Smoking Woods

Is there a store in the metro area that sells a variety of smoking woods for barbecuing? I typically use the hickory chunks that can be bought at any big box store, but would like to experiment with pecan, apple, cherry, etc.

Thanks,
-Pete

Is there a store in the metro area that sells a variety of smoking woods for barbecuing? I typically use the hickory chunks that can be bought at any big box store, but would like to experiment with pecan, apple, cherry, etc.

Thanks,
-Pete

I've bought them at World Market before. They usually have chips and planks.

Is Grate Balls of Fire still open? It used to be on Shelbyville Road, east of Hurstbourne. They had all (or most) of the BBQr's Delight pellets. I had to settle for these when I couldn't find real pecan wood to smoke my Andouille sausages.

BBQr's Delight Wood Flavors -- http://www.bbqrsdelight.com/flav.html


Alder Mild Sweet flavor of smoked Salmon Fish, pork, poultry
Apple Strong Sweet, fruity smoke. Strongest of the fruit woods Beef, pork, ham, poultry, game
Black Walnut Very Strong Intense smoke, slightly bitter like walnuts Beef, pork, game meat, venison
Cherry Mild Sweet fruity smoke that gives a rosy tint to light meats Beef, pork, poultry, fish, game birds
Hickory Strong Bacon-flavor, most commonly used and recognized smoke Beef, pork, poultry, fish, game
Jack Daniel's Strong Sweet smoke with aromatic tang, good on red meats Beef, pork, poultry, game
Mesquite Strong Spicy, very distinctive smoke of Southwest cooking Beef, pork, poultry, fish, game
Mulberry Mild Sweet, tangy, blackberry smoke flavor Pork, ham, poultry, game birds
Oak Mild Heavy smoke with no after-taste, gives foods a wonderful smoked color Beef, pork, poultry, fish, game
Orange Mild Tangy citrus smoke - great with seafood, gives foods golden color Pork, poultry, fish, game birds, cheese
Pecan Mild Similar to hickory but milder and sweeter with a nut after-taste Beef, pork, poultry, fish, game
Savory Herb Strong Zesty and robust flavors of Italian herbs Lamb, pork, poultry
Sassafras Mild Musky, sweet smoke with a root beer after-taste Beef, pork, poultry, game birds
Sugar Maple Mild Very mild, a sweet light smoke Pork, ham, poultry, cheese, game birds

Is Grate Balls of Fire still open? It used to be on Shelbyville Road, east of Hurstbourne.

Is this the place by Coco Lokos? I thought it sold fireplace inserts.

Lois, Grate Balls Afire has moved around the corner and down the road: 1850 S. Hurstbourne Pkwy, Suite 138. Louisville, KY 40220 Phone 502-499-2330. Fax: 502-499-2551 http://www.grateballsafire.biz/

Is there a store in the metro area that sells a variety of smoking woods for barbecuing? I typically use the hickory chunks that can be bought at any big box store, but would like to experiment with pecan, apple, cherry, etc.

Thanks,
-Pete

Pete,

We've been using food grade wood pellets manufactured by Traeger (and others) for several years. We've found they are easier to use and provide a more consistent finished product in competitions. For home use, just wrap a handful in a double or triple wrapped foil pouch, poke a couple of small holes in the pouch and place directly on your coals (replenish with fresh pouches as needed). The pellets are all natural and available in several different "flavors" (we like peach for pork and pecan for beef)....WAY easier than messing around with wood chunks. Here's a link (note there are several sources, just make sure you are getting FOOD grade product): http://pelletgrilloutlet.com/inc/sdetail/9769

Pete,

If you check out that link I gave you, don't freak out at the price (about $20 bucks for a 20# bag). I ordered 60# last year and even with cooking a couple of competitions, hosting a couple of big ho-downs and giving away a bunch, I still probably have 30# left. MOF if you want to try some, just drop me a PM, I'll give ya 4 or 5 pounds which will do ya for 3 or 4 home BBQ's.

I really thought the title of this post said something else.

I really thought the title of this post said something else.

Yeah, I started to go a couple of different directions on this one...and for a change thought better of it.

I really thought the title of this post said something else.

Yeah, I started to go a couple of different directions on this one...and for a change thought better of it.

What's wrong? Getting old and maybe to mellow.

I really thought the title of this post said something else.

Yeah, I started to go a couple of different directions on this one...and for a change thought better of it.

What's wrong? Getting old and maybe to mellow.

<heh-heh>...Old(er) yes. Mellow...never.

Pete,

If you check out that link I gave you, don't freak out at the price (about $20 bucks for a 20# bag). I ordered 60# last year and even with cooking a couple of competitions, hosting a couple of big ho-downs and giving away a bunch, I still probably have 30# left. MOF if you want to try some, just drop me a PM, I'll give ya 4 or 5 pounds which will do ya for 3 or 4 home BBQ's.

Steve, thanks for the offer. I may take you up on it.

-Pete

We use a mix of hickory and cherry (or pear) whatever is best cured and available.
I feel a mix of dry hard wood and fresh fruit wood cuttings produces the most favorable smoke.
It's all a matter of taste - the BBQ world can be a bit particular.

Try the neighborhood Ace or True Value hware . . . I know the one in downtown Prospect has 3-4 different woods most of the time, with the varieties changing as they run out & order new.

Last summer I got a nice sized bag of mesquite chips at Kroger in the Highlands for like 2.50? Amazing buy. I couldn't believe I ran across that. I made amazing ribeyes, chicken. I even experiemented with brisket. One would think they would start putting those out for sale again fairly soon.

I recommend it.

Chef Dan