Wood for smoking/BBQ
Omelet
since it is an Acacia so related to Mesquite that it'd be good for
grilling, etc.
The flavor it has imparted is almost identical. :-) It's worked quite
well. I'm currently smoking that Canadian Bacon experiment with it,
along with a large package of sweetbreads that I'm planning to
thoroughly enjoy...
My other favorite wood for smoking is Pecan. It seems to impart a very
mild flavor.
I've never smoked/grilled with fruit woods.
Post Oak is ok for general grilling (along with the Elm and Hackberry I
also have in my yard) but I've not tried any of them for smoking/BBQ.
Comments?
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
John Kuthe
> I recently had a small Mimosa tree die and fall over. I figured that
> since it is an Acacia so related to Mesquite that it'd be good for
> grilling, etc.
>
> The flavor it has imparted is almost identical. :-) It's worked quite
> well. I'm currently smoking that Canadian Bacon experiment with it,
> along with a large package of sweetbreads that I'm planning to
> thoroughly enjoy...
>
> My other favorite wood for smoking is Pecan. It seems to impart a very
> mild flavor.
>
> I've never smoked/grilled with fruit woods.
>
> Post Oak is ok for general grilling (along with the Elm and Hackberry I
> also have in my yard) but I've not tried any of them for smoking/BBQ.
>
> Comments?
Bryan, um, Bobo will have a LOT top say about this!
And I can tell you one thing, THE best BBQ chicken I ever ate was at
Bobo's, which we cooked/smoked on nothing but shagbark hickory! For
about 4 or 5 hours (we were drinking!)
John Kuthe...
Bobo Bonobo®
> since it is an Acacia so related to Mesquite that it'd be good for
> grilling, etc.
>
> The flavor it has imparted is almost identical. :-) It's worked quite
> well. I'm currently smoking that Canadian Bacon experiment with it,
> along with a large package of sweetbreads that I'm planning to
> thoroughly enjoy...
>
> My other favorite wood for smoking is Pecan. It seems to impart a very
> mild flavor.
>
> I've never smoked/grilled with fruit woods.
>
> Post Oak is ok for general grilling (along with the Elm and Hackberry I
> also have in my yard) but I've not tried any of them for smoking/BBQ.
>
> Comments?
I'm pickypickypicky. I only really like hickory, pecan, and
fruitwoods.
> --
> Peace! Om
>
--Bryan
The Ranger
> I recently had a small Mimosa tree die and fall over. I figured that
> since it is an Acacia so related to Mesquite that it'd be good for
> grilling, etc.
> Comments?
I'd bookmarked this page a while ago and reference it often.
http://www.eaglequest.com/~bbq/faq2/8.html
The Ranger
John Kuthe
Whet about all that split, cut and dried oak we found in the woods at
Bay Creek on the Jack's Fork in 1994ish?
John Kuthe...
>
> > --
> > Peace! Om
>
> --Bryan
notbob
> My other favorite wood for smoking is Pecan. It seems to impart a very
> mild flavor.
yes, the nut woods are good. Almond and walnut, etc.
nb
Omelet
<5a6f8ee7-ad5b-411f...@a26g2000yqn.googlegroups.com>,
Bobo Bonobo� <clas...@brick.net> wrote:
> --Bryan
It's all good.
Ever tried mesquite?
Omelet
<5cb7e37d-a13c-4cd8...@f18g2000prf.googlegroups.com>,
The Ranger <cuhul...@yahoo.com> wrote:
I have to agree with this one:
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.
The fire is so hot, I'm having a little trouble handling the wood
handles on the smoker!
Steve Y
gave nuts or fruits ? Vaguely remembered from the instruction book that
came with my Weber smoke
Steve
<<<Canine Humour for all: www.lovelycolour.com >>>
Bob Terwilliger
> I recently had a small Mimosa tree die and fall over. I figured that
> since it is an Acacia so related to Mesquite that it'd be good for
> grilling, etc.
>
> The flavor it has imparted is almost identical. :-) It's worked quite
> well. I'm currently smoking that Canadian Bacon experiment with it,
> along with a large package of sweetbreads that I'm planning to
> thoroughly enjoy...
