olive wood smoking


 
E

ERNESTO GOMEZ

New member
hello has anyone tried smoking chicken with olive wood? I smoked chicken halves. The chicken had really stong bitter smoke flavor,i also put two chubnks of hickory, I could not eat the skin. any tips?
 
I wouldn't smoke with olive wood - to me it seems like it would be oily. As far as research says it's a hardwood, so maybe it wasn't cured as well as it should have been before smoking. Even hickory and fruitwoods can give bitter taste to foods if they're still green. Aside from that, I would just say stick to "normal" fruitwoods like apple and cherry.
 
Could have been the quantity of wood. Poultry works best with a small amount of wood. Two chunks of hickory alone might well have been over the top depending on the size of the chunks. For chicken I use less then a handful of small chunks.

I have smoked with olivewood many times. It is excellent for lamb but I also like it with white-fleshed fish. (In the Mediterranean it is normal.)
 
yes i use to mutch wood i use two chunks of huckory and two chunks of olive the olive overpowered the hickory

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Could have been the quantity of wood. Poultry works best with a small amount of wood. Two chunks of hickory alone might well have been over the top depending on the size of the chunks. For chicken I use less then a handful of small chunks.

I have smoked with olivewood many times. It is excellent for lamb but I also like it with white-fleshed fish. (In the Mediterranean it is normal.) </div></BLOCKQUOTE>
 
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