It was actually cool here in Texas last night. Started the offset firebox
smoker early this morning, fired exclusively with white oak scraps from a
years worth of projects, and put on about 40 lbs of beef and pork ribs. I
know some folks don't like oak for smoking, and I generally use pecan or
mesquite, but I just grabbed a test rib and it was very sweet tasting.
Expensive smoking wood at $7+/bf, but at that price at least nothing is
going to waste.
Sat, Aug 14, 2004, 1:42pm (EDT-1) email@example.com (Swingman) says:
<snip> nothing is going to waste.
I expect you have enough for the whole class.
Let me know when it's ready, and I'll send you my address, so you
can send a sample.
You have to kill pessimists, but optimists do it themselves.
FRAGGLE ROCK THEME http://www.muppetsonline.com/midi/fraggle.mid
Good work Swingman, I too use my hardwood scraps (not exotics)in a similar
manner. After scraps get too small to use for kids toys, I save them for
making a paella (enough for 60 people) which I do for an annual get together
every July. Started on next year's kindling already. Happy BBQ.
Have you been out to Pitts N Spits? They sell a rub that is fantastic on
any meat you do on the grill or smoker.
For smoking, I generally toss some mesquite on top of oak when I first put
he meat in. After an hour I wrap all the meat in tin foil to preserve the
juices and use plain ole oak from that point.
Talk to a timber framer. A smallish job will produce half-a-dozen
sacks of short grain oak offcuts, trimmed beams, cheeks from tenons
etc. They're useless for anything other than the very smallest of
boxes, but they're great for firewood or (this time of year) barbecue
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