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Old 08-11-2008, 09:02 PM   #21
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It must be heck having to pick out those pecan chips when it's time to eat!

Sowwy....anyway - where did you buy your pecan?

Jeff, good for you. It really kicks up gas grilling, doesn't it? And like someone else mentioned, there is no need to soak wood chunks or chips. If you get a chance to buy chunks do that. Try some Hickory but only use a chunk or two. REALLY smoky and wonderful! Do you indirect cook at all?
Actually, the pork loin was indirectly heated. My grill has 3 independent burners front to back. When I turned the head down, I left only the rear burner on(the chips were back there). The loin was not directly over the flame source, but well in front of it. It's a definite improvement on flavor!!!
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Old 08-12-2008, 08:53 AM   #22
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It must be heck having to pick out those pecan chips when it's time to eat!

Sowwy....anyway - where did you buy your pecan?
You mean I was supposed to pick out the pecan chips before eating the chicken???? Now you tell me.
When I re-read my post, it sure looked like I added them to the chicken instead of the charcoal.

Seriously, I buy my pecan chips at Home Depot. They don't always have them so I buy a couple of bags when they do.
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Old 08-12-2008, 09:52 AM   #23
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Well, that's a very good point you have there.
But I don't even know where to get chunks around here..... And they could always be broken down to fit if I ever find them
I'll cut up some firewood logs sometimes. I have oak, cherry, birch and apple on hand all the time. I use a chainsaw or my bandsaw.
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Old 08-12-2008, 10:35 AM   #24
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I do have access to cherry and apple trees. And my black walnut is always losing branches in a windstorm..... hmmm. I've been wasting good smoking wood all this time?
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Old 08-12-2008, 10:38 AM   #25
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I do have access to cherry and apple trees. And my black walnut is always losing branches in a windstorm..... hmmm. I've been wasting good smoking wood all this time?
Apple chips are terrific on pork and trout. I've never used cherry but would imagine that would be good with salmon and chicken also, since there are so many recipes for cherry sauce on those two foods. From what I read, black walnut wood gives off a very bitter smoke flavor.
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Old 08-12-2008, 10:41 AM   #26
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I'm not a fan of walnut from using it in my woodshop. I love the wood but dislike the smell it gives off while cutting it. I guess I could burn a small piece to see if the scent changes.
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Old 08-12-2008, 11:40 AM   #27
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So basically what we're saying here is; if it smells good when it smokes, it's OK to smoke food with..... as long as it is a tree that also produces a food, like nuts or fruits..... right?
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Old 08-12-2008, 12:08 PM   #28
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So basically what we're saying here is; if it smells good when it smokes, it's OK to smoke food with..... as long as it is a tree that also produces a food, like nuts or fruits..... right?
Basically.

http://www.discusscooking.com/forums...ing-36563.html

Don't think you have to buy "food safe" wood though. Cherry is cherry whether it's in a bag from Lowes or off the tree in your yard.
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Old 08-12-2008, 02:58 PM   #29
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So basically what we're saying here is; if it smells good when it smokes, it's OK to smoke food with..... as long as it is a tree that also produces a food, like nuts or fruits..... right?
Not necessarily. Oak is a great wood for long, slow smoking and it produces no food except for the squirrels.
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Old 08-12-2008, 03:41 PM   #30
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Not necessarily. Oak is a great wood for long, slow smoking and it produces no food except for the squirrels.
Actually, properly prepared acorns used to be made into flour for cooking by Native Americans. The process involved a lot of soaking in running water then drying.

I don't think Mesquite has a fruit you eat and it is great for smoking.
Then there is cedar.... While you want to use is sparingly, it is used in cooking. Spanish cedar has a very nice aroma.
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