>
> My other favorite wood for smoking is Pecan. It seems to impart a very
> mild flavor.
>
> I've never smoked/grilled with fruit woods.
>
> Post Oak is ok for general grilling (along with the Elm and Hackberry I
> also have in my yard) but I've not tried any of them for smoking/BBQ.
>
> Comments?
Oak is the wood I use almost all the time. Oak trees are the most common
trees around here. Every once in a while I'll use cherry or hickory, but
only if I have a specific recipe for which those would be most appropriate.
(I plan to use Christine's smoker to hickory-smoke bacon one of these days.)
If I had an inexpensive source for grapevine clippings I'd give those a try.
Bob
Omelet
notbob <not...@nothome.com> wrote:
What is your personal favorite?
Omelet
Steve Y <sREMOV...@wanadoo.fr> wrote:
I think it's variable.
It'd be better just to download a list of toxic woods. :-)
I've been grilling with down branches from the trees in my yard for
years and I'm still here.
Post Oak, Hackberry, Elm, Japanese Ligustrum, Mesquite and now Mimosa.
James Silverton
> Steve
> <<<Canine Humour for all: www.lovelycolour.com >>>
> Omelet wrote:
>> I've never smoked/grilled with fruit woods.
>I thought you were only supposed to smoke with woods from trees that
>gave nuts or fruits ? Vaguely remembered from the instruction book
>that came with my Weber smoke
I guess that's true even if the fruits, like acorns, are sometimes
inedible. Alder, hickory, oak are common but does mesquite have nuts?
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
Heh! I have a fence full of Mustang grape. I have to prune it back
occasionally.
I guess I could mail it your way for the cost of postage only. :-)
I've never tried smoking with it. What does it taste like?
Omelet
"James Silverton" <not.jim....@verizon.not> wrote:
> Steve wrote on Sun, 23 Aug 2009 19:56:37 +0200:
>
> > Steve
>
> > <<<Canine Humour for all: www.lovelycolour.com >>>
>
> > Omelet wrote:
>
> >> I've never smoked/grilled with fruit woods.
>
> >I thought you were only supposed to smoke with woods from trees that
> >gave nuts or fruits ? Vaguely remembered from the instruction book
> >that came with my Weber smoke
>
> I guess that's true even if the fruits, like acorns, are sometimes
> inedible. Alder, hickory, oak are common but does mesquite have nuts?
Mesquite has pods.
http://www.cooks.com/rec/view/0,1723,144167-236203,00.html
As does Mimosa and other Acacia.
notbob
> What is your personal favorite?
At this point, ANYTHING!
Colorado has no native hardwoods. Only birch and pines, both which
suck for smoking.
nb
modom (palindrome guy)
wrote:
>I recently had a small Mimosa tree die and fall over. I figured that
>since it is an Acacia so related to Mesquite that it'd be good for
>grilling, etc.
>
>The flavor it has imparted is almost identical. :-) It's worked quite
>well. I'm currently smoking that Canadian Bacon experiment with it,
>along with a large package of sweetbreads that I'm planning to
>thoroughly enjoy...
>
>My other favorite wood for smoking is Pecan. It seems to impart a very
>mild flavor.
>
>I've never smoked/grilled with fruit woods.
>
>Post Oak is ok for general grilling (along with the Elm and Hackberry I
>also have in my yard) but I've not tried any of them for smoking/BBQ.
>
>Comments?
I've nevetr thought to use mimosa wood. In general I'm hesitant to
use wood I'm not sure about since some will make toxic smoke.
Interesting to learn about your experiment.
Pecan is my standard because I have a number of pecan trees in my yard
and they drop limbs regularly. Incidentally, pecan shells make sweeter
smoke than does the wood.
Somebody gave me some nice size hunks of apple wood the other day
because he knows I've made a few batches of bacon over the past year
or so.
--
modom
modom (palindrome guy)
Good resource! Thanks.
--
modom
The Ranger
news:ir2395p4oe1qe6bnh...@4ax.com...
> Good resource! Thanks.
The entire thing is worth sitting down and browsing. I'm glad one of the
guys on afb used to post the link regularly.
