food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
from personal experience different woods throw slightly different surface colours which is easier to see on chicken, although just regular surface browning from cooking makes it subtle. apple is just kinda deeper regular
brown of cooked skin. Sugar maple throws a more yellow amber cast to it. cherry gets into the reddish browns. I think it shows up on the surface of beef unlike the others because yellows and browns just blend in with
the brown of the beef.
on a tangent. My favourite smoke wood right now is peach. Which seems to leave a lighter colour, although I haven't used it often enough yet to make a real judgement.
A friend managed to scrounge some from an orchard in Niagara last year. It makes me sad that I can't tell him how much I like it , since he passed away suddenly last fall.
brown of cooked skin. Sugar maple throws a more yellow amber cast to it. cherry gets into the reddish browns. I think it shows up on the surface of beef unlike the others because yellows and browns just blend in with
the brown of the beef.
on a tangent. My favourite smoke wood right now is peach. Which seems to leave a lighter colour, although I haven't used it often enough yet to make a real judgement.
A friend managed to scrounge some from an orchard in Niagara last year. It makes me sad that I can't tell him how much I like it , since he passed away suddenly last fall.
First off I was just jabbing at Ashen saying he knows it's not because cherries are red right?
It's reactions of chemicals that give the red smoke ring, and that reaction from cherry seems to add more red or blacken. I know Grant knows the science on that. Ashen knows too, was just funnin.
Didn't mean to start #smokegate lol, but yes, I do know about color properties and have even picked out a cherry smoke myself, maybe Booma's, in a post somewhere here. Though I also believe you can't really pick it out on burgers. I've seen that red on burgers without even smoking, it's harder to see on beef imo because beef surface reddens with all woods and even charcoal sometimes, at the edges. Anywhooooo. Sorry lol.
It's reactions of chemicals that give the red smoke ring, and that reaction from cherry seems to add more red or blacken. I know Grant knows the science on that. Ashen knows too, was just funnin.
Didn't mean to start #smokegate lol, but yes, I do know about color properties and have even picked out a cherry smoke myself, maybe Booma's, in a post somewhere here. Though I also believe you can't really pick it out on burgers. I've seen that red on burgers without even smoking, it's harder to see on beef imo because beef surface reddens with all woods and even charcoal sometimes, at the edges. Anywhooooo. Sorry lol.
No #smokegate for me boss. I figured you were just poking at us,I have been on the net too long to get seriously offended by much.
geeking out about this stuff is fun for me though. For example something I read recently on wood used vs smoke ring. Location grown is more likely important more than species .
You know you are far down the rabbit hole , when you start reading about terroir for smoking woods.
geeking out about this stuff is fun for me though. For example something I read recently on wood used vs smoke ring. Location grown is more likely important more than species .
You know you are far down the rabbit hole , when you start reading about terroir for smoking woods.
Yeah that's why I meant burgers often get a bright red/mahogany ring at the edge even from charcoal, perfect pic, thanks.
Nice, man ... been enjoying them ...
Have to say, 3rd pic's my favorite ... not too stacked ... ratio's just right ... pickles and cheese just right too ...
Smash that like I was mad at it ...
Have to say, 3rd pic's my favorite ... not too stacked ... ratio's just right ... pickles and cheese just right too ...
Smash that like I was mad at it ...
That cheese has the "cheese food" wrinkle... 
He's a cheese-blender ...
Spiced up the burger with some Bhut flake. Side of slaw.
No ketchup here. Side of classic yellow mustard only.
Jewish Rye
Hamburger
Swiss Cheese
Pastrami
No ketchup here. Side of classic yellow mustard only.
Jewish Rye
Hamburger
Swiss Cheese
Pastrami
Nice job, sounds goodern shit!
