A bit sharp, the mesquite?
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The Smoking Thread
- Thread starter RanzB
- Start date
Yeah, a little overpowering. I've got a slab of bacon to smoke next week and I'm having second thoughts about using it.
I wish I could find decent pork ribs. Most unsmoked/uncooked ribs I find are way too thin.
Agreed, I'm also searching.
I've used mesquite, but on brisket only. Not my favourite wood. I'd also think twice about using it on bacon.
Klopper's pickings are slim when it comes to chunks at the moment but I'll be able to pick up a bag of chips.
Just buy black wattel, Kamel dooring or sekelbos and use that pop a log on the coals or chop it up yourself
I'm not familiar with their smoke flavour but I'll give it a shot, thanks.
I'm also driving through apple country in a few days. I wonder if they'll have a supply of apple wood on hand.
Start with black wattle its the least intense of the three.
As I use a log burner I simply cannot afford to use fruit wood as I add a log every 45 minutes.
Today's batch of Dr Pepper jerky - lightly smoked with apple. Much better
Of course I'm also a fan of biltong but this is the smoking thread.
Turns out even our checkers stocks Kameldooring and sekelbos
Perfect, Aaron Franklin believes in using wood that is readily available these are the easiest for us to source and work great been using both for years. Remember you can even make woods. Sometimes I do a base of black wattle and every third log is kameeldoring for example you don't have to 100% use one type.
I don't have the luxury of an all wood fire so have to rely on chunks and chips with a bed of charcoal.
Despite whatever limitations there may be, I'm happy with the little smoker that could
I used one of those for years try make chunks out of a log if you canI don't have the luxury of an all wood fire so have to rely on chunks and chips with a bed of charcoal.
Despite whatever limitations there may be, I'm happy with the little smoker that could
Leaving this here
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Final pcis? looks great! Just one thing I wanted to share. I am not a purest when it comes to smoking. I am more than happy to smoke something like this 6-8 hours then pop in oven till done. I have done overnight and 24 hour plus smokes I dont do that once its wrapped anymore.
I doubt it went for 8 hours. Unless I'm wrong, I think that's bacon being cold smoked after curing.
It's still setting up in the fridge and I still to remove the skin but I'll post some this afternoon.
Pretty much what I'm planning to do next time I attempt a brisket. Next up though is wet curing and smoking a rolled pork neck for Thanksgiving. Oh, and more bacon. I've got a small maple syrup slab curing for the weekend.
Close - hot smoked (I think) 4-5hrs at between 90-100° to an internal temp of 68°c.
Close - hot smoked (I think) 4-5hrs at between 90-100° to an internal temp of 68°c.
Of course, my bad. Not cold smoked... that would be a much lower temp.