On Nov 20, 2007 9:06 PM, Geoff/W5OMR <[EMAIL PROTECTED]> wrote: > 6) toss on 3 or 4 decent sized soaked mesquite logs, and put the turkey > on the non-fire side of the pit (under the smoke stack) > Mesquite for a Turkey? Up here, we use hickory. I have acres and acres of oak and hickory, but no scrubby mesquite.
I also have used a combo of pecan wood with the hickory. Pecan gives it a very nice flavor. I do agree on the amount of smoking. Some folks think a turkey should be smoked to the point it's black. Not good for many reasons. Now, when us Arkansas Hillbilly's grill possum and coon, we use anything we can find to make the fire, including motor oil (used), diesel, kerosene, and other unmentionables... We would even consider mesquite if we had it. Talk about a stiff smoke flavor, you would never know what you're eating. I suggest a quart of pure and clear "shine" prior to supper, then a really good night of sleep by yourself. I stress "by yourself"... They will also keep a good head of grease if you put 'em in a pot while you grill 'em, but you have to keep the motor oil (again, preferably used) going fast, and the fire real good and hot. The grease and drippings make a fine dip for the meat, even though all you can taste is old used petroleum. You get used to it before you know it with the "shine". With all that nonsense having been said; I would like to wish one and all a very happy Thanksgiving, and thanks to all for being a part of the AMRadio Reflector! Vry 73 to ALL Brian / wa5am Backwoods, Arkansas ______________________________________________________________ Our Main Website: http://www.amfone.net AMRadio mailing list List Rules (must read!): http://w5ami.net/amradiofaq.html List Home: http://mailman.qth.net/mailman/listinfo/amradio Help: http://mailman.qth.net/mmfaq.html Post: mailto:[email protected] To unsubscribe, send an email to [EMAIL PROTECTED] with the word unsubscribe in the message body.
