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We have some great day time temperatures here and we have been grilling a lot of veggies and smoking organic meats. Check on our online store for all the best wood for smoking. We have been enjoying a wood recipe of 50% Pecan wood and 50% Walnut wood. What a great smoking wood combination!
We always look forward to spring time at Upchurch Cooking Firewood. It is the time for BBQ smokers being fired up and the outdoor fireplace and chimineas with our excellent Santa Fe Pinion wood. One of our favorite wood for the best smoing wood happens to be Pecan wood. It is a light wood that doesn't overpower the meat you are smoking. To get really specific on our Pecan wood, we lie our wood to be seasoned no more than 90 days. This makes it a "smoking wood" and it brings the most smoke into your firebox. Smoking wood is not necessarily suppose to burn but merely smoke. If you are using pecan wood that is seasoned from 6 months to one year, it burns way to much causing you to use too much wood and need more wood than you would need. When pecan wood is over seasoned it lacks the "smoke" that you will be wanting in your smoking chamber of your BBQ smoker.
Pecan trees are prolific growers here in the Midwest. We have pecan orchards that we are able to bring the pecan wood from. The pecan orchard business is great here in our part of the country. Another of the fine smoking woods is Hickory wood. It is another cooking wood that grows in groves in our area. My word of caution with Hickory that is not to use too much Hickory wood in the beginning of our cooking career. It provides great aromatic qualities but it can sure be powerful and has the ability to overpower all your smoking foods.
It is hard to not recommend our Persimmon wood as a local leader of our best smoking wood customers. When persimmon wood is freshly cut it has a yellow color in the wood core and looks similar to our local Mulberry trees. Persimmon is a hot burning smoking wood that is great for short smoking periods and also long burning smokes. Our customers tell us that it is even sweeter than our Apple wood. This is true! In my experience, apple gives off a way too tangy taste while smoking food. I don't particularly like Apple wood because of this tangy feature. Persimmon has a very thick sap line running down the middle of the wood and this gives off the sweetness for your best smoking wood quality.
Apricot smoking wood has also been a favorite here in our wood shop but it is a rare wood so it is not something we have around all the time. It often sells quickly for our customers that really like to enjoy some experimentation in their smoking of meats, seafood and grilled vegetables. Apricot has a very hard core to the wood so it really is a long burner in your firebox. It provides a sweetness that we find is very similar to Peach wood. If you are looking for peach wood, we carry 100% peach pellets and this is the most economical way for you to get the real benefits of peach wood. We suggest you place these peach wood pellets into a smoker box tray or you can also put 1/3 cup of pellets into smoke aluminum foil and wrap it up with some holes poked into it. These poked holes allow the sweet smoke to escape and fill in your smoking chamber full of your favorite meats.
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