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Unread 07-13-2012, 11:31 PM   #16
phitmein
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Home Depot, Lowes, Wally World (Wal-Mart) .

I got my last bag of RO at Wally World .

Try cooking with it the first time without any chip,chunks etc.

It is burned Oak wood and is very good for smokeing with out use of chip,chunks etc.

After you know what it does all by itself then you can consider if you need to try different type chips or chunks for different flavors .

It is very good just by itself .

Trust me and try it .

I think you will like it .

Try a Google search for Wal-Mart and Royal Oaks and see what comes up maybe .

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Unread 07-14-2012, 09:57 AM   #17
MIjeep86
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Quote:
Originally Posted by phitmein
Home Depot, Lowes, Wally World (Wal-Mart) .

I got my last bag of RO at Wally World .

Try cooking with it the first time without any chip,chunks etc.

It is burned Oak wood and is very good for smokeing with out use of chip,chunks etc.

After you know what it does all by itself then you can consider if you need to try different type chips or chunks for different flavors .

It is very good just by itself .

Trust me and try it .

I think you will like it .

Try a Google search for Wal-Mart and Royal Oaks and see what comes up maybe .
Awesome. Thanks for the info Phit. As usual you are always quick to answer.
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Unread 09-12-2012, 10:11 PM   #18
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Originally Posted by MIjeep86 View Post
Where could I get lump coal at Phit?
MI, did you ever do a smoke/cook with the lump coal or the Cherry wood.

The hottest part of the Summer is over here it seems and I am starting to get the fever .
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Unread 09-14-2012, 10:09 AM   #19
MIjeep86
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Quote:
Originally Posted by phitmein

MI, did you ever do a smoke/cook with the lump coal or the Cherry wood.

The hottest part of the Summer is over here it seems and I am starting to get the fever .
Hey Phit. I used some cherry wood and apple wood. Love the taste of the smoke.
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Unread 09-15-2012, 01:57 AM   #20
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MI, let's just call this a labor of love for us BBQ's here, I have spent hours trying to find a link to anything like this(for me too dawgs).

You talked about a maybe wood bark problem taste and this is old school deep South or where ever tried and true stuff for making good coals for your cooks.

Their big hole in the bottom is way too tall and wide for me and it doesn't need legs and if you think it does just put 3 or 4 bricks under the bottom.

You just need a hole in the bottom that is two or three inches wider that a flat shovel and maybe 8 inches tall .

Heck, the hole can be much smaller if you use a coal shovel instead of a flat shovel.

http://www.smokingmeatforums.com/t/50038/burn-barrel-for-true-wood-smoking

Straight up MI, that took me a very long time to find and I started to just give you my cell# in a PM and say let me tell you about something for 5 minutes that I would spend a lot of time trying to explain/type or find a link for .

They have the right idea here sorta, but that is a very crappy design in my book.

Phit
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Unread 09-15-2012, 02:25 AM   #21
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I wouldn't cook strictly with wood, I think you might end up with a bitter product. I would, like others have said ^^^, use a chop saw to chunk out some pieces (no bark). I would cook with charcoal at 220 and put in a few pieces of chunk cherry wood. About 30 minutes of smoke is all you need to get a nice flavor and a decent smoke ring on the product. This is all in my experience. No need to soak. Its a waste of time and cools the fire too much in my opinion. Here are my results:
220868_10151048763834372_432860269_o.jpg   257269_10151048651969372_383987572_o.jpg  
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Unread 09-15-2012, 05:37 AM   #22
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for many thousands of years we have been cooking with wood.

You can't fix what isn't broke ?
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Unread 09-15-2012, 07:24 PM   #23
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I think that is a great idea Phit. I would be very very interested in trying this. But I do love cooking with my lump charcoal and adding some chunks of wood. I will use the chop saw to remove the bark.
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Unread 09-15-2012, 07:45 PM   #24
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a lot of the time I just use a 50/50 mix of lump and brisquets and toss on some Pecan,hickory or what ever if I want a certain type flavor.
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Unread 09-15-2012, 09:10 PM   #25
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Chris, was that Wild Black Cherry that you used ?
I have wondered for years if it could be used so I finally Googled it.
I have plenty of it growing on my property.
I guess I have snoozed here and if you snooze you loose.

http://www.bbq-brethren.com/forum/showthread.php?t=109555
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Unread 09-15-2012, 10:22 PM   #26
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Seattle, that is one very nice/fun looking Jeep you got there and you live in a great place to enjoy it.
Try an all wood cook sometime and you might be very pleasantly suprised about how good it really is.

Some of the very best ribs that I have ever eaten at a BBQ joint were cooked low and slow with Hickory wood for 17 hours.
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Unread 09-15-2012, 11:52 PM   #27
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Quote:
Originally Posted by phitmein View Post
Seattle, that is one very nice/fun looking Jeep you got there and you live in a great place to enjoy it.
Try an all wood cook sometime and you might be very pleasantly suprised about how good it really is.

Some of the very best ribs that I have ever eaten at a BBQ joint were cooked low and slow with Hickory wood for 17 hours.
Thanks! What is the process you use for wood only fuel? I always learned that you burn the wood down to coals in a secondary pit, then add the coals to the fire box, BUT I have never tried it. Is that what you would do? your bbq help is GREATLY appreciated.
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Unread 09-16-2012, 12:58 AM   #28
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It sounds like you were taught very well and yes I would go with a secondary coal source, like in the link I posted here, for low and slow long cooks.

If you do it that way the bark problem and bitterness is not a prob. you get the blue or grey smoke you need for great cooking/smoking.

Black smoke is a very big no-no because of creosote taste .

The best advice I can give you thought maybe is just experiment some and find out what you like best.

You are the Cook.
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Unread 09-16-2012, 02:02 AM   #29
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I will give it a try for sure and post the results. I probably need to be on the lookout of some seasoned apple, cherry or hickory.
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Unread 09-16-2012, 02:12 AM   #30
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don't forget Pecan, it is very good for pork and yardbirds/chicken etc. in my book.

Oak and esp. Red Oak works well too .
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