I want to punch someone every time I read "G50"

[911heaven]

Originally Posted by Matt Monson

Bloody hell Bernie! I didn’t need to hear that story.

I also use a Weber. I mostly use Apple because it’s what I’ve got. My property used to be an orchard 40 years ago. There’s still a few trees here and when we bought it 6 years ago nothing have been pruned in years. There’s was a ton of dead wood that needed removal to bring the trees back. I’ve got a decent little pile of it still. I do start it with briquettes, but once it’s good and hot I transition to just Apple.

I wish I could accommodate you. My long time rich neighbor Nomura san just informed me Osaka city cut down sh-tloads of maple last year, and he brought me a 3/4 ton load on his company truck. Apparently it seems, the city didn't have the money last year to dispose of all these logs. We don't plan to spend our time or money to get them out here to the mountains. We will take them for free if the city finds it financially doable to deliver them out here. Kaede is Maple in Japanese. I had a student last year named Kaede who got cancer. Last week I smoked some chicken legs with Sakura and first time Kaede. Best smoke yet in my opinion.

[Matt Monson]

Originally Posted by 1979-930

I know that. I wanted my statement to come across as a question. Wondering if the locals have caught on the the goodness of a good smoked tritip?

I finally stepped up and order an Old Hickory Ultraque last week. Should be here in two/three weeks. I’m done with the pellet and going professional smoker.





Sent from my iPhone using Tapatalk

Dunno. I don’t socialize with many of the red hat wearing locals out here. I mostly socialize with other transplants.

[Matt Monson]

I like pork butts and I cannot lie.

I’m getting ready to harvest my boar. I just want both sows pregnant before I kill off his genes. And the Apple harvest so I can finish him on orchard forage.

[911heaven]

Originally Posted by Matt Monson

I like pork butts and I cannot lie.

I’m getting ready to harvest my boar. I just want both sows pregnant before I kill off his genes. And the Apple harvest so I can finish him on orchard forage.

I was talkin with the Raw man about 6 months ago via PM. I was tellin him how I missed the mesquite coals that I locked onto while a 4 year stint in Dallas. He never replied about that. Obviously the Raw man doesn't bbq or smoke meat. I don't doubt that he strokes meat, but he definitely doesn't smoke meat so don't Axe him about that, and he's in Texas too! Imagine that! I was only thinkin how to import some of that mesquite i.e. just hoping for some feedback. Got absolutely Zilch.

Fuggeedaboudit!!

[Matt Monson]

Fence post oak is really popular in Texas. I think mesquite is a bit more Soutjwestern. When I buy wood, it’s usually mesquite.

[911heaven]

Originally Posted by Matt Monson

Fence post oak is really popular in Texas. I think mesquite is a bit more Soutjwestern. When I buy wood, it’s usually mesquite.

I've never heard of fence post oak. Maybe that's hwhat the oaakies from miskogie used, but who would smoke with that these days unless one had nothing else to burn? There would be no natural oil in the wood left, just residue of donkey piss over decades.

Commercially, mesquite is known to be the best smoking coals. It mainly comes from Mexico however.

Even better, fresh dry wood with oil still retained, no coals with any additives, Its free, its natural and it can be blended. I haven't experienced any Mesquite in about 30 years, so I am at a loss.

[911heaven]

Originally Posted by Matt Monson

I like pork butts and I cannot lie.

So does Deez! That's why he does all his meat shopping at Walmart! Now if we could only teach him how to smoke it down to size and taste ?!?

bernie

[Matt Monson]

Originally Posted by 911heaven

I've never heard of fence post oak. Maybe that's hwhat the oaakies from miskogie used, but who would smoke with that these days unless one had nothing else to burn? There would be no natural oil in the wood left, just residue of donkey piss over decades.

Commercially, mesquite is known to be the best smoking coals. It mainly comes from Mexico however.

Even better, fresh dry wood with oil still retained, no coals with any additives, Its free, its natural and it can be blended. I haven't experienced any Mesquite in about 30 years, so I am at a loss.

