Re: [CH] Wood for Smokers?
Nels Peterson Family (npkp4jp@polarcomm.com)
Wed, 26 Mar 2008 17:32:16 -0500
All maples work very well -- I trim a few trees every year here in ND.
We have a lot of native maples as well -- common name boxelder. I also
like green ash (name of the tree, not green wood) for a mild smoke. I
also like apple when I get the chance to prune apple trees.
I use about 5 - 8 pounds of wood for a pork shoulder left on the grill
for 12 hours. Same for a beef chuck. Start the fire with charcoal, then
use chunks of dry wood -- keep the temperature of the smoker cool (about
200 degrees F) and the meat well away from the heat. I use a New
Braunfels smoker that my kids gave me for Father's day a few years ago.
Mesquite I get from my relatives in Texas. Bring back a few chunks (my
wife says 'cords') of mesquite whenever we get down there. Its not true
that I leave luggage behind. :-)
Have a few plants started -- wish spring would come to the tundra.
Nels in ND