Other uses for firewood

[Zeus103363]

My wife and I love cooking on the grill. After cooking hundreds of stakes on the grill, I decided to master the fine art to smoking a brisket. Today, after I got home from work, I rubbed that 12 pounder down with some spice. After that I out to the wood pile to steal some hickory off the rack. Had a good ash bed, and by 4pm I put the old packer brisket on the smoker. I had to choke down the air flow to the firebox quickly, that hickory burns hotter than my white oak and I didn't want my brisket getting too hot! Gonna be an interesting night. I will take the brisket off the smoker around 3 am and pop it into the oven. Should be ready by noon tomorra. If any of you are in the neighborhood, stop by and grab a bite! Should be real good! Living down here in the south, it's usually late November before the wood burning season kicks off, and I just found a good excuse to burn some wood a little early! Goes great with some S C on the rocks!

 

[Mac88]

My stomach's growling already. ;o)

 

[Zeus103363]

My wife and I love cooking on the grill. After cooking hundreds of stakes on the grill, I decided to master the fine art to smoking a brisket. Today, after I got home from work, I rubbed that 12 pounder down with some spice. After that I out to the wood pile to steal some hickory off the rack. Had a good ash bed, and by 4pm I put the old packer brisket on the smoker. I had to choke down the air flow to the firebox quickly, that hickory burns hotter than my white oak and I didn't want my brisket getting too hot! Gonna be an interesting night. I will take the brisket off the smoker around 3 am and pop it into the oven. Should be ready by noon tomorra. If any of you are in the neighborhood, stop by and grab a bite! Should be real good! Living down here in the south, it's usually late November before the wood burning season kicks off, and I just found a good excuse to burn some wood a little early! Goes great with some S C on the rocks!

View attachment 251953


Didn't make 3 am. Center temp got close to 165 quicker than expected. I'll let it cook at 210 in the oven the rest of the night till lunch tomorra. Can't wait! Thank the tree gods for hickory! Boy does this smell good!

 

[buzz sawyer]

View attachment 251953


Didn't make 3 am. Center temp got close to 165 quicker than expected. I'll let it cook at 210 in the oven the rest of the night till lunch tomorra. Can't wait! Thank the tree gods for hickory! Boy does this smell good!

Thanks, now I have saliva all over my monitor and keyboard.

 

[flyboy553]

My first thought when I read the headline was this: There is only one use for firewood, because if you use it for something else, it is no longer firewood!:msp_tongue:

Sure hope it tastes as good as it looks! Or maybe not, considering I won't get any of it! :hmm3grin2orange:

Ted

 

[stihl023/5]

I think I need to try that!:biggrin:

 

[Garmins dad]

I think I need to try that!:biggrin:

Yup yup.. that and your sig picture.. :msp_tongue:

 

[Charles Ho]

any thoughts about cooking with green wood (unseasoned wood)? does it spoil the food? how about if you let the green wood burn down to a good ember before putting in the meat?

 

[tla100]

I have used some silver maple chunked up to do a half dozen whole chickens in the smoker. Turned out awesome! Might have to do some pork loin on it too. I have never done a brisket really well. Price of them suckers is thru the roof for a tough chunk of meat. If I get a deer this year will have to do a shoulder or 2 in the smoker too. Anyway, rambling......

Oh, we gotta pay top dollar for hickory up here. You guys suck down south.....heh

 

[Streblerm]

any thoughts about cooking with green wood (unseasoned wood)? does it spoil the food? how about if you let the green wood burn down to a good ember before putting in the meat?

I know people smoke with (and swear by) green wood but I prefer to go with dry wood. I personally find that if you have a lot of visible smoke then it imparts an acrid, creosote flavor. With dry wood you can control the air to get a low burn and not have that thick black smoke.

 

[anlrolfe]

Yup, People Eating Tasty Animals (PETA)

This is my favorite grilling picture: