I remember the first time I had mesquite smoked burgers. My Dad was at the grocery store and he saw a pallet with mesquite chips: you just soaked them in water for an hour, threw them on the coals (like you showed) and smoked that meat! It was so good, the next day I ran to the same grocery store, and there were already about twenty bags gone, so I grabbed twenty myself to make sure we would have plenty. When I got home, my dad started laughing when I told him what I did, and pointed to our dining room: there were about twenty bags of mesquite chips lol! Thanks for the video, it was really helpful, and if being a stick burner is wrong, I don't want to be right! Stay safe out there, and God bless!
Mark from Aus here Kent...we use eucalyptus in abundance over here, but dead or dried well, makes beautiful coals....also "dutch oven" in Australia means something completely different. It's when you pull the sheets up over your missus & let one rip..pheww !
I live in the San Francisco area. You'd think getting hardwood would be hard to do but there's a local supplier that sells stove lengths. It's not cheap but it's plentiful. Aged a year and sold by the cord. I wenr in with a guy from work (my boss) and split the cost of a cord. You have a choice of mixing in almond, apple and cherry wood into the cord with oak etc.
Post oak and white oak adds a flavor that can’t duplicated . But, It’s time consuming. It is well worth it when cooking wild game (deer, wild hog) They have minimal fat. You cannot subject that direct heat. It takes time to make a great deer roast.
My father used to go into the woods and find an old fallen oak tree that was falling apart. He would make his fire with it and let it burn down to coals. That's what he grilled his steaks on, and they were good. Thanks for the video. It had lots of good info. God bless you, Shan, and the pups.
I heard you mention Osage Orange. We have a lot of that here in Missouri. I have always called it the Hedge Apple tree. There's also a lot of names for it that can't be used here. They use it a lot here for fence posts. I watched a fellow You Tuber dull his single bit axe. With no progress on the limb he was taking off. Another name for this type of wood is Ironwood. That's why he dulled his axe after less than a dozen swings. I know an old boy who burned with it once. He said he noticed the house got hot really quick. Next thing, he heard a tapping noise so he got up to check the stove. It was cherry red in some spots and dancing on the floor. It had moved a couple of inches by then, so he shut it down. Loved the show. I am going to try some alder for smoking sometime. You folks take care and stay healthy. Vaughn
@@mr.bonesbbq3288 Kansas City area. That's BBQ central. Ground zero for fire, smoke and sauce. I love Kansas City BBQ. Bad KC bbq would be considered good anywhere else. (Audrain County) Oh, by the way, it's Mizzou rah!!! 🤠 Vaughn
Good morning Kent and Shannon. Well, you've come through with another winner. Here in the San Joaquin Valley of California, we don't have many Oak, Mesquite, Hickory or, other such trees. We have plenty of Almond and, assorted fruit trees, ie; Peach, Apricot, Plum, Pluot, and, many Citrus varieties. Kent my friend, you're a "Walking Encyclopedia". I know you've been at this occupation for many years and, we sure do appreciate it. I wish I could retain more of this useful information. One last thing, I want to say how much I've enjoyed reading through your new cookbook. There were times I laughed/smiled, just stared out the window, contemplating what I had just read. Then, there were times I had to remove my glasses and wipe the moisture out of my eyes: "Catch A Rabbit" got to me. Thanks again Shay and Kent and, the Star. The Beag. Till next time. Stan
god bless you and your sweet fam love your show we need more of the kind tx happy good time w storys from the past god bless you all god bless tx god bless usa
@@haroldsmith5150 not sure about the smaller ones but diamond willow is fine. Natives have been using it for smoking meats for thousands of years. I know birch is poisonous (not sure why you'd even want to try smoking with that tho)
Being that grew up in Southeast Oklahoma, a little dot on the amp called Moon. I sometimes forget while watching these videos that not everybody grew up as lucky as l was. This is a very good tutorial on woods for cooking and heating. From one ol country boy to another, thank you for sharing your knowledge.
Where I live pine and cottonwood are the most common. They are terrible woods to cook with. But when I lived in NE Oklahoma, it was a different story. We had lots of hickory and blackjack oak, great wood to cook with or build a hot, long-lasting fire. I miss that. But I can buy it at various BBQ stores here in Colorado so I can still manage. But I miss being able to gather those woods for free and make great meals and long lasting fires to keep you warm through the night.
I'm from Australia. I use eucalyptus all the time. The trick is that you need old wood that's lost all its volatile oils. Harder than hardwood, old fence posts are particularly good. Excellent very hot coles.
Most of what your talking about is stuff that i've already learned in my bbq/smoking experience, but there's something about hearing kent rollins say it that makes me believe it even more!
Here in KY we've got plenty of oak and hickory. Little brother scored some pecan logs last spring. Our October Smithville Hills pit grilling and smoker extravaganza was tastier with the pecan and apple wood from the dead orchard. Steady on Mr Kent and Ms Shannon. Keep doing what you're doing, we appreciate it all..
Thank you kids so much for all your videos. I have been watching them for as long as you have been on TH-cam. Matter as fact I have been making your sterling potatoes and your sourdough biscuits since those videos have came out. I'm a wood smoker and I love Dutch oven cooking on an open fire. I will get your cookbook as soon as I can get one. But I think you and beautiful wife is very awesome people for thinking about other people during these times, I can't speak for others but I know people are greatfull. God bless you kids. Thanks so much.
