What's in your smoker?

[mosesbotbol]

Has anyone ever burned acorns in their smoker? Acorns are used in Spain for roasting.

[T.G]

Wouldn't oak chunks just be simpler?

[mosesbotbol]

Originally Posted by T.G

Wouldn't oak chunks just be simpler?

Totally different smoke even though from the same plant. Does an apple taste like applewood? The charcoal I use is mostly oak and has little taste (Kingsford Competition). Also, oak means different things to different people. An oak tree in TX looks nothing like an oak tree in MA and the smoke is much different between the two oaks as well. Use the oak up here, and your food will taste like a fire pit. Oak in TX is much more mild tasting.

I went looking for acorns yesterday but there was too much snow on the ground and my dog was giving me "it's cold out" eyes.

[Mr B]

12 hours after the Rub of Love


In the Pot ya go...


12 hours over Apple / Alder / Hickory, Internal temp of 189*


mmmmmmmmmm pork


Ready for sauce!

[Smokin Gator]

^^^^ Looks dang good!!!

[tuxpuff]

mmmmm pork. Great looking bark there!

[mosesbotbol]

Anyone cold smoking this winter? I cold smoke Linguica for like 30 minutes before air drying in my fridge. Would like to cold smoke some cheese and smoked salt is a must have!.

[wayner123]

I had the BBQ bug last week and put these on the smoker:





Pulled them off at 197F, foiled them, and an hour later....

[Mr B]

Very Nice!

[tuxpuff]

mmmmmm pork! Look great!

[pmwz]

drumsticks for breakfast + trying my first pulled pork for the superbowl.

[TheRiddick]

Originally Posted by mosesbotbol

Anyone cold smoking this winter? I cold smoke Linguica for like 30 minutes before air drying in my fridge. Would like to cold smoke some cheese and smoked salt is a must have!.

Moses, one of the reasons I bought an electric unit with great insulation, any weather is no bother and it does the job no matter what.

Regarding you oak comments above, TX and MA samples, one thing to look for is weather, the colder the weather the denser the wood, even for same species of oak, which the two are (same). Main reason "French" barrels are preferred for aging wine is the density of wood (less air transmission and oak taste that is different as well), which is denser in Europe than it is here. Historically, French used to buy all their oak in Eastern Europe (Carpatian Mountains) for a reason, it is denser than it is in the woods of France (warmer climate). WWII stopped that, of course.

As you noted, one should see oak difference between TX and MA. But then one reason Bourbon tastes like it does is the use of warmer climate oak for barrels and there are more wineries now using it as well. Spain and Oz have been for some time now.

[marge796]

Doing 5 flat iron steaks on the old smoker for the big game. Only one problem though, it's damn cold and it just started to snow.





Chris.....

[mosesbotbol]

We cooked up some horse sausage and chicken drummies over hardwood charcoal from the local forrest. The chicken was seasoned with thyme, rosemary and lavender from the garden.

This style of BBQ uses a lot of wood! Yikes. Far cry from using a Webber.

Getting the wood ready for charcoal:


Close up of food:


As it cooks:

[htown]

What is horse sausage?

[tuxpuff]

Originally Posted by htown

What is horse sausage?

[T.G]

Originally Posted by htown

What is horse sausage?

Originally Posted by tuxpuff

Willlllllbur......

[mosesbotbol]

Originally Posted by htown

What is horse sausage?

Exactly that... A sausage made from horse meat. Actually, it is horse meat blended with pork as there's not enough fat on horse by itself. In Switzerland, they are horse crazy.

[tuxpuff]

I hope it was from a horse that died of natural causes...not harvested for meat.

[mosesbotbol]

Originally Posted by tuxpuff

I hope it was from a horse that died of natural causes...not harvested for meat.

I don't want to rain on your parade, but I think they are "cattle"