Posted 15 January 2003 - 12:00 PM
In addition to the endless debate about which region produces the quintessence of barbecue, there is a parallel argument regarding what type of wood to use in the cooking/smoking process. Here in North Carolina, pitmasters typically use either hickory or oak. Even then, there is a debate regarding how green the wood should be.
Recognizing that different types of meat work better with different types of wood, how did you ultimately decide which type to use at Blue Smoke, where you're making beef, pork, lamb and chicken? How green is this wood? Why these choices? If you had the option of affordably bringing in wood from other regions, what changes would you make? Finally, where do you get your wood and how much do you go through in a typical week.
Thank you for participating.
Posted 15 January 2003 - 09:30 PM
We have a good supplier for wood in upstate New York. You'd be surprised how many folks have called us wanting to sell extra apple wood from their farm. I'm not sure how much we use each day, but it's about 20% as much as we were going through before we installed the dampers in our smokestacks. We're now using less wood and ending up with much more smoke flavor.
Thanks for the question.