The breed is called Post Oak. It's sometimes called White Oak as well. It's widely available in the south.

[911heaven]

Originally Posted by Matt Monson

The breed is called Post Oak. It's sometimes called White Oak as well. It's widely available in the south.

Shira Kashi we call White Oak here. Shiro is white, Kashi is Oak. I've cut and split lots of them. I'll burn it but I wouldn't even dream of smoking with it. Even the BTU value is lower than the 3 other species of OAK I normally burn. Oak is good for smoke if nothing better. I'm spoiled here. When I go get wood I only have to choose among the 3 or more species of oak. My father in NV had a lifelong choice of Cottonwood (say it 3 times).

Burning is one thing. Smoking is another. Either way I'm spoiled. Bought /brought a splitter in via crate about 5 years ago off hometown CL. Got Wood?

bernie

[Matt Monson]

I don’t think so hard about it. I smoke something about once a month. Texans are Texans. They eat a lot of beef brisket, frequently smoked with no rub. I am more of a pork and chicken guy. And I like my sauces and runs. I’m not hardcore about any of it.

I do need to dig a pit and line it. We are doing a suckling pig whole soon. I’m going to bury it.

[911heaven]

couple more pix for fun. This is what I call the Real McCoy!

[911heaven]

Originally Posted by Matt Monson

I don’t think so hard about it. I smoke something about once a month. Texans are Texans. They eat a lot of beef brisket, frequently smoked with no rub. I am more of a pork and chicken guy. And I like my sauces and runs. I’m not hardcore about any of it.

I do need to dig a pit and line it. We are doing a suckling pig whole soon. I’m going to bury it.

That's what they call a PIG OUT where I'm from. I didn't know that, but about 20 years ago coming home Mom says stop in Smith Valley, we're all there having a pig out. I say, wtf is a pig out? Learned on the way home, bury the pig in hot coals for a day, then resurrect porky the pig!

[amg463]

[911heaven]

Originally Posted by amg463

Hey amg463! Who's the handsome dud in the pix? Is it you? Good style and great, very potent look. Whomever it is, a Porsche would look with him in it or visa versa. I hope its you! That guy looks like he has more hair on his chest than Matt Monson!

bernie

[911heaven]

Just to correct my typo I just saw, not handsome dud, I meant handsome Dude! Sorry about that!

[juanbenae]

with that mullet and what appears to be a hockey sweater I say Canadian...

[911heaven]

Originally Posted by juanbenae

with that mullet and what appears to be a hockey sweater I say Canadian...

I didn't mention it, but I thought a soccer jersey. amg is near LAX so soccer sounds more like his game?

[911heaven]

Originally Posted by 1979-930

I know that. I wanted my statement to come across as a question. Wondering if the locals have caught on the the goodness of a good smoked tritip?

I finally stepped up and order an Old Hickory Ultraque last week. Should be here in two/three weeks. I’m done with the pellet and going professional smoker.





Sent from my iPhone using Tapatalk

Hey Deez! Don't know much about that pro smoker machine you ordered. It sounds interesting to say the least. Would be interesting to hear how it goes once you get it. Sorry about the pork jokes. I realize you don't regularly shop there. You did say you occasionally drop in though at the Walmart.

I smoke meat every weekend in the mountains. We got venison, wild boar, but usually we do chicken or beef... whatever we have on the day. Keep on with the new smoker and lets see if any feedback comes to bear on good smoking techniques.

We live for a good bbq and some good meat, smoked is preferrable. Some red wine isn't out of the question either.

bernie

[Otter74]

I popped into this thear on page seven for the first time in a while and the evidence suggests that "G50" is some kind of barbeque. Yum.

[Rawknees'Turbo]

Who knew there were so many experienced, lusty meat smokers in Marketplace!

Berns, pardon me for not getting back to you with info about my TexASS meat - had I known you were so lathered up with excitement and anticipation, I would have at least sent you some teaser pics!