So, what kind of grill do you have?
#26
  Re: Re: So, what kind of grill do you have? by Gourmet_Mom (I hope to experiment...)
I have one more question as well. How do you use the grapevine trimmings? Do you just break them up into small pieces and place them in the smoker?
Maryann

"Drink your tea slowly and reverently..."
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#27
  Re: Re: So, what kind of grill do you have? by Mare749 (I have one more ques...)
Maryann, I soak all the wood I'm going to use - including vine clippings.

Here you go, Daphne, kind of a rule of thumb -

Flavor Characteristics of Different Woods
Wood:
Apple - Intensity: Strong
Description: Strongest of the fruitwoods with a sweet, fruity smoke.
Best with: Beef: Game birds, Ham, Pork and Poultry.

Black Walnut - Intensity: Strong
Description: Intense smoke, slightly bitter like walnut.
Best with: Beef, Game meat, Pork and Venison

Cherry - Intensity: Mild
Description: Sweet fruity smoke, unique in that it gives a rosy tint to light
colored meats.
Best with: Beef, Fish, Game birds, Pork and Poultry.

Hickory - Intensity: Strong
Description: Bacon- Flavor, smoke most commonly used.
Best with: Beef, Fish, Game, Poultry and Pork.

Mesquite - Intensity: Strong
Description: Spicy, very distinct, the smoke used most often ill when cooking in the Southwest.
Best with: Beef, Fish, Game, Pork and Poultry.

Mulberry - Intensity: Mild
Description: Sweet, tangy blackberry-like smoke flavor.
Best with: Game birds, Ham, Pork and Poultry.

Oak - Intensity: Mild
Description: Heavy smoke with no after-taste, gives food a wonderful smoked color.
Best with: Beef, Fish, Game, Pork and Poultry.

Orange - Intensity: Mild
Description: Tangy citrus smoke - great with fish and seafood, gives food a
golden color.
Best with: Birds, Cheese, Fish, Game, Pork and Poultry.

Pecan - Intensity: Mild
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#28
  Re: Re: So, what kind of grill do you have? by cjs (Maryann, I soak all ...)
WOW, Jean! THANK YOU! Copied and saved!

I'm curious. The pecan didn't have all the info the others did. Was that the end?

I've got oak out the wazoo, and I never thought to use it! I really want to get my hands on the orange. I have a church friend with a place on the Florida/Georgia Coast. I'm going to hit her up for trimmings. Wonder when they trim them?
Daphne
Keep your mind wide open.
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#29
  Re: Re: So, what kind of grill do you have? by Gourmet_Mom (WOW, Jean! THANK YO...)
This is what I found about Pecan:
"Pecan barbecue wood chips has a very mild flavor that is reminiscent of hickory and other hard woods. It goes well with any meat, from chicken to beef. It gives food a distinct yet unobtrusive hint of nuttiness, which is a perfect flavor for grilled or smoked food. Soak your pecan barbecue wood chips in water before smoking, then add them to your Sams Smoker and place in the heat until smoker forms. Place the meat on your grill, away from the heat, to allow it to cook for a long time. The smoke will surround the meat, passing on the flavor of the pecan wood."

Just a reminder to first time smokers -
DO NOT use green wood as it will create to much nasty creasote. DRY WOOD ONLY.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#30
  Re: So, what kind of grill do you have? by Mare749 (We have two, a gas g...)
I love the price and two zone cooking option of Primo ceramic grills. Wrote up a review of the Primo XL 400 on my blog.
Former US Marine and self-taught Grillmaster.  https://www.grillseeker.com
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