The Ranger
Omelet
notbob <not...@nothome.com> wrote:
Poor baby. :-(
You may want to simply drive a ways with a rental pickup truck and stock
up!
Bobo Bonobo®
With oak, I tend to cook it to coals before applying the meat.
Boy, that's a nice little site. I was just talking to someone the
other day about floating the Jack's Fork, and saying that I've never
paddled the section between Alley Spring and Two Rivers.
>
> John Kuthe...
> > > --
> > > Peace! Om
>
> > --Bryan
--Bryan
Omelet
"modom (palindrome guy)" <use...@michaelodom.net> wrote:
> On Sun, 23 Aug 2009 12:24:09 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >I recently had a small Mimosa tree die and fall over. I figured that
> >since it is an Acacia so related to Mesquite that it'd be good for
> >grilling, etc.
> >
> >The flavor it has imparted is almost identical. :-) It's worked quite
> >well. I'm currently smoking that Canadian Bacon experiment with it,
> >along with a large package of sweetbreads that I'm planning to
> >thoroughly enjoy...
> >
> >My other favorite wood for smoking is Pecan. It seems to impart a very
> >mild flavor.
> >
> >I've never smoked/grilled with fruit woods.
> >
> >Post Oak is ok for general grilling (along with the Elm and Hackberry I
> >also have in my yard) but I've not tried any of them for smoking/BBQ.
> >
> >Comments?
>
> I've nevetr thought to use mimosa wood. In general I'm hesitant to
> use wood I'm not sure about since some will make toxic smoke.
> Interesting to learn about your experiment.
Well, I've eaten it a couple of times now (including just a minute ago
with that very successful Canadian Bacon experiment, altho' the texture
is more like ham) and it did not make me sick. :-) I reasoned that the
tree is related to mesquite so wood most likely be ok...
>
> Pecan is my standard because I have a number of pecan trees in my yard
> and they drop limbs regularly. Incidentally, pecan shells make sweeter
> smoke than does the wood.
Cool. I'll have to try that! They sell it as mulch around here.
>
> Somebody gave me some nice size hunks of apple wood the other day
> because he knows I've made a few batches of bacon over the past year
> or so.
I'm betting he's expecting some bacon in return. <g> Some of this
Canadian Bacon is going to my Pharmacist in return for scoring me the
Salt Petre. It's more heavily regulated now with the current terrorist
scare. <sigh> I just want it for curing meat, not making bombs for pity
sakes!!!
I'm already pissed off that I can no longer get Lye (Sodium Hydroxide)
for cleaning drains due to the fact that it's a reagent used to make
Crystal Meth. :-( My sister used to use it to make soap.
I do so HATE being punished as a law abiding citizen for the minority
criminal element!
notbob
> Poor baby. :-(
>
> You may want to simply drive a ways with a rental pickup truck and stock
> up!
I did find an online wood supplier near Denver that didn't charge
totally outrageous prices. Now all I need is money! ;)
nb
Bobo Bonobo®
> In article
> <5a6f8ee7-ad5b-411f-b0ed-571c7e095...@a26g2000yqn.googlegroups.com>,
> Bobo Bonobo® <class...@brick.net> wrote:
>
>
>
> > On Aug 23, 12:24 pm, Omelet <ompome...@gmail.com> wrote:
> > > I recently had a small Mimosa tree die and fall over. I figured that
> > > since it is an Acacia so related to Mesquite that it'd be good for
> > > grilling, etc.
>
> > > The flavor it has imparted is almost identical. :-) It's worked quite
> > > well. I'm currently smoking that Canadian Bacon experiment with it,
> > > along with a large package of sweetbreads that I'm planning to
> > > thoroughly enjoy...
>
> > > My other favorite wood for smoking is Pecan. It seems to impart a very
> > > mild flavor.
>
> > > I've never smoked/grilled with fruit woods.
>
> > > Post Oak is ok for general grilling (along with the Elm and Hackberry I
> > > also have in my yard) but I've not tried any of them for smoking/BBQ.
>
> > > Comments?
