We have on our property - apple,oak,hickory,maple,mulberry and misc other
trees. Can we use the trimmings from those for smoke? are there ones to
avoid (toxic or something)? I may have alder trees. I don't know what they
are - but if they grow around here then we probably have some.

If I use maple wood to smoke stuff will it impart that maple flavor in bacon
or is that something different?

thanks again.

I'm currently downloading the bbq FAQ's

Susie

SS2 wrote:
>
We have on our property - apple,oak,hickory,maple,mulberry and misc
> other trees. Can we use the trimmings from those for smoke?

Apple, oak, hickory and maple --- most definitely. I'm not sure about
mulberry.

> I may have alder trees.

Alder is great as well.

> If I use maple wood to smoke stuff will it impart that maple flavor
> in bacon or is that something different?

Something different. Maple provides a good flavor smoke that isn't as
"tangy" as hickory or oak.

>"Dave Bugg" wrote:

>Apple, oak, hickory and maple --- most definitely. I'm not sure about
>mulberry.
>

Mulberry will work just fine.

Jim

On Tue, 15 Jun 2004 19:15:50 -0500, "SS2" >
reported to us:


>If I use maple wood to smoke stuff will it impart that maple flavor in bacon
>or is that something different?
>

Are you thinking of that maple syrup taste? Won't get that from the
smoke.

I have a whole lot of apple, and have not found something that doesn't
smoke well with it.

FWIW,


Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

On Tue, 15 Jun 2004 19:15:50 -0500, "SS2" >
wrote:

>We have on our property - apple,oak,hickory,maple,mulberry and misc other
>trees. Can we use the trimmings from those for smoke? are there ones to
>avoid (toxic or something)? I may have alder trees. I don't know what they
>are - but if they grow around here then we probably have some.
>
>If I use maple wood to smoke stuff will it impart that maple flavor in bacon
>or is that something different?
>
Dunno about mulberry, but apple and alder are excellent with poultry
and fish. Oak and hickory go well with beef and pork, as does maple.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology