| Author | Message | ||
     Cowboy |
I have been smoking meat for a long time,and have always used pecan with a small amount of sasafrass. As of late I have read a lot about using OAK. I have a life time supply of Oak on the ranch. My question is what type of oak is best I have pin oak white oak red oal Black jack oak deer oak or any other hard wood that is native to my area (central west Louisiana) Just wanting to try some thing different. by the way I dont like hickory as I find it to strong for my taste. | ||
| Cowboy |
O by the way the meat I smoke most is -pork-beef-deer-turckey chicken fish-duck and gator. | ||
| 46champ |
Don't know an answer for your question but when your done I'll take some.  | ||
| Wolfridgerider |
well... I've used red oak 1x for plank smoking chicken and fish on the grill. I thought it was pretty good. How is smoked deer? It doesn't have any fat in it and I always thought smoking lean meat wasn't the way to go. But I'm game. How do ya do it with out the meat turning to jerky? | ||
| Cowboy |
you are right -- I only smote deer sausage that has been ground and add about 15 to 20% pork fat. | ||
| Wolfridgerider |
roger that... | ||
| Iamike |
As a KC native, I vote for hickory. | ||
| Bandm |
I use white oak or mesquite for beef, apple or oak for pork, maple, pecan, cherry or apple for birds, alder for fish. Apple works for just about everything. Below is a guide from Weber. Wood Type Characteristics Good Food Matches Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses. Pecan Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking. Pork, chicken, lamb, fish, cheeses. Mesquite Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully. Most meats, especially beef. Most vegetables. Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork. Oak Forthright but pleasant flavor. Blends well with a variety of textures and flavors. Beef (particularly brisket), poultry, pork. Maple Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon. Poultry, vegetables, ham. Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork. Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham). Peach or Pear Slightly sweet, woodsy flavor. Poultry, game birds, pork. Grape vines Aromatic, similar to fruit woods. Turkey, chicken, beef. Wine barrel chips Wine and oak flavors. A flavorful novelty that smells wonderful, too. Beef, turkey, chicken, cheeses. Seaweed Tangy and smoky flavors. (Wash and dry in sun before use.) Lobster, crab, shrimp, mussels, clams. Herbs & spices (bay leaves, rosemary, garlic, mint, orange or lemon peels, whole nutmeg, cinnamon sticks, and others) Vary from spicy (bay leaves or garlic) to sweet (other seasonings), delicate to mild. Generally, herbs and spices with higher oil content will provide stronger flavoring. Soak branches and stems in water before adding to fire. They burn quickly, so you may need to replenish often. Vegetables, cheeses, and a variety of small pieces of meat (lighter and thin-cut meats, fish steaks and fillets, and kabobs). http://www.weber.com/grillout/smoking-basics.aspx | ||
| Cataract2 |
Mmmm. Smoking meat. Well, I've got an Old Smokey smoker myself. Yes, it's the electric type, but I must say it works great and it's nice to have when you live in apartments that are not to keen on your using wood or charcoal. My only problem is that it's 110v and I live in a place with 220v now. I can use transformers and it will work, but it tends not to be to efficient. So, I've been eyeballing the Japanese style ceramic egg. Anyone use one of those? | ||
| Dynasport |
I grew up on a hog farm and we cooked lots of pork over an open pit. Not the same as smoking, but we used oak because we too had a lifetime supply on the farm. It worked well. I'm not sure there was much difference between the oak varieties, to my taste anyway. It was all great. | ||
| Just_ziptab |
I made a smoker out of half a whiskey barrel as the smoke box.Sits on legs ,off the ground about 3 feet and connected with stove pipe to a simple fire pit consisting of a 10" section of the bottom of a 55 gallon drum with a disk blade as a cover.Works great cept I just don't make/have time to spend catching fish early in the morning and baby sitting the smoker all day. Fresh cold smoked fish...................the beast! | ||
| Cowboy |
Tks guys a lot of info I can use I cold smoke depending on weather and meat I smoke from 5 to 10 days. my fire box is in side my barn and smoke house is out side approx. 10 feet; | ||
| Moxnix |
Used apple wood chips when they were available. The Big Green Egg egg is great and their clones are less expensive. | ||
| Skntpig |
I used Oak and it makes for a mild smooth flavor. The best I've found was the wood from an Orange tree. | ||
| Cataract2 |
Moxnix, there are clones of the Egg? Haven't seen any, got any links? | ||
| Babired |
you all have to put up some smoked deer recipes. I have 240 lbs of it in my freezer now ground, steaks, backstraps,ribs, and roasts. I'm getting 3 big bags of jerky made. I have 2 goose and 2 duck also I used to use a charcol smoker now I have an electric one | ||
| Cowboy |
Go to the website Bandm posted for me you will find every thing you need to know. | ||
| Babired |
Thank you Cowboy now that is a good website I'm looking at the back strap recipe with the wild onions this will be good (Message edited by babired on January 17, 2011) | ||
| Babired |
okay I'm checking out the site and I see good information on the grilling tips for Game meat but no recipes it would be cool if you guys can post some up since I was born and bred in DC and now living in Baltimore AKA city girl cooking wild game  I got some books at Bass Pro shop to start | ||
| Superdavetfft |
Where's a good place to buy apple wood? I've heard the more fresh the wood the better, is that true? | ||
| Cowboy |
Att BAB. Go to cowgirls country life you will find more recieps than you can use in a life time + click on the photos and you will see the kind of smoke house I use. Mine is very ssimaler. | ||
| Fast1075 |
I have an 'egg'...it rocks...had it for 8 years now....if you get one have a couple of strong friends handy to help you move it around...I have a wooden roll around with a cut-out the egg sits in with casters on the bottom so I can wheel it around the patio. | ||
| Lions |
LOL..."I smoke meat"  Am I the only one that finds this a little.....ummmmm....how should I put it...GAY? (Message edited by lions on August 03, 2011) |