>
> > I'm pickypickypicky. I only really like hickory, pecan, and
> > fruitwoods.
>
> > --Bryan
>
> It's all good.
>
> Ever tried mesquite?
Not crazy about it, but It's good to know that mimosa can be used (I'd
burn it to coals first) because we have one in the back yard. I want
to cut it down anyway, so I'll save the big stuff and let it season a
year or so, then take it camping.
> --
> Peace! Om
> --Steve Rothstein
--Bryan
sf
wrote:
>It'd be better just to download a list of toxic woods. :-)
There is such a list? Please post a link if so.
--
I love cooking with wine.
Sometimes I even put it in the food.
Bobo Bonobo®
> On 2009-08-23, Omelet <ompome...@gmail.com> wrote:
>
> > What is your personal favorite?
>
> At this point, ANYTHING!
>
> Colorado has no native hardwoods. Only birch and pines, both which
> suck for smoking.
Gives you an excuse for a road trip. You can find enough down and
dead hickory in this area to fill a car trunk, and shagbark hickory
bark is concentrated yumminess:
http://www.nps.gov/ozar/index.htm
September and October are lovely months here.
>
> nb
--Bryan
George Shirley
> In article
> <5cb7e37d-a13c-4cd8...@f18g2000prf.googlegroups.com>,
> The Ranger <cuhul...@yahoo.com> wrote:
>
>> On Aug 23, 10:24 am, Omelet <ompome...@gmail.com> wrote:
>>> I recently had a small Mimosa tree die and fall over. I figured that
>>> since it is an Acacia so related to Mesquite that it'd be good for
>>> grilling, etc.
>> [snip]
>>> Comments?
>> I'd bookmarked this page a while ago and reference it often.
>>
>> http://www.eaglequest.com/~bbq/faq2/8.html
>>
>> The Ranger
>
> I have to agree with this one:
>
> 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.
>
> The fire is so hot, I'm having a little trouble handling the wood
> handles on the smoker!
Did you do a water soak on it first Om? I've not tried mimosa in my
smoker but used to burn it in the fireplace at the farmette. Heated the
whole room quickly and was gone about as quick.
George Shirley
don't have one but the neighbor does, the nuts that fall on my side of
the fence are used for smoking.
Omelet
notbob <not...@nothome.com> wrote:
<laughs> I think most of us can understand that!
Omelet
<747c976a-bc5a-4142...@a26g2000yqn.googlegroups.com>,
Bobo Bonobo� <clas...@brick.net> wrote:
> > Ever tried mesquite?
>
> Not crazy about it, but It's good to know that mimosa can be used (I'd
> burn it to coals first) because we have one in the back yard. I want
> to cut it down anyway, so I'll save the big stuff and let it season a
> year or so, then take it camping.
>
> --Bryan
Why not save the tinder?
I start my fire with hackberry, elm or oak since that's what I have the
most of, then add the small bits of Mesquite or Mimosa that I have on
hand. The tree was not very big. It died due to being shaded out by the
other trees... So I don't have much of it.
I'm trying to conserve it.
Starting a fire with one type of wood then adding smaller bits of the
flavoring wood works well for me.
The mimosa is milder in flavor than the mesquite is. You may want to
try it before wasting it as a campfire fuel!
Omelet
sf <s...@geemail.com> wrote:
> On Sun, 23 Aug 2009 13:04:59 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >It'd be better just to download a list of toxic woods. :-)
>
> There is such a list? Please post a link if so.
Did a quick google. Looks like the major problem is wood dust for
carving. Wood dust you might not want to breathe is ok for smoking.
But, some woods are not safe for grilling. Oleander is one I know of, as
is, of course, poison oak or ivy.
This link seems to have a few more as well:
http://www.bbqdan.com/grilling/wood_for_grilling.html
Ed Pawlowski
"notbob" <not...@nothome.com> wrote in message
news:6mgkm.275190$Ta5.1...@newsfe15.iad...
No fruit orchards near you? Many will let you take all you want at tree
trimming time. If you are near hardwoods, the road crews are easily bribed
with a cooler of cold Pepsi.
How about cabinet shops or woodworkers? Most woodworkers use oak, cherry,
maple and walnut, all good for smoking. What scraps I don't burn if often
give away.
notbob
>
> No fruit orchards near you? Many will let you take all you want at tree
> trimming time. If you are near hardwoods, the road crews are easily bribed
> with a cooler of cold Pepsi.
No orchards here at 8000 ft
> How about cabinet shops or woodworkers? Most woodworkers use oak, cherry,
> maple and walnut, all good for smoking. What scraps I don't burn if often
> give away.
I'll look into it. Only a couple small towns hereabouts, 2K pop 10 miles
away, 4K pop 20 miles away. OTOH, considering the dearth of hardwoods in
CO, I doubt anyone is giving any away.
nb
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
Heh! Yeah it has been fast burning and no I did not wet it. I can get it
to smolder more by cutting the baffle air space.
I only needed it for two hours so just watched it every 15 minutes (used
a timer) and added wood as needed.
You are right that it burned up quickly. It's well aged wood and all the
wood I had was maybe 2" across max. No logs.
The flavor is sure tasty tho'. Similar to mesquite but a lot milder. The
Canadian Bacon turned out delicious. Good texture but more like ham. The
color could have been better, but this IS my first attempt. ;-) I'll
take pics as soon as it cools off so I can slice it thinner.
I ate some hot and it's delish'. I used sea salt, turbinado sugar,
lemon pepper, a little garlic powder and salt petre and did a 3 day wet
cure in the refrigerator in a jar. Next time I try it, I'll extend the
cure period to 5 days and see if I can get a harder, more bacon-like
texture.
Right now I'm smoking 3 of those beef garlic basil sausages I made
awhile back. Since I was in the mood to mess with it, I figured why not?
zxcvbob
> In article
> <5a6f8ee7-ad5b-411f...@a26g2000yqn.googlegroups.com>,
> Bobo Bonobo� <clas...@brick.net> wrote:
>
>> On Aug 23, 12:24 pm, Omelet <ompome...@gmail.com> wrote:
>>> I recently had a small Mimosa tree die and fall over. I figured that
>>> since it is an Acacia so related to Mesquite that it'd be good for
>>> grilling, etc.
>>>
>>> well. I'm currently smoking that Canadian Bacon experiment with it,
>>> along with a large package of sweetbreads that I'm planning to
>>> thoroughly enjoy...
>>>
>>> My other favorite wood for smoking is Pecan. It seems to impart a very
>>> mild flavor.
>>>
>>> I've never smoked/grilled with fruit woods.
>>>
>>> Post Oak is ok for general grilling (along with the Elm and Hackberry I
>>> also have in my yard) but I've not tried any of them for smoking/BBQ.
>>>
>>> Comments?
>> fruitwoods.
>>
>> --Bryan
>
> It's all good.
>
> Ever tried mesquite?
Mesquite is good for grilling because it burns so hot -- about like
coal. But it's a lousy wood for smoking (imho) because it tastes so
strong (and not in a good way.) It might be OK mixed with oak or maple
to tone it down a few notches.
Apple is good. Pecan tastes like hickory but milder. You can also use
pecan shells for smoking. (also corn cobs, but I haven't tried that yet)
Bob
Bob
zxcvbob
Sagebrush and creosote bush. HTH ;-)
Bob
Mark Thorson
>
> No fruit orchards near you? Many will let you take all you want at tree
> trimming time. If you are near hardwoods, the road crews are easily bribed
> with a cooler of cold Pepsi.
Not only that, but most fruit and nut trees have
a definite lifetime. After that, the trees enter
senescence, during which the fruit are smaller
and poorer quality (often more bitter). At some
point, it's more economical to dig up the whole
orchard and replant. That's where most fruitwood
comes from -- it's a by-product of rejuvenating
orchards.
Chemiker
>I recently had a small Mimosa tree die and fall over. I figured that
>since it is an Acacia so related to Mesquite that it'd be good for
>grilling, etc.
>
Hoooo!
Fruitwoods are excellent. Not too strong, great with chicken
and pork. I prefer apple and fig wood. Pear suckers also work
well.
