I have no idea--bisquettes?

[flyfisher]

i want to do my first smoke tomorrow(pork butt) and i want to use apple wood. been looking around locally and no one has apple wood chunks, all they have is bisquettes. My questions is and i have no idea, but can i use these in an offset smoker as i would chunks?

Thanks in advance.

FlyFisher!

 

[forluvofsmoke]

You could use them, though I've never read of anyone trying it that way...I think you will use alot more bisquettes than if used in the Bradley Digital smokers, as they will use the wood more efficiently. It could be a spendy smoking method, but do-able if you have no other options.

Maybe look for other wood types available in chunk form and see if they'd be an acceptable option. I do use Mesquite alot for pork, myself...it's a heavier flavor, so you just smoke as light as possible with it. Some times I've used Hickory for pork and liked it as well...it's a bit sharper flavor, but still good. Certain dry rub ingredients may need adjustment for the best taste to go along with the smoke wood.

Good luck on your upcoming smoke!

Eric

 

[beer-b-q]

The Bradley disks would be an aweful expensive wood to use in a manner other than their smoke generator.

Where are you located that you cannot find apple wood in chunks or chips? Check Craig's list, someone is always listing different woods for smoking on the one here in Kansas City, currently a man has 50 gal of apple wood chips listed for $50.00.

 

[flyfisher]

Thanks guys. I think what i will do is use hickory which i can get in chunks. i will try and be careful to not do to heavy a smoke. And then for next weekend i will try and order some apple online.

I was over a friends house the other day and i noticed that she had an apple tree and a pear tree.... hmmm..... i have a feeling that they may get "sick" and need to be removed very shortly

I can't wait till tomorrow and try this thing out. I don't expect much but i am looking foward to it even if it bombs.

 

[forluvofsmoke]

You'll do fine...just make sure you have a way to accurately measure the cook chamber temp at grate level, and shoot for 225-240*.

Do you have a meat temp therm or probe? If not shrinkage can tell you alot, and if you tug on the bone and it pulls out, it's ready to rest.

I'll be watching, along with others, if you need anything.

Eric

 

[beer-b-q]

Why not try the exchange thread on here and see if you can make a trade with another member for some apple wood for something you can get and he can't?
http://www.smokingmeatforums.com/for...play.php?f=187

Here is a member wanting to trade apple wood for pecan...
http://www.smokingmeatforums.com/for...ad.php?t=80208

 

[placebo]

You'll be fine with hickory chunks as long as the butt is 6 to 7 pounds or better. The larger the mass of meat the more smoke it can take without getting oversmoked. Pork Butts can take a lot of smoke as long as it's the blue kind!

 

[flyfisher]

I finally did my first pork butt yesterday and it went well. At first i had a little trouble with keeping the temp at 225-240 but after awhile got the hang of it.

It took about 13 hours for 7.5 lb piece of meat. It got a little darker than i thought and that was probably do to my not foiling it? i did sprit it with apple juice when even i would put on more wood and maybe that was my problem?

Overall I was happy and it must have tasted ok because it was all gone within an hour of my pulling it. I did use a finishing sauce receipt that I found on the forum that everyone loved!!

My opinion of the Brinkman smoker is less than kind. The grate in the fire box, after one smoke needs to be replaced. The side door on the smoke box is so flimsy that it fell off and the top grates are not long enough to prevent them from falling in to the main barrel when rotating the food. Don’t get me wrong I knew it wasn’t a top of the line smoker, but it should be better built. I did find and am planning on doing some modifications to it that I found online i.e baffle and tuning plates. For now this will get me thru.

All in all I loved the experience. I loved the challenge. And I was happy with the results.

Thanks to all who gave me advice and encouragement. A new smoker has been born.

 

[dropastone]

Congratulations on your first smoke. I just wanted to add that if you have any orchards in your area you can always ask the owners if you could take any limbs or branches that may have fallen over the course of the summer.

I have done that in the past with good results. Bear in mind that it should be seasoned wood. Most likely he will have a lot of it laying around that he would be glad to get rid of.

Sure beats ordering it if you can get it for free.

Good luck.

 

[flyfisher]

there are alot of orchards in my area and the funny thing thing is i stoped at 3 of them and asked that same question. All said no

. i even offered to pay them for it. I guess i'm not much of a people person.

 

[target]

Try calling anyone who does "tree service" in your area. I have a friend that just started a tree service business and when they handle an apple tree they have now been instructed to just drop the chunks in the yard and they are more then happy to oblige.

 

[dropastone]

Hmmmmm Maybe they're all smokers themselves and just hoarding all the wood. Or maybe they sell it to local restaurants. Hmmmmmmm who know but it does sound rather strange.

target had a good idea though.

 

[mballi3011]

Well I'm glad you had a good smoke but it sounds like your grill didn't fare very well. Maybe see if you can find another smoker if you cann't fix that one. I'm always looking for a reason to get another grill/ smoker/ fryer/ grinder.

 

[gnubee]

I find it helps to travel the orchard country during pruning season, early spring and late fall. I have been turned down only once and that is because there was a language barrier. Farmers usually are quite happy to help out.