Aaron Franklin is such a great teacher, he doesn't hide anything! He wants you to learn and it's very refreshing. Kudos for these videos. and Aaron, thank you!
I think the secret to any master of their art: Is that sharing is successful. You can share the fundamentals. You can share some secrets. But at the end of the day, if you’re so confident in your ability, you should be able to share knowledge.
When I visited Hawaii, I loved all the Kiawe wood girlls/BBQ...im from Poland so we use Beech a lot and it has a really nice mild flavor which works for all meats and fish
@@jacksondaniels8169 I was there from 99-01 and I know the exact guy you're talking about lol. I used to split between going to him and there was a guy right off of Nimitz Hwy heading towards Waikiki.
@@HalfUnder Sweet! Glad to know someone else knew of the spot. I sent my son there while he was there for a friends wedding a few months back and it was no longer there. If I recall correctly, he also setup on the North Shore on the weekends.
In KY, our family has always done whole hog with hickory and fruit woods. In Eastern KY, lamb and game meat has a long history and before the chestnut trees were decimated they were used with alder.
I couldnt imagine having to work at a high end bbq place. Its my favorite and since I'm from the Houston area and BBQ myself, I'd hate to get tired of it. Sometimes when im dont with a Brisket i dont even want any just from the long process.
Here in Central Texas we have different soil types that post oak grows in. Sand, Red clay, Black Clay, and Caliche. It effects the wood, and the flavor you get when smoking. Also have some different sub species of mesquite that I only use for grilling with.
I'm east of DFW where there is post oak, pecan, and mesquite, that grow naturally. I have been experimenting with different woods for years. To me, hickory is king. But I have to go into eastern OK, Arkansas, and Missouri to find a lot of it. Pecan would be my next favorite. Pecan is actually in the hickory family of trees. So is pignut hickory, mockernut hickory, and a few others. Mockernut is the most abundant hickory in OK, TX, AR, MO. Hickory produces a sweet and peppery fragrance. It is hard to beat, but you have to age it correctly and not use it wet or after a rain. Pecan can likewise be very finicky and you have to limit how much bark goes into the mix and make sure it is good and dry. Post oak is my favorite all-purpose wood for the smoker. I start all fires in my smoker with post oak. It is a very friendly wood, easy to burn, not finicky, and rarely causes any trouble. The smell is a nice and gentle, neutral oak smell. It is very nice, but it simply doesn't hold a match to hickory or pecan in terms of that sweet, beautiful smoke. All of this is my opinion, obviously. Apple wood would be near the top of my list, but it only grows way up north and west for the most part. But it smells amazing and I wish we could grow it here in Texas.
It's one of those things only guys will understand. Like how whenever you're at a beach you'll inevitably see a group of dudes digging a hole in the sand.
How do woods from fruit trees like apple & cherry compare to the 4 types mentioned here in regards of flavor, heat, length of time to let it dry before usage & how long it tends to burn?
My experience confirms common sense that denser nut woods will produce more BTU’s than fruit woods and Daddy told me that oak coals lasted the longest. I’ve heard folks rave about fruit wood smoke, at least for chicken and pork, and I’ve used apple and peach wood chunks in charcoal smokers with good results. Maybe they’re also great in an offset smoker but the only fruitwood I’ve used much in mine is black cherry. I bought half a rick of it not too long ago and wasn’t pleased one bit. Before it seasoned enough it didn’t burn worth a hoot and then once it did it just didn’t have much flavor. Thankfully it was a heck of a buy and I used a lot of it in our fire pit. I suspect that it’s literally the most overrated smoke wood there is lol. Here in Wilson county TN east of Nashville shagbark hickory is by far what we have more than anything and it works just fine.
I am old enough to remember the little pit cooked pork stands, or drive ins in the mountains of Virginia, West Virginia, Western Kentucky, and Western North Carolina. They were not all good, but the ones that were awesome. Mostly served chopped on a bun, I mean a big bun with not a lot of sauce, with sour krout, or slaw as an option. Sadly, the health department closed down the best option in our small town in the mid-sixties for cooking outside a closed/screened building! It was a very small curb service drive-in that also made great burgers and dogs. I remember when I was about 9yo I finished a whole sandwich oh the chopped/minced sandwich all on my own. What a loss to our southern way of life. Now days a lunch stop on a road trip means a stop for some mega-corp. junk food!!!!!
I grew up in middle TN. Pecan was always the wood I remember but that might be because we were just surrounded by them. Pulled pork and dry ribs. Though Nashville had a great white sauce place.
Over 20 species of oak trees are native to California so a lot of wood choices to pick from and try out. We also favor a Tri Tip roast on the BBQ. Since 1926 ranchers have put on the oldest continuous rodeo in Northern California held on 4th of July. There's a main street parade and BBQ Tri Tip roasts in the shade of recreation grove.
Absolutely love the smokey cheese bit! Does the smoke really permeate the entire block of cheese or is it more of a smoke ring like brisket? Great video!
I have an Old Country BBQ off set smoker. I have found that using 6-8 inch chunks works better than whole logs. Of course, when I'm cooking behind the house, there is seldom a breeze, do you think adding a fan or something would help with the air flow? The cooker has to stay in that spot. Thanks
Maybe try adding an extension to the stack? The warm air naturally rises and results in a better draw through the firebox. Your local Lowe's should have something you can try. Check the HVAC or wood stove aisle. I also found out that using smaller splits helps in my smoker along with the stack extension. Using well seasoned wood and preheating the wood on the top of the firebox helps too.,.... Happy smoking!!!
And you skipped right over how Alabama does Q. Here, it's oak and hickory. Well, that's all my granddad knew roasting a whole hog on his open brick pit in the backyard during the late Fall. All night long. The firewood was gathered from the woods on the place. And he'd tent the roasting hog with sheets of tin. We ate good in those days on the farm. To honor my granddad's tradition today, I use an offset smoker, starting with oak to get the fire hot, and then going to hickory to get the roast pig flavor where I want it to remind me of my days growing up during the Fall in the country. And I still gather oak and hickory from trees on our place downed by the wind or lightening. Aaron knows how to do it in a way that honors nature and traditional country ways. Growing up with fig trees in the backyard, who knew they could be used for brew!?
In the 70s in San Antonio BBQ always meant brisket, sausage and Fajitas. If you were more country you'd have tripas. Guacamole and Pico de Gallo was as common as German potato salad... and don't forget boracho beans
I love to smoke cheese! I do it in the dead of winter, on a very cold day/night. That make's is even easier, as you never have to worry about melting your cheese.
Whether I use an offset or direct grill I always use a blend of mesquite and oak. A western hill country blend. I also use pecan when I can find a few fallen branches. But then again it is a blend.
lol - loved the PNW reference as I moved here from TX… talk about bbq culture shock! I do what I can for pork shoulder & ribs, planning out a brisket, but salmon is definitely cheap!
East Texas here. Have done a lot of smoking with Pecan and White Oak as we have tons of it here. I have had the privlidge of trying many different woods, having a contact in the tree trimming business. IMO, mesquite compliments chicken the best, oak and pecan for beef, and I lean towards pecan for pork. I don’t see a lot of hickory here (hour north of Houston) but would like to give that a try. Mixing in fruitwoods with the oak and pecan are 👍🏻👍🏻👍🏻👍🏻 It’s hard to come by but Black Walnut is pretty darn good with beef too
In all of my years smoking every kind of meat they sell in Texas, I have found folks really enjoy my serving them the meat off of my smoker that was cooked with Red Oak….believe that or not….if you have ever cooked with red oak you know what I mean
Oak and hickory have to be the most universal. Fruit woods for pork and chicken. Madrone is also good if you're in the West. Mesquite is great for fish, but good in other meats when mixied.
I bought half a rick of black cherry few years ago and quickly discovered it was WAY over-rated compared to oak, hickory, and pecan, which is actually just another species of hickory. Maybe apple and peach impart more flavor than cherry? I don’t know but it took me a long time to use up that cherry since I learned quickly to only mix with hickory for ribs or chicken or after wrapping in foil. I used a bunch of it in my fire pit 😂
The Salt Lick, with locations in Driftwood & Round Rock, TX, cooks on open pits using direct heat. It was the favorite of both Presidents Bush. They even had them cater at The White House.
I have access to post oak, live oak, pecan, hickory and mesquite on my Texas ranch. I could possibly bring a truck load up there and bring back a whitetail back in November 😂
I’m from Georgia and your fairly wrong about what woods we use. It really depends on what orchards are near you. Every year you can fill several truck beds with limbs trimmed from the trees. Fruit woods are more to certain regions like North east Georgia for apple wood and Macon area for peach wood. Everywhere else your more likely to find Pecan. Considering we produce a whole lot more pecans than the other 2 your most likely to find those. I grew up and learned on pecan wood on a regular offset. In addition we tend to do our best to suffocate. For most areas of Georgia there is no such thing as too much smoke. Never forget the first time I saw and tried Traeger smoked bbq. It was pretty good, but I missed my smoke. That and using a Traeger feels kind of soulless as well. I live outside of the US now and when my fellow expats that come over for BBQ are amazed at how much smoke i have coming out of my smoker
That’s what’s wrong with y’all down there in Georgia… you vote Democrat and use too much smoke on the meat , come on up to Tennessee, and will show you how it’s done with less smoke and a better taste in the end! Rookies
This must be a little older than 3 months! I about lost it when Ron showed up. Worked with Ron on a fun dinner at my coffee bar a few years back up in Washington. He started an excellent brewery in Washington called Garden Path. They're truly excellent, and Ron knows his stuff. But he's been in Washington since at least 2019, and this video was published in 2023, so the timelines are a little spoopy here.
My Dad always said, the best smoke comes from the bark .Have you ever heard that. My Dad cooked ribs and Boston butts on an open cider block pit using green hardwood fresh from the sawmill.
The mesquite I've been getting this year leaves way too strong of a mesquite flavor. I went back to hickory and apple. Cooking with wood is such a great way to go.
I don’t think Owensboro is east enough to get smoked lamb. You have to get in the mountains of South Eastern Kentucky. I wish I could remember the place, but they do whole hog and whole lamb, but we had to order the lamb the day before, because it was so popular in that area.
All day, every day….OAK and Post Oak if you can find it! I’ve been lucky enough to grow up where there’s an abundance of oak everywhere. Hickory is my second and then mesquite.
Pecan use it in a side small smoker/ grill. Only use pecan after a year or so one took about 18 months that smoker / grill will start to smell like syrup sweet amd sugary pecan only for over a year. After that if you live in Texas or similar place just the hot sun hitting the smoker will smell like syrup and sweet awesome bbq.
Barbecue is the new wedding industry. Multiply the cost of everything by 4X. At Academy sports a filet knife in the fishing section is $8.00 in the BBQ section of the store? $26.00.
the next best thing to post oak in my experience has been ash. burns similar. tastes similar. smells similar. very good alternative if you can't find good oak.
Much as i love Mesquite wood and it taste, I think Oak wood is the best. Its a heavy smoker Not a hot fire like Pecan, and a Bitter Taste like Hickory. Some things Hickory is good on, and some NOT
This is old footage and is available and more on Arron's RUclips channel and website ! Arron also didn't mention the woods used in West-Central Texas, which is Mesquite, Pecan and Oak.
Yea, I thought it was crazy he didn’t mention oak in east Texas, we are covered up in oak here and definitely using it for smoking and grilling. I primarily use white oak because there is so much of it here (hour north of Houston) and I don’t see a lot of hickory.
Absolutely loving all these recent videos with Aaron.. Such a great source of knowledge from a humble master.
And to think all these videos they are putting out are from 2015 .. 🤯
@@georgem4033Oh well I've never seen them.. Is the information still pertinent today?
@@baxill23very
Aaron Franklin is such a great teacher, he doesn't hide anything! He wants you to learn and it's very refreshing. Kudos for these videos. and Aaron, thank you!
I think the secret to any master of their art: Is that sharing is successful. You can share the fundamentals. You can share some secrets. But at the end of the day, if you’re so confident in your ability, you should be able to share knowledge.
@@alviltayco3713 I completely agree.
He does hide something, he admitted it on the other video, lol
All of these videos with Aaron are the absolute best!
Growing up in Hawaii we used Kiawe wood or Mesquite or Guava branches for Hawaiian Smoke meat and huli huli chicken
When I visited Hawaii, I loved all the Kiawe wood girlls/BBQ...im from Poland so we use Beech a lot and it has a really nice mild flavor which works for all meats and fish
I lived in HI for 8 years, 90-98... I dearly miss huli huli chicken from the dude that set up in Pearl City across from the Bike shop!😊
@@jacksondaniels8169 I was there from 99-01 and I know the exact guy you're talking about lol. I used to split between going to him and there was a guy right off of Nimitz Hwy heading towards Waikiki.
@@HalfUnder Sweet! Glad to know someone else knew of the spot. I sent my son there while he was there for a friends wedding a few months back and it was no longer there. If I recall correctly, he also setup on the North Shore on the weekends.
@jacksondaniels8169 Now I'm just craving a plate lunch and some malasadas lol
Im in Fresno, Ca. We have plenty of Almond, peach, and nectarine.
Great flavor!
Two sticks of oak and one stick of mesquite very good flavor profile.
A guy who has a bbq truck near me uses a mixture of oak and mesquite. Most people do not like his bbq. Post oak is the king.
@@budbundy4014mesquite is 💩. Bitter flavor profile. Fruit woods are great.
Mesquite if good for grilling, but the flavor is too strong for smoking meats for hours. Oak and pecan
In KY, our family has always done whole hog with hickory and fruit woods. In Eastern KY, lamb and game meat has a long history and before the chestnut trees were decimated they were used with alder.
I need to take a road trip down to Owensboro to try the mutton. I’m only a few hours north.
@Ftiger8229oh yeah!! Old Hickory is really good
Hickory is definitely the right wood in KY
No kidding, KY has a to. Of hickory trees 😂😂😂. People use the wood that’s available to them. Duh
@@aaronw8781 Moonlight BBQ is about 3 mins from my house but Old Hickory is at least 3 times as far away 😁
I couldnt imagine having to work at a high end bbq place. Its my favorite and since I'm from the Houston area and BBQ myself, I'd hate to get tired of it. Sometimes when im dont with a Brisket i dont even want any just from the long process.
I totally get that. I did a brisket for Easter, I cooked it over night so it would be ready on time...man I was beat!
Here in Central Texas we have different soil types that post oak grows in. Sand, Red clay, Black Clay, and Caliche. It effects the wood, and the flavor you get when smoking. Also have some different sub species of mesquite that I only use for grilling with.
Affects
I'm east of DFW where there is post oak, pecan, and mesquite, that grow naturally. I have been experimenting with different woods for years. To me, hickory is king. But I have to go into eastern OK, Arkansas, and Missouri to find a lot of it. Pecan would be my next favorite.
Pecan is actually in the hickory family of trees. So is pignut hickory, mockernut hickory, and a few others. Mockernut is the most abundant hickory in OK, TX, AR, MO. Hickory produces a sweet and peppery fragrance. It is hard to beat, but you have to age it correctly and not use it wet or after a rain. Pecan can likewise be very finicky and you have to limit how much bark goes into the mix and make sure it is good and dry.