Alex, disappointed that, since he posted smoking with apple,
it has become a commercial fad. He doesn't get a Dangerfield
dime. Feh!
Chemiker
wrote:
>In article <000a143a$0$2154$c3e...@news.astraweb.com>,
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
>
>Heh! I have a fence full of Mustang grape. I have to prune it back
>occasionally.
>
>I guess I could mail it your way for the cost of postage only. :-)
>
>I've never tried smoking with it. What does it taste like?
It's worth the effort, Om. Grape vine prunings have been used
for smoking for years in Europe, I'm told. They burn up quickly tho.
Alex
Chemiker
wrote:
>In article <g55395londvf27uov...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
>> On Sun, 23 Aug 2009 13:04:59 -0500, Omelet <ompo...@gmail.com>
>> wrote:
>>
>> >It'd be better just to download a list of toxic woods. :-)
>>
>> There is such a list? Please post a link if so.
>
>Did a quick google. Looks like the major problem is wood dust for
>carving. Wood dust you might not want to breathe is ok for smoking.
>
>But, some woods are not safe for grilling. Oleander is one I know of, as
>is, of course, poison oak or ivy.
>
>This link seems to have a few more as well:
>
>http://www.bbqdan.com/grilling/wood_for_grilling.html
You can forget most conifers. Their wood generates
creosote when burned, so pine, cedar, juniper, etc
are out. Grilling on cedar planks is OK, so long as the
wood doesn't burn.
Alex, eschewing larch and hemlocks.
Mark Thorson
>
> Mesquite is good for grilling because it burns so hot -- about like
> coal. But it's a lousy wood for smoking (imho) because it tastes so
> strong (and not in a good way.) It might be OK mixed with oak or maple
> to tone it down a few notches.
Mesquite charcoal burns really hot, but doesn't add
much flavor if it's already been fully carbonized.
Mesquite wood adds a lot of flavor. It's a different
flavor from fruit or nut woods, but I like it.
If it's too strong, you used too much. That's easy
to do with mesquite, if you don't have much experience.
It's like sage or tarragon in cooking -- too much is
an easy mistake to make, more is not better.
Bob Terwilliger
>> Heh! I have a fence full of Mustang grape. I have to prune it back
>> occasionally.
>>
>>I guess I could mail it your way for the cost of postage only. :-)
>>
>>I've never tried smoking with it. What does it taste like?
>
> It's worth the effort, Om. Grape vine prunings have been used
> for smoking for years in Europe, I'm told. They burn up quickly tho.
According to one of my Spanish cookbooks, grapevines are the best fuel to
use when making paella. (Of course, "best" is a completely subjective
evaluation.)
Bob
Omelet
zxcvbob <zxc...@charter.net> wrote:
> > Ever tried mesquite?
>
>
> Mesquite is good for grilling because it burns so hot -- about like
> coal. But it's a lousy wood for smoking (imho) because it tastes so
> strong (and not in a good way.) It might be OK mixed with oak or maple
> to tone it down a few notches.
I generally start my fire with other woods since my mesquite supply is
small, then add it right before cooking. Seems to work well. Other woods
are Elm, Oak, Hackberry and Privett (Japanese Ligustrum). I use what I
have in the yard, hence the experiment with Mimosa. <g>
>
> Apple is good. Pecan tastes like hickory but milder. You can also use
> pecan shells for smoking. (also corn cobs, but I haven't tried that yet)
>
> Bob
I've used Pecan and I like it. Never tried the shells. They sell them
cheap around here as mulch so I'll have to try them.
Corn cobs??? Ok, I'll have to quit tossing them and try drying them. ;-)
Omelet
Chemiker <prussia...@verizon.net> wrote:
> On Sun, 23 Aug 2009 12:24:09 -0500, Omelet <ompo...@gmail.com>
> wrote:
>
> >I recently had a small Mimosa tree die and fall over. I figured that
> >since it is an Acacia so related to Mesquite that it'd be good for
> >grilling, etc.
> >
> Hoooo!
It's been delicious so far. :-) I also snagged some dead branches from
the neighbors tree that they were just letting dangle there. Looked like
hell and they did not seem to mind me cleaning up their property. <g>
I also often pick up trash from their front yard on trash day.
