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Topic: OT: Jim's ine wood was another grinder question (4 msgs / 64 lines)
1) From: Michael Wascher
You should try fruit wood. Some of the best smoked meat I ever had is
Hungarian sausage (my parents & I used to make a few hundred pounds every
winter) smoked using wood from an ancient old gnarled plum tree that came
from a neighbor's orchard.
On 8/5/06, Vicki Smith  wrote:
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-- 
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

2) From: Vicki Smith
I've used apple wood, when I had it, so I know how great fruit woods can 
be. I'm using hickory pellets today--very easy to manage, and very easy 
to buy. It's a bit after 6 in the morning here, and I'm betting the 
smell will wake my neighbours any moment now.
Vicki
Michael Wascher wrote:
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3) From: Mike Chester
If you are already using flavor pellets, I don't need to tell you about 
them, but here is a company that makes about a dozen different flavors of 
pellets. http://www.bbqrsdelight.com/ The company is owned by the family 
of Candy who is a member of the BBQ list.  She is a very nice person and is 
very helpful.  If you ask nicely she will send you a free sample of 3 
flavors of pellets to try before buying.  candy  Tell her I 
sent you.  They also make cooking fuel pellets for pellet burning BBQ 
cookers.  I have been using them for a couple of years now, and they are 
better quality than most other brands.  To make this sorta on topic, I have 
heard of someone mixing coffee beans into the wood fuel pellets and running 
it into the burner.  I never heard how it turned out, though I don't think 
burning coffee would add a very good flavor.
Mike Chester

4) From: Vicki Smith
That's actually the brand I use, Mike!! I'm using hickory pellets today.
v
Mike Chester wrote:
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