Sourcing my own smoking wood

[acrosteve]

In the desire to maximize my yield, are there any concerns when using smaller branches - down to an inch or so in diameter?

I figure I definitely do not want any bark or rotted wood, but I wonder if the small branches may contain too much sapwood and not enough heart wood.

Thinking of fruit trees like apple, cherry and pear.

Thanks

[ThreeDJ16]

Re: Sourcing my own smoking wood

In the desire to maximize my yield, are there any concerns when using smaller branches - down to an inch or so in diameter?

I figure I definitely do not want any bark or rotted wood, but I wonder if the small branches may contain too much sapwood and not enough heart wood.

Thinking of fruit trees like apple, cherry and pear.

Thanks

Don't see that as a problem. Just let it dry out properly and you should be good to go.

-=Jasen=-

[dub]

True dat.

I don't sweat the bark one bit.

I've used lilac wood for smoking lamb before-

2 inches is about as big a dia. as that ever gets.

Just bundle 2-3 pieces 6-8" long together and

wrap 'em in heavy duty foil-good to go!

[trish]

This has come up before on other forums, but be aware of chemical residual on the trees. It shouldn't be an issue if it has been a couple of months from the most recent spray.

[DennisLinkletter]

Apple twigs

I have my factory manager bring me finger sized apple twigs. Very smooth profile. Threw out the mesquite I had once I tried the apple.

[acrosteve]

Is crab apple as good as regular apple trees?

[primeats]

I seem to recall from my Boy Scout Leader training that there are some trees that are poisonous. The one that stands out is the wild cherry tree, the bark of this tree looks like a cross between stucco and frosted flakes cereal.Don't think crab apple is poisonous though.(google search?)

[ThreeDJ16]

I seem to recall from my Boy Scout Leader training that there are some trees that are poisonous. The one that stands out is the wild cherry tree' date=' the bark of this tree looks like a cross between stucco and frosted flakes cereal.Don't think crab apple is poisonous though.(google search?)[/quote']

There are plenty of places online that sell Wild Cherry for smoke wood, so I don't think that is an issue. Just don't cut it up and put it on your sandwich.

-=Jasen=-

[acrosteve]

Cherry is poisonous to horses.

The one that strikes me as strange is walnut. The dust can be a strong irritant to woodworkers, but it is sometimes used as a smoking wood, right?

[Sanny]

from the vast internet wasteland... (YMMV)

(this is from http://www.askthemeatman.com)

1. Alder's natural sweetness is especially suited with pork.

2. Apple's natural sweetness is good for any type of meat. It's great in combination with other woods.

3. Cherry is especially good with beef and pork. It has a tendency to turn meat a rich mahogany color. It's best to balance Cherry wood with Hickory, Alder, Oak or Pecan.

4. Hickory is the all-time favorite of many Midwest and southern state barbecue cooking teams. Too much hickory smoke can turn meat bitter.

5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is the sweetest.

6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite "pops" embers. Mesquite is oily in nature, so it burns hot and fast.

7. Oak. Red Oak is the best variety for smoking.

8. Pear, Peach and Plum. These woods require a certain level of expertise in their use. Peach and Plum woods tend to lose their flavor shortly after being cut. For the best results, make sure you the fruit bearing kind of Plum.

9. Pecan is a member of the hickory family, and becoming more popular for smoking. This is a pungent wood, which should be used sparingly.

10. Dogwood is quite similar to Oak in its smoke flavor.

11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could achieve the same effect by soaking wood chips in an inexpensive wine before throwing the wood on the coals.

12. Herb woods, such as Basil, Thyme and Rosemary are usually used in combination with other woods. A good combination would be Alder with Basil, and Maple with Rosemary

http://www.smokinlicious.com says that he/she won a grand championship using wild cherry to smoke chicken and ribs. Guess it's ok to use, unless he or she won by killing the competition (and judges).

[Sanny]

In the interest of overkill....

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.

[acrosteve]

Very nice. Thanks for the summary.

Anybody have any 1st hand experience with crab-apple?

[Curly]

What about sweetgum...if I can get anoyone to start buying that from me I'll be rich ...they're like weeds around here.