BBQ Wood selection

Smokeone · Post by **Smokeone** » July 18th, 2012, 9:36 pm

Ok!
Yes I have used it and I like it.

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SoloQue · Post by **SoloQue** » July 19th, 2012, 5:50 am

Sorrt for the duplicate request. I thought I had hit submit but then I didn't see the post so I stumbled into another thread by accident.

Thundermedic · Post by **Thundermedic** » October 9th, 2012, 11:51 pm

I have 3 large beech trees in my yard and I have tried to use some and it seemed quite bitter. maybe I didn't let it season long enough as I just used some small to medium sized branches. Anybody have any good experiences with it?

Gizmo · Post by **Gizmo** » October 10th, 2012, 6:11 am

Search the site for "beech" cause someone here has already brought up that subject but I can't remember who...

YouTube · Post by **Frank_Cox** » October 10th, 2012, 3:52 pm

here's the thread..... Re: BBQ Wood selection Post by PressureRanger
I have not tried it But I would like to hear more...

Thundermedic · Post by **Thundermedic** » October 25th, 2012, 2:27 am

I will be doing some chicken in my little Brinkman this weekend as we are working on building the big trailer pit, so I will toss some beech in and see what happens. Report to follow!

Gizmo · Post by **Gizmo** » October 25th, 2012, 5:49 am

Thanks Thundermedic!

wsiddoway · Post by **wsiddoway** » October 25th, 2012, 4:35 pm

does anyone have any sources for fruit wood here in colorado? Recently moved here and having a hard time finding wood

Gizmo · Post by **Gizmo** » October 25th, 2012, 6:49 pm

fruita wood on the internet I think will ship to you.
Otherwise google vineyards and apple orchards in your area - hard to beat apple if they will let you cut and haul what they have trimmed... good luck!

Thundermedic · Post by **Thundermedic** » October 26th, 2012, 11:55 am

QReport!
The chicken was pretty darn good as usual. I tossed in some pieces of beech from a large limb that fell out of my front yard last year. The wood went in on top of a double load of Royal Oak lump. The flavor wasn't too bad. Kind of light with a nutty-bitterness to it. Kind of like the taste after eating a big handful of walnuts. I will have to try it with pork and beef next.

Gizmo · Post by **Gizmo** » October 26th, 2012, 11:58 am

cool!

SmokinFF · Post by **SmokinFF** » October 26th, 2012, 3:58 pm

At least we know beech isn't poisonous like the unknown wild cherry. Maybe I'll try that, if I knew what the hell a beech tree looked like.

jpstodwftexas · Post by **jpstodwftexas** » October 28th, 2012, 11:06 pm

PressureRanger wrote:
Lastly on the subject of beech wood, since Budweiser is "Beechwood Aged" ...if it's good enough for Budweiser, you gotta at least give it a shot.

Actually The Beechwood Aged is a Marketing Scheme... it does not impart any flavor in the Beer... it simply provides more surface for the Yeast to divide on.

Being from Texas I primarily use Mesquite... to hard to pass up 10 acres of it