Search...
Home Subscribe
Pie
Home Subscribe
Recent topics Flagged topics Hot topics Best topics
Search...
Search within food preservation Search permies
Advance search Google search
Register / Login
rocket mass heater dvd
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
Living Woods Magazine Woodcarving Permies Book Reviews Green Living Book permaculture bootcamp sketch of boots Permaculture design course and appropriate technology course video
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • r ranson
  • John F Dean
  • Timothy Norton
  • paul wheaton
  • Jay Angler
stewards:
  • Pearl Sutton
  • Anne Miller
  • Tereza Okava
master gardeners:
  • Christopher Weeks
gardeners:
  • M Ljin
  • Matt McSpadden
  • Megan Palmer

best woods for smoking

 
Shawn Klassen-Koop
gardener & author
Posts: 2080
Location: Manitoba, Canada
697
2
I like...
cattle hugelkultur monies duck forest garden fish fungi earthworks building rocket stoves homestead
posted 6 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I think the first two that come to mind for me are hickory and apple wood. What are some other woods that are good for smoking food with?

Learn more about my book and my podcast at buildingabetterworldbook.com.
Developer of the Land Notes app.

 
Timothy Markus
pollinator
Posts: 981
Location: New Brunswick, Canada
245
I like...
duck tiny house chicken composting toilet homestead
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I love apple and any fruit tree is probably good.  I use hickory and mesquite sparingly because I find too much can make the meat a bit bitter in a long smoke.  I've only used a bit of pecan, but I quite like it and, as with fruit, you can probably use most nut trees, but I have my doubts black walnut.

I think a great use for prunings is wood for the smoker. I've used maple and sugar maple, the latter being quite nice.  I would be interested in tasting the difference between sugar maple cut when the sap's flowing and when it's not.  My dogs always chewed the wood bits when I tapped the trees.

A piece of land is worth as much as the person farming it.
-Le Livre du Colon, 1902

 
r ranson
steward & author
Posts: 42817
Location: Left Coast Canada
15902
9
I like...
art trees books chicken cooking fiber arts
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I use the prunings from the apple and pear trees.  Sometimes cherry but those don't break as often (less heavy fruit).

how permies works
homegrown linen | crazy chicken lady grows yarn!

 
thomas rubino
master rocket scientist
Posts: 6777
Location: latitude 47 N.W. montana zone 6A
3668
I like...
cat pig rocket stoves
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Hickory is my favorite, Mountain maple is my most used.  Apple,  Cherry , sarsaparilla , pecan are all ok . I find mesquite to be much to powerful for my tastes.  

For all your Montana Masonry Heater parts (also known as) Rocket Mass heater parts.
Visit me at
dragontechrmh.com Once you go brick you will never go back!

 
Alley Bate
Posts: 95
Location: Near PG BC
23
posted 6 years ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Alder is what I use here in northern BC.
Peel off the bark and green cambium layer (bitter smoke if you don't) then whittle it or run it through the chipper.

Regrets Last

 
Su Ba
pollinator
Posts: 2167
Location: Big Island, Hawaii (2300' elevation, 60" avg. annual rainfall, temp range 55-80 degrees F)
1097
I like...
forest garden rabbit tiny house books solar woodworking
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Here in Hawaii my top choice is a native wood for smoking food is called ohia.

It's never too late to start! I retired to homestead on the slopes of Mauna Loa, an active volcano. I relate snippets of my endeavor on my blog : www.kaufarmer.blogspot.com

 
Mike Barkley
gardener & hugelmaster
Posts: 3808
Location: Texas
2084
I like...
cattle hugelkultur cat dog trees hunting chicken bee woodworking homestead ungarbage
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
In TX I used mesquite & oak because that was available on site. More options here with hickory, oak, maple, sassafras, & pecan. I tend to use oak to control the heat & smaller amounts of the other woods for flavor. If I had to pick just one as best it would be mesquite.

Argue for your limitations and they are yours forever.

 
Marco Banks
gardener
Posts: 1774
Location: Los Angeles, CA
569
I like...
hugelkultur forest garden books urban chicken food preservation
posted 6 years ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Post oak.  I usually knock the bark off to get a cleaner burn.

I don't mind a little bit of cherry as well, but I don't put nearly as much smoke on my brisket as I used to.  If I'm cooking with charcoal, I will put some cherry on the fire for the first hour or so, and then really back off the smoke.  There is enough smoke from a clean burning charcoal fire to give you a nice smoke ring.

Too much smoke and it starts to taste like an ashtray.

"The rule of no realm is mine.  But all worthy things that are in peril as the world now stands, these are my care.  And for my part, I shall not wholly fail in my task if anything that passes through this night can still grow fairer or bear fruit and flower again in days to come.  For I too am a steward.  Did you not know?"    Gandolf

 
Anne Miller
steward
Posts: 17701
Location: USDA Zone 8a
4533
I like...
dog hunting food preservation cooking bee greening the desert
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
My favorite wood is what is easily available.  Where I used to live we had a lot of pecan shells and whole walnuts.

I noticed that what is available at the stores here is cedar.  I not sure I would want to smoke with cedar.

Hickory or mesquite is what is available at the big box stores.

Wood Chip Flavor Pairing Guide for Grills and Smokers

https://www.academy.com/explore/wood-chip-flavor-pairing-guide-grills-and-smokers

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Ed Belote
Posts: 102
24
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Try some fox grapevine.  It imparts a sweet flavor, much like cherry wood.
 
Vernon Inverness
Posts: 95
Location: NE Oklahoma
13
3
I like...
monies dog forest garden fungi foraging hunting books bee solar rocket stoves homestead
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Red Oak and Pecan are plentiful in these parts and so we use those primarily to wonderful effect.

Every day above dirt is a good day

 
Caleb Mayfield
pollinator
Posts: 217
Location: Western central Illinois, Zone 6a
121
3
I like...
hunting trees solar wood heat rocket stoves ungarbage
posted 6 years ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I have used Pecan, Oak, Black Cherry, Apple, Hickory, Mesquite, and Peach. Which one depends on what is being smoked. I really like a Pecan /Cherry mix when I do a Boston Butt for pulled pork.
St. Louis Spares are usually Oak with a little apple or cherry. I tend to go with Pecan or Hickory for poultry.

James 1:19-20
Not all those who wander are lost - J. R. R. Tolkien

 
Be reasonable. You can't destroy everything. Where would you sit? How would you read a tiny ad?
permaculture bootcamp - gardening gardeners; grow the food you eat and build your own home
https://permies.com/wiki/bootcamp
reply
reply
    Bookmark Topic Watch Topic
  • New Topic
Boost this thread!
Similar Threads
More...