Hello Kent, my husband found your channel . I’m so happy he did. I’ve made several of your recipes! We really enjoy watching your channel together. Thank you! .
It's interesting to learn more about hardwood coals. It's rare to see that sold where I am. Most of the coals that one can consider stick like are bamboo. Worked with it, but always felt it to be finicky. Hence why I usually use coconut briquettes. Have been using that most of my grilling days. They do tend to have a short life, but that's fine. I'll buy hardwood coals one day, just to try them out. For you, Mr. Rollins. Because you never steered me wrong.
Enjoyed the video, as always, can't say I agree with everything, but then thats what makes the world go around. Stay safe, and God bless you and family.
I'm the same way Kent. I always use hard wood for smoking. I also have cherry chunks to add to the mesquite and hickory. Y'all have a wonderful weekend.
I was hiking and camping over on Santa Catalina Island, Ca. a few moons ago when my only stove quit working. As I was camping on a beach there were no fallen trees to be had (or any tree) so, I used the buffalo chips which were aplenty. And you're right, use the dried ones.
We use a lot of hickory and oak. If you want a ton of smoke, green hickory will get it smoky as it can be. Sometimes I’ll use green hickory chips on some dry oak but it doesn’t take much green hickory. We just grilled 3 K.C. Strips this evening with dry hickory. We ordered your latest cookbook today and can’t wait until it arrives!
Hey Kent, Shannon the Beag and Duke. I just watched your video about woods for cooking and smoking. I live in Al but I was raised in FL. We used to smoke a lot of fish, shellfish and venison. We used a lot of orange, grapefruit, lemon,oak and hickory. For some fish like mullet we liked to use palmetto roots and have used palm mixed with palmetto for smoking fish or scallops. Smoked scallops are fantastic, we basted scallops or mullet with à mixture of butter, garlic powder and hot sauce with a little white pepper. If you have never tried smoked mullet or scallops believe me you need to try them. They are well worth the trouble also try smoking your own Tuna or Salmon it is great. I have both of your cookbooks and they are great and have given them as gifts.God bless you all. Larry Meskil from Jackson's Gap, Al
Love mesquite! I cut some in TX about 15yrs ago. Still have a bunch left and it's hard as rock. Soak it in water for an hour before you use it to get max smoke. That stuff will make hot dogs taste great!
We use a lot of live oak crown here then add pecan and orange wood. Gives a sweet flavor. We also use old olive oil on our paper in our starter chimney with the paper gives a good clean flame. Thanks again for all that you do.
That's good info about alders. We just cut down three big alders that the insurance man said was too close to the ranch owners house. I got a little bit of it getting seasoned now. It's a very heavy wood, like oak...
Thank you so much for all the tips! I've always cooked indoors up till now, but I've watched so many of your videos I really want to try out a dutch oven. Almost done with my schooling... can't wait to be doing this stuff on my own lawn some day :)
Really good tips on wood and lump. I keep 5 bags of Royal Oak Lump in my garage year around and go thru 5 or 6 bags a year smoking in my Green Egg. Keep it coming Shan and Kent!
We used a lot of white oak for cooking meats! Ad some apple or hickory even cherry now and then for added flavor! If you use pine it’ll taste like a Christmas tree I assure you! Never had mesquite until I moved to Arizona and like it right smart! We cut our own wood! Good seeing the beagle he’s looking good these days! Chairman of the board he is!
I sure like your video's. Here in Bakersfield, California alot of us use almond wood its in abundance. Oak is my next choice if you can get it. Pine is good for getting a fire started that's about it.
Oh good another almond wood user in Calif. I am in central Calif. I really like almond roots for smoking if I can get them just to smoke instead of burn a hot fire. Never tried oak. My favorite is peach.
I bought one bag of Mesquite when I first got my Kamado. I cooked a chicken and some steaks. And one pizza. Then sold the remaining 90% of the bag when I sold an old grill. It did burn n long. Wasn’t to me or even close to what the wife could tolerate. Got a bag of BNB Oak lump and fell in love with the stuff. Mild pleasant flavor. Even the wife enjoyed. I do add some Hickory chips when cooking pork ribs. I don’t have much of selection being in populated area unless I go to Walmart or Ace Hardware and pay hard for small amounts. Put a little vegetable oil on the rolled up newspaper when using under a charcoal chimney it will burn longer
I have a torch and a leaf blower, but if I don’t use that to start my fire, I use a little bit of vegetable oil. It works awesome and stays on. I’ll pour a bit of veggie oil over a napkin and some dried mesquite bark and chips. Super fast and easy. We have a ton of mesquite that we get from our ranch, so I have different mesquite piles of cut/chopped wood from different times. The drier/aged the better. Then I’ll just start adding cured wood pieces as needed.
Down in south Texas, mesquite is king. I'm not sure if Kent mentioned it, but a helpful tip is to let your wood age before you cook with it. Cooking with freshly cut mesquite or any other hard wood will yield huge amounts of unwanted smoke. For bigger logs, more than a foot in diameter, it can take close to a year to dry out. The key is to restock regularly so you always have wood aging. Cheers y'all.🍻
The other day I took a machete to some mesquite dumped near where I live. It'd rained a couple days before, so the wood wasn't totally dead. I started the fire on one side of my $20 walmart grill with twigs and dead grass, which I prefer over paper or coals. I then smouldered a couple logs to smoke some baby back ribs for about 4 hours. They came out tender, and fall-off-the-bone.
I'm glad you mentioned Alder. It might be the best tasting smoke. It's somehow sweet, and nearly impossible to overpower something with it. I've used it on fish and also on Chicken. It's a must for fish, but i was surprised at how amazing it tasted on chicken.
Thanks Kent, Very informative... Yes, yes on the ALDER WOOD & SEAFOOD You can actually buy it At HEB PLUS in small bags over in the BAR -B-Q Section, out standing.
Kent thanks 🙏 wow that was cool 😎 you said no charcoal I love it, I walk around and gather oak sticks and grill with that it’s fabulous God Bless thanks Kent 🌠David from Detroit
Love you, Shannon, and the dogs... God bless and hope to continue watching for many many more years to come! Is that a bottle of Blanton's up on the wagon? Nice choice of bourbon...!
Osage, aka hedge apple here in Ohio and Indiana, along with Red Elm and Thorn (Honey Locus) are the hottest burning woods available. Heated my home on those alone for over 30 years. All three are excellent woods for making self bows too ....... : ) cheers
Cali coastal area loves our red oak. There's several species of oak that grow in this region but red oak is number one. I have mixed red oak with lump mesquite in the bag and it is very good, nice twist.
Used some well, and I’m talkin a couple of years, seasoned eucalyptus and man 2 sticks of that stuff produced coals that lasted almost 3 hours that burned consistently hot. Grilled a whole chicken, ribs, steaks, etc. That stuff is great for grillin
Don't have any mesquite on this end of the state but I do have pecan, hickory, and several different oaks. Red oak, white oak, black jack oak hack berry, wild cherry. I normally use a 70/30 pecan, hickory mix. Unless I happen to have so red oak. That wood has like a natural bourbon smell to it. Talk about great flavor. If it smells that good setting in a stack of split wood you can imagine what it smells like in the smoker. Mercy!!
Hey i cut a few Hackberry about 5 years ago & got around to burning it this year. Noticed how fine the ash was. So out of necessity I started trying out some just with dawgs, brats & vegetables. Seemed pretty good. Now I've smoked ribs, salmon & this chicken yesterday was amazing. People think hackberry ain't good for nothing. Try it. You'd be really surprised.
Howdy Kent! I usually burn hardwood lump charcoal for most grilling, but its as hard to find as toilet paper lately. We have acreage with lots of oak and hickory so I've switched to that (craving good bbq overpowers being lazy). For smoking I recently tried some redbud (the tree kind) and it gives one of the smoothest flavors I ever had.
Watching this video, thinking about the big ol stack of cherry and apple wood sitting in my shed- waiting for me to come home and grill something. Couple of weeks ago, I grilled a nice strip steak over a cherry wood fire, and MAN! Best tasting steak I ever had! Did justice by the pork chops the next night, too. Most people around here use oak in BBQ's, not for the smoke, but because it burns slow, low and long. A nice steady heat, with coals that last a long time. They'll add something else- like Hickory- for the smoky flavor. Oak smoke is pretty neutral flavor-wise. The real drawback is that oak takes up to TWO years to fully season. Here in NY, we have just about any kind of wood you'd want to try burning- except Mesquite. It just doesn't grow here. You can get bagged chips, but they frown on importing sticks. Just about any fruit or nut wood will make a nice smelling smoke. I've even heard of people using Mulberry or Persimmon. Save the softer woods, like cottonwood for the campfire.
Aww Love the Beag taking a nap ❤️❤️❤️.... living in Florida wood is 😬 when I lived in North Carolina that was a different story ❤️❤️❤️ much love & Hugs.... from 6 feet 😖
Hey Kent & Shan, great episode of wood.... I started using Mesquite Wood that I got at the Home Depot and soaking them in water for about a half hour and using the smoke on my gas grill like you had in one of your videos and man we can really tell the difference in the taste of the steaks and hamburgers that we grill! Thanks again for helping me step up my grilling! Take care and be careful out there!
Thank you for the information. Buying a new home soon out in the country. One of my first purchases will be a new grill, and some lump charcoal. No more Kingsford for me.
I like Hickory with pork, and turkey oak with beef, venison or lamb, and maple with chicken. You can also check with local tree services, many give away firewood if they have too much, or will let you get some without having to buy a truckload or more. I also use oak rounds to tenderize venison with the tenderizing mallet, adds a little extra flavor and fiber LOL
Vine maple which is a natural fence in the Pacific Northwest woods is also a little known secret for maybe the best wood for smoking salmon. steelhead etc...Seriously most locals here have never tried it, but now they will. Cat's outta the bag
great video Kent! could you do a video on which wood to use on what meats? is cherry good for beef? (yes it is!), which wood should i use on fish? what is the flavor profile of the wood? Here in kansas we can get just about whatever we want, but at the store its usually mesquite, oak, apple, cherry, hickory and pecan. Once in a while ill see peach or orange chips but not the chunks. A friend of mine works up in KC and his store sells grape, alder, blackberry and some other oddball woods that id love to try. Thanks again for everything Kent....my kids love your recipies and so does my wife! your way of cooking and living is very familiar to most of us here in Kansas, we appreciate seeing this lifestyle and wish more people were like this!
You mentioned a lot of the good fruit woods. Pear wood is also a good choice for smoking fish, pork, chicken, etc. A lot of places in the south there is a hardwood you never want to use, and that is locust wood, which is toxic. Be it sugar locust, black locust, or yellow locust, you don't want to ever use it for smoking or grilling.
