Food Smokers and Smoking Tips/Tricks/Techniques

Not worth the trouble for a smoker but if you have the room, you can build a greenhouse and then you'd be good to go for some dwarf citrus. Or just put them in large containers you can move into a garage.

 

I'll just stick with this small load of apple wood given to me by a buddy from the FD..

 

How long should hard woods season before you use them in a smoker? Or should they be seasoned at all?

 

I'm no expert by any means... But the apple I got tonight was felled last year... I don't know exact time frames but I wouldn't use green wood..

I am hoping someone smart will come along and give us the perfect answer

 

Depends how it was stored... if its in logs, rounds or split. I cut some trees back in idaho in spring and logs were still wet in fall, the rounds were drier but still had moisture, the split stuff was ready to burn. Also environment, if its been wet all summer it wond dry as fast. Just my experience

 

I have some hickory that I felled a couple months ago. I cut the main trunk into 16" sections. They range from 8" dia. to like 12" dia. Then I have some of the larger limbs cut into various lengths. Those are all 2" dia. to 4" dia. It dried right away. Some of the limbs sound exactly like a baseball bat when you throw them down. It's uncanny. It's very white wood. The sawdust from the chain saw looked like snow almost. I plan on chopping it up into chunks and keeping it in closed 5gal buckets. Before I use it I plan on soaking it in some sort of liquor overnight.

At least that's my plans.

 

Smaller rounds will also dry faster. Id be interested in results of liquor soaking.

 

Pretty astute observation for someone down in Iowa

Aspen is much like pine, just don't. Although if you chase the ruffled grouses Aspen growth in the ~12 year range is the hotspot for them



I cut meat for Acme supermarkets in the early 70's. Was stationed in Lancaster Pa. in the early 80's on recruiting duty and got to know Bob Clouser in Middleton, Pa. of the Clouser minnow fame. One of the best fly fisherman of all times. @WBF610 knows of what I speak or at least hope so. Noticed an Acme Supermarket award on his wall one day and we talked about it. He cut meat at Acme also and that is how he ended up in flyfishing. Disability, although you would never know it to watch him empty a reel doesn't matter if it is a Fenwick or Sage.

Slicers and Meat tenderizes are dangerous things when you use them. And then go to clean them which a real pain in the ass.

Prefer a knife. Skinned a lot of fur over the years and fleshed them before selling them on the market. So is second nature to me.

But must be getting soft when I get a skin on pork belly with nipples on it kind of gives me the willies when I peel it off LOL.

 

I have a lot of old liquor. A lot of kahlua. Some home made.

 

Green wood kills the heat, needs a hotter setup. Big commercial stuff like the trailer smokers, restaurants, etc are fine. back yard idiots like me should stick to seasoned, smaller scale you'll want it dried out.

 

I looked in the bottom of my bar a little while back and forgot how much I have down there. I go through phases. Right now I am on a simple ingredients kick. Diet Canada Dry Ginger Ale, Lemon Juice and Peach Smirnoff Vodka. I can make them in my sleep.

 

Thanks for the tips.

 

oh yeah, I’m familiar.

 

Well.. easy come .. easy go!

That truck load of free apple wood had live termites in it. Luckily I left it in the bed of my truck last night after I got home from the FD...



Took that shit back to the FD and tossed it in the dumpster. Definitely don't need that shit around my house.

 

That's extra protein. Maybe they were wood worms and that was worm wood. You could make your own absinthe

 

Should almost have more Kids with that kind of supply.

 

Anyone ever grill/smoke stuffed pork chops? They are on the menu tonight. First time making them, my uncle has been telling me to try them for years

 

Yes.. and I'd suggest making the smallest hole you can in the chop and jam in the stuffing whatever it is then seal it with a toothpick. Otherwise it's gonna melt out