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BristolCavendish · 9 July 2017, 03:11 AM

A neighbor just brought over some brisket that he had been smoking for the past few hours at 225F. He has one of those high-end smokers that looks kind of like a steam locomotive with a cooking cabinet. Anyway, this guy is somewhat frugal and originally from another country where cooking techniques tend to differ from here in the US. Having had a new patio deck built along with some tree removal, he decided to use the remnants (2x4 redwood blocks along with some split eucalyptus stumps) in his smoker as he felt procuring the conventional hardwoods was just another added expense and needless bother. The guy even researched the viability of such a method via this URL.

http://ucanr.edu/sites/oak_range/Oak..._Heating_Wood/

His finished product left something to be desired. The brisket had an unusual 'crust' (perhaps due to the natural creosote/soot emanating from the burning redwood) and a medicinal taste reminiscent of Listerine. He is planning on bringing his self-proclaimed 'Texas-Style' brisket to a pot-luck gathering later this afternoon and I shudder when thinking of the consequences.

When asked for my overall opinion, all I could reply was that his BBQ was different perhaps an acquired taste.

After perusing that UC forestry article, I came to the conclusion that there must be some academics out there with cast-iron taste buds as firewood is one thing and smoking wood another.

texex91 · 9 July 2017, 03:17 AM

Tell your neighbor to sign up:
http://bbq.tamu.edu/barbecue-summer-camp/

Wesley Crusher · 9 July 2017, 03:37 AM

IBTL

BristolCavendish · 9 July 2017, 03:38 AM

texex91. Is the eucalyptus oil and residue left from burning those two unconventional woods going to impart this somewhat odd/peculiar flavor on subsequent BBQs? If so, I think I'm going to pass on any barbeque invites to his home. Curious as to whether this stuff will eventually burn-off or if the wood chamber needs to be scrubbed out. Then again and perhaps much to the chagrin of others, this guy might actually like the characteristics of redwood/eucalyptus smoke.

Quote:

Originally Posted by Wesley Crusher

IBTL

Perhaps only if I were to mockingly note that this particular 'Q-master' comes from a country where they enjoy highly-seasoned food and I'm certainly not going there.

SDRider · 9 July 2017, 03:53 AM

Isn't most lumber used for construction treated chemically? Man, I can't imagine a less suitable wood to use to smoke meat. I wouldn't eat that.

MonBK · 9 July 2017, 04:42 AM

Quote:

Originally Posted by SDRider

Isn't most lumber used for construction treated chemically? Man, I can't imagine a less suitable wood to use to smoke meat. I wouldn't eat that.

If the wood is green (pressure treated) I wouldn't use it other wise no problem.

Valenciawatchrepair · 9 July 2017, 05:20 AM

I did some reading and my assumptions were correct. The leaves only have the oil in them. The wood is good for using in BBQ's. Looks like it's commonly used in Australia as well. Maybe your neighbor has leaves in there?

BristolCavendish · 9 July 2017, 05:47 AM

Quote:

Originally Posted by Valenciawatchrepair

I did some reading and my assumptions were correct. The leaves only have the oil in them. The wood is good for using in BBQ's. Looks like it's commonly used in Australia as well. Maybe your neighbor has leaves in there?

Quite possible as he leaves nothing to waste. The guy even tosses his garbage out in backyard as 'compost' material. It wouldn't surprise me if he utilizes 'night soil' for fertilizer which is why I will never eat any homegrown vegetables from his garden.

Canefan1 · 9 July 2017, 05:58 AM

You have interesting neighbors.

Heff · 9 July 2017, 06:01 AM

Oh man. That was probably treated wood. I smoke plenty of meat, and I wouldn't even think to use that type of wood, treated or not. I would avoid his meat, giggity. But seriously don't eat it. Could make you sick.

Sent from my iPhone using Tapatalk

BristolCavendish · 9 July 2017, 06:04 AM

Quote:

Originally Posted by Canefan1

You have interesting neighbors.

You are being generous in your overall assessment as I wouldn't go so far as to describe them as such. Fortunately they are not our next-door neighbors.

Quote:

Originally Posted by Heff

Oh man. That was probably treated wood. I smoke plenty of meat, and I wouldn't even think to use that type of wood, treated or not.

Being that it was used to build an outdoor patio deck, I would tend to agree.

Runnin' Rebel · 9 July 2017, 08:51 AM

Cooking techniques not only vary from country to country but you can go to St. Louis and then drive 150 miles south and it'll be totally different. You have Memphis then drive down to TX and it's like what ever you learn in Memphis the peeps TX go that's wrong lol

North Carolina differs from Kentucky. It's just crazy and they all swear by the way they do it. That's what makes it so good and different.

Brasil has amazing out door grilling and then Argentina does too.. I know, grilling and BBQ are totally different.

hugs · 9 July 2017, 09:50 AM

Quote:

Originally Posted by Runnin' Rebel

Cooking techniques not only vary from country to country but you can go to St. Louis and then drive 150 miles south and it'll be totally different. You have Memphis then drive down to TX and it's like what ever you learn in Memphis the peeps TX go that's wrong lol

North Carolina differs from Kentucky. It's just crazy and they all swear by the way they do it. That's what makes it so good and different.

