Originally posted by Dean Torges on 6/27/05 at 6:20AM PT
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All right! A week to grill Dr. BBQ. Thanks for coming. Great bunch of people here, and a terrific host managing an informative resource/bulletin board. Hope you enjoy your visit with us, and good luck with your book.
I notice you have a chpt devoted to fuels. Am assuming this goes beyond charcoal selection and use, to hardwoods themselves. So, what tastes can you distinguish among the various hardwoods used either for WSM smokewood or for straight-up bbq? I sometimes even see q-ers calling for exact proportions of specific woods as though they were leavening a cake. Where does it matter for you? For example, if you are q'ing chicken and generally using white oak, can you tell if you've used red oak or pin oak instead when it's time to strap on a bib? How about if you use half of some fruitwood? Can you distinguish tastes between chicken done with cherry wood or apple or peach ... or elm?
In other words, how important is the species of dried wood to your bbq, and if you consider it important, what specific lines do you draw? Or, rather, are you inclined more to the other extreme, where how you burn your wood is more important to the results than what you burn?
PS, I ordered your book through this website. Will no doubt have to fake your autograph and a complimentary sentiment. Any suggestions?
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"Carve a little wood, pull a few strings, and sometimes magic happens." --Gepetto
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All right! A week to grill Dr. BBQ. Thanks for coming. Great bunch of people here, and a terrific host managing an informative resource/bulletin board. Hope you enjoy your visit with us, and good luck with your book.
I notice you have a chpt devoted to fuels. Am assuming this goes beyond charcoal selection and use, to hardwoods themselves. So, what tastes can you distinguish among the various hardwoods used either for WSM smokewood or for straight-up bbq? I sometimes even see q-ers calling for exact proportions of specific woods as though they were leavening a cake. Where does it matter for you? For example, if you are q'ing chicken and generally using white oak, can you tell if you've used red oak or pin oak instead when it's time to strap on a bib? How about if you use half of some fruitwood? Can you distinguish tastes between chicken done with cherry wood or apple or peach ... or elm?
In other words, how important is the species of dried wood to your bbq, and if you consider it important, what specific lines do you draw? Or, rather, are you inclined more to the other extreme, where how you burn your wood is more important to the results than what you burn?
PS, I ordered your book through this website. Will no doubt have to fake your autograph and a complimentary sentiment. Any suggestions?
--
"Carve a little wood, pull a few strings, and sometimes magic happens." --Gepetto