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kelmaur
Gold Member
USA
505 Posts |
 Posted - 05/12/2009 : 01:50:20
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quote:
Originally posted by sp-1
quote:
Originally posted by kelmaur
quote:
Originally posted by sp-1
I've read about mesquite, but I've no idea were to find it here, maybe it's called different in Europe, or can you only find it in Texas ?
im sure you can find it elsewhere, but there is a shitload of it here (Texas) im in Texas...deep south Texas there is a lot..as well as sporadically spread all over the state
yep you will NEVER cook with anyother wood again after you try Mesquite..just my opinion, but i have never tasted anything else that was cooked with other woods that is better than Mesquite
Hmmmm, only mesquite I can find here are chips for 8 euros per kilo, expensive but maybe worth trying.
What do you pay for mesquite in Texas ?
nothing it grows naturally on my land, not as abundant as further south but it is here |
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kelmaur
Gold Member
USA
505 Posts |
Posted - 05/12/2009 : 01:51:30
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| i use whole logs..foot or so long whatever will fit in your smoke box |
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zerksies
Double Platinum Member
USA
3406 Posts |
Posted - 05/12/2009 : 02:39:36
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| them are some tasty looking ribs |
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Disco Stu
Silver Member
USA
303 Posts |
Posted - 05/13/2009 : 04:54:01
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I prefer Cherry, Apple and Maple for Pork smoking... But Maple, Oak, Hickory and a taste of fruitwood work well for Cow and Fowl.
Many like a bit of Cedar for Salmon smoking, but my tastes run toward Alder and a bit of Apple for fish.
Eight Euros per kilo doesn't sound bad for Mesquite, considering the distance. Too medicinal for my liking.
Should you want Cherry, Maple, Hickory or Red Oak smoking chunks, email me and I'll look up a shipping quote for a few kilos. |
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DeFrag
Moderator
USA
3409 Posts |
Posted - 05/13/2009 : 06:10:15
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Alder for Salmon.
Dry yet oily & stringy.. some of the best.
I know, I grew up in Alaska.
Indian candy all sweet & supple ain't bad either though.
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Edited by - DeFrag on 05/13/2009 06:10:52 |
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sp-1
Platinum Member
Germany
1454 Posts |
Posted - 05/13/2009 : 09:45:16
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quote:
Originally posted by Disco Stu
I prefer Cherry, Apple and Maple for Pork smoking... But Maple, Oak, Hickory and a taste of fruitwood work well for Cow and Fowl.
Many like a bit of Cedar for Salmon smoking, but my tastes run toward Alder and a bit of Apple for fish.
Eight Euros per kilo doesn't sound bad for Mesquite, considering the distance. Too medicinal for my liking.
Should you want Cherry, Maple, Hickory or Red Oak smoking chunks, email me and I'll look up a shipping quote for a few kilos.
Hey Disco Stu good to see you're back 
I've a lot of experimenting to do , I like to get my hand om some applewood but that shouldn't be to hard. Right now I'm using chunks of beech, great smoke taste. Did you guys ever use beech ?
I have to find out how hard it is to get some of the woods you mentioned. Otherwise I be very interested in some wood, if not to expensive to get it here.
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sp-1
Platinum Member
Germany
1454 Posts |
Posted - 05/13/2009 : 09:46:51
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quote:
Originally posted by DeFrag
Alder for Salmon.
Dry yet oily & stringy.. some of the best.
I know, I grew up in Alaska.
Indian candy all sweet & supple ain't bad either though.
That looks very tasty do you have a recipe ?
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DeFrag
Moderator
USA
3409 Posts |
Posted - 05/13/2009 : 15:33:33
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Salmon, cleaned and cut into 1/2 inch strips
1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
3/4 cup honey
1/4 cup water
Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe. |
Edited by - DeFrag on 05/13/2009 15:33:59 |
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sp-1
Platinum Member
Germany
1454 Posts |
Posted - 05/13/2009 : 15:37:08
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quote:
Originally posted by DeFrag
Salmon, cleaned and cut into 1/2 inch strips
1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
3/4 cup honey
1/4 cup water
Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe.
Thanks
What's the target smoking temperature I'm looking for ? |
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DeFrag
Moderator
USA
3409 Posts |
Posted - 05/13/2009 : 16:18:04
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Cold smoking about 70-90�
Doesn't cook the fish, resulting in a delicate texture.
Hot smoking about 150-160�
'Cooks' the salmon making it less moist, firmer, & with a less delicate taste. |
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Joske Turbo
Silver Member
Belgium
412 Posts |
Posted - 05/13/2009 : 21:30:32
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Very nice BBQ indeed SP-1.
I can smell it in my backyard! Lovely!
 Joske Turbo |
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Disco Stu
Silver Member
USA
303 Posts |
Posted - 05/16/2009 : 11:38:38
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Well, sorry I've been away but I could smell the smoking fish and had to stick my nose in...
I've been pretty tied up with my pedal relicing business... Orders are coming in from all over the globe. It's most likely my secret combination of techniques that makes the jet-set, and the Euro-Trash, Smack a path to my dooryard...
Sometime soon, I'll post some photos of the Custom Relic "Authentic" Pedal process, if my Legal staff approves it.
You are going to have the most fun with that smoker. What I've got here on the farm is Apple, Cherry, Red Oak, White Oak, Cedar, Hickory and numerous species that really don't do much for food.
I'm on the East Coast of USA, so we have some Beech here too, but that is plentiful in Germany. |
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Topic |
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Smoker BBQ
