Beech for smoking.


 
J

Jeff T Miller

TVWBB All-Star
Well I have looked at a few lists that have been posted here over the years on species good to use as smokewood. I saw beech on one of those lists and wondered if it would be any good. I had a large limb fall early in the summer and grabbed some up. I cut some small pieces to expedite drying and to use on a meatloaf. I figured that would be the cheapest thing I could make in case I didn't like it.

Well I made a meatloaf and used some of the beech I had cut up. Well it turned out great. I am not sure how to describe the flavor of the smoke. It could almost be described as buttery. It was definately a lot different than any other smoke I have used. Anyone get a chance at some beech wood definately try it. I think the next time I will try it on some pig wings!
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Funny you mention it, I was thinking of that exact thing when I was typing that up last night. To answer your question I don't think it tasted anything like Budweiser. If it did I could probobly put them out of business.
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I use Maple Leaf Lump from Quebec quite a bit. It's a mix of maple, beech and birch.

It smells just incredible when it's lighting up and gives a unique taste when using it with Minion method. I usually cut my smoke wood in half.

I would certainly try beech for smoke wood.
 
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