okay you guy's.

[Rick]

Hhmmm . . . Snow? Ok, I Googled that. Wow really? And it gets all over everything? No thanks, think I'll pass on that.

 

[Brad]

https://en.m.wikipedia.org/wiki/Snow

a : precipitation in the form of small white ice crystals formed directly from the water vapor of the air at a temperature of less than 32°F (0°C)b (1) : a descent or shower of snow crystals (2) : a mass of fallen snow crystals

https://nsidc.org/cryosphere/snow/index.html

And guys, if you ever find some it is good to eat. Unless it is yellow.....

 

[Ian]

"Temperature less than 32°F". Umm, no. The only time I'm out in weather like that is for a minute to grab another armload of firewood.

32°C, now that's about right!

 

[Brad]

32°C? Umm, too warm.

21-22°C is good enough for me.

Ian, you did know that thermometers go below zero, right?

 

[S Mac]

Just to add to smokeywolf's wood recommendations try some peach, good for most anything, especially chicken ot turkey. Good stuff.

 

[Brad]

I started with pecan, it was highly recommended for almost any smoking. My wife got some apple to try with chicken.
The guy at the BBQ shop said that unless you are from Texas avoid mesquite, he won't eat anything smoked with mesquite.
Will look into peach.

This is worse than casting! Lots to learn and casting doesn't have to please my palate.

 

[Ian]

That guy must be from Missouri. Probably wears loafers, too if that's how he feels about Mesquite.

Want an experience? Have a plain 'ol brisket plate at a joint in Kentucky. Then have another across the road in Tennessee, then swing through Texas and eat anywhere, then catch some southwestern Missouri BBQ on your way home. All will be completely different, and likely all excellent, but everyone thinks THEIRS is best. Hilarious.

But Mesquite cooks and smokes the best BBQ there is....in Texas. Just sayin'.

 

[S Mac]

I would add that your smoking wood need to be damp, green wood is great. Also, don't know if you have Wild Cherry in your country but we have lots, it's good also.

 

[S Mac]

By the way Ian, being from MO isn't all bad. But then I don't own any loafers.

 

[Rick]

But Mesquite cooks and smokes the best BBQ there is....in Texas.

Key words there are . . . In Texas.

.

 

[Brad]

Rick, he has to say that or they would kick him out.

We will be playing with things to find what WE like. If my wife is happy then my life is easier. That is a good thing.

 

[9.3X62AL]

I have a cell phone. It is.......gray. Neither it nor I are "smart". I am the sole family member working without a smart phone, a thing making me "persona non grata est" with the girls. They seem to think it good to keep track of each others' locations, and bad because I couldn't care less. I also don't stare into my phone all day.......though pointing this out prompts jeers from the digital natives. One day those chicas will walk into a tree trunk or fall into a ditch. Just watch.

 

[Ian]

Pecan brisket is like salsa without jalepeños to me. But then again, my wife and I like jalepeños a lot, too. One of my best friends is from MO and we have a habit of bagging on each other's states, food being a favorite topic.

 

[Brad]

I don't mind salsa with jalapeños but am not interested in jalapeños masquerading as salsa!
My daughter and I like the spicy stuff more than my wife. If she won't eat it then it doesn't get made.

 

[Brandon]

Still lost on how people don't like smoking with mesquite...

 

[smokeywolf]

I typically stoke the firebox with mesquite lump charcoal to bring the heat up and sterilize the smoke chamber. The mesquite charcoal I buy sometimes has mesquite limbs 4+ inches in dia. and 10 inches long. Soon as I add the meat, I add the wood of choice. Some of the mesquite will last an hour into the session. If I'm smoking duck, goose or other fowl, I keep the charcoal to a minimum and use primarily cherry wood with a little hickory and baste duck and goose with maple syrup. Chicken gets marinaded in Italian dressing or a orange juice/lite soy sauce/sesame oil/ginger concoction.

 

[troj]

Did I mention I bought a pellet smoker? Never done a brisket before.

Which smoker did you get, and where did you buy the brisket?

For brisket, if you want to smoke it, head to CostCo and buy their USDA Prime. Trust me on this - I've already smoked a couple briskets.

-Kevin

 

[Brad]

Blazin grillworks. Made in Beatrice.
Brisket from Bakers. Will look at Costco for next one.

 

[freebullet]

I use mesquite, apple, cherry, & several others but, those are my favs
I imagine any non moldy/sappy wood would work ok.
The toughest thing about smoking is getting used to using the low temps. It's just a different way.

 

[Brad]

This is a pellet grill so I'm kinda limited to what I can get in the form of pellets. I can get a good selection of fruit woods.

I may try a little mesquite and see.