Post oak is my favorite all-purpose wood for the smoker. I start all fires in my smoker with post oak. It is a very friendly wood, easy to burn, not finicky, and rarely causes any trouble. The smell is a nice and gentle, neutral oak smell. It is very nice, but it simply doesn't hold a match to hickory or pecan in terms of that sweet, beautiful smoke. All of this is my opinion, obviously.
Apple wood would be near the top of my list, but it only grows way up north and west for the most part. But it smells amazing and I wish we could grow it here in Texas.
Go east Georgia, Florida, SC def have apple trees
Hickory smoke is too strong for me. I like to taste the meat. Oak has a lighter sweet smoke flavor that lets the meat shine.
My wife finds it very weird as to why I like to sit by my smoker just looking at the thermometer.
It's a guy thing.
Women will never understand 😅
So glad im not the only one that does this. Hours and hours.
It's one of those things only guys will understand. Like how whenever you're at a beach you'll inevitably see a group of dudes digging a hole in the sand.
Wow... ain't nothing better.. I'm with you👍🏽👍🏽
In central Texas I use oak, mesquite, and pecan sometimes I’ve got some peach or fruit wood and it’s great also
You have the best RUclips channel of anybody that I've ever watched.😊
In WA (PNW) we use a lot of Alder, Cherry, Apple. Fish, Chicken, Pork mostly.
so I know it's a small complaint, but I wish the graphic at 5:09 included Santa Maria style bbq!
How do woods from fruit trees like apple & cherry compare to the 4 types mentioned here in regards of flavor, heat, length of time to let it dry before usage & how long it tends to burn?
My experience confirms common sense that denser nut woods will produce more BTU’s than fruit woods and Daddy told me that oak coals lasted the longest. I’ve heard folks rave about fruit wood smoke, at least for chicken and pork, and I’ve used apple and peach wood chunks in charcoal smokers with good results. Maybe they’re also great in an offset smoker but the only fruitwood I’ve used much in mine is black cherry. I bought half a rick of it not too long ago and wasn’t pleased one bit. Before it seasoned enough it didn’t burn worth a hoot and then once it did it just didn’t have much flavor. Thankfully it was a heck of a buy and I used a lot of it in our fire pit. I suspect that it’s literally the most overrated smoke wood there is lol. Here in Wilson county TN east of Nashville shagbark hickory is by far what we have more than anything and it works just fine.
I use cherry apple and misquite blend. Never used oak but want to try it
Up here in Northern New England (Maine, New Hampshire, Vermont) we use rock maple, also known as sugar maple, and apple wood
We use a lot of oak in east Texas too there is a lot of white,red and post oak too use
I am old enough to remember the little pit cooked pork stands, or drive ins in the mountains of Virginia, West Virginia, Western Kentucky, and Western North Carolina. They were not all good, but the ones that were awesome. Mostly served chopped on a bun, I mean a big bun with not a lot of sauce, with sour krout, or slaw as an option. Sadly, the health department closed down the best option in our small town in the mid-sixties for cooking outside a closed/screened building! It was a very small curb service drive-in that also made great burgers and dogs. I remember when I was about 9yo I finished a whole sandwich oh the chopped/minced sandwich all on my own. What a loss to our southern way of life. Now days a lunch stop on a road trip means a stop for some mega-corp. junk food!!!!!
I grew up in middle TN. Pecan was always the wood I remember but that might be because we were just surrounded by them. Pulled pork and dry ribs. Though Nashville had a great white sauce place.
Hickory and pecan - my favorite woods to smoke with.
Over 20 species of oak trees are native to California so a lot of wood choices to pick from and try out. We also favor a Tri Tip roast on the BBQ. Since 1926 ranchers have put on the oldest continuous rodeo in Northern California held on 4th of July. There's a main street parade and BBQ Tri Tip roasts in the shade of recreation grove.
