Aw TG, I never took your comment poorly. I thought it was funny as hell.
I went 46 years without ever taking a single food picture. Seems like an
odd thing to do. But then I started posting in this thread, and you can't
really hang here without the camera.
It's my MEMORY that's cooked!
[Reply]

A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)
[Reply]

UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
BGS?
ECE?

There is also BGE = Big Green Egg

I love my offset, don't get me wrong. I have a BSnP (Brinkmann smoke n pit), the older more heavy duty one. It turns out Q like no other. But I have done a variety of mods on it, and it still needs to be tended like a child. I don't know of any offset that you could leave for more than say 1-2 hours, except those 5 figure insulated Jamie Geer (Jambo Pits) smokers. That might be your idea of getting out of the house, but for me I prefer the 'set and kinda forget' of the UDS and WSM.
[Reply]

Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.
[Reply]

It is true, I used to get a lot more time out of my old beater. Now with my new CG, I get 3 hours
tops and THAT time is on a downward slope of temp. I like the unit but it must be tended.
[Reply]

It's worth keeping for sure. Never used it, but would like to.
If you want to sell some, I would be interested.
[Reply]

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device
[Reply]

I use pre-bagged applewood chips with my propane grill and I like the flavor it imparts. :-)

Call the orchard before you spend the time to drive over there. They might already sell the wood, or they may offer you the opportunity to cut down an old tree to save them some time. You never know, but calling first could save you some time :-)
[Reply]

Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
Posted via Mobile Device
[Reply]

Your welcome Tabb. I hope it works out for you. I know some of the orchards in Michigan (where I used to live) sold bundles of wood from old trees. Some may even have parts of their land that have old trees that they no longer farm that might just give you free reign. :-)
[Reply]

Hit the Bi-Lo this evening and picked up everything to give these ribs a whirl tomorrow. I also picked up some pre-made cherry bomb peppers that were stuffed with a small chunk of aged provolone and prosciutto. I normally stuff them myself with cream cheese and wrap them with bacon but I figured I would give these a try. I will report back tomorrow after it's all said and done. :-)
[Reply]

I had to sand mine down and repaint it. But i am hoping to get some pork loin on it real soon.
[Reply]

Typically with pork and chicken I will use a Hickory/Apple mixture about 2/3 Hickory 1/3 apple and IMO it imparts a good flavor.

I have always just used the prebagged chips and they seem to do fine to me.

Have fun at the orchard though if you do go!
[Reply]

Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.
[Reply]

how many people eating on that... ?
[Reply]

Apple is my favorite all around cooking wood. It can cook all types of meat and isn't over-powering.
[Reply]

Which platoon is coming over to eat?

Normally, I would take the turkey off early and finish in the oven so the skin gets to cook at a higher temperature and avoid to much smoked flavor. If I'm doing just a yardbird in the smoker, I will cook it much hotter than regular BBQ temperture range.
[Reply]

I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.

I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!
[Reply]

Well allright allright looks like I'll be seasoning that wood this summer, thanks guys:-)
[Reply]

OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.
[Reply]