guava wood

fishlessman

just got my box delivered, what should be the first cook with it that will compliment the flavor

Standbell

fishlessman,
My box arrived yesterday. I was thinkling of doing some bone in chicked breasts. Question, do you presoak Guava before adding it to the fire?

fishlessman

StandBell,
never used it before, but i dont soak wood chunks

Eggecutioner

fishlessman,
Try some of those chicken thighs you have been trying to perfect. That way you will have a good comparison so you can detect the flavor that the guava is adding.

J Appledog

Mahi mahi, fishlessman?

TRex

fishlessman,[p]See my post below "Chop, Chop" - guava wood does magic on pork chops![p]TRex

TRex

StandBell,[p]I've never soaked my guava chunks, nor any other chunks for that matter. If you control your oxygen flow, you should get smoke, not fire. :-)[p]TRex

fishlessman

J Appledog,
havent had mahi mahi in quite some time, its as good as a good tuna steak. will have to go see if i can find some, its not always available and almost never steaked which is the way i like it best. do you have a good recipe for this treat

fishlessman

TRex,
ive got plans of my pork chop rollups as well as some country ribs, from the shoulder, that need to be defrosted

The Virginian

fishlessman,
Does great things for chicken. As a fruit wood I expect it will do well with pork butt also.[p]Brett

Nature Boy

The Virginian,
Did you mention it makes chicken taste like.....well, not chicken??
;-)
Chris

Mark Backer

Nature Boy,[p]What does it make chicken um...taste like?

The Virginian

Mark Backer,
Kind of a cross between chicken and pork.

Bobby-Q

StandBell,
Soaking chips or chunks or anything you put in the BB-Q is the same as using propane. Propane is a very wet gas and produces a lot of microscopic moisture on the food which causes a lot of issues. Soaking wood causes those same problems and doesn't do anything for the smoke.[p]Never soak. If you're having trouble controlling the oxygen and getting fires, I'd wrap them in foil with holes before I would soak them,

RRP

StandBell, I've soaked all three times I've used the guava - just out of habit - probably won't in the future. One peculiar thing though I always use a stainless steel mixing bowl and every time I soak the guava bleeds a redish color and turns the water nearly dark brown in an hour. The color doesn't simply rinse off the stainless, but needs soap and a little srubbing. HTH

guavawood

<p />The Virginian,[p]so that must be when pigs fly...hehe[p]
where do buffalo wings come from then?