[BBQ] Elm Wood to smoke meat?

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[BBQ] Elm Wood to smoke meat? Doug Schuette 4/24/10 1:10 PM
Was wondering if Elm Wood was any good for any thing besides a Fire Pit?
Never tried to use it to smoke any meat. Anyone have any thoughts?

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Re: [BBQ] Elm Wood to smoke meat? John 4/24/10 2:25 PM
Doug, The following is what I have been using,
It's from the Porch Table of Facts.
 

The traditional woods for smoking are HICKORY and OAK. Here is a list of woods suitable for smoking:

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

BBQ List members report that wood from the following trees is suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit trees (i. e. pear and cherry) are also suitable for smoking.

Other Internet sources list the wood from the following trees as suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.

RE: [BBQ] Elm Wood to smoke meat? John Shotsky 4/24/10 1:32 PM

There are two kinds of elms – hard and soft. Most are soft. I can’t remember if Elms have pitch, but anything with pitch is a no-no for smoking. The hard elms should be fine, if you can find them.

John

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of John Mitchell
Sent: 24 April, 2010 02:26 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Elm Wood to smoke meat?

Re: [BBQ] Elm Wood to smoke meat? Doug Schuette 4/24/10 3:03 PM
After an hour long in depth search I found this on Elm, I think the one I have next door that we cut the over hanging branches off is the soft variety as its tops snap off in high winds and it gets hollowed out from rot a lot before it dies. So this may well tell me to put it in the Fire Pit for warmyh and light. Article:  
Wood Species to Avoid
- There are certainly wood species to avoid too, as these can impart a resin or turpentine-like taste to your meat. They are almost all softwood species, and include, but aren't limited to: Pine
- Fir
- Cedar
- Cyprus
- You will also have less than sterling results with: Sassafras
- Sycamore
- Elm
- Eucalyptus


--- On Sat, 4/24/10, John Mitchell <mitch...@comcast.net> wrote:

From: John Mitchell <mitch...@comcast.net>
Subject: Re: [BBQ] Elm Wood to smoke meat?
To: smoker...@googlegroups.com
Date: Saturday, April 24, 2010, 4:25 PM

Sent: Saturday, April 24, 2010 3:10 PM
Subject: [BBQ] Elm Wood to smoke meat?

Was wondering if Elm Wood was any good for any thing besides a Fire Pit?
Never tried to use it to smoke any meat. Anyone have any thoughts?

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