Smoking meat

[gnappi]

Well it was more than the tree could hold and the massive amount of new growth along with a large crop of fruit, a huge chunk of my mulberry tree broke off. I spent the better part of a day chopping it up holding larger branches to cut into pieces less than 5" around for feeding my firepit next year.

I left an enormous pile of branches for the trash guys but they were all gone in an hour and it was not a trash day, it seems my neighbor took it for wood to smoke meats.

Gads the wood oozes so much latex I'd have thought that it would make meat taste like a surgeon's glove After reading that many use seasoned / aged mulberry wood with the dried bark left on as a smoke wood I still have reservations on smoking food with it. To that end I started skinning / bark removing a bunch of them to try smoking meat with.

My questions are...

Does anyone here use mulberry in their smoker?

If so do you use it with or without the bark?

If so have you tried it with and without the bark, compared the finished meat and do you notice a flavor difference in the meat??

Also I buy a truckload of "Australian pine" for the firepit. The seller says it's a HARD wood (proven by my giving up trying to chop it) and makes delightful smoke wood.

Any comments on Australian pine as a smoke wood?

I have used mango, grapes, and guava from my "grove" and my Dad (RIP) used to send me boxes of apple, pear and peach wood for smoking and I have a new charcoal / water smoker inbound and I'd like to try some new woods.

 

[MHtractorguy]

Mulberry pork loin roast is deeeelicious!
I did a turkey breast last year with mulberry. It was the first time we didn't have any leftovers after the weekend.
Remove the bark for cooking with it.
Reminds me of grape vine, only not as strong.
NO PINE!!! NO EVERGREEN!!!

 

[gnappi]

Thanks for the reply.

"Casuarina (she-oak): Now this one is very common in the USA particularly Florida, where it is known as Australian Pine".

It's not a pine it looks like one so people called it a pine. I stopped trying to chop it because it's harder than oak. It's more like iron than wood but trees crack easily in wind.

 

[Kevin]

I can’t comment on the Mulberry, around Texas most people use Oak. The last time I bought a truck load of wood it was half pecan and half pear.

I like the mild fruit wood best.

 

[Bob Wright]

I have never used anything but hardwood such as hickory, oak, mesquite or pecan.

I have tried met smoked with apple and it was just awful. Fruit woods just don't seem to work well.

And nothing, but noting, works with salmon like mesquite!

Bob Wright

 

[turd]

^^^Wow, we mostly use apple. Love it.

 

[akbluz]

I've only smoked salmon and mostly used mesquite but also tried hickory. They both work well.

 

[Kevin]

Smoking meat is an art. A lot also depends upon the type of smoker. And of course how much experience the person smoking has.

I’m most definitely not an expert. But I did buy the best smoker I could.

if someone is using mesquite, it might be good on Salmon, or something that doesn’t take a long time to smoke. In fact don’t they sell mesquite planks that you soak in water for grilling Salmon?

But Mesquite sure would be terrible on brisket after 12 hours.

 

[Yoter]

Would never use mulberry, Prefer mesquite and pecan.

 

[jimbo1096]

Never even thought about using Mulberry. We used to cut it up as trash wood and burned out the backyard. I used to have plenty of pecan due to limbs falling out of the trees during the course of the year but last year I had to cut four of them down, and now I’m left with only one that doesn’t have much left on it because of it being trimmed so heavily. I like apple and mesquite also, according to what it is that’s being smoked.

 

[Hankus]

Well it was more than the tree could hold and the massive amount of new growth along with a large crop of fruit, a huge chunk of my mulberry tree broke off. I spent the better part of a day chopping it up holding larger branches to cut into pieces less than 5" around for feeding my firepit next year.

I left an enormous pile of branches for the trash guys but they were all gone in an hour and it was not a trash day, it seems my neighbor took it for wood to smoke meats.

Gads the wood oozes so much latex I'd have thought that it would make meat taste like a surgeon's glove After reading that many use seasoned / aged mulberry wood with the dried bark left on as a smoke wood I still have reservations on smoking food with it. To that end I started skinning / bark removing a bunch of them to try smoking meat with.

My questions are...

Does anyone here use mulberry in their smoker?

If so do you use it with or without the bark?

If so have you tried it with and without the bark, compared the finished meat and do you notice a flavor difference in the meat??

Also I buy a truckload of "Australian pine" for the firepit. The seller says it's a HARD wood (proven by my giving up trying to chop it) and makes delightful smoke wood.

Any comments on Australian pine as a smoke wood?

I have used mango, grapes, and guava from my "grove" and my Dad (RIP) used to send me boxes of apple, pear and peach wood for smoking and I have a new charcoal / water smoker inbound and I'd like to try some new woods.

Australian pine (or any evergreen) should NOT be used for smoking meat!! It would impart a creosote flavor.

 

[Hankus]

I use hickory or oak most of the time, but when I can get it citrus is great for fish! Apple is good with pork, and pecan is good for chicken, when I can get them.

 

[turd]

^^^Apple is good with pork, cherry not so much. We mostly do pork, hams and butts, so that works. We've not done a lot of brisket (takes too long) but smoked beef roast works well with hickory.

 

[Wyandot Jim]

Most Texas BBQ joints use Post Oak for slow smoking . Using mesquite for slow cooking can give meat a bitter taste but it is good for steaks, bugers and such since it gives off a hot fire. In the PNW Salmon was done with Alder a long time ago. I use hickory and oak most of the time.

 

[bigbillyboy]

I use hickory or oak most of the time, but when I can get it citrus is great for fish! Apple is good with pork, and pecan is good for chicken, when I can get them.

Mostly used hickory , and put some green birch in with it . Makes for some awesome deer jerky

 

[Tensaw]

I use oak, hickory and pecan.