Sentences with phrase «pecan wood smoke»

I was coming down with a severe case of «chipotle flu» caused by the capsaicin fumes and pecan wood smoke of the Chipotle Texas operation in the tiny town of Ft. Hancock.

Not exact matches

To smoke the brisket and breast, build a hardwood fire in the fire box using pecan, oak, or any fruit wood.

I smoke my meat indirectly at around 250 °F for about 3 to 4 hours using one chunk hickory and one chunk pecan wood.

Place the turkey sections, breast side up, on a grill in a smoker and smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory.

Prepare the smoker using hickory or pecan wood and smoke the legs in 200 degree smoke for 3 to 3 1/2 hours or until the turkey is done to an internal temperature of 160 degrees F.

In a perforated pan, add the pecans and smoke over pecan wood chunks in a smoker at 225 °F for 1 - 2 hours or until desired smokiness is achieved.

Smoke pork shoulder over pecan wood chunks for 8 - 10 hours at 225 °F or until pull apart tender with an internal temperature of 190 °F -200 °F.

You can enhance the hickory or maple wood smoke flavor in the bacon by using that type of wood for your fire, or you can add a little different flavor to your poppers by using apple, oak, or pecan.

«The restaurant uses local produce whenever possible — including the pecan wood pellets used in the smoking and grilling.

Today, McIlhenny Company follows the Aztecs» traditional smoking process, letting the peppers slow - dry in «chipotleras» (or pits) over fires fueled by locally harvested pecan wood.

The keys to success are lightly smoking with mild wood, such as oak or pecan, in small amounts, using a meat thermometer, and avoiding checking on the roast, thereby letting the heat out when you open the door to the smoker.

You can also smoke over pecan and the wood from other nut trees.

(Pecan is the traditional wood for smoking jalapeños.)

Q: Dr. BBQ, How would pecan shells work as a smoking wood?

When they are 75 percent dried, you can then smoke them using fruit, pecan, or oak wood in any kind of a smoker you like.

Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F. for seven to eight hours.

But there they're using pecan wood to smoke them, so you'll get the pecan flavor without the use of actual pecans.

1 Prepare your cooker to cook indirectly at 235 °F using medium pecan wood for smoke flavor.