>
> Fruitwoods are excellent. Not too strong, great with chicken
> and pork. I prefer apple and fig wood. Pear suckers also work
> well.
>
> Alex, disappointed that, since he posted smoking with apple,
> it has become a commercial fad. He doesn't get a Dangerfield
> dime. Feh!
I've honestly not tried fruit wood. There are no major orchards in my
area except Pecan.
Omelet
Chemiker <prussia...@verizon.net> wrote:
That's 'cause their diameter is small. <g> Most of my trimmings would
be maybe 1/2". But, I have PLENTY of them. I've always just composted
them or tossed.
Omelet
Chemiker <prussia...@verizon.net> wrote:
I know. I have cedar wood too, but it's only ever used for bonfires for
the smell. I NEVER smoke with it.
Omelet
Bob Terwilliger
>> Grape vine prunings have been used for smoking for years in Europe, I'm
>> told. They burn up quickly tho.
>>
>
> That's 'cause their diameter is small. <g> Most of my trimmings would
> be maybe 1/2". But, I have PLENTY of them. I've always just composted
> them or tossed.
If you want them to cook more slowly, try tying them in tight bundles.
Bob
George Shirley
> In article <sae395hv66dafthhj...@4ax.com>,
> Chemiker <prussia...@verizon.net> wrote:
>
>> On Sun, 23 Aug 2009 13:06:27 -0500, Omelet <ompo...@gmail.com>
>> wrote:
>>
>>> In article <000a143a$0$2154$c3e...@news.astraweb.com>,
>>> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>>>
>>
>>> Heh! I have a fence full of Mustang grape. I have to prune it back
>>> occasionally.
>>>
>>> I guess I could mail it your way for the cost of postage only. :-)
>>>
>>> I've never tried smoking with it. What does it taste like?
>> It's worth the effort, Om. Grape vine prunings have been used
>> for smoking for years in Europe, I'm told. They burn up quickly tho.
>>
>> Alex
>
> That's 'cause their diameter is small. <g> Most of my trimmings would
> be maybe 1/2". But, I have PLENTY of them. I've always just composted
> them or tossed.
What do you do with the grapes Om? Used to get a truck load, literally,
at our old hunting lease in Freestone County, Texas. Made lots of jelly
for the kids, lots of good wine for us.
pamjd
maple chucks for even more sweetness. It is very good on pork and
fowl. I simpoly pick up the cobs from the field corn plot across the
street from my house. The combine shells the ears and throws the cobs
out the back during harvest. I smoked some spare and baby backs
yesterday for 7 hours and they were fall off the bone tender. Have
fun, eat well, color outside the lines. Pam
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
I still have plenty of moms Mustang grape jelly on hand.
I currently let the birds have what few are produced on my vines...
We are in the midst of a severe drought so the vines did not produce any
this year.
Mustang grapes are very sour and very acidic so are only good for making
jelly.
I planted them for privacy fencing on a wire fence on the West side of
the yard. :-) It worked almost too well!
Omelet
<fb8a5e6c-7e3a-48a2...@c2g2000yqi.googlegroups.com>,
pamjd <guppy...@aol.com> wrote:
Cool, thanks!
I'll start saving my cobs then. We don't eat a lot of corn tho'.
Default User
> My other favorite wood for smoking is Pecan. It seems to impart a
> very mild flavor.
>
> I've never smoked/grilled with fruit woods.
>
> Post Oak is ok for general grilling (along with the Elm and Hackberry
> I also have in my yard) but I've not tried any of them for
> smoking/BBQ.
>
> Comments?
I use a lot of crapapple and maple, as I have those trees. There's
smoke wood from trimmings and such.
Brian
--
Day 203 of the "no grouchy usenet posts" project
zxcvbob
> In article
> <fb8a5e6c-7e3a-48a2...@c2g2000yqi.googlegroups.com>,
> pamjd <guppy...@aol.com> wrote:
>
>> Corn cobs are great for smoking. I sometimes mix them with some
>> maple chucks for even more sweetness. It is very good on pork and
>> fowl. I simpoly pick up the cobs from the field corn plot across the
>> street from my house. The combine shells the ears and throws the cobs
>> out the back during harvest. I smoked some spare and baby backs
>> yesterday for 7 hours and they were fall off the bone tender. Have
>> fun, eat well, color outside the lines. Pam
>
> Cool, thanks!
