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oak to start?

post #1 of 14
Thread Starter 
ok, so we know that food will only take smoke for the first 3 hrs of cooking. "or so i am told" what wood do you use for the rest of the burn? if and when it happens i plan on using oak to fire her up and then the usual for flavor and oak the rest of the way. make any sence?
post #2 of 14
No it doesn't biggrin.gif The smoke ring will stop forming at about 140* but the intake of smoke does not stop there it will continue to take in smoke as long as smoke is used . Personally I sometimes use oak for the entire smoke I actually kinda like it.
post #3 of 14
That would be an old wives tail, otherwise it would be impossible to oversmoke something.

Oak for heat and fruitwood for flavor!
post #4 of 14
Agree with whats been said so far. Early on in my experience I smoked so long with hickory that it made my wife and I mouth numb like novicane!
post #5 of 14
So that's why I can't feel the back of my throat..... Dang!
post #6 of 14
I cant figure out what a cgsp is-brain fart- but if you finished cook with lump- alot of the properties of the wood that create the smoke flavor have been gassed out of wood.Friend just got a new lang for comps and he is having oversmoking problems-compared to his older lang and he is a succesful comp cook.140* degree smoke penetration stopping is what everybody i no goes by in the comp world.Creasote is a numbing experience.
post #7 of 14
I almost agree, but if you elminate oak for smoke flavoring, you are missing out. IE; Santa Maria BBQ TriTip... mmmmmmmmm
post #8 of 14
Nope, oak the whole time. thats your cooking heat.
Us Northern BBQers like our fruitwoods for extra flavoring!
post #9 of 14
I agree about using the fruitwoods also, they do mix nicely with what you are getting out of the oak ;)
post #10 of 14
Thread Starter 
"Char Griller Smokin Pro"
post #11 of 14
us way further northern bbqers agree with
post #12 of 14
Thanks-that was bothering me.
post #13 of 14
Thread Starter 
no problem.....smoke on brother!!!
post #14 of 14
We used to run super-stock at lincoln raceway in pennsylvania in 90s-late models as well-potomac maryland too-love those sprint cars
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