My neighbors are doing pork in their smoker today and I'm a little
jealous! Guess it's time to start looking for a smoker to purchase. I
think they have this one: http://tinyurl.com/35fslu9

I have had some brisket that they made in it and it was divine. Made my
oven roasted brisket pale in comparison.

--
Currently Reading: Falling Free by Lois McMaster Bujold

?
"ravenlynne" > wrote in message
...
> My neighbors are doing pork in their smoker today and I'm a little
> jealous! Guess it's time to start looking for a smoker to purchase. I
> think they have this one: http://tinyurl.com/35fslu9
>
> I have had some brisket that they made in it and it was divine. Made my
> oven roasted brisket pale in comparison.

I have the Great Outdoors Smoky Mountain from WalMart. It is propane and
gets hotter than any electric and is more useful in cooler climates. It is
a good bang for the buck if you don't want to spend for a Klose or similar.

On 12/31/2010 11:35 AM, Ed Pawlowski wrote:
> ?
> "ravenlynne" > wrote in message
> ...
>> My neighbors are doing pork in their smoker today and I'm a little
>> jealous! Guess it's time to start looking for a smoker to purchase. I
>> think they have this one: http://tinyurl.com/35fslu9
>>
>> I have had some brisket that they made in it and it was divine. Made
>> my oven roasted brisket pale in comparison.
>
> I have the Great Outdoors Smoky Mountain from WalMart. It is propane and
> gets hotter than any electric and is more useful in cooler climates. It
> is a good bang for the buck if you don't want to spend for a Klose or
> similar.

I"m in Florida....thanks for the recommendation!

--
Currently Reading: Falling Free by Lois McMaster Bujold

On 12/31/2010 10:13 AM, ravenlynne wrote:
> My neighbors are doing pork in their smoker today and I'm a little
> jealous! Guess it's time to start looking for a smoker to purchase. I
> think they have this one: http://tinyurl.com/35fslu9
>
> I have had some brisket that they made in it and it was divine. Made my
> oven roasted brisket pale in comparison.
>

I have one like that but it isn't electric. I use lump charcoal. It
makes wonderful pork butts and briskets.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:

> On 12/31/2010 10:13 AM, ravenlynne wrote:
> My neighbors are doing pork in their smoker today and I'm a little
> jealous! Guess it's time to start looking for a smoker to purchase. I
> think they have this one: http://tinyurl.com/35fslu9
>
> I have had some brisket that they made in it and it was divine. Made
> my oven roasted brisket pale in comparison.

Ed's recommendation is a good one, this is a similar style of pit that I'm
familiar with (link to Amazon):

http://tinyurl.com/25m2c9r


--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

Dave Bugg wrote:
> Janet Wilder wrote:
>
>> On 12/31/2010 10:13 AM, ravenlynne wrote:
>> My neighbors are doing pork in their smoker today and I'm a little
>> jealous! Guess it's time to start looking for a smoker to purchase. I
>> think they have this one: http://tinyurl.com/35fslu9
>>
>> I have had some brisket that they made in it and it was divine. Made
>> my oven roasted brisket pale in comparison.
>
> Ed's recommendation is a good one, this is a similar style of pit
> that I'm familiar with (link to Amazon):
>
> http://tinyurl.com/25m2c9r


BTW, let me know if you purchase something like this and I'll send you a box
of apple wood and cherry wood chunks.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

On 12/31/2010 11:39 AM, Janet Wilder wrote:
> On 12/31/2010 10:13 AM, ravenlynne wrote:
>> My neighbors are doing pork in their smoker today and I'm a little
>> jealous! Guess it's time to start looking for a smoker to purchase. I
>> think they have this one: http://tinyurl.com/35fslu9
>>
>> I have had some brisket that they made in it and it was divine. Made my
>> oven roasted brisket pale in comparison.
>>
>
> I have one like that but it isn't electric. I use lump charcoal. It
> makes wonderful pork butts and briskets.
>

I've had that exact Brinkman electric smoker for about three years now,
works very well but is a real problem to clean. To clean it I have
learned to pressure wash the housing and lid every six months to get the
creosote off, the water pan and grates get rinsed well and run through
the dishwasher every time I use it.

So far I've done chickens, brisket, pork butt, ham, turkey, and both
spare and baby back ribs. Does a really good job. So good I bought one
for my SIL's birthday this year, He, too, is pleased with it. Plus it is
sold at a reasonable price.

