Tonight is the maiden voyage of my vortex / whirlpool charcoal grill accessory. If you're not familiar, it creates a jet engine of high heat directly over it that hits the domeled and cycles down over what you're cooking. One of the go-to's for this thing is wings, so I went with a simple dry rub of salt, pepper, onion, garlic, and paprika. Threw a chunk of pecan on the coals when the meat went down. Oh and out of the kielbasa because, why not?
#cosocooks #cosobbq
Pecan is my favorite wood for anything except beef and some cuts of pork.
Cherry is great for lighter-flavored things, too--but pecan is my favorite.
I like hickory or mesquite for brisket.
@tyghebright @voltronic
Ever used mulberry? I have a bunch. It smells...not great though. Not hopeful.
I haven't but it's a fruitwood--so probably creates a light, sweet smoke. I've read it's similar to apple wood.
@tyghebright @voltronic gotta say the smell of the dried wood brings to mind a burnt out electrical motor at a durian processing facility. I'll do a test burn.
Maybe there was something in the soil that the wood absorbed.
@tyghebright @voltronic Likely, it had a lot of dead branches hence the supply. I've been nursing it back to life for about 2 years.
@tyghebright
I really love it. For brisket, though, I have to have hickory.