Been meanin' to try this and finally did. I hauled 2 chucks outta the
freezer [bout 3 lbs each] covered with a basic rub and fridged overnite.
Several folks have told me that walnut should not be used for smokin
meat . Too much oil in the wood ,etc...
The only thing I noticed was 1-didn't seem to burn as hot as hickory
or oak.. 2- It had an extremely mild smoke taste. [which is what we prefer].
It had plenty of crust. Went to 190 deg. and sliced. NICE smoke ring.
Tender to the point of pulling. about a 6 hour smoke at 225-250.
Used the minion method with a good bed of charcoal and walnut
small logs for the smoke. {I had to cut down a huge black walnut tree
so I got plenty to cook with.}
The wood I used has been seasoned several years.
Get a chance, Try it. tender, nice mellow smoke flavor. Thanx, Hemi.
freezer [bout 3 lbs each] covered with a basic rub and fridged overnite.
Several folks have told me that walnut should not be used for smokin
meat . Too much oil in the wood ,etc...
The only thing I noticed was 1-didn't seem to burn as hot as hickory
or oak.. 2- It had an extremely mild smoke taste. [which is what we prefer].
It had plenty of crust. Went to 190 deg. and sliced. NICE smoke ring.
Tender to the point of pulling. about a 6 hour smoke at 225-250.
Used the minion method with a good bed of charcoal and walnut
small logs for the smoke. {I had to cut down a huge black walnut tree
so I got plenty to cook with.}
The wood I used has been seasoned several years.
Get a chance, Try it. tender, nice mellow smoke flavor. Thanx, Hemi.
