smoking woods

Anyone ever use Maple to smoke with?

No. but I smoked with Mary Jane.

I have heard of its use but never tried it myself. I don't too far out there with the different woods. Primarily hichory along with apple, cherry, oak, pecan, etc. But never tried maple.

John

There are several varieties and those I have used are very mild.

Not much risk of oversmoking anything.

Tom

I live in New England and Maples are every where.
Yes you can use Maple wood and i recomend it i use Maple with pork, Ever hear of maple smoked bacon? it works great with poultry also. In Vermont the maple syrup capitol of the world the have a unique blend of maple and corn cob smoked hams, very famous and delishious. I am also have a competion BBQ team that competes in KCBS circut and in new england maple is king.

We have a bunch of Hickory to use from a tree that we took down 3 years ago. It does a great job, as does the fruit tree pruning remains. This year we got a stack of Persimmon from one small tree that came down...so next season we will use some of it.

I always try to match the smoking medium to the food, Ive used any varity of woods, herbs, corn cobs, nut shells,Tea etc, I have found that some woods are to strong for more delicate meats{Poultry, Fish } Were others are to mild for Beef , Game or pork.
The best teacher is just to experment to your taste
Iam told I make a mean Jasmine tea smoked Duck

I had the owner of a bbq joint suggest soaking my wood chips in liquor...I can't remember if he said bourbon or whiskey. Anyone try anything like that?

I have soaked hickory and fruitwood in Amoretta (sp?) it adds a bit of a sweet flavor and definite aroma to the cooking area.

Gentelmen: Drink the booze and let the wood soak in water- branch water , if you have it.

I agree .You soak the wood to slow the combustion, Any booze would promote faster burning,
However i somtimes use beer or wine in my water smokers drip pan

quote:

Originally posted by seafarer john

Gentelmen: Drink the booze and let the wood soak in water- branch water , if you have it.

Folks....

You should never need to soak wood! If you are cooking low and slow, your wood will not catch fire. Also, thru vast experimenting, any "flavors" used in either soaking or in the water pan will have no impact on the flavor....so save the money. If you want to arouse attention and attract folks to the smell...throw an onion or 2 in the fire!

Now, if you are using wood chips and are grilling, then yes, you should soak for about 30 minutes.

Stogie

PS...Seafarer John....Mary Jane and I "dated" for many years!! What a sweetheart she was! LOL

Jack Daniels sells the keg wood that it uses to age whiskey as BBQ chips. I bought a bag but haven't tried them yet...I think it's oak.

I am partial to pecan wood, and I reckon that's the same or pertty close to Hickory.

I just had to cut down a Granny Smith apple tree. I hated to do it but it was in bad shape. I cut it into one foot lengths and let it dry. I will use it next summer.


I hope applewood is as good as indicated for smoking.

Paul E. Smith
knoxville, TN

I most often use either alderwood or hickory -- both providing excellent results with various poultry.

quote:

Originally posted by olphart

I am partial to pecan wood, and I reckon that's the same or pertty close to Hickory.

Hickory is best, pecan is my second favorite.

Sundancer, that apple wood will make EXCELLENT BBQ wood!

Bushie: Right now Applewood is all I have got.

I had some of it chopped up into chips and I have soaked it for smoking which I will use for New years Eve smoking on my ribs.

I hope they turn out OK

Paul E. Smith
Knoxville, TN

At least a few commercial barbeque pitmasters burn green wood for the coals they slow cook with. I've read and heard a few claims that green wood is actually best for barbequing because it doesn't dry the meat out as much. One of the most notable people in American barbeque (owner of a respected wood burning restaurant) was one who told me this. I think he said he actually uses green wood. He cooks whole hogs.

If the claim of a less dry product is true, why wouldn't all commercial wood burners (places that slow cook hogs, shoulders, Boston butts over hardwood coals for 8 - 12 hours) use inexpensive green wood?

What do the pitmasters here think of this claim?

I just got through reading the novel "Cold Mountain" (which I highly recommend to anyone) and many scenes described the use of gathering and using green saplings or green wood for spitting meat to roast or cooking. I have always thought that using green wood would make a bitter or acrid taste to the meat.

