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Wood Chunks-Huge Difference in Smoke Quality - Page 2

post #21 of 31
Thread Starter 

This time of year, I only order 15-20 lbs of wood chunks at a time, from ebay, friends, etc  Just enough to get me through a few months of smoking on my WSM. 

 

Every spring, I pick up a load or two for the following winter. I have been chopping it into chunks for use on my kettle for years, and more recently, in my WSM.

 

 

All of the other wood I have here, 75-80%, is from Jan-Feb 2015's trimming and cutting back of the trees on my friend's farms. I have no worries about shelf life or expirations, since the bulk of it will end up in my fireplace this winter. Any wood leftover from 2014, will soon become kindling.


Edited by sfprankster - 8/28/15 at 1:21pm
post #22 of 31

I wasn't trying to dissuade you, just thought a good thing to drop in here so others don't have all that double work for naught. I used a lot of that mesquite, but I am guessing there was about 4 cords of it. Damn shame too.Wish had I thought of it, I would have at least had a sweet smelling fireplace...LOL 

post #23 of 31
Thread Starter 

Not at all. I wouldn't want to move and restack any number of cords either  I get lazy and have to make myself chop 10 lbs for smoking. I moved some of the almond and apple into my shop a week ago and still haven't fired up the chop saw to make chunks out of it. Takes maybe 15-30 minutes total time. :rolleyes:

 

 

I'm still just experimenting with the different types of wood and working on making everything the best I possibly can. So far, the difference in the woods I use for smoking, makes a HUGE difference in the final product. There is no longer the bitter, singular smoke flavor when I used the pre-bagged chunks from the store. I've found the differences in the type of wood to make subtle, yet significant layered flavors in the meat. For now, I'm still finding my gf's and my own personal preferences using different combinations of woods and understanding the changes I tried to date. 

 

 

 

 

You have be careful with mesquite in a fireplace. The variety that sparks like fireworks could be a problem. Fun to watch but could be dangerous.

post #24 of 31

Don't know if I should consider us fortunate or not...th_dunno-1[1].gif but neither the wife nor I can tell one "flavor" of wood from another, we can only taste the smoke itself. I have not used wood chunks in several months. I do have several half bags of Western Wood...and unless I load the Egg up with a lot of chunks do not even taste anything smoke wise. But I will be buying some wood from the EPay links provided...just to see...

post #25 of 31
Quote:
Originally Posted by sfprankster View Post
 

 

 

 

 

You have be careful with mesquite in a fireplace. The variety that sparks like fireworks could be a problem. Fun to watch but could be dangerous.

I only use mesquite in our BGE's. With how dry we are I will not light it with the weed burner unless I have a garden hose nearby. I often light the Eggs using paper towels soaked in cooking oil. Even when I light it this way I will put the plate setter and grate in the Egg as soon as the paper towels are lit....and close the dome just to avoid the sparks. As bad as I thought the mesquite was I was surprised when I used the bag of RO I picked up when it was on sale...That stuff sent sparks flying the second I touched it with the weed burner. When I got the Large BGE the dealer gave me a bag of BGE lump....that sparked even more than the RO did....

post #26 of 31
Thread Starter 
Quote:
Originally Posted by inkjunkie View Post
 

Don't know if I should consider us fortunate or not...th_dunno-1[1].gif but neither the wife nor I can tell one "flavor" of wood from another, we can only taste the smoke itself. I have not used wood chunks in several months. I do have several half bags of Western Wood...and unless I load the Egg up with a lot of chunks do not even taste anything smoke wise. But I will be buying some wood from the EPay links provided...just to see...

 

 

I believe it really depends on each individual's palate. Everyone is different as to what they can taste. I can taste flavors in foods and wine that others miss entirely. Some subtle, others quite obvious.  A third to a half of my current business is doing consultations with wineries and conducting onsite food and wine pairings. For me, it's fun to create unique experiences for people using the different flavor nuances in food and wine.

 

When I used the bags of wood(Western), the only discernible difference in flavors, was the labelling on the bags. I couldn't tell any difference between what they labelled as cherry or hickory or mesquite. Now that I am using fresher and seasoned wood, the flavors are more punctuated and individually recognizable.

 

On my kettle, I have always favored mesquite, be it lump charcoal or wood chunks. The amount of time over the charcoal is minimal and the mesquite brought the heaviest smoke flavor in the least amount of time.

 

 

 

Quote:
Originally Posted by inkjunkie View Post
 

I only use mesquite in our BGE's. With how dry we are I will not light it with the weed burner unless I have a garden hose nearby. I often light the Eggs using paper towels soaked in cooking oil. Even when I light it this way I will put the plate setter and grate in the Egg as soon as the paper towels are lit....and close the dome just to avoid the sparks. As bad as I thought the mesquite was I was surprised when I used the bag of RO I picked up when it was on sale...That stuff sent sparks flying the second I touched it with the weed burner. When I got the Large BGE the dealer gave me a bag of BGE lump....that sparked even more than the RO did....

 

 

Its a particular type of mesquite that shoots showers of sparks into the air. I don't remember the name off hand. Lazzari lump charcoal is another one that uses the same type of mesquite. 

 

 

We're extremely dry here also. Not only having a hose handy, I place automotive drip pans under my kettle and WSM, just in case.

post #27 of 31
I use Lazzari and it does spark. Don't remember the other brand, I still have a couple of bags of it.
post #28 of 31
Thread Starter 

Next time I head up to SF, I'm going to swing by Lazzari and pick up some of their oak lump charcoal and give it a try,

post #29 of 31
Quote:
Originally Posted by sfprankster View Post

Next time I head up to SF, I'm going to swing by Lazzari and pick up some of their oak lump charcoal and give it a try,
I really like it. Has no troubles holding 225* or 700*.
post #30 of 31
Thread Starter 

The Lazzari mesquite is available all over the place around here. I've never seen the oak, except online. Since I live a little over an hour away, I'll be making a stop the next time I head up to SF to grab a bag or three. 

post #31 of 31
Thread Starter 

I did finally get off my lazy rear end long enough to debarked/split a little apple wood to add into my smoking arsenal... 

 

  

 

 

Smoking wood arsenal...

 

 

Fruit woods:

Apple, cherry and peach

 

Nut woods: 

Almond(coming soon) and pecan

 

Eastern hardwoods:

Hickory, sugar maple

 

 

 

Moved some almond splits a little closer to my chop saw, hence the "coming soon"... :icon_redface: 

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