Ive known several to use bodarc (hedge/osage orange) for smokin and cookin. Ive ate lots of stuff theyve cooked and smoked with it. And its good. It just has to be VERY dry. Pecan and hickory are my personal favorites. Peach is good also.
Osage for smoking or BBQ, that sounds interesting. I've never thought about it in that light, my knowledge about it is mainly about it's desirable qualities for bow wood used in old school style archery, among some of the best woods for bows in the world if I'm not mistaken. (of course obtaining decent quality staves without major irregularities can be a chore) My dad made a bow from it in 1998 and it is starting to turn purple with age. I've read that old Osage fenceposts are known to do the same thing.
One tip for all those who live in cities and suburbs that have a hard time locating good wood for fires: wait till some good strong rain storms to come through in the warmer months. Get in the car and start looking for the repair crews that fix downed power lines. You will nearly always see the tree service trucks around these areas. Ask the crew what kinds of wood they are cutting up. They generally will fall over backwards to give you some of the wood because they must pay a lot of money to get rid of the wood and the chips. They may even deliver a whole truckload right to your door free.
little song From Kenny Rogers Roasters , similar to "The Gambler" on a warm summers evening, cattle drive bound for kansas, I met the cookin Cowboy,. we were both tired from the day, so we sat around the campfire, stars shining in the darkness, some boredom overtook us, and then I heard him say, he said "Son I made a livin, puttin' smiles on peoples faces, knowin what their taste were, a mans hands read like a book, if you dont mind me sayin, I can see your out of rations, trade me that Beagle Puppy, and I'll show you how to cook, well I only had the pup a day, so I gave him up right away,, then he pulled out a cigar, and asked me for a light, and the fire got deathly quiet, as that cigar started glowin, he said," if your gonna cook boy, ya gotta learn to cook it right you got to Know when to skillet, Know when to Grill it, Know when to marinade, and know when to Rub, You always count your people, before you fire up the ovens, aint time enough for countin, when the cookins on Every Cowboy Cookie Knows, that the secret to survivin, is knowin how to skillet, and creating your own style cause every meal can make you, and every meal can Break you, and the best thing you can hope for, Is to make folks smile, well he finished that cigar,he did, and he turned back towards the fire, Gathered up his Beagle, to show it to his wife, somewhere in the Darkness, Cookin Cowboy was a Dancin, I could hear his Partner yippin, He had made a friend for life, You got to know when to Grill it,..............
My Dad loved to grill all year round, and that was in Montana. I remember him grilling in the winter at 20 below zero. I wish he was still around!
I remember the first time I had mesquite smoked burgers. My Dad was at the grocery store and he saw a pallet with mesquite chips: you just soaked them in water for an hour, threw them on the coals (like you showed) and smoked that meat! It was so good, the next day I ran to the same grocery store, and there were already about twenty bags gone, so I grabbed twenty myself to make sure we would have plenty. When I got home, my dad started laughing when I told him what I did, and pointed to our dining room: there were about twenty bags of mesquite chips lol! Thanks for the video, it was really helpful, and if being a stick burner is wrong, I don't want to be right! Stay safe out there, and God bless!
Thanks for watching and God bless you and yours, do love me some mesquite
😂😂😂😂 Awesome and funny story
Mark from Aus here Kent...we use eucalyptus in abundance over here, but dead or dried well, makes beautiful coals....also "dutch oven" in Australia means something completely different. It's when you pull the sheets up over your missus & let one rip..pheww !
I live in the San Francisco area. You'd think getting hardwood would be hard to do but there's a local supplier that sells stove lengths. It's not cheap but it's plentiful. Aged a year and sold by the cord. I wenr in with a guy from work (my boss) and split the cost of a cord. You have a choice of mixing in almond, apple and cherry wood into the cord with oak etc.
I use B&B briquettes. No chemical fillers and just a vegetable starch binder to help them keep their shape. But to each their own.
Post oak and white oak adds a flavor that can’t duplicated . But, It’s time consuming. It is well worth it when cooking wild game (deer, wild hog) They have minimal fat. You cannot subject that direct heat. It takes time to make a great deer roast.
My father used to go into the woods and find an old fallen oak tree that was falling apart. He would make his fire with it and let it burn down to coals. That's what he grilled his steaks on, and they were good. Thanks for the video. It had lots of good info. God bless you, Shan, and the pups.
Thank you for watching. God bless Jon.
I heard you mention Osage Orange. We have a lot of that here in Missouri. I have always called it the Hedge Apple tree. There's also a lot of names for it that can't be used here. They use it a lot here for fence posts. I watched a fellow You Tuber dull his single bit axe. With no progress on the limb he was taking off. Another name for this type of wood is Ironwood. That's why he dulled his axe after less than a dozen swings. I know an old boy who burned with it once. He said he noticed the house got hot really quick. Next thing, he heard a tapping noise so he got up to check the stove. It was cherry red in some spots and dancing on the floor. It had moved a couple of inches by then, so he shut it down. Loved the show. I am going to try some alder for smoking sometime. You folks take care and stay healthy. Vaughn
From Muhzurruh, as well, an it was always known as Hedge Apple in my neck of th woods, as well (Clay County)
@@mr.bonesbbq3288 Kansas City area. That's BBQ central. Ground zero for fire, smoke and sauce. I love Kansas City BBQ. Bad KC bbq would be considered good anywhere else. (Audrain County) Oh, by the way, it's Mizzou rah!!! 🤠 Vaughn
Cant go wrong with that Mesquite. My favorite for woodworking too. God bless Kent.