On 12/31/2010 1:33 PM, Dave Bugg wrote:
> Dave Bugg wrote:
>> Janet Wilder wrote:
>>
>>> On 12/31/2010 10:13 AM, ravenlynne wrote:
>>> My neighbors are doing pork in their smoker today and I'm a little
>>> jealous! Guess it's time to start looking for a smoker to purchase. I
>>> think they have this one: http://tinyurl.com/35fslu9
>>>
>>> I have had some brisket that they made in it and it was divine. Made
>>> my oven roasted brisket pale in comparison.
>>
>> Ed's recommendation is a good one, this is a similar style of pit
>> that I'm familiar with (link to Amazon):
>>
>> http://tinyurl.com/25m2c9r
>
>
> BTW, let me know if you purchase something like this and I'll send you a box
> of apple wood and cherry wood chunks.
>

Oh thanks dave!


--
Currently Reading: Falling Free by Lois McMaster Bujold

On 12/31/2010 1:38 PM, George Shirley wrote:
> On 12/31/2010 11:39 AM, Janet Wilder wrote:
>> On 12/31/2010 10:13 AM, ravenlynne wrote:
>>> My neighbors are doing pork in their smoker today and I'm a little
>>> jealous! Guess it's time to start looking for a smoker to purchase. I
>>> think they have this one: http://tinyurl.com/35fslu9
>>>
>>> I have had some brisket that they made in it and it was divine. Made my
>>> oven roasted brisket pale in comparison.
>>>
>>
>> I have one like that but it isn't electric. I use lump charcoal. It
>> makes wonderful pork butts and briskets.
>>
>
> I've had that exact Brinkman electric smoker for about three years now,
> works very well but is a real problem to clean. To clean it I have
> learned to pressure wash the housing and lid every six months to get the
> creosote off, the water pan and grates get rinsed well and run through
> the dishwasher every time I use it.
>
> So far I've done chickens, brisket, pork butt, ham, turkey, and both
> spare and baby back ribs. Does a really good job. So good I bought one
> for my SIL's birthday this year, He, too, is pleased with it. Plus it is
> sold at a reasonable price.

Thanks...I think we'll end up with it too. My neighbors use it every
other day, I swear and they say it works like a dream. I wish I could
afford one of the others but I can't. This will work for now and with
military discount at home depot it's 60 buckaroos.

--
Currently Reading: Falling Free by Lois McMaster Bujold

ravenlynne wrote:
> My neighbors are doing pork in their smoker today and I'm a little
> jealous! Guess it's time to start looking for a smoker to purchase. I
> think they have this one: http://tinyurl.com/35fslu9
>
> I have had some brisket that they made in it and it was divine. Made my
> oven roasted brisket pale in comparison.
>
One of the nurses I work with is married to a bbq aficionado. Around
holidays they'll take orders for brisket, pork butts and turkeys. He
also does those competition type BBQ weekend events with a team.
The week of Thanksgiving we ordered up a brisket with a huge bottle of
his sauce ($35), and one each pork butt and turkey ($25 each).
Amazingly good brisket. I cut everything up to keep some for eating
during the week, sending to the kids houses and a little in the freezer.

They have a nice little side biz going on among friends and cow-orkers.

"ravenlynne" > wrote in message
...
> On 12/31/2010 11:35 AM, Ed Pawlowski wrote:
>> ?
>> "ravenlynne" > wrote in message
>> ...
>>> My neighbors are doing pork in their smoker today and I'm a little
>>> jealous! Guess it's time to start looking for a smoker to purchase. I
>>> think they have this one: http://tinyurl.com/35fslu9
>>>
>>> I have had some brisket that they made in it and it was divine. Made
>>> my oven roasted brisket pale in comparison.
>>
>> I have the Great Outdoors Smoky Mountain from WalMart. It is propane and
>> gets hotter than any electric and is more useful in cooler climates. It
>> is a good bang for the buck if you don't want to spend for a Klose or
>> similar.
>
> I"m in Florida....thanks for the recommendation!
>
> --
> Currently Reading: Falling Free by Lois McMaster Bujold
>
>
I had a Great Outdoors Smoky Mtn and took it back to Walmart. I couldn't get
the temp. low enough to smoke fish.

Kent

Kent wrote:
> "ravenlynne" > wrote in message
> ...
>> On 12/31/2010 11:35 AM, Ed Pawlowski wrote:
>>> ?
>>> "ravenlynne" > wrote in message
>>> ...
>>>> My neighbors are doing pork in their smoker today and I'm a little
>>>> jealous! Guess it's time to start looking for a smoker to
>>>> purchase. I think they have this one: http://tinyurl.com/35fslu9
>>>>
>>>> I have had some brisket that they made in it and it was divine.
>>>> Made my oven roasted brisket pale in comparison.
>>>
>>> I have the Great Outdoors Smoky Mountain from WalMart. It is
>>> propane and gets hotter than any electric and is more useful in
>>> cooler climates. It is a good bang for the buck if you don't want
>>> to spend for a Klose or similar.
>>
>> I"m in Florida....thanks for the recommendation!
>>
>> --
>> Currently Reading: Falling Free by Lois McMaster Bujold
>>
>>
> I had a Great Outdoors Smoky Mtn and took it back to Walmart. I
> couldn't get the temp. low enough to smoke fish.
>
> Kent


She wants to cook bbq, not smoke fish.
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

Dave Bugg > wrote:

>Kent wrote:

>> I had a Great Outdoors Smoky Mtn and took it back to Walmart. I
>> couldn't get the temp. low enough to smoke fish.

