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What wood is best for ABT's please?
danv23
Posts: 964
Never made them before and I don't want to use the wrong smoke wood. Thanks!
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.
Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
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That would be preference , but I use Oak..........Use what you likeVisalia, Ca @lkapigian
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Used Hickory, they were great. However, I imagine a sweeter wood like apple or cherry would work very well against the jalapenos.
LBGE, 36" Blackstone, Anova ProCharleston, SC -
I have never added a smoke wood when cooking the ABT's, just the smoke from the lump. Given they take around an hour to cook there may be some value to adding the wood IDK. Enjoy the outcome however you get there.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I was thinking maple for the Bacon part, thought about apple, intersinting point about no smoke from Lou too. Appreciate the comments fellas.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner
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When I have made ABT's I am cooking them along with ribs, pork butt or brisket. I have used oak,apple and cherry all with good results.
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I like fruit woods best~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I never use smoke woods on ABTs. Be careful with the amount you use. Bacon will soak up smoke quickly.
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I only use apple wood for these. Anything else and they come out tasting like trash.
sound it out yaidjit -
I don't add any. A veggie will soak up smoke too. Try without then start experimenting.------------------------------
Thomasville, NC
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How long and at what temp? I've seen 2-3 hours at 225 until bacon is crisp. Seems a little low to me.Phaqallyall said:I only use apple wood for these. Anything else and they come out tasting like trash.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner -
I run indirect at around 350-400*F til the bacon is finished. Plan about an hour depending on the actual cook temp. Make sure you have an air-gapped drip pan for the bacon grease.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Apple or pecan have been good for me. For ABT's I'd avoid hickory and mesquite as they can over smoke.Phoenix -
I have used peach on some cooks and pecan. both added a nice flavor. I only used 1 chunk each time I have cooked them"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
How long and at what temp? I've seen 2-3 hours at 225 until bacon is crisp. Seems a little low to me.YukonRon said:I have used peach on some cooks and pecan. both added a nice flavor. I only used 1 chunk each time I have cooked them
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner -
Thanks brother!lousubcap said:I run indirect at around 350-400*F til the bacon is finished. Plan about an hour depending on the actual cook temp. Make sure you have an air-gapped drip pan for the bacon grease.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner -
Pecan.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Morning.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Too saltyYEMTrey said:Morning.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GAEggs - XL, L, SmallGasser - Blaze 5 Burner
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