Love your videos, Kent. Thanks for giving us happy moments during chaotic times.
Thanks for watching
Oh, and God bless you and your family!! It’s always great to see people paying respect where it’s due! Especially with JC’s birthday coming up.
the beagle is chillin' so hard over there
Love your videos and tips. Now all the more reason...Blanton’s bourbon on the chuck wagon. I’m sold.
Thank you for watching
Good morning Kent and Shannon. Well, you've come through with another winner.
Here in the San Joaquin Valley of California, we don't have many Oak, Mesquite, Hickory or, other such trees. We have plenty of Almond and, assorted fruit trees, ie; Peach, Apricot, Plum, Pluot, and, many Citrus varieties.
Kent my friend, you're a "Walking Encyclopedia". I know you've been at this occupation for many years and, we sure do appreciate it. I wish I could retain more of this useful information.
One last thing, I want to say how much I've enjoyed reading through your new cookbook. There were times I laughed/smiled, just stared out the window, contemplating what I had just read. Then, there were times I had to remove my glasses and wipe the moisture out of my eyes: "Catch A Rabbit" got to me.
Thanks again Shay and Kent and, the Star. The Beag.
Till next time.
Stan
Thank you Mr. Kent for your Channel. I have learned so much from you.
Watching you makes me want to sell everything I have and go live on a Ranch.
Thanks Thomas for watching
god bless you and your sweet fam love your show we need more of the kind tx happy good time w storys from the past god bless you all god bless tx god bless usa
Amen Sister!
I love the begs laying down behind you, God bless you all.
I also really like using diamond willow, very common tree to find up north and an incredibly unique smoke flavor.
Wow! That's interesting, thanks for mentioning! May have to try that! :)
Trouble is finding ones that are big enough. Usually i blend it with oak, apple or choke cherry.
Thought Willow tree were poisonus
@@haroldsmith5150 not sure about the smaller ones but diamond willow is fine. Natives have been using it for smoking meats for thousands of years. I know birch is poisonous (not sure why you'd even want to try smoking with that tho)
Thanks for the tips!!
Long live Kent, his friends, and family!!
Thanks Johathan
Being that grew up in Southeast Oklahoma, a little dot on the amp called Moon. I sometimes forget while watching these videos that not everybody grew up as lucky as l was. This is a very good tutorial on woods for cooking and heating. From one ol country boy to another, thank you for sharing your knowledge.
Another great and helpful video. Thanks and God Bless Ken and Family!
Thanks for watching Bob. God bless.
Around OKC we have a bunch of hackberry and cedar.I burn in my fire pit, also have a pecan I save the branches when I smoke meat.
Pecan has a great flavor
Where I live pine and cottonwood are the most common. They are terrible woods to cook with. But when I lived in NE Oklahoma, it was a different story. We had lots of hickory and blackjack oak, great wood to cook with or build a hot, long-lasting fire. I miss that. But I can buy it at various BBQ stores here in Colorado so I can still manage. But I miss being able to gather those woods for free and make great meals and long lasting fires to keep you warm through the night.
Thank you for watching
Love watching Kent. I learn so much
Thank You! Briquettes are common use with Scouters but even then, NO LIGHTER FLUID!!!
I'm from Australia. I use eucalyptus all the time. The trick is that you need old wood that's lost all its volatile oils. Harder than hardwood, old fence posts are particularly good. Excellent very hot coles.
Better make sure it’s not treated wood or the smoke could produce toxins
Most of what your talking about is stuff that i've already learned in my bbq/smoking experience, but there's something about hearing kent rollins say it that makes me believe it even more!
Thank you for watching
Here in KY we've got plenty of oak and hickory. Little brother scored some pecan logs last spring. Our October Smithville Hills pit grilling and smoker extravaganza was tastier with the pecan and apple wood from the dead orchard. Steady on Mr Kent and Ms Shannon. Keep doing what you're doing, we appreciate it all..
The Best explanation of cooking wood from a tried and true expert! Nuff Said!
Thank you kids so much for all your videos. I have been watching them for as long as you have been on TH-cam. Matter as fact I have been making your sterling potatoes and your sourdough biscuits since those videos have came out. I'm a wood smoker and I love Dutch oven cooking on an open fire. I will get your cookbook as soon as I can get one. But I think you and beautiful wife is very awesome people for thinking about other people during these times, I can't speak for others but I know people are greatfull. God bless you kids. Thanks so much.
Thanks for watching Kevin we appreciate it so much
Hello Kent, my husband found your channel . I’m so happy he did. I’ve made several of your recipes! We really enjoy watching your channel together. Thank you!
.
Thank you for watching.
It's interesting to learn more about hardwood coals. It's rare to see that sold where I am. Most of the coals that one can consider stick like are bamboo. Worked with it, but always felt it to be finicky. Hence why I usually use coconut briquettes. Have been using that most of my grilling days. They do tend to have a short life, but that's fine.
I'll buy hardwood coals one day, just to try them out. For you, Mr. Rollins. Because you never steered me wrong.
thank you Mr Kent, for talking for real.
