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Another wood question


 

Bob Sample

TVWBB Diamond Member
I was looking around and saw mention of a couple woods I haven't tried yet for smoking and wondered if anyone else had.One is birch and the other was lilac. Both of which I have in large quantities on my property.

Cheers
 
I stole this so I can't vouch for the accuracy but for the woods that I know it seems preety accurate.


Acacia: Same family as mesquite, but not as strong.
Most meats, especially beef. Most vegetables.

Alder: Very delicate with a hint of sweetness.
Fish, pork, poultry, and light-meat game birds.

Almond: A nutty and sweet smoke flavor, light ash.
All meats.

Apple: Slightly sweet but denser, fruity smoke flavor.
Beef, poultry, game birds, pork (particularly ham).

Apricot: The flavor is milder & sweeter than hickory.
Most meats.

Ash: Fast burner, light but distinctive flavor.
Fish and red meats.

Birch: Medium hard wood;flavor similar to maple.
Pork and poultry.

Cherry: Slightly sweet, fruity smoke flavor.
All meats.

Cottonwood: Very subtle in flavor.
Most meats.

Grape: vines Aromatic, similar to fruit woods.
All meats.

Grapefruit: Medium smoke flavor; hint of fruitiness.
Excellent with beef, pork and poultry

Hickory: Pungent, smoky, bacon-like flavor.
The most common wood used! Good for all smoking!

Lemon: Medium smoke flavor; a hint of fruitiness.
Excellent with beef, pork and poultry

Lilac: Very light, subtle with a hint of floral.
Seafood and lamb

Maple: Mildly smoky, somewhat sweet flavor.
Pork, poultry, cheese, and small game birds

Mesquite: Strong earthy flavor.
Most meats, especially beef. Most vegetables.

Mulberry: The smell is sweet; reminds one of apple.
Beef, poultry, game birds, pork (particularly ham).

Nectarine: Milder and sweeter than hickory.
Most meats.

Oak: The second most popular wood to use. Heavy smoke flavor.
Red Oak is considered the best by many pit masters.
Red meat, pork, fish and heavy game.

Orange: Medium smoke flavor; a hint of fruitiness.
Excellent with beef, pork and poultry

Peach: Slightly sweet, woodsy flavor.
Most meats.

Pear: Slightly sweet, woodsy flavor.
Poultry, game birds, pork.

Pecan: Similar to hickory, but not as strong.
Good for most needs.

Plum: The flavor is milder and sweeter than hickory.
Most meats.

Walnut: Very heavy smoke flavor, usually mixed with
lighter wood like pecan or apple. Can be bitter if used alone.
Red meats and game.



Russ
 
Thanks, I saw that list and was just wondering if people have actually tried it. I'm not so concerned about the birch, I have a friend that makes birch syrup the same as you make maple syrup so figure it would be similar. Just really curious about the lilac.Guess I'll cut some, dry it, and try it out next spring.
 

 

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