>She wants to cook bbq, not smoke fish.

I can smoke fish pretty close to perfection using my Weber kettle.
So, I don't consider this a real drawback of a smoker, for
amateur use anyway.

Steve

"Kent" > wrote in message
...
>
> "ravenlynne" > wrote in message
> ...
>> On 12/31/2010 11:35 AM, Ed Pawlowski wrote:
>>> ?
>>> "ravenlynne" > wrote in message
>>> ...
>>>> My neighbors are doing pork in their smoker today and I'm a little
>>>> jealous! Guess it's time to start looking for a smoker to purchase. I
>>>> think they have this one: http://tinyurl.com/35fslu9
>>>>
>>>> I have had some brisket that they made in it and it was divine. Made
>>>> my oven roasted brisket pale in comparison.
>>>
>>> I have the Great Outdoors Smoky Mountain from WalMart. It is propane and
>>> gets hotter than any electric and is more useful in cooler climates. It
>>> is a good bang for the buck if you don't want to spend for a Klose or
>>> similar.
>>
>> I"m in Florida....thanks for the recommendation!
>>
>> --
>> Currently Reading: Falling Free by Lois McMaster Bujold
>>
>>
> I had a Great Outdoors Smoky Mtn and took it back to Walmart. I couldn't
> get the temp. low enough to smoke fish.
>
> Kent

According to the posts that you make, you can't do anything right. You get
too hung up on YOUR word definitions, whether the definitions are right or
just yours. Nothing that you type should be taken as anything more than it
is, entertainment or plain old BULL SHIT

On 12/31/2010 6:27 PM, Dave Bugg wrote:
> Kent wrote:

>> I had a Great Outdoors Smoky Mtn and took it back to Walmart. I
>> couldn't get the temp. low enough to smoke fish.
>>
>> Kent
>
>
> She wants to cook bbq, not smoke fish.

Yes, I'm the only one here who likes it, so if I want it I'll obtain it
elsewhere. I'd like to do simple things, like ribs and pork butts.
Maybe chickens and small turkeys.

--
Currently Reading: Falling Free by Lois McMaster Bujold

On 12/31/2010 10:33 PM, Omelet wrote:
> In >,
> > wrote:
>
>> My neighbors are doing pork in their smoker today and I'm a little
>> jealous! Guess it's time to start looking for a smoker to purchase. I
>> think they have this one: http://tinyurl.com/35fslu9
>>
>> I have had some brisket that they made in it and it was divine. Made my
>> oven roasted brisket pale in comparison.
>
> Careful! Once you start, you'll never go back.<g>
>
> I have an offset pit and now that I've finally installed a temp gauge
> and purchased a proper meat thermometer, I've been using it a lot more
> as the results have improved!
>
> I use deadfall wood so it costs me next to nothing to operate.

Does that tastes as good as other woods? Here all I'm gonna find is
pine and sweetgum. maybe oak.

--
Currently Reading: Falling Free by Lois McMaster Bujold

ravenlynne wrote:
> On 12/31/2010 10:33 PM, Omelet wrote:
>> In >,
>> > wrote:
>>
>>> My neighbors are doing pork in their smoker today and I'm a little
>>> jealous! Guess it's time to start looking for a smoker to
>>> purchase. I think they have this one: http://tinyurl.com/35fslu9
>>>
>>> I have had some brisket that they made in it and it was divine. Made my
>>> oven roasted brisket pale in comparison.
>>
>> Careful! Once you start, you'll never go back.<g>
>>
>> I have an offset pit and now that I've finally installed a temp gauge
>> and purchased a proper meat thermometer, I've been using it a lot
>> more as the results have improved!
>>
>> I use deadfall wood so it costs me next to nothing to operate.
>
> Does that tastes as good as other woods? Here all I'm gonna find is
> pine and sweetgum. maybe oak.

You may not decide to become as involved in learning a lot about cooking bbq
as some of us, and just want to keep things fairly basic; even so, you might
enjoy this BBQ FAQ, which has a ton of good information, recipes, and is
just plain fun:
http://www.bbq-porch.org/faq/

And of course you can always ask questions here, on alt.food.barbecue, or
even on alt.binaries.food

Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
apple, peach and cherry. Maple is also excellent. Fir and pines need to be
avoided as well as eucalyptus, cypress, cedar, elm, , redwood, spruce, and
sycamore. Ed also provides a good list of suggestions on where to locate
wood for free, such as furniture makers/woodworkers, tree trimmers, storm
damage, etc. (Ed, jump in here).

