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  1. lmci

    Stick burners - oak?

    I've heard of people using oak as a general wood fuel, but what I haven't determined is whether they're using WHITE or RED oak.  Any thoughts?  I've got a new pit that'll handle a 15" split and would like the option of burning wood..., oak is the easiest to find but most of what I see is red...
  2. lmci

    Which Oak to burn?

    Sooo, the next question..., where to find it?  Went to a lumber mill and they recommended against using what they sell (4S milled boards) but to find a saw mill close by.  Not sure there's one within a reasonable distance..., if not, any suggestions? Appreciate all the feedback - been very...
  3. lmci

    Which Oak to burn?

    Thanks for all the feedback, I got much more advice than I expected!  Appreciate that. What I plan to do is buy white oak from my main lumber supplier (lumber as in - fine wood for furniture projects).  It's kiln dried, will burn easily and won't cost a terrible fortune (terrible being the...
  4. lmci

    Which Oak to burn?

    No worries, been there, done that! Still looking for the answer, though... Red or White!?!?! Have two more days till the weekend, so plenty of time for responses. Larry
  5. lmci

    Which Oak to burn?

    Tirrin,      Absolutely!  I plan to use apple and mesquite as "flavor" woods, but wanted to try to get the smokey effect of a basic wood burn..., hence the oak.  I've not tried pecan yet, or cherry, for that matter (both are on my smoking bucket list).  Pecan is hard for me to come by. Thanks...
  6. lmci

    Which Oak to burn?

    I'm doing ribs this weekend and want to burn wood instead of charcoal.  I'm thinking Oak as I hear of that used a lot.  Question I have is "Red" or "White?"  Does it matter?  (I know it matters with wine but not sure about wood!!!) I think I can get either and want to do this right.  Appreciate...
  7. lmci

    Cleaning the old smoker - yuk!

    It was so nasty I'm surprised I didn't poison anyone!!!
  8. Cleaning the old smoker - yuk!

    Cleaning the old smoker - yuk!

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  9. lmci

    Cleaning the old smoker - yuk!

    This morning I decided (perhaps not a great decision) to clean the grill.  I'm smoking a turkey breast tomorrow and this thing got pretty nasty over the last two years (as you can see).  After wire wheeling all the gunk off and out of it (included using a paint scraper and my fireplace poker to...
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    DSCN0839.JPG

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    • Album: Cleaning the old smoker - yuk!
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    DSCN0830.JPG

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    • Album: Cleaning the old smoker - yuk!
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    DSCN0838.JPG

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    • Album: Cleaning the old smoker - yuk!
  13. lmci

    apple chunks

    I generally mix Apple with Mesquite - usually 2 or 3 to 1 ratio (heavy on the Apple).  Awesome results, on either pork or poultry.  Tomorrow is Salmon, curious to see how that works out. Enjoy! Larry
  14. lmci

    Comment by 'lmci' in article 'Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No Sugar'

    Eric, as always, your recipes look DE-LISH!!! I think I'm gonna break down (finally) and try the dried red bell pepper. I've fallen into something of a rut with brown sugar, chili powder, and a few other ingredients (whatever whim takes hold) and it's time to branch out. (Frankly, one reason...
    • lmci
    • Article comment
  15. lmci

    Robotic Lie Detector

    Priceless!!!!  Mind if I pass that one along?!?! Larry
  16. lmci

    2nd time smoking ribs same problems

    This is all great info for us newbies... doing my third smoke today (high temp almost 60!). As to ceyanne pepper, I exlude it from all my rubs for exactly that reason... potent stuff! Ooops, gotta go check the vents on my off-set system.... Larry
  17. lmci

    Smoke & Spice, anyone got it?

    Iso, thanks for the warning.  I might cut back on the overall amount. I know sugar is prone to burning but I've had good luck with it in the past.  As my wife says... "less is more!" Will look at the Jamaican Jerk for at least 50% of the meat this time round. Appreciate the quick reply, Larry
  18. lmci

    cutting up a hog video

    Pops, that was MOST educational.  Until now I didn't know the difference between Spare, Baby Back and Country style ribs, let alone where Ham hocks come from!  That should be required watching for anyone working pork on a smoker! Very good post; thanks for sharing, Larry
  19. lmci

    Smoke & Spice, anyone got it?

    Got this  book for Christmas and man, it's over 500 pages of recipes for rubs, sauce and mops, plus lots of side dishes and deserts.  So far, I'm impressed with what I'm reading. Saturday's gonna be warm (after our winter blast here in the east) so I'm doing ribs...; baby back and country...
  20. lmci

    My rub recipe

    Rgr, Placebo, I was going to do that but it's such a PITA..., was hoping there was an easier way. Thanks for the quick reply, Larry
    • lmci
    • Post #12
    • Forum: Pork
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