Special Blend?

Kummok · February 07, 2004, 05:44:25 PM

Kirk:
What are the "special blend" pucks made of??[?]

Kummok @ Homer, AK USA

Fuzzybear · February 07, 2004, 05:57:24 PM

Kummok:

I can say from my sleuthing on the internet that what I found for sure is that they are 40% alder wood - the other 60% I believe to be of the mfg. choosing although I can't find anymore info about it...

Maybe Kirk can dig something up from the mfg.?

"A mans got to know his limitations"
Glendora, CA - USA!

Regforte · February 07, 2004, 06:10:12 PM

I think you're right, Fuzz. My guess is the non-Alder portion could be a mix of any of the other wood types they sell. One would think they wouldn't put in some sort of 'mystery wood' that they don't otherwise offer.

I was thinking of getting some of the Special Blend myself.

Chez Bubba · February 07, 2004, 06:45:27 PM

The Special Blend bisquettes are the hot dog of the bisquette world. During the manufacturing process, scraps are collected & randomly mixed together & recycled as SB. The percentage of each wood in SB would only be dictated by the consumer demand for each type of individual wood. The only exception is mesquite, which is kept completely isolated and not used in SB.

Overall, I think it is a pretty moderate wood, but doesn't have a defining flavor. This could be good, this could be bad, depending on what you're smoking & your personal taste.

If you adamantly believe alder is the only wood to use for fish, you will probably think these are too strong. If you adamantly believe hickory is the only wood for pork, you will probably think these are too weak. If you like to experiment & have an open mind, give em a try.

I know of one customer in particular that has told me he has tried all the available varieties and has decided SB is his favorite.

Don't know about anyone else, but I sometimes use a couple of different woods on one batch. I like the fruity tartness of cherry, but find that too much is overpowering to me. So I'll do a butt with 2 hours cherry, 3 hours hickory & 4 hours nothing.

Sharin' the love[8D],

Kirk

http://www.chezbubba.com

Bassman · February 07, 2004, 09:16:19 PM

As I write this my 2 turkey breasts are almost done. I used a couple of SB bisquetts, but for the most part alternated every other one between hickory & cherry.I'll be posting all details very soon,but the smoke coming out of the top of the smoker smells smooth!!![:p][:D][;)][:)]

Jack

Fuzzybear · February 07, 2004, 11:48:04 PM

Slurp, drool, wheeze!

I can taste em' now Bassman!

Can't wait for your posts.

I think the idea of mixing the pucks is great - alternate some of the flavor mmmmmmmmmmmmmmmmmmm.....where oh where has my B.S. gone, where or where can it be??

"A mans got to know his limitations"
Glendora, CA - USA!

msiler · February 08, 2004, 01:23:27 AM

I think they sent it the rounabout way.... via Australia perhaps... They just wanted it to see the world seeing as how it may never get a break once it arrives.. I know it must be frustrating but let me assure you it is worth the wait.[:)]

When in doubt smoke it.

Fuzzybear · February 08, 2004, 02:56:46 PM

Hmmmmmmm....so.....somebody in Aussie Land is smoking some kangaroo meat with mine huh?

It should show up well seasoned then!

"A mans got to know his limitations"
Glendora, CA - USA!

Chez Bubba · February 11, 2004, 12:39:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by msiler
 I think they sent it the rounabout way.... via Australia perhaps... <hr height="1" noshade id="quote"></blockquote id="quote">
Let me tell you, if driving on the wrong dang side of the road wasn't bad enough, they put the steering controls opposite as well. Every time you try to signal a turn, the wipers go on! To top it all off, try coming up to one of those "roundabouts" at 50mph for the first time. Big concrete in the middle of the road & cars swirling around.[:0]

Great people though.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Fuzzybear
 Hmmmmmmm....so.....somebody in Aussie Land is smoking some kangaroo meat with mine huh? <hr height="1" noshade id="quote"></blockquote id="quote">
Actually, they look at kangaroo much the same we view rat. But they have been very successful in marketing it to the States as exotic & gourmet. I'll still order some & give it a try in the future. If it's a smoked food, it's usually yummy!

Kirk

http://www.chezbubba.com

Fuzzybear · February 11, 2004, 03:10:32 AM

Hmmm...rat!

BBQ and make the whiskers all crispy like and use them for toothpicks!

Yummy!

"A mans got to know his limitations"
Glendora, CA - USA!

Kummok · February 18, 2004, 04:33:09 PM

Mmmmmmm......sounds like the Aussie's kangaroo is akin to the Alaskan's Pink (Humpy) salmon!! I can catch it by the 30 Rubbermaid garbage can up here. Maybe I could market it in Australia and trade for rat....er, I mean, kangaroo steaks [;)]

Kummok @ Homer, AK USA

Chez Bubba · February 19, 2004, 01:47:39 AM

That would probably depend on whether the Japanese like Pinks. Australia is Japan's Florida.

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?