Mahogany

[Arlin_MacRae]

Greets, all. My folks passed through from Oregon a couple of weeks ago and they dropped off a few pounds of mountain mohagony for the 'Dera.

Has anyone tried mahogany before? My search on our boards turned up nada, and I can only find one place on the Web that uses it: Meadow Farms Smokehouse out of Bishop, CA. (URL is www.smokedmeats.com for anyone who's curious) They seem to be doin' a good bit of business, so the wood must be non-poisonous at least! 8)

Anyone have any experience with it?


Arlin

[parrothead]

I have never heard of it being used for smoking. I'm thinking that it is a soft wood and not a lot of BTUs. I've also never heard the term "mountian" mahogany, so maybe that is different.

[MikeG]

Arlin:
see: http://www.ochef.com/19.htm
be sure its mountain mahogony.
hard to come by, but mild and well-suited to
pultry,beef & salmon.
Hope this helps
MikeG

[Trout_man22]

Arlin,

Did not know it but it is also called Iron wood and grows around my mountain home. see www.canyondave.com/MahoganyPg.html

Trout Man

[Arlin_MacRae]

Thanks guys.

Now I don't know if I should burn it or make a chair! :lol:

[Mark]

The stuff is an evergreen and appears to be related to juniper or cedar. I wouldn't smoke with it.

[Arlin_MacRae]

I had the same thought but the old man has had some luck with it and it's shown to be good for poultry beef, and salmon. I'm going to try it on a couple of salmon fillets and beef jerky this weekend. Report to follow!

[tommykendall]

I know Meadow Farms Smokehouse in Bishop CA very well. They specialize in Jerky, Hams, Bacon, pork chops, etc. It's on I395 used to be run by a guy named Roy Ballard (think he passed away). Their stuff is good. If you look at the Bash 1 photos (maybe even Bash 2), the t-shirt I'm wearing witht he pig on it came from Meadow Farms in Bishop. I've had it many years - wish I had a replacement.

[Arlin_MacRae]

Bah, my weekend got shot to hell by softball and yard maintenance. The mahogany sits unmolested in the bag... The wife did buy me a fatty Sunday, though, so I have even more meat to mahoganize!