Great video! I always learn something new watching this.
Absolutely love the smokey cheese bit! Does the smoke really permeate the entire block of cheese or is it more of a smoke ring like brisket? Great video!
I have an Old Country BBQ off set smoker. I have found that using 6-8 inch chunks works better than whole logs. Of course, when I'm cooking behind the house, there is seldom a breeze, do you think adding a fan or something would help with the air flow? The cooker has to stay in that spot. Thanks
a fan would definitely help! Just make sure it's placed far enough away that the flames don't start dancing up.
Maybe try adding an extension to the stack? The warm air naturally rises and results in a better draw through the firebox. Your local Lowe's should have something you can try. Check the HVAC or wood stove aisle. I also found out that using smaller splits helps in my smoker along with the stack extension. Using well seasoned wood and preheating the wood on the top of the firebox helps too.,....
Happy smoking!!!
And you skipped right over how Alabama does Q. Here, it's oak and hickory. Well, that's all my granddad knew roasting a whole hog on his open brick pit in the backyard during the late Fall. All night long. The firewood was gathered from the woods on the place. And he'd tent the roasting hog with sheets of tin. We ate good in those days on the farm. To honor my granddad's tradition today, I use an offset smoker, starting with oak to get the fire hot, and then going to hickory to get the roast pig flavor where I want it to remind me of my days growing up during the Fall in the country. And I still gather oak and hickory from trees on our place downed by the wind or lightening. Aaron knows how to do it in a way that honors nature and traditional country ways. Growing up with fig trees in the backyard, who knew they could be used for brew!?
In the 70s in San Antonio BBQ always meant brisket, sausage and Fajitas. If you were more country you'd have tripas. Guacamole and Pico de Gallo was as common as German potato salad... and don't forget boracho beans
I love to smoke cheese! I do it in the dead of winter, on a very cold day/night. That make's is even easier, as you never have to worry about melting your cheese.
You still do in New Orleans...even in winter....haha.
Always mixed hickory and oak. I have lots of scrub, turkey, oak available.
I smoke mostly pork and chicken. Cherry and apple with red oak is my preference.
Whether I use an offset or direct grill I always use a blend of mesquite and oak. A western hill country blend. I also use pecan when I can find a few fallen branches. But then again it is a blend.
pecan shells are also good for flavoring
lol - loved the PNW reference as I moved here from TX… talk about bbq culture shock! I do what I can for pork shoulder & ribs, planning out a brisket, but salmon is definitely cheap!
that man loading up the wood will live many years!
I’m in North DFW, I use hickory & alternate pecan every other log. I do brisket, I’m not into chopped beef
Chopped beef is brisket that's chopped up instead of sliced.
Love Franklyn and his good attitude!!!
East Texas here. Have done a lot of smoking with Pecan and White Oak as we have tons of it here.
I have had the privlidge of trying many different woods, having a contact in the tree trimming business.
IMO, mesquite compliments chicken the best, oak and pecan for beef, and I lean towards pecan for pork. I don’t see a lot of hickory here (hour north of Houston) but would like to give that a try.
Mixing in fruitwoods with the oak and pecan are 👍🏻👍🏻👍🏻👍🏻
It’s hard to come by but Black Walnut is pretty darn good with beef too
Shout out to California -- Lots of almond out here. It works really well in pizza ovens. Not sure about offsets but my guess is is fine for that too.
Does apple wood have to be seasoned? Before smoking
I'm with the fruit wood crowd, particularly Orange and Grapefruit. Lots of it available here in Florida.
What about Agave leaves like they do in Northern Mexico. Try it.
You missed Central Coast California. Santa Maria grilling over red oak.
Absolutly love the dutch oak and beech
For beef and pork, I use hickory or oak. For fish, chicken and cheese, I use apple or red alder. And maple is great with just about anything.
