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Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
On Sat, 22 Jun 2013 01:19:48 -0400, JustWaitAFrekinMinute wrote:
On 6/22/2013 1:17 AM, wrote: On Fri, 21 Jun 2013 18:08:17 -0400, John H wrote: On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. I think he is talking about black oak AKA pin oak. It is the one with the skeleton like leaves. White oak has rounder leaves without all the sharp points and makes great fire wood or flooring because it has a very straight grain. You can split a pretty big log with a hatchet. Red oak is what they make a lot of furniture out of. The grain is not as straight and it is stronger. It is good firewood too but harder to split. I think I would want white oak for smoking but that is just a guess. Yeah, I am totally confused.. I have no idea which oak I am supposed to use. Guess I will have to stick with the chunk of hickory I have here... What I've been using is white oak. I didn't have any red oak trees in the back yard. Actually, all my oaks are white, except the friggin' pin oak in the front. For white oak leaves, think dairy queen ice cream cone - all round edges piled up from the bottom. For red oak, think fire - sharp flames going out from a source. For pin oak, don't think. John H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) Bull****. |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 6:08 PM, John H wrote: On Fri, 21 Jun 2013 17:30:45 -0400, JustWaitAFrekinMinute wrote: On 6/21/2013 4:14 PM, John H wrote: On Fri, 21 Jun 2013 15:18:36 -0400, wrote: On Fri, 21 Jun 2013 15:08:28 -0400, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. Oh, I was thinking a smoker. For the gas grill I wrap the chips in tin foil, punctured several times. Works pretty well. At one of the Bluegrass festivals, 'Pickin' in the Panhandle', there was also a BBQ contest. It was like the ones you see on TV, with the trailer mounted smokers and grills - big hummers! There was also a 'pulled pork' contest for amateurs. Each of the contestants were given half a pork shoulder, about a ten-pound chunk, to prepare for judging. I took a walk amongst those folks and asked lots of questions, like 'What kind of wood do you use?'. Almost all of them used oak - regular chunks of oak firewood. Since I've got about two cords of the damn stuff chopped up in my back yard, it's quite handy. I just chunk it up with a chop saw. John H. Ooooops. it's white oak that makes it sour... **** oak we call it or swamp oak... Sorry for the other post, I am sure it will turn into a huge pee pee measuring contest for some he) You know what? I never asked which oak. You may have something there. I'll have to check it out in a little more detail. Thanks. John H. yeah, well I am not sure something didn't get lost in the translation from my Polish GF.. There is a huge difference though from Red Oak, to White, to Black... The wood texture, taste, structure etc is huge different. I know they say use Oak, I assume Red for smoking denser meat like beef, where softwoods are more (I am told) for chicken and fish, etc... More proof that you have NO idea what you are talking about here. |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... On 6/21/2013 3:08 PM, John H wrote: On Fri, 21 Jun 2013 13:02:05 -0400, wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm cutting up chunks of oak for the smoker. Work and taste well. John H. Oak will make your meat sour... Be very careful not to get any bark in there either... HORSE****!!!!! Almost ALL that compete on the circuit use a mixture of oak and hickory. |
Barbecue Grill Advice - Could Be On Topic
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Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message
... On Sat, 22 Jun 2013 01:20:16 -0400, wrote: On Fri, 21 Jun 2013 20:55:16 -0400, Earl wrote: wrote: In a gas grill, dry chips just burst into flames. I never tried oak. I did get a bag of mesquite and that is not a flavor I am trying to achieve. Some around here say buttonwood and orange are good but I haven't tried that either. You can't smoke properly in a gas grill. I have one, but I also have a dedicated smoker - the Weber Smokey Mountain (WSM), as well as a Weber kettle grill. I use the gas grill most often for steaks, burgers, chicken, and brats. I prefer the kettle when I have more time. The WSM is for smoking only. I also never use briquettes of any kind - real lump charcoal without the fillers and other crap. Check out this site for smoking info: http://virtualweberbullet.com/ I have a real smoker but that is not really convenient for day to day cooking. You're right about that. The Brinkman does the smokin', the Weber does the grillin'. John H. -- Hope you're having a great day! ------------ The Pellet BBQ's give you the best of both worlds. Nice smoke flavor and quick heatup and cooking. Takes maybe 5 minutes longer to heat my Treager for steaks then the gas grill it replaced. |
Barbecue Grill Advice - Could Be On Topic
On 6/22/13 8:06 PM, Califbill wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! |
Barbecue Grill Advice - Could Be On Topic
On 6/22/2013 8:06 PM, Califbill wrote:
"Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. The Smoker I have is home made by FIL... The Firebox is seperated from the smoker by a length of 4-8 feet of 8 inch stovepipe depending on ambient temps.... |
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