Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: 4cornersmoker on April 16, 2016, 11:12:54 AM
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I got to thinking about oak brush or Gambel Oak that we have here in southwest Colorado. Would it make a good smoke wood? Like other oak wood does? We have plenty oak brush in the yard. So I cut a chunk down that was 50-50 wet oak.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3924_zpsm6mexg6e.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3924_zpsm6mexg6e.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3932_zpsbkvxol4x.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3932_zpsbkvxol4x.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3948_zpsobynrius.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3948_zpsobynrius.jpg.html)(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3937_zpsucxqwhte.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3937_zpsucxqwhte.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3942_zps4oqrbkyv.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3942_zps4oqrbkyv.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3944_zps4f4bytju.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3944_zps4f4bytju.jpg.html)
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_3946_zpsfqq1tzxs.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_3946_zpsfqq1tzxs.jpg.html)
As you can see by the pictures the oak wood smoked just fine in the lump. Light blue smoke the entire 5.5 hour cook.
The ribs were seasoned with just salt & pepper. No BBQ sauce, this is a wood smoke test.
The ribs were pink all the way through. Gamble oak is a fine oak smoke wood. Light neutral smell & flavor.
The meat had a fantastic flavor not over smoked one bit. That was a big chunk of wood for the ribs.
The Good One is a awesome off set smoker. That's what its suppose to do right? Smoke meat clear through.
So if you are in the hills and out of wood, just grab some oak brush. Its guud.
Thanks for looking,
4 corners smoker
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Great lookin ribs!!! I think you have a winner!!! Don
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Fantastic looking ribs Russ!
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Great post!
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Good looking ribs and nice to learn about a wood named Gambel Oak that I never heard of.
I am only familiar with red oak and white oak.
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We got red and live (white) oak up here in the San Berdoo Mountains. Never heard of Gambel Oak but it was worth the gamble 8) 8)
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It certainly looks like a successful smoke test to me. Nice job!
Art
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Nice smoke ! :)
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That looked pretty good... way to think out of the box. It got me thinking - I have a lot of black walnut, I wonder if it would work out also... Any ideas?
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I think you'd have to be careful with black walnut. As I recall, it has a reputation for slightly bitter, acrid smoke. You'd want to make sure it's well-seasoned, use it on stronger meats, and maybe mix it with a milder wood.
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The Turtle is very correct about black walnut. It is strong. Tread lightly my friend.
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The ribs look good!
Nice to have all that wood available to you...
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I think you'd have to be careful with black walnut. As I recall, it has a reputation for slightly bitter, acrid smoke. You'd want to make sure it's well-seasoned, use it on stronger meats, and maybe mix it with a milder wood.
The Turtle is very correct about black walnut. It is strong. Tread lightly my friend.
Indeed...it is stronger than Mesquite - with a particularly sharp-bitter twang. Tho....IF you use it as an "accent" flavor, and at a low ration to the main wood ( cherry, preach, apricot, plum or other stone fruit ) it can be pretty good. Surprisingly good. But I would keep the amount at no more than 20% of the total amount of wood used.
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Black walnut huh? Well, I have some regular walnut - maybe I will try some of that now.
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Nice experiment with the Gamble oak, and those ribs sure do look good!
I think you'd have to be careful with black walnut. As I recall, it has a reputation for slightly bitter, acrid smoke. You'd want to make sure it's well-seasoned, use it on stronger meats, and maybe mix it with a milder wood.
The Turtle is very correct about black walnut. It is strong. Tread lightly my friend.
Indeed...it is stronger than Mesquite - with a particularly sharp-bitter twang. Tho....IF you use it as an "accent" flavor, and at a low ration to the main wood ( cherry, preach, apricot, plum or other stone fruit ) it can be pretty good. Surprisingly good. But I would keep the amount at no more than 20% of the total amount of wood used.
