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Wood Fire Cooking

 
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2rocky
ADDICTED ELK ARCHER/Moderator


Joined: 09 Aug 2005
Posts: 2880
Location: Northern California

PostPosted: Mon May 14, 2012 3:08 pm    Post subject: Wood Fire Cooking Reply with quote

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...

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Magic
Non Typical


Joined: 30 Sep 2008
Posts: 5171
Location: Brookhaven, Ms

PostPosted: Mon May 14, 2012 7:44 pm    Post subject: Reply with quote

I would stick with what is tried and proven....Oak, Hickory, Pecan, and most fruit trees. Never Walnut though.
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bear402
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Joined: 28 Feb 2011
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Location: Mountain Home Idaho

PostPosted: Mon May 14, 2012 9:13 pm    Post subject: Reply with quote

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 !

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David Naumann
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Joined: 22 Oct 2005
Posts: 481
Location: Illinois

PostPosted: Tue May 15, 2012 4:53 pm    Post subject: Reply with quote

Somewhere farther down in this forum list is a thread about what woods to use with what meats. Good reading...

OOPS, it's in the smoking forum. I bumped it.
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