>
> I'll start saving my cobs then. We don't eat a lot of corn tho'.
I think sweet corn cobs will spoil before they dry (especially if
cooked.) See if you can find some popcorn cobs or field corn cobs (they
will dried in the field). Of course, it doesn't cost anything to try...
They grow a lot of corn around here. I may check the fields right after
they harvest them to see if I can pick up a few cobs (not sure if the
combine chops them or what)
Bob
Omelet
"Default User" <defaul...@yahoo.com> wrote:
> Omelet wrote:
>
> > My other favorite wood for smoking is Pecan. It seems to impart a
> > very mild flavor.
> >
> > I've never smoked/grilled with fruit woods.
> >
> > Post Oak is ok for general grilling (along with the Elm and Hackberry
> > I also have in my yard) but I've not tried any of them for
> > smoking/BBQ.
> >
> > Comments?
>
> I use a lot of crapapple and maple, as I have those trees. There's
> smoke wood from trimmings and such.
>
>
>
>
> Brian
Hm. I might have to post to austin.forsale for wood bits. There are
plenty of cabinet makers in Austin.
Omelet
zxcvbob <zxc...@charter.net> wrote:
> Omelet wrote:
> > In article
> > <fb8a5e6c-7e3a-48a2...@c2g2000yqi.googlegroups.com>,
> > pamjd <guppy...@aol.com> wrote:
> >
> >> Corn cobs are great for smoking. I sometimes mix them with some
> >> maple chucks for even more sweetness. It is very good on pork and
> >> fowl. I simpoly pick up the cobs from the field corn plot across the
> >> street from my house. The combine shells the ears and throws the cobs
> >> out the back during harvest. I smoked some spare and baby backs
> >> yesterday for 7 hours and they were fall off the bone tender. Have
> >> fun, eat well, color outside the lines. Pam
> >
> > Cool, thanks!
> >
> > I'll start saving my cobs then. We don't eat a lot of corn tho'.
>
>
> I think sweet corn cobs will spoil before they dry (especially if
> cooked.) See if you can find some popcorn cobs or field corn cobs (they
> will dried in the field). Of course, it doesn't cost anything to try...
I can get bags of squirrel corn, dried, at the feed store.
I don't like to encourage squirrels on my property. Wonder how those
would burn whole with the corn still on them?
>
> They grow a lot of corn around here. I may check the fields right after
> they harvest them to see if I can pick up a few cobs (not sure if the
> combine chops them or what)
>
> Bob
:-)
Becca
> I still have plenty of moms Mustang grape jelly on hand.
> I currently let the birds have what few are produced on my vines...
>
> We are in the midst of a severe drought so the vines did not produce any
> this year.
>
> Mustang grapes are very sour and very acidic so are only good for making
> jelly.
>
> I planted them for privacy fencing on a wire fence on the West side of
> the yard. :-) It worked almost too well!
Oh, I love mustang grape jelly. We had a weekend house on the Trinity
River that had mustang grapes growing wild in the trees. My sister and
I would climb those vines like moneys, picking the mustang grapes. We
knew that jelly would soon follow. My mother is such a good cook, if I
see her this weekend I will be sure to tell her that.
Becca
Omelet
Becca <be...@hal-pc.org> wrote:
I totally understand!
I'm going to make sure I prune them this winter this time so I'll get a
better grape crop this year. I've not been doing that. I've learned
that only fresh growth produces fruit!
My brother in law is in to brewing so I can juice them thru the Victorio
strainer and freeze it for him to use for wine whenever he is ready. ;-d
Bob Terwilliger
> Mustang grapes are very sour and very acidic so are only good for making
> jelly.
Maybe you could squeeze them and use the juice in cooking. How about searing
pork medallions, deglazing with sour grape juice, adding garlic, then
finishing in the oven?
Bob