For all of you Mid-Atlantic Road Fooders, check this out re. a new, commercial smoked meats operation in Northern Virginia with an even newer retail outlet -- both offering beef and pork products smoked with pecan wood:

http://www.timescommunity.com/site/tab1.cfm?newsid=10733011&BRD=2553&PAG=461&dept_id=506047&rfi=6

i95, agree with the Alderwood. I have used that for Salmon and it is great! As for other meats I usually go for the Hickory chunks with some beer and onions in the water pan.

Don

Has anyone ever tried to use any type of citrus wood for smoking. We have a lot of orange, lemon and lime trees where I live and I thought that it might give the food a unique flavor????????? Please reply soon.

pumper, I had never heard of anyone using citrus wood, but I found this website that talks about the different characteristics, and it includes lemon and orange:

http://www.azbbqa.com/Articles/consideryourwood.shtml

Thanks, Bushie. My chips of choice are hickory, and I was dismayed the other evening when I saw I was all out. Since I was only smoking a hanger steak for a very short while, I tried oak. I made sure to soak the chips a little longer, and it all came out fine.

When I play golf, I sometimes take along a plastic bag and pick up little sticks of Pecan wood as I walk the course. It raises a few eyebrows from my fellow competators, but as long as I'm not holding up play, who cares?

My normal "Smoking Wood" is Hickory.. Entire back yard is filled with them! I'll throw chunks over my charcoal coals in my grill or soak them when smoking fish or making jerky in my smoker.

quote:

Originally posted by pumper

Has anyone ever tried to use any type of citrus wood for smoking. We have a lot of orange, lemon and lime trees where I live and I thought that it might give the food a unique flavor????????? Please reply soon.

How I wish Orange and Lemon trees would grow in my yard! All we can plant in Michigan is those Hybrid Indoor versions...

quote:

Originally posted by UncleVic

Hickory.. Entire back yard is filled with them!

I'm jealous!!
__________

Grampy, oak is the common wood down here. It's just so plentiful. Most all of the great Texas BBQ joints use oak, so it definitely can produce some good Q.

I grew up on hickory, though, so that's still my favorite.

My lemon tree is full of beautiful blossoms right now Uncle Vic.

We use mesquite for smoking because we have an endless supply . I would like to try hickory though.

As for the citrus - I watched an episode on Iron Chef where some type of fish or meat was smoked using cherry wood.

All I have are birch trees.

quote:

Originally posted by lleechef

All I have are birch trees.

Never heard of it used to smoke but the flavor of birch sap is wonderfull----ala birch beer----maybe you out to try it out in the smoker--maybe with salmon or game--may not be such a bad idea.

They make birch syrup here (similar to maple syrup). Maybe it wouldn't be so bad after all for smoking.

lleechef, I went back and looked at that website, and birch is on there. They say it imparts a flavor similar to maple wood, best for pork or poultry.

You oughta try it and let us know!

Bushie, I shall! If it ever stops snowing! We got 4 inches overnight and it's coming down good now and the sky is not clearing!
If it imparts a flavor similar to maple, I bet it would be nice for salmon!

quote:

Originally posted by Lone Star

My lemon tree is full of beautiful blossoms right now Uncle Vic.

We use mesquite for smoking because we have an endless supply . I would like to try hickory though.

As for the citrus - I watched an episode on Iron Chef where some type of fish or meat was smoked using cherry wood.

Email me your addy... I'll send a few sticks of hickory your way as soon as the snow melts down a little more and they dry up a bit...

lleechef, send any extra snow down to Austin.

I just had an idea. Start packaging Birchwood Smoked Alaskan Salmon. I'll bet you'd sell a ton of it down in the lower 48!

Let me know when you're ready to hire a taster!

quote:

Originally posted by Bushie

lleechef, send any extra snow down to Austin.

I just had an idea. Start packaging Birchwood Smoked Alaskan Salmon. I'll bet you'd sell a ton of it down in the lower 48!

Let me know when you're ready to hire a taster!