Fresh dead fall that isn't moldy and saturated is a great source, as Om can
attest.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

On 1/1/2011 3:10 PM, Dave Bugg wrote:
> ravenlynne wrote:
>> On 12/31/2010 10:33 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> My neighbors are doing pork in their smoker today and I'm a little
>>>> jealous! Guess it's time to start looking for a smoker to
>>>> purchase. I think they have this one: http://tinyurl.com/35fslu9
>>>>
>>>> I have had some brisket that they made in it and it was divine. Made my
>>>> oven roasted brisket pale in comparison.
>>>
>>> Careful! Once you start, you'll never go back.<g>
>>>
>>> I have an offset pit and now that I've finally installed a temp gauge
>>> and purchased a proper meat thermometer, I've been using it a lot
>>> more as the results have improved!
>>>
>>> I use deadfall wood so it costs me next to nothing to operate.
>>
>> Does that tastes as good as other woods? Here all I'm gonna find is
>> pine and sweetgum. maybe oak.
>
> You may not decide to become as involved in learning a lot about cooking bbq
> as some of us, and just want to keep things fairly basic; even so, you might
> enjoy this BBQ FAQ, which has a ton of good information, recipes, and is
> just plain fun:
> http://www.bbq-porch.org/faq/
>
> And of course you can always ask questions here, on alt.food.barbecue, or
> even on alt.binaries.food
>
> Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
> apple, peach and cherry. Maple is also excellent. Fir and pines need to be
> avoided as well as eucalyptus, cypress, cedar, elm, , redwood, spruce, and
> sycamore. Ed also provides a good list of suggestions on where to locate
> wood for free, such as furniture makers/woodworkers, tree trimmers, storm
> damage, etc. (Ed, jump in here).
>
> Fresh dead fall that isn't moldy and saturated is a great source, as Om can
> attest.
>

Thanks, Dave.

--
Currently Reading: Falling Free by Lois McMaster Bujold

ravenlynne > writes:

> I think they have this one: http://tinyurl.com/35fslu9

An ECB! .....meaning an El Cheapo Brinkman. Disregard. You can do
good Q on them jes as well as any more expensive rig. May take a lil'
more effort and attention to detail, but will do the job and is a good
learning rig. If you like that stuff and wanna move up, no big lose.

nb

On 1/1/2011 5:31 PM, notbob wrote:
> > writes:
>
>> I think they have this one: http://tinyurl.com/35fslu9
>
> An ECB! .....meaning an El Cheapo Brinkman. Disregard. You can do
> good Q on them jes as well as any more expensive rig. May take a lil'
> more effort and attention to detail, but will do the job and is a good
> learning rig. If you like that stuff and wanna move up, no big lose.
>
> nb

Thanks...just what I needed to hear!

--
Currently Reading: Falling Free by Lois McMaster Bujold

On Jan 1, 2:10*pm, "Dave Bugg" > wrote:
> ravenlynne wrote:
> > On 12/31/2010 10:33 PM, Omelet wrote:
> >> In >,
> >> * > *wrote:
>
> >>> My neighbors are doing pork in their smoker today and I'm a little
> >>> jealous! *Guess it's time to start looking for a smoker to
> >>> purchase. *I think they have this one: *http://tinyurl.com/35fslu9
>
> >>> I have had some brisket that they made in it and it was divine. Made my
> >>> oven roasted brisket pale in comparison.
>
> >> Careful! *Once you start, you'll never go back.<g>
>
> >> I have an offset pit and now that I've finally installed a temp gauge
> >> and purchased a proper meat thermometer, I've been using it a lot
> >> more as the results have improved!
>
> >> I use deadfall wood so it costs me next to nothing to operate.
>
> > Does that tastes as good as other woods? *Here all I'm gonna find is
> > pine and sweetgum. *maybe oak.
>
> You may not decide to become as involved in learning a lot about cooking bbq
> as some of us, and just want to keep things fairly basic; even so, you might
> enjoy this BBQ FAQ, which has a ton of good information, recipes, and is
> just plain fun:http://www.bbq-porch.org/faq/
>
> And of course you can always ask questions here, on alt.food.barbecue, or
> even on alt.binaries.food
>
> Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
> apple, peach and cherry. Maple is also excellent.

