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I was wondering something...

most common woods are stated, known and used...

what about the other one not used?? here some examples:

I never saw someone using plum tree wood ? a widely available tree in North America and looking to be flavorful too ?? is it OK to use it ?

We know apple tree, what about Crab apple tree? (in french pommetier) you know those small sour applelike fruits ??

Olive tree could be interesting? Russian olive tree available here (fruit not good to eat)...

And Chestnut tree...could be interesting with beef ??

Any comments ?
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This is strictly an opinion,and we know what that is worth.

Most cooks /diners won't know the difference among woods.

We can notice the objectionable,or oversmoked.

Nut woods tend to work pretty well with large ,longsmoked product,and fruit woods work well with small,light smoked product.

You can buy a fryer chicken for a couple bucks,and experiment.

I really think that is the best way.

I feel that after you go through about 100,you'll wind up with a couple that you use.

Just my $0.02
Bark has been the topic of several discussions. Might want to do a search. Some, such as I, feel that the bark has no effect on taste (unless it has grown a mold, fungas or is mossy), while others will swear that bark makes bitter or a bad taste.

Hmmm! Been a while since we had a poll. Think I may get one going. Interesting subject Big Grin
quote:
Originally posted by GLH:
I don't know about hickory being the best nut wood for smoking. Most popular, yes. This may be due to availability. Some folks might want a more mellow but similar smoke like pecan. Like someone else might be itching to say, smoke is very subjective.


I'll take pecan over hickory or mesquite anyday...

Here is a quick link to another article on woods: http://www.carolinesrub.com/blog/template_permalink.asp?id=205
I don't want to disagree with Tom, for I do like to use oak, but not live oak. The last time I used live oak was to make a wood workers wood mallet and it is a hard, hard wood.

Now for my favorite all around wood to smoke with, is local bay wood. It is from the same family of the Turkish bay tree and the wood has the same smell and flavor as Turkish bay leaves which you may cook with at home. The California bay laurel is a distant cousin to red or white bay. Both red and white bay grows around the tide waters of the Gulf of Mexico in North Florida. Lightning struck a nearby red bay tree last year and some of it became 2 oz chunks before the steam evaporated. Big Grin

We use this wood for commercial fish smoking and I have found that the wood is never overpowering when used for beef or pork. With chicken, lots of bay wood will make a strong smoke, but even then it is not bitter like too much hickory can become.

smokemullet
Hook,

I obtain red bay from locally downed bay trees and from a friend that is a commercial fish smoker (he uses nothing but red bay). Also, you may buy it from this commercial wood business that sells natural charcoal as well:

Southern Fuel Woods
28826 West Newberry Road
Newberry, FL 32669

Phone# 352-472-4324
quote:
Originally posted by ezgoin:
I'm cooking on an FE100 and use a pellet mixture of 40% oak, 40% pecan, and 20% mesquite. This is Texas; what would you expect.


LMAO - ez, if you are in Texas I would expect you to use 100% mesquite with brisket!

That mix looks good for butts.
I did a google for 'cottonwood smoker' and found this:

The woods you listed are very good for smoking your meats, I have also found that cotton wood (if you have it around) works well for this too as many insects do not like it. I live in Alaska so I have an abundant supply of cotton wood.

Not sure what it all means but there are other links to check.
On the other hand, I found this at the following page:

And, under no circumstances should you grill or smoke over woods such as cottonwood, willow, pine, or poplar. Stick to the woods listed below and you'll produce great heat and fragrant smoke. And when you consider smoking foods, think of the wood as a spice to add flavor instead of just being a fuel.

http://www.fiery-foods.com/dave/wood.asp

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