And when you fire Bushie for eating up the profits, Hire ME!!!

Bushie, at this time of the year, ALL the snow is EXTRA snow!

We do smoke our own salmon every summer using maple and hickory chips. Actually a friend of mine on Kodiak Island and me were contemplating a smoked salmon biz. You for sure can be the OFFICIAL taster!

We have smoked with all the varieties of citrus, etc. with much success. In our yard we have "Key" lime, Meyer lemon, Naval and Valencia orange, pink and white grapefruit, 3 varities of tangerine and tangelo. The 3 plum and apple are retired but we used the wood after we said goodbye. Loved them all depending on the meat/fish/poultry. We do love hickory best for beef and pork and use large pieces of hickory. I personally do not soak the aged wood.

I am learning alot on this thread keep the info coming. Thanks.

quote:

Originally posted by RedPatti

We have smoked with all the varieties of citrus, etc. with much success. In our yard we have "Key" lime, Meyer lemon, Naval and Valencia orange, pink and white grapefruit, 3 varities of tangerine and tangelo. The 3 plum and apple are retired but we used the wood after we said goodbye. Loved them all depending on the meat/fish/poultry. We do love hickory best for beef and pork and use large pieces of hickory. I personally do not soak the aged wood.

I am learning alot on this thread keep the info coming. Thanks.

I am learning that I miss SoCal!

quote:

Originally posted by Bushie

lleechef, send any extra snow down to Austin.

I just had an idea. Start packaging Birchwood Smoked Alaskan Salmon. I'll bet you'd sell a ton of it down in the lower 48!

Let me know when you're ready to hire a taster!

Birchwood would be a good name for such a company

lleechef: Hi! I would love to be playing in the snow right now... but only for an afternoon when the sun is shining brightly and it has a crisp crust under foot. Then back to the 79 degree weather and sunshine we are having today. I am looking forward to catching, seeing, and eating the salmon up close and personal and eating it smoked. Yum yum. I have never tried planked cedar with salmon but it sure looks good, does it taste anything like what I smell when I open my cedar lined chest because that is a bit overpowering.

How's the hot cocoa today? And do you make your own marshmallows? Will candy, i.e., fudge set up in Alaska?

Patti, Anything will set up in AK, it's so darned cold and dry!

That cedar planked salmon is quite good and does not smell like your cedar chest! We take a hunk of cedar wood, season it with oil (like a cast-iron skillet), throw it in to heat and plunk a slab of fresh salmon on it and just let it cook. You start eating at the thinnest parts and work your way to the thicker parts. Pretty tasty.

Who told you I was drinking hot cocoa? I'm picking The Big Guy up in one hour and I think it'll be Stalini O'Clock when we get back. Enough snow already!!!!

Lleechef: Glad to hear you are keeping warm and cozy. I'll bet it is beautiful. Have a great evening and weekend. Love to add a little Godiva into that hot chocolate with a little Meyers Rum too. Double the heat!!.

Salmon sounds heavenly.

You know lleechef, the cedar plank salmon sounds good even though I do not particularly like salmon.

A colleague and myself bought a pound of smoked salmon just south of Crescent City, CA early on a Saturday morning accompanied by a six pack of local beer. We burped salmon for the next 24 hours and neither of us have touched salmon since.


I am getting up my nerve to do it again.

Perhaps,

Paul E. Smith
Knoxville, TN

Sundancer, planked salmon is indeed delicious. I can only take smoked salmon in small doses even tho we smoke our own.

I also put vegetables on the plank when I make it.....red and yellow peppers, tomatoes, asparagus, boiled potatoes. Drizzle a little butter and lemon on the fish when it's done. Good!

quote:

Originally posted by RedPatti

We have smoked with all the varieties of citrus, etc. with much success. In our yard we have "Key" lime, Meyer lemon, Naval and Valencia orange, pink and white grapefruit, 3 varities of tangerine and tangelo. The 3 plum and apple are retired but we used the wood after we said goodbye. Loved them all depending on the meat/fish/poultry. We do love hickory best for beef and pork and use large pieces of hickory. I personally do not soak the aged wood.

