may have added a little smoke flavor, but honestly I can't tell you if it was that or the charcoal. Main point was the extreme heat generated. 

For BBQ I've used them all and I can't say I've got a clear favorite. I won't use mesquite because that's a Texas thing and I ain't going there out of hometown pride. ?

For the most part, I don't think you can tell a lot difference in the woods. Hickory, oak and mesquite, yes. But Apple, Cherry, peach, blueberry, catalpa, naaa. 

 

[Chief Grey Bear]

I saw this and thought of you ness.

 

 

[ness]

Just now, Chief Grey Bear said:

I saw this and thought of you ness.

 

 

My starter is looking pretty bleak. Need to refresh that poor thing and get some bread going. But, been trying to stay away from the breads and stuff. What a quandary!!

[ness]

6 minutes ago, Chief Grey Bear said:

For the most part, I don't think you can tell a lot difference in the woods. Hickory, oak and mesquite, yes. But Apple, Cherry, peach, blueberry, catalpa, naaa. 

 

I don't do it enough to tell the difference. But, if you read up on what folks who do it every day are doing, you see oak a lot. Hickory not so much anymore. Still used, just not the predominate wood  I read recently that Joe's KC, which gets more notice than about anybody these days, is 100% oak.

Heck, I haven't smoked anything since 2016, so I've got little room to talk like an expert here. 

[Mitch f]

I'll admit I can only tell a little difference in wood flavors

[Flysmallie]

12 minutes ago, Mitch f said:

I'll admit I can only tell a little difference in wood flavors

I'll admit that too as well as I really don't care too much. 

[ness]

43 minutes ago, Flysmallie said:

I'll admit that too as well as I really don't care too much. 

Just registering a post. Carry on. ?