Pimento wood lump charcoal for Jerked flavor


 
D

Dex from NJ

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Has anyone tried it yet? Bought some from pimentowood.com and it arrived today. Seems a tad expensive but their products are legit. I have used their all spice berries, pimento leaves and wood chips in the past. It made for some damn good jerk chicken wings. I figured I would give the lump charcoal a try.


Hope to use it soon.

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Too pricey for me. Never been to Jamaica, but I like the flavor of foiled allspice berries and applewood chips on the coals. That's some awesome smelling smoke and great with jerk chicken.
 
yes, it was expensive. It is also imported and they are the only company who is allowed to import this type of wood from Jamaica.

Their other products are more reasonably priced and work great (are authentic).

I am hoping (waiting to hear back from the owner), that you only need a few pieces of lump mixed in with regular lump in order to get some flavor. I can't imagine I need to use the same amount as a regular cook or damn I spent way too much money lol.. should have asked first, I got a tad excited when I saw it.
 
Yes it good stuff, I usually use the chips and just a few of them makes for great Pimento flavor, I really like the sticks too, you can soak them in water and then put them over the coals and put your meat on that and use them over and over again.
 
so you have the charcoal, not only the chips? I have the chips :) If you do have the charcoal are you only using a few of them mixed in with "regular" charcoal? I have to get the sticks, forgot to buy them. I had the planks, but got tired of cleaning them.
 
Dex from NJ said:
so you have the charcoal, not only the chips? I have the chips :) If you do have the charcoal are you only using a few of them mixed in with "regular" charcoal? I have to get the sticks, forgot to buy them. I had the planks, but got tired of cleaning them.
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I've never tried the charcoal, but I bet you could use them that way.
 
Alan F said:
The chicken looks good. What's your process?
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Thanks! I marinate overnight (or at least 4 hours) in Jerk Rub (preferably walkerswood, but grace is fine) and a tad of thyme leaves. Also, I added some salt, which I normally don't do (not a salt fan - but was trying something different). I use dry jerk rub (not as spicy) on some of the chicken and the wet rub on the other half. The wet rub makes it taste like it is straight from JA.

I add a cup full of all spice berries to a 1/2 to a 1 gallon of water in the smoker. I also add a few handful of pimento leaves to the same water. For the first two minutes, I use pimento wood chips wrapped in foil (be careful, even soaked in water - they sometimes give off way too much smoke).

This time I used half pimento wood lump charcoal mixed with some royal oak. The pimento lump is expensive so I was trying to conserve it although that does technically take away some of the flavor - but let me tell you - that smoke smelled wonderful - super sweet and like all spice. best smelling smoke!

I let them smoke on 250 to 275 for 2 to 3 hours - I remove when they hit 165 no matter the time, normally it is around 2 hours (think I am remembering that correctly). Last time they took a tad longer for some reason - was having temp issues due to the cold and wind.

And that's basically it :)

Next time I am going to try the pimento wood logs and lay the chicken on top of them. I am also going to compare the two wet rubs to see if you can really tell. Walkerswood is suppose to be superior, just curious.
 
That is some great looking chicken and thank you for sharing your technique. I have a question, are you putting the 1/2 - 1 gallon of water with the pimento berries in the water pan or a separate pan. Thanks again for sharing. I am looking forward to giving your recipe a try.
 
Anthony Bass said:
That is some great looking chicken and thank you for sharing your technique. I have a question, are you putting the 1/2 - 1 gallon of water with the pimento berries in the water pan or a separate pan. Thanks again for sharing. I am looking forward to giving your recipe a try.
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Thanks, appreciate it. In the water pan - sorry I was rushing. Cant wait to hear how it works out.
 
Dex from NJ said:
Thanks! I marinate overnight (or at least 4 hours) in Jerk Rub (preferably walkerswood, but grace is fine) and a tad of thyme leaves. Also, I added some salt, which I normally don't do (not a salt fan - but was trying something different). I use dry jerk rub (not as spicy) on some of the chicken and the wet rub on the other half. The wet rub makes it taste like it is straight from JA.

I add a cup full of all spice berries to a 1/2 to a 1 gallon of water in the smoker. I also add a few handful of pimento leaves to the same water. For the first two minutes, I use pimento wood chips wrapped in foil (be careful, even soaked in water - they sometimes give off way too much smoke).

This time I used half pimento wood lump charcoal mixed with some royal oak. The pimento lump is expensive so I was trying to conserve it although that does technically take away some of the flavor - but let me tell you - that smoke smelled wonderful - super sweet and like all spice. best smelling smoke!

I let them smoke on 250 to 275 for 2 to 3 hours - I remove when they hit 165 no matter the time, normally it is around 2 hours (think I am remembering that correctly). Last time they took a tad longer for some reason - was having temp issues due to the cold and wind.

And that's basically it :)

Next time I am going to try the pimento wood logs and lay the chicken on top of them. I am also going to compare the two wet rubs to see if you can really tell. Walkerswood is suppose to be superior, just curious.
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How do you marinate with walkerswood? It's like a stringy paste. Do you add oil to it?
 
Alan F said:
How do you marinate with walkerswood? It's like a stringy paste. Do you add oil to it?
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Hello Alan,

The Walkerswood I find in my local International Market is a thick liquid. It comes in a bottle. I don't have any on hand at this time or I would post up a picture. After use I put the remainder in the fridge. I find that after opening the bottle it actually gets stronger in the fridge. I hope this helps.
 
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