Grapevine smoking


 

Bob Correll

R.I.P. 3/31/2022
I was doing the "Look inside" thing for "Backyard BBQ: The Art of Smokology" on Amazon, by Richard W. McPeake.
Saw a page about smoke woods. He gave a mention of using grapevines and stated: use red grapevines for meat, and white grapevines for seafood.
I hope that was tongue-in-cheek!

Just wondered if any of you have tried wild grapevines for smoking, and if so, the results.

Or should one only use wild grapevines for wild game
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I think that was tongue-in-cheek. 've never noticed a difference. I use grapevine, when I have it, for lamb, especially rotissed lamb. I've used it for whole fish and game birds as well.

I like it. It is a light flavor but with, imo, flavor notes that aren't in other light woods. It is similar to light fruitwoods though.
 
Thanks Kevin!

I've got a big wild grapevine trying to choke out some trees in the backyard, so I just may whack off a few pieces to season.
 

 

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