Brasil has amazing out door grilling and then Argentina does too.. I know, grilling and BBQ are totally different.

I can see why lots of Americans never leave the country over here everyone is more or less the same lol

Magwitch · 9 July 2017, 10:41 AM

I have rather equestrian tastes and even I know that's bad meat. He'd be better off getting a large pipe and smoking it that way.

BristolCavendish · 9 July 2017, 12:08 PM

Quote:

Originally Posted by hugs

I can see why lots of Americans never leave the country over here everyone is more or less the same lol

Regional BBQ variations in the US. They're all good.

https://www.thrillist.com/eat/nation...rillist-nation

mannyv11 · 9 July 2017, 12:54 PM

It's always the neighbor

James K · 9 July 2017, 01:37 PM

I wouldn't eat that either. Almost all wood sold at home supply stores nowadays is treated with anti mold chemicals. No way you'll find me even using that for firewood let alone smoking wood.

Kyle3130 · 9 July 2017, 02:36 PM

Quote:

Originally Posted by texex91

Tell your neighbor to sign up:
http://bbq.tamu.edu/barbecue-summer-camp/

Gig 'Em! Aggies sure know how to BBQ!

GB-man · 9 July 2017, 04:27 PM

Somebody has to face time this cat and confirm he's real. If so you're the Larry David of rolexforums

blufinz52 · 9 July 2017, 08:21 PM

Quote:

Originally Posted by mannyv11

It's always the neighbor

Psmith · 10 July 2017, 12:39 AM

Quote:

Originally Posted by Magwitch

I have rather equestrian tastes and even I know that's bad meat. He'd be better off getting a large pipe and smoking it that way.

I really hope that you meant 'pedestrian'

Cryten · 10 July 2017, 01:09 AM

Quote:

Originally Posted by Psmith

I really hope that you meant 'pedestrian'

Perhaps he got hooked during the horse meat scandal

GeraldJ19 · 10 July 2017, 04:40 AM

Funniest thing I have read thus far today. Thank you sir!

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GeraldJ19 · 10 July 2017, 04:44 AM

Quote:

Originally Posted by BristolCavendish

Quite possible as he leaves nothing to waste. The guy even tosses his garbage out in backyard as 'compost' material. It wouldn't surprise me if he utilizes 'night soil' for fertilizer which is why I will never eat any homegrown vegetables from his garden.

Where do you live? I would imagine at some point his compost ( read: human waste pile) will eventually start to smell like death.

Sent from my iPhone using Tapatalk

BristolCavendish · 10 July 2017, 04:49 AM

Quote:

Originally Posted by mannyv11

It's always the neighbor

Sometimes it's a neighbor, friend/acquaintance, co-worker, gardener, spouse/family/kids, pet (or perhaps something occurring in the news). How broad is your 'sphere of influence'?

Quote:

Originally Posted by GeraldJ19

Where do you live? I would imagine at some point his compost (read: human waste pile) will eventually start to smell like death.

Fresh horse and cow manure can smell pretty bad as well. The stuff has to be 'aged' as the raw nitrogen content is easily capable of burning-up plants. While I only kiddingly made reference to this practice, I have no interest in pursuing the finer details.

tritium8 · 10 July 2017, 07:50 AM

It almost sounds like we have the same neighbor. Do they have what can only be described as a wild orchard growing in their front yard?

BristolCavendish · 10 July 2017, 08:49 AM

This PDF lists the appropriate woods for smoking meats and their inherent characteristics.

http://www.amazenproducts.com/v/vspf...oke%20Food.pdf

While driving down the road earlier this morning, I noticed the same individual tearing down parts of an old picket fence. Hopefully he isn't planning on salvaging the wood for his next barbeque.

Ferdelious · 11 July 2017, 05:26 AM

Tell him to stick with oak and it'll taste just fine.

IMG_0246.jpg

IMG_0269.jpg

9 July 2017, 03:11 AM	#1
BristolCavendish Banned Join Date: Aug 2016 Location: United States Posts: 1,864	Don't Try This Barbeque Method at Home A neighbor just brought over some brisket that he had been smoking for the past few hours at 225F. He has one of those high-end smokers that looks kind of like a steam locomotive with a cooking cabinet. Anyway, this guy is somewhat frugal and originally from another country where cooking techniques tend to differ from here in the US. Having had a new patio deck built along with some tree removal, he decided to use the remnants (2x4 redwood blocks along with some split eucalyptus stumps) in his smoker as he felt procuring the conventional hardwoods was just another added expense and needless bother. The guy even researched the viability of such a method via this URL. http://ucanr.edu/sites/oak_range/Oak..._Heating_Wood/ His finished product left something to be desired. The brisket had an unusual 'crust' (perhaps due to the natural creosote/soot emanating from the burning redwood) and a medicinal taste reminiscent of Listerine. He is planning on bringing his self-proclaimed 'Texas-Style' brisket to a pot-luck gathering later this afternoon and I shudder when thinking of the consequences. When asked for my overall opinion, all I could reply was that his BBQ was different perhaps an acquired taste. After perusing that UC forestry article, I came to the conclusion that there must be some academics out there with cast-iron taste buds as firewood is one thing and smoking wood another.

