DaveyR Posted June 1, 2015 Report Posted June 1, 2015 Ok so i have a neighbor that there fig tree died this winter and i have got the ok for grabbing the old wood. Has anyone tried it i did see a couple of comments in the web about it been good but hard to get hold of. Here in South Philly we seem to have a lot of fig trees and i guess i could keep a reasonable supply of it for a while As a follow up would cutting using an electric chainsaw put to much oil in the wood from the blade or just go for it and not worry rather than trying to cut using the table saw.
MacKenzie Posted June 1, 2015 Report Posted June 1, 2015 Nice but I'd make sure that there no pesticides were used on the trees and no oil from your saw
DaveyR Posted June 1, 2015 Author Report Posted June 1, 2015 Yep MacKenzie the guy is an organic gardner and the tree was about 2 story's high up the side of the building so spraying didnt happen. The biggest danger is just city air and what the tree took in from that i guess.
tinyfish Posted June 1, 2015 Report Posted June 1, 2015 Just a guess but it's a fruit tree so it should be usable.
CeramicChef Posted June 2, 2015 Report Posted June 2, 2015 I've never used fig as smoking wood. Could be very interesting.
DaveyR Posted June 2, 2015 Author Report Posted June 2, 2015 Got my 2 little hand carts worth of wood last night and it smells figgin amazing Have some salmon that i am doing tomorrow night and will try some on there. 1
DaveyR Posted June 4, 2015 Author Report Posted June 4, 2015 Well i can confirm that the sweet flavor is figging amazing. Last night threw a bit on while doing a grill of the salmon tail and it came out sweet and with a great fruity flavor. If i can figure out how to use tapatalk i will post a picture of it. I also got told dont give away any of the wood so my suggestion is if you can find some do and add it to the flavors
Syzygies Posted June 4, 2015 Report Posted June 4, 2015 I used a batch of fig wood about a decade ago, for spareribs and such. Apparently the "farmer" who delivered it to Monterey Market in Berkeley pulled up in a car somewhat north of $100K. I found it delicious but a bit "distinctive". This is a spice, and one wants the primary impression to be the stellar hunk of protein itself, not the spicing. So this calls for moderation. It's easy to get enamored with new toys, but in cooking, if your guests even notice the odd ingredient, you've lost. Instead, they should simply be wondering why the food tastes so good. Were I using it again, I'd blend it with the vanilla ice cream of the smoking woods world: Apple. In a smoke pot. 1
DaveyR Posted June 4, 2015 Author Report Posted June 4, 2015 i like the idea of putting it in the smoke pot Syzygies. I will be doing the hot smoke of the rest of the salmon tonight. Might try with the smoke pot and see what happens. Last night just threw chunk on fire.