I dislike the taste of maple. I wish I knew someone here in St. Louis
who wanted the stuff I throw out.
>
> --
> Dave

--Bryan

On Jan 1, 6:00*pm, Bryan > wrote:
> On Jan 1, 2:10*pm, "Dave Bugg" > wrote:
>
>
>
> > ravenlynne wrote:
> > > On 12/31/2010 10:33 PM, Omelet wrote:
> > >> In >,
> > >> * > *wrote:
>
> > >>> My neighbors are doing pork in their smoker today and I'm a little
> > >>> jealous! *Guess it's time to start looking for a smoker to
> > >>> purchase. *I think they have this one: *http://tinyurl.com/35fslu9
>
> > >>> I have had some brisket that they made in it and it was divine. Made my
> > >>> oven roasted brisket pale in comparison.
>
> > >> Careful! *Once you start, you'll never go back.<g>
>
> > >> I have an offset pit and now that I've finally installed a temp gauge
> > >> and purchased a proper meat thermometer, I've been using it a lot
> > >> more as the results have improved!
>
> > >> I use deadfall wood so it costs me next to nothing to operate.
>
> > > Does that tastes as good as other woods? *Here all I'm gonna find is
> > > pine and sweetgum. *maybe oak.
>
> > You may not decide to become as involved in learning a lot about cooking bbq
> > as some of us, and just want to keep things fairly basic; even so, you might
> > enjoy this BBQ FAQ, which has a ton of good information, recipes, and is
> > just plain fun:http://www.bbq-porch.org/faq/
>
> > And of course you can always ask questions here, on alt.food.barbecue, or
> > even on alt.binaries.food
>
> > Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
> > apple, peach and cherry. Maple is also excellent.
>
> I dislike the taste of maple. *I wish I knew someone here in St. Louis
> who wanted the stuff I throw out.
>
>
>
> > --
> > Dave
>
> --Bryan

You dislike maple? As in maple syrup?

Weird.

John Kuthe...

?
"Dave Bugg" > wrote
> Oak is fine, and most fruit (including citrus) and nut trees. I love
> pecan, apple, peach and cherry. Maple is also excellent. Fir and pines
> need to be avoided as well as eucalyptus, cypress, cedar, elm, , redwood,
> spruce, and sycamore. Ed also provides a good list of suggestions on where
> to locate wood for free, such as furniture makers/woodworkers, tree
> trimmers, storm damage, etc. (Ed, jump in here).

You covered most of it. No reason to ever buy smoking wood unless you are
in the middle of a desert with no hardwood trees.

Most fruit tree orchards are happy to have you cart away some of the
trimmings. When you see the guys clearing power lines by cutting branches,
show up with a six pack of cold soda and open your trunk. Ask around at work
or your neighbors and see if anyone is a hobby woodworker. We always have
trimmings of oak, cherry, maple, or walnut. You want to avoid anything
with a finish on it though, but most scraps do not.

On Sat, 1 Jan 2011 19:13:51 -0800 (PST), John Kuthe
> wrote:

> On Jan 1, 6:00*pm, Bryan > wrote:
> > On Jan 1, 2:10*pm, "Dave Bugg" > wrote:
> >
> > > And of course you can always ask questions here, on alt.food.barbecue, or
> > > even on alt.binaries.food
> >
> > > Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
> > > apple, peach and cherry. Maple is also excellent.
> >
> > I dislike the taste of maple. *I wish I knew someone here in St. Louis
> > who wanted the stuff I throw out.
> >
> >
> >
> > > --
> > > Dave
> >
> > --Bryan
>
> You dislike maple? As in maple syrup?
>
> Weird.
>
<laughing> That was my initial reaction too, but then I realized he
was talking about wood. My palate isn't so refined that I can even
notice the flavor of a wood smoke. It's all smoke to me.

--

Never trust a dog to watch your food.

?
"sf" > wrote in message
>> >
>> > I dislike the taste of maple. I wish I knew someone here in St. Louis
>> > who wanted the stuff I throw out.
>> >
>> >
>> >
>> > > --
>> > > Dave
>> >
>> > --Bryan
>>
>> You dislike maple? As in maple syrup?
>>
>> Weird.
>>
> <laughing> That was my initial reaction too, but then I realized he
> was talking about wood. My palate isn't so refined that I can even
> notice the flavor of a wood smoke. It's all smoke to me.
>

I can tell some of them easily, others not so much. mix two and I won't be
able to tell them. Apple and hickory are very close with maple not far
behind and I'd probably not be able to tell them apart. Cherry and walnut
are more distinctive, oak much less so. It is very rare that anyone even
asks about the wood, they just eat and enjoy the smoky flavor.

On 1/1/2011 10:48 PM, sf wrote:

> <laughing> That was my initial reaction too, but then I realized he
> was talking about wood. My palate isn't so refined that I can even
> notice the flavor of a wood smoke. It's all smoke to me.
>

I can tell the diff between hickory and mesquite and that's about it! LOL

--
Currently Reading: Falling Free by Lois McMaster Bujold

On Jan 1, 10:30*pm, "Ed Pawlowski" > wrote:
> ?
>
>
>
> "sf" > wrote in message
>
> >> > I dislike the taste of maple. *I wish I knew someone here in St. Louis
> >> > who wanted the stuff I throw out.
>
> >> > > --
> >> > > Dave
>
> >> > --Bryan
>
> >> You dislike maple? As in maple syrup?
>
> >> Weird.
>
> > <laughing> *That was my initial reaction too, but then I realized he
> > was talking about wood. *My palate isn't so refined that I can even
> > notice the flavor of a wood smoke. *It's all smoke to me.
>
> I can tell some of them easily, others not so much. *mix two and I won't be
> able to tell them. *Apple and hickory are very close with maple not far
> behind and I'd probably not be able to tell them apart. *Cherry and walnut
> are more distinctive, oak much less so. *It is very rare that anyone even
> asks about the wood, they just eat and enjoy the smoky flavor.