Enjoyed the video, as always, can't say I agree with everything, but then thats what makes the world go around. Stay safe, and God bless you and family.
God bless.
Kent is my dutch oven and wood smoking idol! Get you some of his Mesquite and Red River Ranch seasoning....woooooooeeeee....it’s delicious!
Thanks for watching
Just ordered 3 pounds of 'Original', and the newest cookbook. Can barely wait. God Bless you and Shan. Thank you for being you!
God bless. Thanks for ordering.
Great information my friend. Loving these extra Saturday videos
I'm the same way Kent. I always use hard wood for smoking. I also have cherry chunks to add to the mesquite and hickory. Y'all have a wonderful weekend.
I was hiking and camping over on Santa Catalina Island, Ca. a few moons ago when my only stove quit working. As I was camping on a beach there were no fallen trees to be had (or any tree) so, I used the buffalo chips which were aplenty. And you're right, use the dried ones.
Glad you were able to make it work Billy, they sure burn well.
We use a lot of hickory and oak. If you want a ton of smoke, green hickory will get it smoky as it can be. Sometimes I’ll use green hickory chips on some dry oak but it doesn’t take much green hickory. We just grilled 3 K.C. Strips this evening with dry hickory. We ordered your latest cookbook today and can’t wait until it arrives!
Thanks so much and we hope you enjoy, Thanks for watching
Thank you Kent!!! I love cooking over hot wood coals. The food just taste better. 🔥🔥🔥
You are a good man Kent, thanks for another great video!
Hey Kent, Shannon the Beag and Duke. I just watched your video about woods for cooking and smoking. I live in Al but I was raised in FL. We used to smoke a lot of fish, shellfish and venison. We used a lot of orange, grapefruit, lemon,oak and hickory. For some fish like mullet we liked to use palmetto roots and have used palm mixed with palmetto for smoking fish or scallops. Smoked scallops are fantastic, we basted scallops or mullet with à mixture of butter, garlic powder and hot sauce with a little white pepper. If you have never tried smoked mullet or scallops believe me you need to try them. They are well worth the trouble also try smoking your own Tuna or Salmon it is great. I have both of your cookbooks and they are great and have given them as gifts.God bless you all. Larry Meskil from Jackson's Gap, Al
God bless Larry.
Love mesquite! I cut some in TX about 15yrs ago. Still have a bunch left and it's hard as rock. Soak it in water for an hour before you use it to get max smoke. That stuff will make hot dogs taste great!
Love you guys so much! We're fixin to smoke our 1st brisket, following your videos and cookbook :)
Hope you enjoy
Thanks again Kent and Shannon!
We use a lot of live oak crown here then add pecan and orange wood. Gives a sweet flavor. We also use old olive oil on our paper in our starter chimney with the paper gives a good clean flame. Thanks again for all that you do.
Thank you for watching
That's good info about alders. We just cut down three big alders that the insurance man said was too close to the ranch owners house. I got a little bit of it getting seasoned now. It's a very heavy wood, like oak...
Good wood it is
I have been contemplating smoking some meat so I appreciate the information you provided
Thanks Dawn for watching
Thank you so much for all the tips! I've always cooked indoors up till now, but I've watched so many of your videos I really want to try out a dutch oven. Almost done with my schooling... can't wait to be doing this stuff on my own lawn some day :)
Really good tips on wood and lump. I keep 5 bags of Royal Oak Lump in my garage year around and go thru 5 or 6 bags a year smoking in my Green Egg. Keep it coming Shan and Kent!
Thanks for sharing and take care. 👍
We used a lot of white oak for cooking meats! Ad some apple or hickory even cherry now and then for added flavor! If you use pine it’ll taste like a Christmas tree I assure you! Never had mesquite until I moved to Arizona and like it right smart! We cut our own wood! Good seeing the beagle he’s looking good these days! Chairman of the board he is!
I sure like your video's.
Here in Bakersfield, California alot of us use almond wood its in abundance. Oak is my next choice if you can get it. Pine is good for getting a fire started that's about it.
Oh good another almond wood user in Calif. I am in central Calif. I really like almond roots for smoking if I can get them just to smoke instead of burn a hot fire. Never tried oak. My favorite is peach.
I bought one bag of Mesquite when I first got my Kamado. I cooked a chicken and some steaks. And one pizza. Then sold the remaining 90% of the bag when I sold an old grill. It did burn n long. Wasn’t to me or even close to what the wife could tolerate. Got a bag of BNB Oak lump and fell in love with the stuff. Mild pleasant flavor. Even the wife enjoyed. I do add some Hickory chips when cooking pork ribs. I don’t have much of selection being in populated area unless I go to Walmart or Ace Hardware and pay hard for small amounts.
Put a little vegetable oil on the rolled up newspaper when using under a charcoal chimney it will burn longer
I have a torch and a leaf blower, but if I don’t use that to start my fire, I use a little bit of vegetable oil. It works awesome and stays on. I’ll pour a bit of veggie oil over a napkin and some dried mesquite bark and chips. Super fast and easy. We have a ton of mesquite that we get from our ranch, so I have different mesquite piles of cut/chopped wood from different times. The drier/aged the better. Then I’ll just start adding cured wood pieces as needed.
Your always a wealth of knowledge Kent, ain't no one got anything on Kent Rollins a seasoned cowboy cook. Thanks for sharing.
Thanks for watching Phil.
