Non-standard woods for smoking

[BARDSLJR]

Peeps....I got an excessive bounty of new woods for smoking this week. I have an excessive bounty of new woods, in part because when I made the order to Fruita and another N. Carolina source, I never received a confirmation....so, thinking maybe I had not hit the "purchase" button  the night before, I made a double order to Fruita. Oh well....it takes up space, but it is not like it is going to go bad. I have a bunch of the usual suspects- post oak, apple, cherry, pecan (LOVE pecan); also have some, for me, unusual choices: plum, apricot, orange. Does anyone have any experience with the latter three? I don't really know what to expect of them. Thanks, dudes and dudettes.....

[tony b]

Sorry, I've never used any of those 3. 

First thing that popped into my head was to use the orange wood on duck. Also, anything done with Cuban mojo.

I'd think that apricot would be similar to peach, which I like use with pork.

No clue about the plum?

[BARDSLJR]

Me neither. I am guessing apricot is more like orange. Oh well, I have till around noon tomorrow to decide.

[tony b]

Experimenting is the fun part of this hobby!

[Basher]

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[Basher]

Sorry, upside down.

 

The darker background colours behind the wood name indicate strength of smoke flavour.

The X indicate foods they are regarded to go well with.

I whole heartedly agree with tony. The fun is trying different wood for different flavours.

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[Aussie Ora]

All these three woods are perfect ,plum is great on red meat it has a deeper character. But also very universal. Apricots and orange .just throw them in the apple basket .low mellow smoke . Just muckaround and try them out .if you only had orange wood but was cooking a tri tip .it will do the job

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[BARDSLJR]

Thanks, this is very helpful. I've used orange and peach before- as you said, a lighter smoke, similar to apple or alder. I did not know what to expect of the plum- may have to try that next. Apple and pecan are generally my go-to choices for most of my smoking, since most of the meats I smoke are various pork cuts. I do find that for brisket and beef ribs, post oak seems to be the best match.  Hickory is pretty versatile, too.

[woody]

anybody ever used persimmon?

[tony b]

Nope. Sorry.

[BARDSLJR]

I've used maple and alder with success, too. Maple is light and relatively neutral; alder is, in my experience, very similar to apple.

[MacKenzie]

I've used maple and like it.:)

 

[Basher]

anybody ever used persimmon?

Not I woody.
It should be good. Let us know how it turns out.


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[BARDSLJR]

Every fruitwood I've ever used has matched nicely with any pork product- I would think persimmon would, too.