Guava Wood- 1st Cook

[Mike J]

Well today I finally broke open the box I won on the Christmas contest. Man, Greg, you guys know how to pack. Anyway, my wife commented on how she like the way the smoke smelled, I'm cookin' in the garage, better than the hickory I normally use. I've got a brisket and 3 slabs of ribs on but was smart enough to put on some of the rib trimmings to snack on. Oh man, the taste is way different from any I've cooked before. My wife loved it as well. Only used 4 chunks and the subtleness is a great plus. When the chunks started to burn there was no big white cloud of smoke belching from the stack like the hickory, just wisps of light bluish smoke. The meat tastes sweeter, and there is no bitter taste from wood chemicals at all. So while there is a smokiness to the flavor it is not at all overpowering. This is a HARD wood and burns as such. I doubt I can justly convey my thoughts on this stuff, but will get more for sure and recommended trying it to anyone. I just may have to buy a guava tree to cut up for cookin'.

Thanks again to Greg and Co. for their generousity in the Christmas contest.

 

[Josh Z.]

Mike,

I'm right with you. I bought a box in a pinch this summer and I'm loving it. It is hands down one of my favorites to cook with. I actually did a guava and hickory mix that turned out very well too.

I'm glad you liked it as much as me!

Josh

 

[Bill M.]

I had a similar experience about 3 weeks ago when I used guava wood for the first time. I smoked some salmon and it was absolutely delicious. Guava is now my preferred wood for salmon.