Orange wood


 
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Google results seem indicate using on chicken and turkey, and perhaps pork, in the smoker. Charley's Steak Houses in Orlando use it in combination with oak for grilling seafood and steaks.
 
Ditto to Doug's comments. I always bring some to Indiana when I go to FL. I usually spend a day searching out various fruitwood trimmings, cutting them up, and putting into a burlap bag and tying it to the roof of my SUV when coming home. Beef is a little strong for the fruit woods for smoking but if you have enough burn some down to grill some steaks.
 
Personally, having my choice of wood in our factory...I find Orange to be best with Pork.
It is alright with chicken, but chicken can be bland and needs a little kick...Peach or Pear with a Mesquite back.

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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Allan Jones:
[qb] I have got a small lot of dried orange wood.
Any suggestions on what it may be especally good with? [/qb] <HR></BLOCKQUOTE>
 
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