I use Black Walnut often for beef. While it is a strong flavor, IMHO it is NOT stronger than mesquite, and nowhere near as bitter; not by a long shot. Mesquite is a very dirty, bitter, peppery wood, and it's very easy to over-smoke meat with it. Black walnut, is more like a very strong hickory (think hickory X 5) with maybe a slight bitterness.
BUT here's the caveat: If you are using chunks, I would recommend removing the bark because the bark can be very acrid.
I agree with Paul (Ka Honu) that it's best used with a meat that can stand up to it's flavor, which is why I use it mainly for beef. In fact it's my favorite wood to use for beef, especially steaks, without mixing it with any other wood.
Also, just like Hickory, Black Walnut mixes really well with apple for pork. Or to kick up Hickory's flavor a notch, add a bit of black walnut.
But DON'T be afraid to try it!
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I have to stick up for mesquite here. When used as a heat source burning clean it hardly imparts any flavor that I can notice. I usually add apple chunks to the mesquite base.
Now, mesquite chunks allowed to smolder will make you want to brush your teeth five straight times and not que for a month..........................
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Thanks for the tips. I had a couple of black walnut trees taken down early last year so they are well seasoned. I ended up using the bigger portions for seats around the fire pit.
I like the idea of removing the bark and may give it a try with Apple sometime. I would try Mesquite - however, I am not allowed to use it in this house. We found out the hard way that she is allergic to Mesquite (to the point of needing to get shots at the Urgent Care). It does put a hamper on trying out new BBQ when out and about because of it.
I may try this when experimenting with a new cut of beef sometime.... :)
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I'm not a wood expert, but your pic of gambel oak looks a whole lot like pin oak (which is very close in smoke flavor and appearance to post oak). Could it be the same?
I have to stick up for mesquite here. When used as a heat source burning clean it hardly imparts any flavor that I can notice. I usually add apple chunks to the mesquite base.
Now, mesquite chunks allowed to smolder will make you want to brush your teeth five straight times and not que for a month..........................
I have to agree with The Smoke here. I have been using mesquite pellets excusively for the last couple of years. Since the pellet pooper doesn't put out a very strong smoke flavor, mesquite works really well.
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Nice experiment with the Gamble oak, and those ribs sure do look good!
I think you'd have to be careful with black walnut. As I recall, it has a reputation for slightly bitter, acrid smoke. You'd want to make sure it's well-seasoned, use it on stronger meats, and maybe mix it with a milder wood.
The Turtle is very correct about black walnut. It is strong. Tread lightly my friend.
Indeed...it is stronger than Mesquite - with a particularly sharp-bitter twang. Tho....IF you use it as an "accent" flavor, and at a low ration to the main wood ( cherry, preach, apricot, plum or other stone fruit ) it can be pretty good. Surprisingly good. But I would keep the amount at no more than 20% of the total amount of wood used.
I use Black Walnut often for beef. While it is a strong flavor, IMHO it is NOT stronger than mesquite, and nowhere near as bitter; not by a long shot. Mesquite is a very dirty, bitter, peppery wood, and it's very easy to over-smoke meat with it. Black walnut, is more like a very strong hickory (think hickory X 5) with maybe a slight bitterness.
BUT here's the caveat: If you are using chunks, I would recommend removing the bark because the bark can be very acrid.
I agree with Paul (Ka Honu) that it's best used with a meat that can stand up to it's flavor, which is why I use it mainly for beef. In fact it's my favorite wood to use for beef, especially steaks, without mixing it with any other wood.
Also, just like Hickory, Black Walnut mixes really well with apple for pork. Or to kick up Hickory's flavor a notch, add a bit of black walnut.
But DON'T be afraid to try it!
I thought you weren't supposed to use Black Walnut for smoking, Last year we cut down a bl walnut tree about 25" around..wahhhhhhh..I could have kept the wood...I thought it was only good for wild game. .☆´¯`•.¸¸. ི♥ྀ.