smoking woods

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lleechef
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RE: smoking woods 2004/03/04 11:49:21 (permalink)
All I have are birch trees.
#31
tiki
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RE: smoking woods 2004/03/04 13:12:44 (permalink)
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.
#32
lleechef
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RE: smoking woods 2004/03/04 13:17:46 (permalink)
They make birch syrup here (similar to maple syrup). Maybe it wouldn't be so bad after all for smoking.
#33
Bushie
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RE: smoking woods 2004/03/04 13:32:37 (permalink)
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!
#34
lleechef
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RE: smoking woods 2004/03/04 14:13:09 (permalink)
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!
#35
UncleVic
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RE: smoking woods 2004/03/04 14:59:33 (permalink)
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...

#36
Bushie
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RE: smoking woods 2004/03/04 15:02:57 (permalink)
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!
#37
UncleVic
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RE: smoking woods 2004/03/04 15:15:26 (permalink)
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!!!
#38
lleechef
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RE: smoking woods 2004/03/04 15:22:28 (permalink)
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!
#39
RedPatti
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RE: smoking woods 2004/03/04 17:24:26 (permalink)
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.
#40
lleechef
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RE: smoking woods 2004/03/04 17:28:19 (permalink)
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!
#41
Lone Star
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RE: smoking woods 2004/03/04 17:46:34 (permalink)
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
#42
RedPatti
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RE: smoking woods 2004/03/04 17:52:06 (permalink)
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?
#43
lleechef
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RE: smoking woods 2004/03/04 18:16:57 (permalink)
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!!!!
#44
RedPatti
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RE: smoking woods 2004/03/04 18:31:31 (permalink)
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.
#45
Sundancer7
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RE: smoking woods 2004/03/04 18:33:11 (permalink)
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
#46
lleechef
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RE: smoking woods 2004/03/05 13:03:30 (permalink)
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!

#47
fcbaldwin
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RE: smoking woods 2004/03/10 18:06:49 (permalink)
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
#48
DLnWPBrown
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RE: smoking woods 2004/03/10 18:50:14 (permalink)
We prefer to use Oak that has cured out at least 6 months.

Dennis
#49
RedPatti
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RE: smoking woods 2004/03/10 19:59:37 (permalink)
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.
#50
Michael Hoffman
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RE: smoking woods 2004/03/10 20:16:31 (permalink)
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.
#51
GordonW
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RE: smoking woods 2004/03/10 22:48:25 (permalink)
On one of the bbq specials on TV a few days ago, some guy (from Georgia, duh)was swearing by peach wood.
#52
Bogeyman
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RE: smoking woods 2004/04/20 13:28:19 (permalink)
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.
#53
Penoose
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RE: smoking woods 2004/04/22 14:47:32 (permalink)
>>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.
#54
santacruz
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RE: smoking woods 2004/07/02 15:32:47 (permalink)
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.
#55
mayor al
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RE: smoking woods 2004/07/02 16:16:30 (permalink)

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.
#56
Iconic
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RE: smoking woods 2004/07/02 23:36:47 (permalink)
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.
#57
David Latif
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RE: smoking woods 2004/07/16 10:01:44 (permalink)
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.
#58
Rick51NH
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RE: smoking woods 2004/07/16 17:53:30 (permalink)
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
#59
madwing
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RE: smoking woods 2004/08/06 14:39:18 (permalink)
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!
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