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BARBEQUE WOOD TYPES
Hello, My brother and I have been smoking hogs for years
with various methods. We have generally always used Oak wood, but on occasion used Hickory, and a real good one is Orange (citrus) tree wood which gives a great flavor but alas all of the citrus business has moved further south of here now. We always knew to stay away from sap rich woods like pine unless you wanted your meat to taste like turpentine. But my question is, I have a continuing supply of hege wood that comes from Sweet Viburnum hedge. I've been hauling this stuff off for years and I wonder if one could actually barbeque with this wood. I've searched for info on any poisons that might be in the wood with no success. Does anyone know of this type of wood being used or any information at all on it ? Thanks to all replies. |
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BARBEQUE WOOD TYPES
> But my question is, I have a continuing supply of hege wood >that comes from Sweet Viburnum hedge. I've been hauling this >stuff off for years and I wonder if one could actually barbeque >with this wood. I've searched for info on any poisons that might >be in the wood with no success. Does anyone know of this >type of wood being used or any information at all on it ? >Thanks to all replies. well it does not come up in the poisonous list. there are a lot of great smoking woods. Lilac was fantastic. citrus as you found is good. cherry is good. burn some and see if you like the smoke smell from it. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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BARBEQUE WOOD TYPES
In rec.food.cooking, Steve Knight > wrote:
> burn some and see if you like the smoke smell from it. Good advice. Just light a small splint and blow it out. Sniff the resulting smoke. -- ....I'm an air-conditioned gypsy... - The Who |
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BARBEQUE WOOD TYPES
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In article >,
Mark Thorson > wrote: > wrote: > > > In rec.food.cooking, Steve Knight > wrote: > > > burn some and see if you like the smoke smell from it. > > > > Good advice. Just light a small splint and blow it out. Sniff the > > resulting smoke. > > Lousy advice. You don't know what flavor will be imparted > to the meat from that test. There may be volatile flavors > in the smoke which won't persist in the meat, if it's allowed > to cook for a long time. A much better test would be to buy > some cheap meat and try smoking a batch with the wood. > > > Agreed... That is what I'd do too. Some chicken hindquarters might work. :-) -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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BARBEQUE WOOD TYPES
Mark Thorson wrote:
> wrote: > >> In rec.food.cooking, Steve Knight > wrote: >>> burn some and see if you like the smoke smell from it. >> >> Good advice. Just light a small splint and blow it out. Sniff the >> resulting smoke. > > Lousy advice. You don't know what flavor will be imparted > to the meat from that test. There may be volatile flavors > in the smoke which won't persist in the meat, if it's allowed > to cook for a long time. A much better test would be to buy > some cheap meat and try smoking a batch with the wood. Have you actually cooked much using wood as a flavoring for the food (not just meat)? BOB |
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BARBEQUE WOOD TYPES
BOB wrote:
> Have you actually cooked much using wood as a flavoring for the food > (not just meat)? Yes, there was a period of a few years when I was smoking three or more times a week. The vast majority of that was meat, though I have done a lot of experiments with non-meat foods. Twice, I tried to smoke potato chips (bleah!). From my experience, I know that there are flavors in "fresh" smoke which disappear when the food is allowed to continue cooking. |
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BARBEQUE WOOD TYPES
Mark Thorson wrote:
> > Lousy advice. You don't know what flavor will be imparted > to the meat from that test. No, good advice. If you get a punget odor or turpentine odor like some softwoods, you know not to persue it at all. While a good smoke odor may not be good on meat, I can assure you that bad smoke odor will not get better. . -- Ed http://pages.cthome.net/edhome |
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BARBEQUE WOOD TYPES
"Edwin Pawlowski" > wrote in
m: > Mark Thorson wrote: >> >> Lousy advice. You don't know what flavor will be imparted >> to the meat from that test. > > No, good advice. If you get a punget odor or turpentine odor like some > softwoods, you know not to persue it at all. While a good smoke odor may > not be good on meat, I can assure you that bad smoke odor will not get > better. . > > Or maybe like poison ivy the toxins (if any) can be carried in the smoke. If the plant is identified as not dangerous to people, by a respectable source... Then perhaps smoke some meat with it. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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BARBEQUE WOOD TYPES
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In rec.food.cooking, Mark Thorson > wrote:
> wrote: > > In rec.food.cooking, Steve Knight > wrote: > > > burn some and see if you like the smoke smell from it. > > > > Good advice. Just light a small splint and blow it out. Sniff the > > resulting smoke. > Lousy advice. You don't know what flavor will be imparted > to the meat from that test. You do if you are an experienced cook. OTOH, you might get misled. HTH. -- ....I'm an air-conditioned gypsy... - The Who |
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BARBEQUE WOOD TYPES
Mark Thorson wrote:
> BOB wrote: > >> Have you actually cooked much using wood as a flavoring for the food >> (not just meat)? > > Yes, there was a period of a few years when I was > smoking three or more times a week. The vast > majority of that was meat, though I have done a lot > of experiments with non-meat foods. Twice, I > tried to smoke potato chips (bleah!). > > From my experience, I know that there are flavors > in "fresh" smoke which disappear when the food > is allowed to continue cooking. Then you should know more about the smells/tastes that would be transferred. Like you just said, tastes and smells can disappear. They will *not* just show up. So, what's the problem with making a smell test, specifically, why is EskWIRED's comment "Lousy advice."? Maybe it's not complete, but it is far from "Lousy". BOB cooks more with fire and smoke than with my indoor appliances |
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BARBEQUE WOOD TYPES
In rec.food.cooking, BOB > wrote:
> Then you should know more about the smells/tastes that would be transferred. Exactly. > cooks more with fire and smoke than with my indoor appliances You too? -- ....I'm an air-conditioned gypsy... - The Who |
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BARBEQUE WOOD TYPES
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On Sun, 15 Feb 2004 21:11:14 +0000 (UTC),
wrote: >In rec.food.cooking, BOB > wrote: > >> Then you should know more about the smells/tastes that would be transferred. > >Exactly. > >> cooks more with fire and smoke than with my indoor appliances > >You too? i should definitely move in with one or both of you. your pal, blake |
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