Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: DoubleJ on January 29, 2013, 10:21:36 AM
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Which wood would be better for seasoning a new smoker? Apple or Mesquite? I plan to smoke primarily with apple or alder once I get it up and going.
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i personally rub the walls down with veggie oil then use something really thick like hickory or mesquite, usually hickory. apple and alder are a light thin smoke and dont take near as fast.
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IMO i don't think it matters. I would use what I had most of or the cheaper alder. good luck.
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100% true, i just use a thicker smoke so i can be done fast :chuckle:
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Do you season the grates as well or keep those clean and spotless?
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I keep my grates like my weber wire brush :twocents:
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Another vote for hickory here. I bought a large shallow tub to soak my grates in, especially after doing fish. A little automatic dishwashing liquid and an overnight soak and then hit them with the powerwasher gets them squeeky clean. Be care using alder, I find the taste a little bitter and you can get a pitchy taste if you put too much smoke on. Hickory, cherry and maple for me.
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Using mesquite to season the new smoker.
Will be smoking occasionally with apple, mostly my pork shoulders.
Most everything else will be with alder because I have an endless supply for free already cut up and dried in my back yard. Been using it to smoke things for years and like it well enough.
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Doublej for kicks and giggles down the road you got a try pecan. Somtimes hard to fine though well worth it imo :tup: gl and enjoy ;)
