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-   -   Almond or Olive wood??? (http://www.bbq-brethren.com/forum/showthread.php?t=163395)

Stark-O-Rama 06-15-2013 12:37 PM

Almond or Olive wood???
 
Anyone here use Almond or Olive wood? We've used oak, apple, cherry, hickory, & grape....We've got a sweet offer from a local vendor on Almond & Olive, and was wondering if it's they're any good, and if so, what would you compare them to?

Brian in Maine 06-15-2013 06:38 PM

I have a friend that used olive a couple of times, and he was very disappointed in it.

Gulf 06-15-2013 08:03 PM

Almond/Olive wood for smoking
 
I haven't used either. They are not available where I live. A quick google search for both looks very interesting, though. Can you get some samples from him to test for yourself? Some woods give different results when dry than when green. I would like to hear what you find out.

Stark-O-Rama 06-15-2013 09:37 PM

Quote:

Originally Posted by Gulf (Post 2517215)
I haven't used either. They are not available where I live. A quick google search for both looks very interesting, though. Can you get some samples from him to test for yourself? Some woods give different results when dry than when green. I would like to hear what you find out.

Hmmm.....Thanks for the info. Not sure if he'll give us samples - doesn't hurt to ask! We have a Comp in 1 week, and they won't allow our go to - oak.

If we get samples, I'll let you know.

SirPorkaLot 06-15-2013 10:08 PM

Almond is great with beef. Burns hot and has a nutty smell.

Stark-O-Rama 06-15-2013 10:27 PM

Quote:

Originally Posted by SirPorkaLot (Post 2517379)
Almond is great with beef. Burns hot and has a nutty smell.

Any experience with Pork & Chicken?

SirPorkaLot 06-15-2013 10:54 PM

I'm cooking chicken some tomorrow on some, I will let you know.

Q-Dat 06-16-2013 09:10 AM

Quote:

Originally Posted by Stark-O-Rama (Post 2517335)
Hmmm.....Thanks for the info. Not sure if he'll give us samples - doesn't hurt to ask! We have a Comp in 1 week, and they won't allow our go to - oak.

If we get samples, I'll let you know.


What kinda comp restricts what woods you can use?

superdan 06-16-2013 09:42 AM

I use almond all the time in my stick burner. Olive is kinda gnarly shaped so it's hard to get a good even stick out of it.
Go almond!

Billdanc 06-17-2013 01:02 AM

Almond wood is awesome on ribs or chicken!

hmbrewr 06-17-2013 11:17 AM

I'm in the Central Valley of California, It is Almond country, and is very plentiful and cheap. I've been using it in my stick burners for years. It has been great on everything I've cooked. I do use Hickory, oak and apple in my UDS, and I really can't tell much of a difference in any of them, although there are some subtle differences in taste. I'm not a comp guy and I just cook for friends & family, and nobody has ever complained about the smokiness of my cooks. Give it a try, you will like it.

SmokinJohn 06-18-2013 12:31 PM

Ummmmm any pieces for a fellow Orange Countian?

Melt In The Sun 06-18-2013 04:26 PM

I've used olive...it's fine. Didn't notice much of a difference between it and the acacia I had been using.

Fishawn 06-18-2013 04:45 PM

I've used Olive before.... Thought it was OK..... Smells wonderful, but has a bit of a bite to it I thought.


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