BenRod wrote:BTW, I think the band-aid flavor may have come from the mesquite used. Mesquite has a bit more astringency than some other hardwoods, and probably caused the off-flavor. I may be way off-base, but I know that, in cooking with it, you can run into similar problems with too much mesquite. Most guys I know who smoke food use a blend of mesquite and another hardwood to dull that astringency.
blipiddybrew wrote:According to the Smoked Beers Classic Beer Style Series book by Ray Daniels and Geoffrey Larson, mesquite has high phenolic character and suggests that if you use it, bavarian hefeweiss would be the style to smoke. It also mentions that hickory is similar to beech in that it is like ham or bacon, but can be harsher on the phenols as well.
rhino777 wrote:+1 Dirk. I'm using that setup to convert some concert video bootlegs which will obviously never come out on dvd.
BenRod wrote:I've been very interested in smoking some of my own malt and trying for a rauchier, but was thinking of using a hickory. I may now opt for a beechwood instead if I can locate any.
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