It's amazing how much different people's smellers are. To me, maple
smells nothing like apple or hickory. All my maple goes out with the
yard waste.

--Bryan

On Jan 2, 8:07*am, Bryan > wrote:
> On Jan 1, 10:30*pm, "Ed Pawlowski" > wrote:
>
>
>
> > ?
>
> > "sf" > wrote in message
>
> > >> > I dislike the taste of maple. *I wish I knew someone here in St. Louis
> > >> > who wanted the stuff I throw out.
>
> > >> > > --
> > >> > > Dave
>
> > >> > --Bryan
>
> > >> You dislike maple? As in maple syrup?
>
> > >> Weird.
>
> > > <laughing> *That was my initial reaction too, but then I realized he
> > > was talking about wood. *My palate isn't so refined that I can even
> > > notice the flavor of a wood smoke. *It's all smoke to me.
>
> > I can tell some of them easily, others not so much. *mix two and I won't be
> > able to tell them. *Apple and hickory are very close with maple not far
> > behind and I'd probably not be able to tell them apart. *Cherry and walnut
> > are more distinctive, oak much less so. *It is very rare that anyone even
> > asks about the wood, they just eat and enjoy the smoky flavor.
>
> It's amazing how much different people's smellers are. *To me, maple
> smells nothing like apple or hickory. *All my maple goes out with the
> yard waste.
>
> --Bryan

Nothing like? You mean maple-smoked meat does not smell/taste smoky?

I think like with many things Bryan, it sounds like you are poo pooing
maple-smoked meat by the nth miniscule percentile difference of the
complete package of it's smell/flavor. Splitting hairs some may call
it. Someone said maple is much like hickory and apple, and I've had
both hickory and apple-smoked meat, and both are delicious but to my
blunted palate very distinct. I'd have to sample maple-smoked meat to
give my input on it though.

John Kuthe...

On Jan 2, 8:18*am, John Kuthe > wrote:
> On Jan 2, 8:07*am, Bryan > wrote:
>
>
>
> > On Jan 1, 10:30*pm, "Ed Pawlowski" > wrote:
>
> > > ?
>
> > > "sf" > wrote in message
>
> > > >> > I dislike the taste of maple. *I wish I knew someone here in St. Louis
> > > >> > who wanted the stuff I throw out.
>
> > > >> > > --
> > > >> > > Dave
>
> > > >> > --Bryan
>
> > > >> You dislike maple? As in maple syrup?
>
> > > >> Weird.
>
> > > > <laughing> *That was my initial reaction too, but then I realized he
> > > > was talking about wood. *My palate isn't so refined that I can even
> > > > notice the flavor of a wood smoke. *It's all smoke to me.
>
> > > I can tell some of them easily, others not so much. *mix two and I won't be
> > > able to tell them. *Apple and hickory are very close with maple not far
> > > behind and I'd probably not be able to tell them apart. *Cherry and walnut
> > > are more distinctive, oak much less so. *It is very rare that anyone even
> > > asks about the wood, they just eat and enjoy the smoky flavor.
>
> > It's amazing how much different people's smellers are. *To me, maple
> > smells nothing like apple or hickory. *All my maple goes out with the
> > yard waste.
>
> > --Bryan
>
> Nothing like? You mean maple-smoked meat does not smell/taste smoky?
>
> I think like with many things Bryan, it sounds like you are poo pooing
> maple-smoked meat by the nth miniscule percentile difference of the
> complete package of it's smell/flavor. Splitting hairs some may call
> it. Someone said maple is much like hickory and apple, and I've had
> both hickory and apple-smoked meat, and both are delicious but to my
> blunted palate very distinct. I'd have to sample maple-smoked meat to
> give my input on it though.

Some time this summer you should come over and we'll do some chicken
on the Weber. I've got hickory, cherry, peach, pear, and LOTS of
maple. I'll put each on the fire and you can judge for yourself.
>
> John Kuthe...

--Bryan

John Kuthe > wrote:

>On Jan 2, 8:07*am, Bryan > wrote:
-snip-
>>
>> It's amazing how much different people's smellers are. *To me, maple
>> smells nothing like apple or hickory. *All my maple goes out with the
>> yard waste.
>>
>> --Bryan
>
>Nothing like? You mean maple-smoked meat does not smell/taste smoky?
>

I'm afraid I'm going to [sort of] agree with Bryan. People have
different smellers/tasters.

