[Sca-cooks] Smoked Meats in Northern Europe

King's Taste Productions kingstaste at comcast.net
Sun Oct 8 07:33:25 PDT 2006

Apple wood is my number one choice as well.  
Ever since the hickory incident at Fool's War one year, I can't deal
with much hickory smoke.  (Meats got cooked on hickory briquets, the
smoke flavor was just too strong for me).

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of grizly
Sent: Saturday, October 07, 2006 2:48 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Smoked Meats in Northern Europe

-----Original Message-----
> > > > As for pecan, did you know you can just use soaked pecan shells
smoking and it comes out wonderful? No sense using the wood when
you use the nutmeats for something else. Also good just for throwing
on the briquette coals when grilling.< < < < <

Apple and pecan mix is my smoke wood of choice, when I can find them at
same time.  Sweet from apple and a little sharpness from pecan.  Both
reasonably subtle in my experience as compared to hickory.

niccolo difrancesco

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