Down in south Texas, mesquite is king. I'm not sure if Kent mentioned it, but a helpful tip is to let your wood age before you cook with it. Cooking with freshly cut mesquite or any other hard wood will yield huge amounts of unwanted smoke. For bigger logs, more than a foot in diameter, it can take close to a year to dry out. The key is to restock regularly so you always have wood aging. Cheers y'all.🍻
Great point Mario, Thank you for watching
@@CowboyKentRollins Big fan Kent, keep it up and God bless brother.
The other day I took a machete to some mesquite dumped near where I live. It'd rained a couple days before, so the wood wasn't totally dead. I started the fire on one side of my $20 walmart grill with twigs and dead grass, which I prefer over paper or coals. I then smouldered a couple logs to smoke some baby back ribs for about 4 hours. They came out tender, and fall-off-the-bone.
Good for you champ
I'm glad you mentioned Alder. It might be the best tasting smoke. It's somehow sweet, and nearly impossible to overpower something with it. I've used it on fish and also on Chicken. It's a must for fish, but i was surprised at how amazing it tasted on chicken.
Thanks Kent,
Very informative...
Yes, yes on the
ALDER WOOD & SEAFOOD
You can actually buy it
At HEB PLUS in small bags over in the BAR -B-Q
Section, out standing.
Thanks for watching
Kent thanks 🙏 wow that was cool 😎 you said no charcoal I love it, I walk around and gather oak sticks and grill with that it’s fabulous God Bless thanks Kent 🌠David from Detroit
Thanks for watching Karen and God bless you
Howdy Mr Rollins, good tip that we have to be sure what we use for a good cooking fire. Thanks
Best channel on TH-cam. Great tips, building up a smoker in the yard, gonna get my grilling game on!
I’m thankful for you and your family!
You are so kind, Thanks for watching
Thanks for this tips and be safe because pandemia haven't leave us along jet, god bless you and your family
God bless Juan.
Love you, Shannon, and the dogs... God bless and hope to continue watching for many many more years to come!
Is that a bottle of Blanton's up on the wagon? Nice choice of bourbon...!
Osage, aka hedge apple here in Ohio and Indiana, along with Red Elm and Thorn (Honey Locus) are the hottest burning woods available. Heated my home on those alone for over 30 years. All three are excellent woods for making self bows too ....... : ) cheers
Cali coastal area loves our red oak. There's several species of oak that grow in this region but red oak is number one.
I have mixed red oak with lump mesquite in the bag and it is very good, nice twist.
Goes well together it does
Used some well, and I’m talkin a couple of years, seasoned eucalyptus and man 2 sticks of that stuff produced coals that lasted almost 3 hours that burned consistently hot. Grilled a whole chicken, ribs, steaks, etc. That stuff is great for grillin
Don't have any mesquite on this end of the state but I do have pecan, hickory, and several different oaks. Red oak, white oak, black jack oak hack berry, wild cherry. I normally use a 70/30 pecan, hickory mix. Unless I happen to have so red oak. That wood has like a natural bourbon smell to it. Talk about great flavor. If it smells that good setting in a stack of split wood you can imagine what it smells like in the smoker. Mercy!!
Certainly enjoyed this video. Very informative.
Very informative Kent. My best to you Kent and Shannon plus the Beagle and of course the Hound Duke
Here I'm central coast California live oak is plentiful and gives DELICOUS flavor it's my favorite for everything
Hey i cut a few Hackberry about 5 years ago & got around to burning it this year. Noticed how fine the ash was. So out of necessity I started trying out some just with dawgs, brats & vegetables. Seemed pretty good. Now I've smoked ribs, salmon & this chicken yesterday was amazing. People think hackberry ain't good for nothing. Try it. You'd be really surprised.
I have used it some and as grilling wood, we dont have as many down here as we used to
Nothing beats a good piece of hickory!
Howdy Kent! I usually burn hardwood lump charcoal for most grilling, but its as hard to find as toilet paper lately. We have acreage with lots of oak and hickory so I've switched to that (craving good bbq overpowers being lazy). For smoking I recently tried some redbud (the tree kind) and it gives one of the smoothest flavors I ever had.
Watching this video, thinking about the big ol stack of cherry and apple wood sitting in my shed- waiting for me to come home and grill something. Couple of weeks ago, I grilled a nice strip steak over a cherry wood fire, and MAN! Best tasting steak I ever had! Did justice by the pork chops the next night, too.
Most people around here use oak in BBQ's, not for the smoke, but because it burns slow, low and long. A nice steady heat, with coals that last a long time. They'll add something else- like Hickory- for the smoky flavor. Oak smoke is pretty neutral flavor-wise. The real drawback is that oak takes up to TWO years to fully season.
Here in NY, we have just about any kind of wood you'd want to try burning- except Mesquite. It just doesn't grow here. You can get bagged chips, but they frown on importing sticks.
Just about any fruit or nut wood will make a nice smelling smoke. I've even heard of people using Mulberry or Persimmon. Save the softer woods, like cottonwood for the campfire.
Love cooking after these great videos!!! Loved the sunday morning piece too!!!!!
Thanks for watching
Aww Love the Beag taking a nap ❤️❤️❤️.... living in Florida wood is 😬 when I lived in North Carolina that was a different story ❤️❤️❤️ much love & Hugs.... from 6 feet 😖
Ya must have given this lesson a few times, put the beagle to sleep. Thanks for taking the time to share your thoughts.
