Aussie Ora Posted February 17, 2017 Report Posted February 17, 2017 Found a bloke up in the hills that has some so going for a country drive to get it so excited .dee is excited because I said we will stop at a nice teahouse for brekkie lol Outback Kamado Bar and Grill
Garvinque Posted February 17, 2017 Report Posted February 17, 2017 Peach is my favorite fruit wood and I'm sure bosco will chime in because he loves it too! Garvin
Aussie Ora Posted February 17, 2017 Author Report Posted February 17, 2017 Everyone knows Bosco loves it lol its been rare as hens teeth for me but things are changing for the better . Have you tried it on beefOutback Kamado Bar and Grill
Pequod Posted February 17, 2017 Report Posted February 17, 2017 (edited) 13 minutes ago, Aussie Ora said: Everyone knows Bosco loves it lol its been rare as hens teeth for me but things are changing for the better . Have you tried it on beef Outback Kamado Bar and Grill I wouldn't use peach on beef, but that's just me. Peach is very light and I think beef needs something more to stand up to the beefiness. I like oak or pecan for beef. Peach is great on pork and chicken, though. Edited February 17, 2017 by HalfSmoke 1
Aussie Ora Posted February 17, 2017 Author Report Posted February 17, 2017 I wouldn't use peach on beef, but that's just me. Peach is very light and I think beef needs something more to stand up to the beefiness. I like oak or pecan for beef. Peach is great on pork and chicken, though. Was thinking that to be the case apple ,pear ,peach pork but love experimenting might give it a go I cooked for ages on justl lump since I've been able to get hold of some wood pecan ,cherry ,apple ,pear I've noticed how each impart a flavor I've done beef with apple and it tasted teriffic .I think not growing up on smoking wood so to say I notice the difference more.but will get some pork first lol Outback Kamado Bar and Grill
Pequod Posted February 17, 2017 Report Posted February 17, 2017 3 minutes ago, Aussie Ora said: Was thinking that to be the case apple ,pear ,peach pork but love experimenting might give it a go I cooked for ages on justl lump since I've been able to get hold of some wood pecan ,cherry ,apple ,pear I've noticed how each impart a flavor I've done beef with apple and it tasted teriffic .I think not growing up on smoking wood so to say I notice the difference more.but will get some pork first lol Outback Kamado Bar and Grill Ribs with peach -- perfect combo. Nothing wrong with experimenting, though. I've heard some claim that there is no difference in flavor imparted by different woods. They say the only variable is the smoke intensity. Adam Perry Lang claims this in his awesome book "Serious Barbecue", and I've seen John Setzler repeat this over at the guru (part of why I think he dismisses the smoke pot). As much as I respect Adam Perry Lang, I don't find this to be correct. Yes, smoke intensity is part of it, but flavor is part of it too. Chemically speaking, anything you smell is due to molecules of that thing sensed by your nose and processed by your brain. Those same molecules stick to the meat and are sensed by your tongue. If you can smell a difference, you can probably taste a difference too. Smoke is a seasoning. 1
Aussie Ora Posted February 17, 2017 Author Report Posted February 17, 2017 Are you telling me that my smoking wood is brainwashing me lolOutback Kamado Bar and Grill 1
Pequod Posted February 17, 2017 Report Posted February 17, 2017 17 minutes ago, Aussie Ora said: Are you telling me that my smoking wood is brainwashing me lol Outback Kamado Bar and Grill In the best possible way!
Aussie Ora Posted February 17, 2017 Author Report Posted February 17, 2017 Well there you go .I've always known that thinking about food say for instance a vegemite and cheese toastie you can almost taste it you have had it so many times your brain goes yeah Outback Kamado Bar and Grill
Garvinque Posted February 17, 2017 Report Posted February 17, 2017 Aussie I never used peach for beef, my go to for beef is red oak or pecan! But like HalfSmoke said try it and let us know what you think and with pork I thought apple was my go to wood but peach kicked that to the curb. I also like sugar maple for pork too!! Garvin 1
Steve M Posted February 17, 2017 Report Posted February 17, 2017 4 hours ago, HalfSmoke said: Ribs with peach -- perfect combo. Nothing wrong with experimenting, though. I've heard some claim that there is no difference in flavor imparted by different woods. They say the only variable is the smoke intensity. Adam Perry Lang claims this in his awesome book "Serious Barbecue", and I've seen John Setzler repeat this over at the guru (part of why I think he dismisses the smoke pot). As much as I respect Adam Perry Lang, I don't find this to be correct. Yes, smoke intensity is part of it, but flavor is part of it too. Chemically speaking, anything you smell is due to molecules of that thing sensed by your nose and processed by your brain. Those same molecules stick to the meat and are sensed by your tongue. If you can smell a difference, you can probably taste a difference too. Smoke is a seasoning. I completely agree. A great example is Dennis's coffee char that has an extremely unique and satisfying flavor imo. I love it with tritip. 2
Steve M Posted February 17, 2017 Report Posted February 17, 2017 Anyone used citrus wood? I was at an amazing steak house in Tampa last week that uses it to grill their steaks. They guy giving us a tour didn't know which type of citrus. 1
tony b Posted February 17, 2017 Report Posted February 17, 2017 Not used it myself, but Fruita Wood does carry orange and nectarine, if folks are curious to try it. My standards are peach, apple, cherry on pork or chicken, in pairings with pecan, maple, or hickory. Beef is mesquite, bourbon barrel, post oak or pecan - usually in some combination. 2
Pequod Posted February 17, 2017 Report Posted February 17, 2017 22 minutes ago, tony b said: Not used it myself, but Fruita Wood does carry orange and nectarine, if folks are curious to try it. My standards are peach, apple, cherry on pork or chicken, in pairings with pecan, maple, or hickory. Beef is mesquite, bourbon barrel, post oak or pecan - usually in some combination. That's one of the things I'm hoping to see more of at the new Dizzy Pig HQ when they open -- Fruita Wood. The current, small store carries it, but not much variety. Hoping their bigger space has a full Fruita selection. 2
tony b Posted February 18, 2017 Report Posted February 18, 2017 Good deal. But, their shipping charges aren't too bad. I buy from them a couple of times a year. I used to follow their advice and stored the fruit woods in the veggie bins in the bottom of my beer fridge, but I've kinda stopped doing that. I haven't noticed a big drop in aroma, but the wood has been stored in my garage where it's been colder than fridge temps until this week.
Paul Posted February 21, 2017 Report Posted February 21, 2017 On 2/17/2017 at 11:01 AM, Steve M said: Anyone used citrus wood? I was at an amazing steak house in Tampa last week that uses it to grill their steaks. They guy giving us a tour didn't know which type of citrus. Was this Charlie's? They put out wonderful meals.
tinyfish Posted February 21, 2017 Report Posted February 21, 2017 Have you tried sugar maple yet? I mix sugar maple with peach wood.
Aussie Ora Posted February 21, 2017 Author Report Posted February 21, 2017 Sugar maple yum the peach tasted great on my ribs I done the other day have heard good things about plum on beef orange wood be interestingOutback Kamado Bar and Grill
Steve M Posted February 21, 2017 Report Posted February 21, 2017 11 hours ago, Paul said: Was this Charlie's? They put out wonderful meals. It was Bern's steak house. It was my second visit there and wonderful both times.
Paul Posted February 22, 2017 Report Posted February 22, 2017 22 hours ago, Steve M said: It was Bern's steak house. It was my second visit there and wonderful both times. I'll have to try it next time I'm in Tampa.
