Cooking Wood Info

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by C.L.Button, May 27, 2007.

  1. chasinhornsnfans

    chasinhornsnfans 6 pointer

    May 16, 2008
    marion county
    i work in a distillery and have tried the staves, but what i like the most is putting as much char and bungs as i can that have been in our dump traughs soaking all day over the heat. only down fall is the char sometimes falls through the grate and after so much falls it will tend to flame up
  2. Shiz-Nit

    Shiz-Nit 10 pointer

    Nice post! Looks like you know your wood:rolleyes::D. All jokes aside I have used this and found grape vines are really good with pork and a nice glass of white grape wine;)
  3. polecatcustoms

    polecatcustoms Sponsor

    Aug 6, 2013
    Paris Ky
    Has anyone heard of smoking with green hickory nuts, shell and all?
  4. C.L.Button

    C.L.Button 12 pointer

    Jan 27, 2005
    Derby City Jungle
    Also Beechnuts, Walnuts and Acorns. Not alot of smoke as they quickly become coals or embers.
  5. Scoony

    Scoony 6 pointer

    Nov 7, 2003
    Persimmons wood is really nice for venison loin steaks. Put some on the coals for grilling then place the lid on the grill for the last minute or two. It adds a nice smoky/pepper flavor
  6. Carl

    Carl 12 pointer

    Dec 1, 2003
    Western Kentucky
    Thank you, C.L. This is very helpful information. Wouldn't you know, I am out of ink. I would like to print this for future reference.
    Hillfarm likes this.

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