All wood smells & tastes different and we all have different taste. I
don't care for apple on anything.
I like maple just for lean pork. [my Kassler recipe uses maple]
I like cherry and nothing else for fish.

I like hickory or grapevines for beef-- but will use both most
anywhere.

When I smoke turkey I usually go for the cherry these days-- though I
used grapevine for it for years.

I wish there were still beech trees in my part of the world because I
used to burn it and would love to experiment with it on some smoked
meats.


>I think like with many things Bryan, it sounds like you are poo pooing
>maple-smoked meat by the nth miniscule percentile difference of the
>complete package of it's smell/flavor. Splitting hairs some may call
>it. Someone said maple is much like hickory and apple, and I've had
>both hickory and apple-smoked meat, and both are delicious but to my
>blunted palate very distinct. I'd have to sample maple-smoked meat to
>give my input on it though.

It is probably artificial flavor-- but Sam's sells a maple bacon that
will make your house smell like a sap-house for days.

I don't think I've ever seen it - but look for Kassler at a good
butcher shop. It is also called smoked pork chops- though I think
it is always loin. [mine is] Traditionally it uses maple flavor.

Jim

On Jan 2, 8:54*am, Jim Elbrecht > wrote:
> John Kuthe > wrote:
> >On Jan 2, 8:07 am, Bryan > wrote:
> -snip-
>
> >> It's amazing how much different people's smellers are. To me, maple
> >> smells nothing like apple or hickory. All my maple goes out with the
> >> yard waste.
>
> >> --Bryan
>
> >Nothing like? You mean maple-smoked meat does not smell/taste smoky?
>
> I'm afraid I'm going to [sort of] agree with Bryan. * * * *People have
> different smellers/tasters.
>
> All wood smells & tastes different and we all have different taste. I
> don't care for apple on anything.
> I like maple just for lean pork. [my Kassler recipe uses maple]
> I like cherry and nothing else for fish.
>
> I like hickory or grapevines for beef-- but will use both most
> anywhere.
>
> When I smoke turkey I usually go for the cherry these days-- though I
> used grapevine for it for years.
>
> I wish there were still beech trees in my part of the world because I
> used to burn it and would love to experiment with it on some smoked
> meats.
>
> >I think like with many things Bryan, it sounds like you are poo pooing
> >maple-smoked meat by the nth miniscule percentile difference of the
> >complete package of it's smell/flavor. Splitting hairs some may call
> >it. Someone said maple is much like hickory and apple, and I've had
> >both hickory and apple-smoked meat, and both are delicious but to my
> >blunted palate very distinct. I'd have to sample maple-smoked meat to
> >give my input on it though.
>
> It is probably artificial flavor-- but Sam's sells a maple bacon that
> will make your house smell like a sap-house for days.

It could even be natural maple, but that's sap, not wood smoke.
>
> Jim

--Bryan

On Jan 2, 9:40*am, Bryan > wrote:
> On Jan 2, 8:54*am, Jim Elbrecht > wrote:
>
>
>
> > John Kuthe > wrote:
> > >On Jan 2, 8:07 am, Bryan > wrote:
> > -snip-
>
> > >> It's amazing how much different people's smellers are. To me, maple
> > >> smells nothing like apple or hickory. All my maple goes out with the
> > >> yard waste.
>
> > >> --Bryan
>
> > >Nothing like? You mean maple-smoked meat does not smell/taste smoky?
>
> > I'm afraid I'm going to [sort of] agree with Bryan. * * * *People have
> > different smellers/tasters.
>
> > All wood smells & tastes different and we all have different taste. I
> > don't care for apple on anything.
> > I like maple just for lean pork. [my Kassler recipe uses maple]
> > I like cherry and nothing else for fish.
>
> > I like hickory or grapevines for beef-- but will use both most
> > anywhere.
>
> > When I smoke turkey I usually go for the cherry these days-- though I
> > used grapevine for it for years.
>
> > I wish there were still beech trees in my part of the world because I
> > used to burn it and would love to experiment with it on some smoked
> > meats.
>
> > >I think like with many things Bryan, it sounds like you are poo pooing
> > >maple-smoked meat by the nth miniscule percentile difference of the
> > >complete package of it's smell/flavor. Splitting hairs some may call
> > >it. Someone said maple is much like hickory and apple, and I've had
> > >both hickory and apple-smoked meat, and both are delicious but to my
> > >blunted palate very distinct. I'd have to sample maple-smoked meat to
> > >give my input on it though.
>
> > It is probably artificial flavor-- but Sam's sells a maple bacon that
> > will make your house smell like a sap-house for days.
>
> It could even be natural maple, but that's sap, not wood smoke.
>
>
>
> > Jim
>
> --Bryan

I'll bet it's artificial maple flavor that stinks up the house for
days after. People want maple flavored bacon probably because of the
olde daze of having bacon and maple syrup for their pancakes on their
breakfast plate, and discovering how yummy bacon dipped in maple syrup
is! Sweet and salty smoked goodness, YUM!