He boycotts all videos that dont have meat
Hey Kent & Shan, great episode of wood.... I started using Mesquite Wood that I got at the Home Depot and soaking them in water for about a half hour and using the smoke on my gas grill like you had in one of your videos and man we can really tell the difference in the taste of the steaks and hamburgers that we grill! Thanks again for helping me step up my grilling! Take care and be careful out there!
Now I know! Gracias Cowboy Kent! 🐎🐎🐎
Thank you for the information. Buying a new home soon out in the country. One of my first purchases will be a new grill, and some lump charcoal. No more Kingsford for me.
I like Hickory with pork, and turkey oak with beef, venison or lamb, and maple with chicken. You can also check with local tree services, many give away firewood if they have too much, or will let you get some without having to buy a truckload or more. I also use oak rounds to tenderize venison with the tenderizing mallet, adds a little extra flavor and fiber LOL
Vine maple which is a natural fence in the Pacific Northwest woods is also a little known secret for maybe the best wood for smoking salmon. steelhead etc...Seriously most locals here have never tried it, but now they will. Cat's outta the bag
Thank you for watching
Thanks for the info! Beginner here!
great video Kent! could you do a video on which wood to use on what meats? is cherry good for beef? (yes it is!), which wood should i use on fish? what is the flavor profile of the wood? Here in kansas we can get just about whatever we want, but at the store its usually mesquite, oak, apple, cherry, hickory and pecan. Once in a while ill see peach or orange chips but not the chunks. A friend of mine works up in KC and his store sells grape, alder, blackberry and some other oddball woods that id love to try. Thanks again for everything Kent....my kids love your recipies and so does my wife! your way of cooking and living is very familiar to most of us here in Kansas, we appreciate seeing this lifestyle and wish more people were like this!
Kent you are the man thank you you’ve taken my cowboy cooking to another level
Great video Kent & Shannon
You mentioned a lot of the good fruit woods. Pear wood is also a good choice for smoking fish, pork, chicken, etc. A lot of places in the south there is a hardwood you never want to use, and that is locust wood, which is toxic. Be it sugar locust, black locust, or yellow locust, you don't want to ever use it for smoking or grilling.
We dont have much pear, but I agree with you on the locust, it makes some bad smoke
Ive known several to use bodarc (hedge/osage orange) for smokin and cookin. Ive ate lots of stuff theyve cooked and smoked with it. And its good. It just has to be VERY dry. Pecan and hickory are my personal favorites. Peach is good also.
Osage for smoking or BBQ, that sounds interesting. I've never thought about it in that light, my knowledge about it is mainly about it's desirable qualities for bow wood used in old school style archery, among some of the best woods for bows in the world if I'm not mistaken. (of course obtaining decent quality staves without major irregularities can be a chore) My dad made a bow from it in 1998 and it is starting to turn purple with age. I've read that old Osage fenceposts are known to do the same thing.
6/16/2021 . Very informative . I hope your Cook Books are still available . Thank You .
One tip for all those who live in cities and suburbs that have a hard time locating good wood for fires: wait till some good strong rain storms to come through in the warmer months. Get in the car and start looking for the repair crews that fix downed power lines. You will nearly always see the tree service trucks around these areas. Ask the crew what kinds of wood they are cutting up. They generally will fall over backwards to give you some of the wood because they must pay a lot of money to get rid of the wood and the chips. They may even deliver a whole truckload right to your door free.
That’s some good advice Cowboy Kent👍. Beag is plum worn out!
little song From Kenny Rogers Roasters , similar to "The Gambler"
on a warm summers evening,
cattle drive bound for kansas,
I met the cookin Cowboy,.
we were both tired from the day,
so we sat around the campfire,
stars shining in the darkness,
some boredom overtook us,
and then I heard him say,
he said "Son I made a livin,
puttin' smiles on peoples faces,
knowin what their taste were,
a mans hands read like a book,
if you dont mind me sayin,
I can see your out of rations,
trade me that Beagle Puppy,
and I'll show you how to cook,
well I only had the pup a day,
so I gave him up right away,,
then he pulled out a cigar,
and asked me for a light,
and the fire got deathly quiet,
as that cigar started glowin,
he said," if your gonna cook boy,
ya gotta learn to cook it right
you got to Know when to skillet,
Know when to Grill it,
Know when to marinade,
and know when to Rub,
You always count your people,
before you fire up the ovens,
aint time enough for countin,
when the cookins on
Every Cowboy Cookie Knows,
that the secret to survivin,
is knowin how to skillet,
and creating your own style
cause every meal can make you,
and every meal can Break you,
and the best thing you can hope for,
Is to make folks smile,
well he finished that cigar,he did,
and he turned back towards the fire,
Gathered up his Beagle,
to show it to his wife,
somewhere in the Darkness,
Cookin Cowboy was a Dancin,
I could hear his Partner yippin,
He had made a friend for life,
You got to know when to Grill it,..............
Man, that is a good one right there
Brother, you are on a roll! Keep 'em comin'!!!
Pretty Good!
OUTSTANDING!!!! Thank You!
TANTRUMGASM - this one made me smile. Thank ya' kindly.
Just grilled up a batch of ground beef for chili base over peach wood smoke. In the dutch oven for 3 hours. Gonna be some good eats.
Sounds good my friend.
Thanks Kent! You the best!!
Thank you for that special tutorial!
Thank you both for everything
Thanks for watching Jason.