Mmmmmm, SMOKIN!

Chalkie wrote:


Just because you live in a highrise with no terrace does not mean you can't smoke food. There is this, for example: Pressure-Smoker

We have one of these to use, especially in the camper, when we do not want to spend a lot of time tending the Traeger.

Nice: I like that indoor Smoker Pressure cooker. I just might break my tough rule of fewer kitchen gadgets to get one of those. How's their reliability?

I don't tend to my Traeger. I fill it with pellets, throw a pork butt or brisket on and head to the beach or somewhere. I usually set my alarm for 3 or 4 in the morning, put the already rubbed meat on and go back to bed. It smokes all day. I like my Traeger so much, I bought the smaller one for the fifth wheel and leave the larger one at home.

NYCgrrl wrote:
I can never cook outdoors as much as I'd like as I live in a terrace-less highrise but practice when I can.

Just because you live in a highrise with no terrace does not mean you can't smoke food. There is this, for example: Pressure-Smoker

We have one of these to use, especially in the camper, when we do not want to spend a lot of time tending the Traeger.

NYCgrrl wrote:

BigBlockTank wrote:
Trending and fad woods are never in my wood piles. Pecan, hickory, and Apple wood is all I've ever needed for over 30 years. I had a bag of pecan shells from a pecan farm not too far away.

I have used a bunch of different types of woods, and it doesn't make that big of a difference in the finished product, to me. I use whatever is available, without any "foo foo" trendy wood.

But now, don't forget, I learned from old school pit masters in NC in the 60's. Fads aren't high on my "oh, I gotta try this" list. Lol

Can't say I agree with you. I guess the woods that are prevalent in an area dictates what kind of smoking is done. For instance, pimento wood or it's substitute is part of my family's tradition. Same for smoking foods in various leaves. The ex is from the north of France and one of his great aunts taught me a lot about the cooking. T'would be .....mean of me to deprive my children of that part of their culinary DNA (but don't think the idea dinna hit me;)) so I know that beechwood makes for some good smoking material for poultry and fish.

I can never cook outdoors as much as I'd like as I live in a terrace-less highrise but practice when I can. I do hope you are able to pass the vast knowledge you've acquired on to others. That some education you received:).

Oh right and given the smoking materials you prefer I figured you originally hailed from the South and not the Southwest;). Glad for your confirmation.

Please don't think I'm against anything that anybody likes to cook on. I really didn't intend to present it that way. I apologize if I did.

I have cooked on all kinds of woods, and a lot (not all, but some) are not worth trying to acquire for the end result.

I gladly pass on my experience to anyone that asks or would like it. I learned, and we all have to pass it on, or it dies. I will sit and listen to anybody that wants to pass on to me. I've been doing it for almost 40 years, and I'm not done learning. This is a love for me, and it's for me. If you like it (and a number of people have told me it's great), then that's a huge bonus for me too.

Get off your gas and grill!!!!

SWMO wrote:
While it can take some time to accumulate, pistachio and pecan shells have a nice flavor.

Indeed but eating their contents is half the fun of collecting them;)

For me, wood storage has become an issue just with the limited selection that I have. I have a half dozen 5 gallon buckets and a couple of large Rubbermaid containers full of wood chips and chunks. My current inventory:
Almond
Apple
Cherry
Hickory
Oak
Pecan
Plum

While it can take some time to accumulate, pistachio and pecan shells have a nice flavor.

BigBlockTank wrote:
Trending and fad woods are never in my wood piles. Pecan, hickory, and Apple wood is all I've ever needed for over 30 years. I had a bag of pecan shells from a pecan farm not too far away.

I have used a bunch of different types of woods, and it doesn't make that big of a difference in the finished product, to me. I use whatever is available, without any "foo foo" trendy wood.

But now, don't forget, I learned from old school pit masters in NC in the 60's. Fads aren't high on my "oh, I gotta try this" list. Lol

Can't say I agree with you. I guess the woods that are prevalent in an area dictates what kind of smoking is done. For instance, pimento wood or it's substitute is part of my family's tradition. Same for smoking foods in various leaves. The ex is from the north of France and one of his great aunts taught me a lot about the cooking. T'would be .....mean of me to deprive my children of that part of their culinary DNA (but don't think the idea dinna hit me;)) so I know that beechwood makes for some good smoking material for poultry and fish.

I can never cook outdoors as much as I'd like as I live in a terrace-less highrise but practice when I can. I do hope you are able to pass the vast knowledge you've acquired on to others. That some education you received:).

Oh right and given the smoking materials you prefer I figured you originally hailed from the South and not the Southwest;). Glad for your confirmation.

BigBlockTank wrote:
Fads aren't high on my "oh, I gotta try this" list.

I'm with BigBlock, although I am glad I tried the wood chips from the McIlhenny Co., makers of Tabasco. Those wood chips from the Tabasco aging barrels add a special touch to my baby back ribs and other meats.

Some of my biggest disappointments are from food websites that throw out recipes that include small amounts of fancy and foreign (to me) spices, oils, and condiments that are used in so few recipes that it is foolish to buy them.

Trending and fad woods are never in my wood piles. Pecan, hickory, and Apple wood is all I've ever needed for over 30 years. I had a bag of pecan shells from a pecan farm not too far away.

I have used a bunch of different types of woods, and it doesn't make that big of a difference in the finished product, to me. I use whatever is available, without any "foo foo" trendy wood.

But now, don't forget, I learned from old school pit masters in NC in the 60's. Fads aren't high on my "oh, I gotta try this" list. Lol