I would like to find the names of the songs used in the series? Are they available?
In all of my years smoking every kind of meat they sell in Texas, I have found folks really enjoy my serving them the meat off of my smoker that was cooked with Red Oak….believe that or not….if you have ever cooked with red oak you know what I mean
Oak and hickory have to be the most universal. Fruit woods for pork and chicken. Madrone is also good if you're in the West. Mesquite is great for fish, but good in other meats when mixied.
I bought half a rick of black cherry few years ago and quickly discovered it was WAY over-rated compared to oak, hickory, and pecan, which is actually just another species of hickory. Maybe apple and peach impart more flavor than cherry? I don’t know but it took me a long time to use up that cherry since I learned quickly to only mix with hickory for ribs or chicken or after wrapping in foil. I used a bunch of it in my fire pit 😂
I feel Aaron could put down some beers 🍻
Here in deep south texas we do alot of carne asada so we burn mesquite to coals and grill, as per smoking people use Mesquite and Live Oak or Pecan.
Ur lying
@@Steve-cu1ye what im i lying about
@@Steve-cu1yewhy would he lie? It's the truth and mesquite carbon is king in South TX.
Yup. Mesquite is almost all they have in S. Texas and love me some chicken cooked with mesquite
Great video! I always learn something with your videos, awesome!
I like all the wood choices but what I’m interested in is what NOT to use.
I’m guessing
Conifer woods
Walnut
Eucalyptus
Camphor
Anything else?
The Salt Lick, with locations in Driftwood & Round Rock, TX, cooks on open pits using direct heat. It was the favorite of both Presidents Bush. They even had them cater at The White House.
What kind of grill is he using?
Yes!
Wish we had access to wood here on Alberta Canada. Thanks
I have access to post oak, live oak, pecan, hickory and mesquite on my Texas ranch. I could possibly bring a truck load up there and bring back a whitetail back in November 😂
I smoke my meat using coffee woods & charcoals and they taste super good. Believe it or not, the result meat actually has a slightly taste of coffee!
@19:55 OMG Not the Fedora!!! 🤣🤣🤣🤣Hipsters.
I’m from Georgia and your fairly wrong about what woods we use. It really depends on what orchards are near you. Every year you can fill several truck beds with limbs trimmed from the trees. Fruit woods are more to certain regions like North east Georgia for apple wood and Macon area for peach wood. Everywhere else your more likely to find Pecan. Considering we produce a whole lot more pecans than the other 2 your most likely to find those. I grew up and learned on pecan wood on a regular offset. In addition we tend to do our best to suffocate. For most areas of Georgia there is no such thing as too much smoke. Never forget the first time I saw and tried Traeger smoked bbq. It was pretty good, but I missed my smoke. That and using a Traeger feels kind of soulless as well. I live outside of the US now and when my fellow expats that come over for BBQ are amazed at how much smoke i have coming out of my smoker
That’s what’s wrong with y’all down there in Georgia… you vote Democrat and use too much smoke on the meat , come on up to Tennessee, and will show you how it’s done with less smoke and a better taste in the end! Rookies
@@briancufishin24 yeah I don’t have to hide the lack of flavor with hot sauce. You can take that weak technique back to rocky top.
This must be a little older than 3 months! I about lost it when Ron showed up. Worked with Ron on a fun dinner at my coffee bar a few years back up in Washington. He started an excellent brewery in Washington called Garden Path. They're truly excellent, and Ron knows his stuff. But he's been in Washington since at least 2019, and this video was published in 2023, so the timelines are a little spoopy here.
lol, just saw that it was 2015.
My Dad always said, the best smoke comes from the bark .Have you ever heard that. My Dad cooked ribs and Boston butts on an open cider block pit using green hardwood fresh from the sawmill.
Awesome video; Extremely informative. thank you!!!
