I switch all 3 in my green egg.
@been-there-ii I ain’t never used that brother but I’ll get some and try it. It’s always best on the green eggs to swap up the wood when smoking time to time. I love bud light and sitting around the grill cooking 😁🍺🇺🇸 how sweet it is baby
Sassafras was always my family's smokehouse wood.
Some guy just mentioned using sasafrass over weekend party. I'll have to try it. I cut a hickory down on Sunday. About an 8 inch diameter. Nice tree. I'm getting what I can now before they start timbering again. My first choice would be hickory. I've seen where Apple and cherry leaves a red tarnish, darkens the meat. I've also seen a few guys mix. Hickory and oak. 80/20. I've bounced around and experienced different home built smokers. Some good experience and some bad. I'm designing my own with 3D CAD package and building one for myself. This time I'm going all out. For the money spent on a store bought smoker you can basically build your own from concrete block, mortared joints with a few more hundred dollars. I might even go with firebricks on the inside.
I just had a taste of smoked cheese over the weekend. It was done in a electric chip smoker. Delicious.
As for the electric smoker, not bad if you are doing small portions but overall I'm not a fan of it. I'd rather have a nice sized smoker. Especially when you smoke 50-100 pounds of meat for the holidays, family members.
I guess everyone that smokes has a preferred wood. My Grandparents farm down Kutztown way had all the smoke wood you could want, but as I said, he preferred sassafras, as did my dad. lol But then, we've always been a dodge/chrysler family, so who knows if sassafras will pass muster for you. Don't have any on my farm, probably should start a few, not that I'd be big enough to use in my lifetime.
Had dinner at "Roasters" out Roam's way, near SECTAC airport. They specialized in what I call, "chicken w/ a lemon up it's ass". They used to give you the recipe and a bag of fruitwood chips to make it at home. Betting that doesn't happen anymore.
Take a whole roaster, marinade it over night in olive oil, couple cloves of crushed garlic and the juice from a fresh squeezed lemon, then stuff the lemon remnants inside the bird. Smoke it over fruitwood. I use the apple, peach and pear from my little orchard. Tastes great, moist, falls off the bone.
Some of the wineries here used to sell grape vine for smoking. Not sure that caught on, you don't see it for sale anymore.
@been-there-ii I can’t wait to get home I’m on vacation the next 2 weeks and I’m looking forward to cooking out down in PCB then I’ll cookout again when I get home brother lol..man I just love cooking out smoking and smelling that pork. 😁
I guess everyone that smokes has a preferred wood. My Grandparents farm down Kutztown way had all the smoke wood you could want, but as I said, he preferred sassafras, as did my dad. lol But then, we've always been a dodge/chrysler family, so who knows if sassafras will pass muster for you. Don't have any on my farm, probably should start a few, not that I'd be big enough to use in my lifetime.
Had dinner at "Roasters" out Roam's way, near SECTAC airport. They specialized in what I call, "chicken w/ a lemon up it's ass". They used to give you the recipe and a bag of fruitwood chips to make it at home. Betting that doesn't happen anymore.
Take a whole roaster, marinade it over night in olive oil, couple cloves of crushed garlic and the juice from a fresh squeezed lemon, then stuff the lemon remnants inside the bird. Smoke it over fruitwood. I use the apple, peach and pear from my little orchard. Tastes great, moist, falls off the bone.
Some of the wineries here used to sell grape vine for smoking. Not sure that caught on, you don't see it for sale anymore.
I'm very familiar with Kutztown. I pass through there occasionally on 222. I lived in Wyomissing for awhile. Kutztown is a beautiful area. I'd bet grape vine and branches would add a great taste. Sounds like something to experiment with.
Some of the guys I know that smoke and smoked with use fresh cut hickory. I prefer to let the wood dry out a bit and season.
@jimmy-v It's a few miles east of Kutztown, little town called Topton. One of these days I might give grapevine a try.
I actually prefer green wood, when I have it, no soaking required. Too busy eating it to notice if there's any real flavor difference.
I got 8 more days my friends. Getting ready to eat some BBQ Alabama style. My wife aunt owns this place and it’s perfect. Got Hank Jr on the radio don’t get any better 😁🍺🇺🇸🌴
@jimmy-v It's a few miles east of Kutztown, little town called Topton. One of these days I might give grapevine a try.
I actually prefer green wood, when I have it, no soaking required. Too busy eating it to notice if there's any real flavor difference.
I'm familiar with Topton. Not far from me. Right down 61