Natural maple syrup is far too expensive for Sam's to be soaking a
bunch of bacon in! Think about it!

John Kuthe...

On Sat, 1 Jan 2011 23:30:50 -0500, "Ed Pawlowski" >
wrote:
>
> "sf" > wrote in message
> >> >
> >>
> > <laughing> That was my initial reaction too, but then I realized he
> > was talking about wood. My palate isn't so refined that I can even
> > notice the flavor of a wood smoke. It's all smoke to me.
> >
>
> I can tell some of them easily, others not so much. mix two and I won't be
> able to tell them. Apple and hickory are very close with maple not far
> behind and I'd probably not be able to tell them apart. Cherry and walnut
> are more distinctive, oak much less so.

Okay then. The only RL experience I've had with wood smoke was maple,
oak and apple... maybe some other fruit tree was thrown in here or
there on occasion but not enough to be able to recognize them. I
don't even know if they were kept separate from the other woods.

> It is very rare that anyone even
> asks about the wood, they just eat and enjoy the smoky flavor.

That's my eating method. If somebody goes to all that time and
trouble, I'm enjoying it - not critiquing it.

--

Never trust a dog to watch your food.

John Kuthe > wrote:

>On Jan 2, 9:40*am, Bryan > wrote:
>> On Jan 2, 8:54*am, Jim Elbrecht > wrote:

-snip-
>> > It is probably artificial flavor-- but Sam's sells a maple bacon that
>> > will make your house smell like a sap-house for days.
>>
>> It could even be natural maple, but that's sap, not wood smoke.

Maybe I'm dating myself, but every sap house I've been in smelled like
a combination of smoke [mostly maple] and sap. The Sam's
stuff might be oversmoked, or artificially flavored-- but it wasn't
sweet, as I remember it. I only had it once- and it was a few years
ago.

>
>I'll bet it's artificial maple flavor that stinks up the house for
>days after. People want maple flavored bacon probably because of the
>olde daze of having bacon and maple syrup for their pancakes on their
>breakfast plate, and discovering how yummy bacon dipped in maple syrup
>is! Sweet and salty smoked goodness, YUM!
>
>Natural maple syrup is far too expensive for Sam's to be soaking a
>bunch of bacon in! Think about it!
>

It *could* be just over-smoked. I did some salmon one time that I
wish I had taken out of the smoker a few hours before I did. Somebody
might have liked it. I like a little salmon flavor left.

But speaking of $$. My daughter brought me some real syrup from
Canada on her last trip. A small bottle- just to say- 'Remember when
we used to make this?'.

I emptied it this morning and happened to catch the price on the
bottom of the bottle as I was tossing it. 10oz - $13.00.

I think I might make a gallon or two next spring--- haven't done it in
years.

Jim

?
"Bryan" > wrote
>>
>> >I think like with many things Bryan, it sounds like you are poo pooing
>> >maple-smoked meat by the nth miniscule percentile difference of the
>> >complete package of it's smell/flavor. Splitting hairs some may call
>> >it. Someone said maple is much like hickory and apple, and I've had
>> >both hickory and apple-smoked meat, and both are delicious but to my
>> >blunted palate very distinct. I'd have to sample maple-smoked meat to
>> >give my input on it though.
>>
>> It is probably artificial flavor-- but Sam's sells a maple bacon that
>> will make your house smell like a sap-house for days.
>
> It could even be natural maple, but that's sap, not wood smoke.
>>
>> Jim
>
> --Bryan

The maple flavored bacon that most store sell in artificial stuff and
wretched. Nothing at all like real maple wood smoked bacon. Tried it once
and disliked it. The house smelled for hours after too. There was a thread
about this some months back. If that is why you don'[t like maple smoked
meats, I'd agree, but if you try the real deal, you'll change your mind.

ravenlynne > wrote:

>I can tell the diff between hickory and mesquite and that's about it! LOL

I doubt I could tell the difference in a blind test between hickory,
pecan, or any of the fruit woods. But I might be able to distinguish
between oak and any of these. At least, there is serious debate
as to whether oak, or the fruit/nut woods, are best.

I forget which expert asserted "Encino oak" was the absolute best.
(Does anyone remember this?)


Steve

On Jan 2, 2:09*pm, (Steve Pope) wrote:
> ravenlynne > wrote:
> >I can tell the diff between hickory and mesquite and that's about it! LOL
>
> I doubt I could tell the difference in a blind test between hickory,
> pecan, or any of the fruit woods. *...

I'll bet Bryan could!

John Kuthe...