I am learning alot on this thread keep the info coming. Thanks.

You are so fortunate to have such a wonderful citrus orchard of your own. Do you make Key Lime pies with those limes? Maybe my favorite desert.
Frank

We prefer to use Oak that has cured out at least 6 months.

Dennis

fcbaldwin:

Yes we have key lime pie often and share the extra limes with friends(this tree has hundreds of limes at a time). It takes about 20 of those little guys to make one pie. I put them in everything. I love lime rickeys too. If you are in SoCal come on over. I try to pick up the ripe ones off the ground before the gardener comes on Saturday mornings around 9.

quote:

Originally posted by lleechef

All I have are birch trees.

Where I live white birch won't grow. I grew up in southern New England and I miss my birch trees.

On one of the bbq specials on TV a few days ago, some guy (from Georgia, duh)was swearing by peach wood.

Rule of thumb:
If it grows a fruit or nut or the sap can be made into a syrup, it's worthy wood for the grill or smoker.

>>As for the citrus - I watched an episode on Iron Chef where some type of fish or meat was smoked using cherry wood.<<

Does anyone have personal experience using this stuff? My friends and I smoked some chicken using a cherry/hickory mix and found the flavor to be overpowering. We use hickory all the time with great success, so I can only assume that the added variable - the cherry wood - is repsonsible for our botched bird. The thighs tasted almost like...hmm...hot dogs? Perhaps they were just oversmoked?

P.j.

When I lived in New England I would use Maple,Oak,Ash,Beech. as my main woods and would only use the wood from limbs that were down already or scavenged from my wood pile (5 cord seasoned for a winter). Secondly I have used with success Gold Birch it smokes better than the white variety.

In Eastern Kansas I have used Hickory,Walnut and even Hedgewood.

In Northern Cal I use cuttings from my Apple,Peach and Pear trees and some California Oak. All work very good. But of all I like Maple it gives all meats a sweet smokey flavor sort of like maple syrup and bacon.

I have used Cherry several times. It has a VERY STRONG smokey flavor. In this case I would say a Little goes a Long Way. I used it on a Brisket and it was pretty strong to be sure. If I were to do it again I would mix with some milder (Hickory-Oak)flavored wood. It did do well on a load of Beef Jerky we made.

I'm glad someone mentioned peach wood...I've got two trees here and they are so overloaded with peaches the branches are laying nearly to the ground...after they are done I'm gonna prune the trees back and I had thought about keeping the clippings for smoking....

Josh.

quote:

Originally posted by Chefd60

I live in New England and Maples are every where.
Yes you can use Maple wood and i recomend it i use Maple with pork, Ever hear of maple smoked bacon? it works great with poultry also. In Vermont the maple syrup capitol of the world the have a unique blend of maple and corn cob smoked hams, very famous and delishious. I am also have a competion BBQ team that competes in KCBS circut and in new england maple is king.

I 've had good luck mixing up the wood. A little apple, oak, maple, cherry and so on. As few or as many different kinds as you like. Grape vines make good smoking wood also. I just stay away from the soft woods like pine, although some do use pine boughs.

Rick

quote:

Originally posted by Iconic

I'm glad someone mentioned peach wood...I've got two trees here and they are so overloaded with peaches the branches are laying nearly to the ground...after they are done I'm gonna prune the trees back and I had thought about keeping the clippings for smoking....

Josh.

using cuttings is a great way to smoke. i did a tri-tip on the weber last night using a single, thumb-thick, five foot long apple branch cut into three-four inch chunks. leaves still on. put it on the mesquite coals after the dump and cleaning the grill, then get the meat on, give it just enough air to burn, and let it go. between my wife, my son, and i we ate the whole thing.

i've also done the same with plum cuttings, persimmon cuttings, and pear cuttings (all of which are in our yard). i've not tried it with the apricot, but we're doing chicken saturday and i'll try it with that.

the mesquite charcoal as a base works a treat, too. hot, long-lasting, and even tasty on its own. can't stand the kingsford stuff, and i can't make my own!