I know Texas has great bbq but I am proud to say the best pitmasters are in desoto county ms
Some of the best BBQ can be found in Florida!!! It just doesn’t get the respect we deserve …it’s sad but true!!
I havent seen this show in years! ❤
The mesquite I've been getting this year leaves way too strong of a mesquite flavor. I went back to hickory and apple. Cooking with wood is such a great way to go.
In Cali, we often use hickory and red oak.
Pecan wood from my trees here in Missouri
Happy Fathers Day to a cool dude. He reminds me of Dan Akroyd.
Don't negate fruit woods. Apple, Peach, and Cherry are very big in the regions where they each grow. Pork marries well with all three.
I just like the flavor of mesquite.
I don’t think Owensboro is east enough to get smoked lamb. You have to get in the mountains of South Eastern Kentucky. I wish I could remember the place, but they do whole hog and whole lamb, but we had to order the lamb the day before, because it was so popular in that area.
Oak grows and is used in south Texas as well
PNW is apple and cherry. Of course we have oak, maple, alder and beech as well. Much more subtle than mesquite and hickory.
22:58- Brewery hide and seek champion 🏆 🍺
No mention of Missouri, KC ,we have access most of wood
The scene with the hammock had me cracking up..
All day, every day….OAK and Post Oak if you can find it! I’ve been lucky enough to grow up where there’s an abundance of oak everywhere. Hickory is my second and then mesquite.
He's a natural for the camera.
pecan and oak mix is my favorite
No mesquite for me as I do not like the flavor it imparts, but any of the others are good, with hickory being first choice.
Pecan use it in a side small smoker/ grill. Only use pecan after a year or so one took about 18 months that smoker / grill will start to smell like syrup sweet amd sugary pecan only for over a year. After that if you live in Texas or similar place just the hot sun hitting the smoker will smell like syrup and sweet awesome bbq.
Great video and information 👍🏼
I Love this Video!😂❤️
Eastern Kansas use cherry to set the meat hedge for heat
The best breakfast scramble egg with brisket
Barbecue is the new wedding industry. Multiply the cost of everything by 4X. At Academy sports a filet knife in the fishing section is $8.00 in the BBQ section of the store? $26.00.
tptb wants you to eat more plants and insects instead of meat.
the next best thing to post oak in my experience has been ash. burns similar. tastes similar. smells similar. very good alternative if you can't find good oak.
Great video,buy that guy on the saw some safety gear😮
Great video, keepem comin
I have pecan. I don't have oak, hickory or misquote. Which wood should I choose?
Much as i love Mesquite wood and it taste, I think Oak wood is the best. Its a heavy smoker Not a hot fire like Pecan, and a Bitter Taste like Hickory. Some things Hickory is good on, and some NOT
Maple baby, my favorite as of now. Simply because i haven't been smoking very long. Maple.. what doesn't go good with maple smoke?
What kind of cheese Arron ?
He said white cheddar
Thx
i grew up and so did pbs😂
There is plenty of post oak in East Texas
Post oak is king, white oak is the kings brother, pecan is queen, and fruit woods are the kids.
Mesquite wood is the grandparents 🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱
Is that an Old Country Pecos?
I have an oak tree in my backyard that’s now my fire wood supplier
This is old footage and is available and more on Arron's RUclips channel and website ! Arron also didn't mention the woods used in West-Central Texas, which is Mesquite, Pecan and Oak.
Post oak my friend
@@danielploy9143 LOL that's your opinion !
@@Charles53412 he uses post oak. This particular tree is native in Austin Texas.
@@danielploy9143 LOL, I know that and I wasn't talking about what Aaron using in Austin ! I guess you didn't read my post !
Yea, I thought it was crazy he didn’t mention oak in east Texas, we are covered up in oak here and definitely using it for smoking and grilling.
I primarily use white oak because there is so much of it here (hour north of Houston) and I don’t see a lot of hickory.
If you can't smell it from a half-mile away, it ain't barbecue.