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Recent content by a man called horse
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Just polished off the leftover ribs from that walnut experience. Sometimes leftovers meld and get better than the original meal. Not so w/ the walnut smoke. While it was edible, it’s just strange enough to convince me not to try to up the flavor.
Just finished the Black Forrest Gump holiday...
OK, Experimented w/ a trial run.
Not wanting to waste meat, I finished a half rack of baby backs w/ a combo of hickory and walnut. 25% walnut. Rather than a full smoke procedure, I pressure cooked the ribs, 25 min. At this elevation, 7000’ then finished off in the Barbie with a chip tin of the...
Any one over 60 will identify beechwood w/ Bud/ Bud Light..
Being a Lager the beechwood provides a happy home for the yeast to attach and propagate.
My little bit of knowledge for the day,
Just found your thread and now drooling all over the table!
Salmon and duck are my best smokes. Recently shared some Coho w/ a neighbor and got a request to smoke 15# from a visitor down here from Ak. Got 3# out of it as a reward.
Very envious.
Thought it would be interesting to see how others store their wood. I use Folgers coffee cans for everything.
Here’s mine, obviously not smoking commercially.
Just found a site for Ca. walnuts. Lots of caution about black walnut poison. Looks like english is fine.
Multiple suggestions to use for game. Or mix w/ other woods to lessen bitterness.
SmokenEdge, I‘m down near the 4 corners in Co. Fortunate to have a small orchard for fruit wood.
Thanks for the replies. I suspect a little goes a looong way.
I’m also a home brewer. Its very easy to over due peat as a barley smoke also. Turns your beer into bog water.
I have some local unsmoked bacon. Think I might give a small amount of that a go w/ walnut smoke.
Thanks for accepting my application.
Im over 70 & been smoking meat, fish, cheese my whole adult life.
Curious if any one has tried nut shell blast media as a smoke wood. Ive got 25# of fine walnut that will last me forever and wouldn't mind repurposing it for smoking strong meats.
I know walnut...