Joined: 09 Aug 2005 Posts: 2880 Location: Northern California
Posted: Mon May 14, 2012 3:08 pm Post subject: Wood Fire Cooking
We just moved back to the ranch and I am looking forward to doing more outdoor cooking. I have this ring and grate set up
And I'm thinking of building a block circle as below to elevate it:
Any ideas from folks on wood to be on the lookout for? Oak is plentiful, and I can get mesquite charcoal in 40 # bags.
We have plenty of wind blown cypress and eucalyptus but I think that might over power the meat... _________________ Sometimes when you think the deck is totally stacked against you and that elk hunting is the stupidest activity on earth, remember that there are thousands of people out there who would love to be miserable like you right now...
Joined: 30 Sep 2008 Posts: 5171 Location: Brookhaven, Ms
Posted: Mon May 14, 2012 7:44 pm Post subject:
I would stick with what is tried and proven....Oak, Hickory, Pecan, and most fruit trees. Never Walnut though. _________________ http://knotholesawmill.com
Joined: 28 Feb 2011 Posts: 273 Location: Mountain Home Idaho
Posted: Mon May 14, 2012 9:13 pm Post subject:
I would stay away from the eucalyptus. It's an oily wood and will add a funky tastes to the meat.
It's hard to beat the oak wood for cooking. It burns long & hot and will sear meat nicely. You can always add hunks of apple , peach, pear. hickory ect. to your oak coals to impart different smoke flavors to the meat.
Mesquite is great for open fire cooking too ! _________________ Steve
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