Add another Farker to the woodpile, from California

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Hook_Line_and_Sinker

Hook_Line_and_Sinker

is Blowin Smoke!
Joined
Mar 28, 2008
Location
Downey...
Living my life long quest to broker World Peace through good eating, I learned at an early age that the shared experience of devouring the seared flesh of animals and plants, brought people together. It was later that I learned that the enhancement of this food by an open flame and smoking timbers created the strongest bonds between people.

I’m ecstatic to have stumbled onto a gathering such as I have found here among the brethren. Where the art and science of BBQ melt together with the ingenuity and resourcefulness of ninja grill master MacGyver.

Add in the Q Pron and the How Too’s , and its easy to see that I will acquire many pounds in my quest. I can almost smell the smoke and taste the Q , each time I peruse the threads of the these forums.

I’m sure you can see it now , just over the horizon, it’s here the object of my quest, World Peace is nearing, because of your Q and spirit to master the best Q. You say you can’t see it? Look over at the sunset, behind that Weber Smokey Mountain , over the Brinkman Smoke King Deluxe, to the left of that New Braunfels Black Diamond, around the back of that Chargriller, over that American Royal, just right of the Brinkman Smoke 'N' Pit Professional, beside that Big Green Egg, next to the Backwoods Smoker, where that Klose's Backyard Chef is sitting next to that Cheapo Offset Smoker and the Spicewine rig, where the Fast Eddy Cookshack Pellet Smoker is leaning on the Great Outdoor Smokey Mountain , that is sitting on that Klose Mobile Pit , there is a Smoke King Deluxe and a Mother of All Banderas, along with two Weber One Touch Gold, and a Weber One Touch Performer, and a rusted Weber One Touch Silver lid on a Ugly Drum Smoker, around the corner from a Klose Pit with a Cookshack Eletric Smoker right near where Larry is polishing his Big Drum Smoker, SEE it Now ? That kid with the goofy smile, gnawing on one of your best ribs, he’s going to bring peace to this world and its all because of you and your Q.


Hook Line and Sinker

Tight lids and Sizzling grills to all
 
Hey another member from my old stomping grounds. Welcome man and if you have anyquestions just fire away and someone here will either give you the answer or find it for you.
 
Thanks Dr KY

perhaps you can help me on a question abouit your signature which seems to be an
enigma to me?

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

yet cedar planks are often used in grilling , which goes agenst all that I had known before re conifer tree wood and cooking ... what gives you cant smoke or cook with it but if you place food on it, it is somehow OK?
 
See now you's asking a Pomona boy to explaine something. Come on you know what the PUSD is like. lol

From Google..

Q: Would someone please tell me what kinds of wood are suitable for grilling?
A: The traditional woods for smoking are HICKORY, PECAN and OAK. Here is a list of woods suitable for smoking:
ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.
ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
ALMOND - A sweet smoke flavor, light ash. Good with all meats.
APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.
ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.
BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.
CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.
COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.
CRABAPPLE - Similar to apple wood.
GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.
HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.
LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.
MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.
MULBERRY - The smell is sweet and reminds one of apple.
OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.
ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.
PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.
PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.
SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.
BBQ List members and other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.
Q: Are there any types of wood I should not use for grilling?
A: Yes. There are many types of wood that are unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.
There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood are going to get on and in the meat. Use only wood for grilling that you are sure of.
It is beyond the scope of this FAQ to provide a complete listing woods that are unsuitable for smoking. If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker.
BBQ List members report that ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.
Here are some more woods that you should not to use for smoking:
Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been chemically treated; third, you have no idea where the wood may have been or how it was used. For all you know, that free oak planking could have been used in a sewage treatment plant.
Never use any wood that has been painted or stained. Paint and stains can impart a bitter taste to the meat and old paint often contains lead.
Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated.
Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison.
Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat. If you have some good cherry wood (or other good smoking wood) that is old and has a fungus growth and you want to use it, pre-burn it down to coals before you put it into your smoker.
Click to expand...
 
Welcome! Riverside, huh? You should come out to the BBQ contest in Palm Desert this weekend. I'd love to meet a new brother. Me, Thom Emery and a few other brethren will be cooking there.
 
For a minute there I thought you were running for office, not introducing yourself to us!
Welcome to the best clubhouse on the web!
 
Harbormaster said:
For a minute there I thought you were running for office, not introducing yourself to us!
Welcome to the best clubhouse on the web!
Click to expand...
If he was running for office he would have told us he had a plan..wait, he did mention world peace....:roll:

Welocme to the fray!
 
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