Walnut may be similar to mesquite... When I use mesquite, it is added to other wood at about 5% or
less.... Tasting a hint of mesq adds a unique
flavor to beef I really like.... too much is horrible.... experiment with the walnut starting with very little... It may provide a flavor profile that is awesome.... Dave
Walnut may be similar to mesquite... When I use mesquite, it is added to other wood at about 5% or
less.... Tasting a hint of mesq adds a unique
flavor to beef I really like.... too much is
horrible.... experiment with the walnut
starting with very little... It may provide a
flavor profile that is awesome.... Dave
A "hint" of mesquite?
Since when is too much mesquite horrible??
I guess you have never had real beef BBQ...
Texas smoke man, Morning and welcome to the forum.... This is a really great forum with many members..... all of them willing to go the extra mile to help you in any endeavors you may tackle from improving a recipe, curing and sausage making to building the best Bbq.....Walnut may be similar to mesquite... When I use mesquite, it is added to other wood at about 5% or
less.... Tasting a hint of mesq adds a unique
flavor to beef I really like.... too much is
horrible.... experiment with the walnut
starting with very little... It may provide a
flavor profile that is awesome.... Dave
A "hint" of mesquite?
Since when is too much mesquite horrible??
I guess you have never had real beef BBQ...
AwesomeTexas smoke man, Morning and welcome to the forum.... This is a really great forum with many members.....
all of them willing to go the extra mile to help you in any endeavors you may tackle from
improving a recipe, curing and sausage
making to building the best Bbq.....
Awesome! Thanks buddy
Please take a moment and check out " Roll Call
" to introduce yourself and get a proper welcome from our members.... We are a diverse group that welcomes everyone.... Enjoy the threads and recipes..... Relax and enjoy the long smokey ride..... Dave
Texas smoke man, Morning and welcome to the forum.... This is a really great forum with many members..... all of them willing to go the extra mile to help you in any endeavors you may tackle from improving a recipe, curing and sausage making to building the best Bbq.....
Please take a moment and check out " Roll Call
" to introduce yourself and get a proper welcome from our members.... We are a diverse group that welcomes everyone.... Enjoy the threads and recipes..... Relax and enjoy the long smokey ride..... Dave
Kevin,I see on the list on one of the above posts , cedar is listed as a NOT to use wood. Then why do some restaurants do cedar plank salmon? was wanting to try this but a little nervous now. Thanks Kevin
I have used both Black and English walnut when smoking, but it's been so long ago that I can't remember the results other than it must have been good or it would not have been used.