9 July 2017, 08:51 AM	#12
Runnin' Rebel "TRF" Member Join Date: Jan 2010 Real Name: Mark Location: 🤔 Posts: 8,424	Cooking techniques not only vary from country to country but you can go to St. Louis and then drive 150 miles south and it'll be totally different. You have Memphis then drive down to TX and it's like what ever you learn in Memphis the peeps TX go that's wrong lol North Carolina differs from Kentucky. It's just crazy and they all swear by the way they do it. That's what makes it so good and different. Brasil has amazing out door grilling and then Argentina does too.. I know, grilling and BBQ are totally different. __________________ ♛

9 July 2017, 04:27 PM	#19
GB-man 2025 Pledge Member Join Date: Nov 2012 Location: USA Watch: addiction issues Posts: 37,582	Somebody has to face time this cat and confirm he's real. If so you're the Larry David of rolexforums __________________

10 July 2017, 08:49 AM	#27
BristolCavendish Banned Join Date: Aug 2016 Location: United States Posts: 1,864	Eucalyptus not OK This PDF lists the appropriate woods for smoking meats and their inherent characteristics. http://www.amazenproducts.com/v/vspf...oke%20Food.pdf While driving down the road earlier this morning, I noticed the same individual tearing down parts of an old picket fence. Hopefully he isn't planning on salvaging the wood for his next barbeque.

11 July 2017, 05:26 AM	#28
Ferdelious 2025 Pledge Member Join Date: May 2013 Real Name: Matt Location: Tampa, FL Watch: Hulk/SD4K/SeaQ/P39 Posts: 3,206	Tell him to stick with oak and it'll taste just fine. IMG_0246.jpg IMG_0269.jpg __________________ Why is it, "A penny for your thoughts," but, "you have to put your two cents in?" Somebody's making a penny.

9 July 2017, 03:17 AM	#2
texex91 "TRF" Member Join Date: May 2007 Location: . Posts: 17,898	Tell your neighbor to sign up: http://bbq.tamu.edu/barbecue-summer-camp/

9 July 2017, 03:37 AM	#3
Wesley Crusher "TRF" Member Join Date: Aug 2013 Real Name: Wes Location: Holosuite Posts: 6,345	IBTL

9 July 2017, 03:53 AM	#5
SDRider Banned Join Date: May 2017 Real Name: Julian Location: San Diego, CA Watch: Rolex 116613LB Posts: 1,908	Isn't most lumber used for construction treated chemically? Man, I can't imagine a less suitable wood to use to smoke meat. I wouldn't eat that.

9 July 2017, 05:20 AM	#7
Valenciawatchrepair Banned Join Date: Aug 2015 Location: Ellijay, GA Posts: 1,504	I did some reading and my assumptions were correct. The leaves only have the oil in them. The wood is good for using in BBQ's. Looks like it's commonly used in Australia as well. Maybe your neighbor has leaves in there?

9 July 2017, 05:58 AM	#9
Canefan1 Banned Join Date: Apr 2017 Location: Homestead Posts: 1,247	You have interesting neighbors.

9 July 2017, 06:01 AM	#10
Heff "TRF" Member Join Date: Feb 2017 Location: Germany Watch: Speedmaster Pro Posts: 1,023	Oh man. That was probably treated wood. I smoke plenty of meat, and I wouldn't even think to use that type of wood, treated or not. I would avoid his meat, giggity. But seriously don't eat it. Could make you sick. Sent from my iPhone using Tapatalk

9 July 2017, 10:41 AM	#14
Magwitch Banned Join Date: Feb 2017 Location: . Posts: 668	I have rather equestrian tastes and even I know that's bad meat. He'd be better off getting a large pipe and smoking it that way.

9 July 2017, 12:54 PM	#16
mannyv11 "TRF" Member Join Date: Jun 2011 Real Name: Manny Location: MA Watch: DD,Sub,GMT,Daytona Posts: 4,537	It's always the neighbor

9 July 2017, 01:37 PM	#17
James K "TRF" Member Join Date: Dec 2013 Location: San Diego Posts: 694	I wouldn't eat that either. Almost all wood sold at home supply stores nowadays is treated with anti mold chemicals. No way you'll find me even using that for firewood let alone smoking wood.

10 July 2017, 04:40 AM	#23
GeraldJ19 "TRF" Member Join Date: Jan 2012 Real Name: Gerald Location: Okinawa Watch: Seiko Black Monste Posts: 123	Funniest thing I have read thus far today. Thank you sir! Sent from my iPhone using Tapatalk

10 July 2017, 07:50 AM	#26
tritium8 "TRF" Member Join Date: Jun 2015 Real Name: N8 Location: L.A. Watch: 216570 Posts: 1,745	It almost sounds like we have the same neighbor. Do they have what can only be described as a wild orchard growing in their front yard?

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