Fishin4bass723
Full Fledged Farker
I got some Elm just wondering if it is ok to throw in the smoker, and what kind of flavor profile it gives?
I have seen this question many times.....
I myself have never had the opportunity presented to use it.
After a long in depth search I found this on Elm; There are two basic types of Elm - Soft and Hard.
The soft variety has its tops and branches snap off in high winds and often gets hollowed out from rot before it dies.
Article: Wood Species to Avoid
There are certainly wood species to avoid too, as these can impart a resin or turpentine-like taste to your meat. They are almost all softwood species, and include, but aren't limited to:
- Pine
- Fir
- Cedar
- Cyprus
- Sassafras
- Sycamore
- Elm
- Eucalyptus
Discusses his use of elm
Talk about not using elm.
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I got some Elm just wondering if it is ok to throw in the smoker, and what kind of flavor profile it gives?
I took down an American Elm last year after it succumbed to Dutch Elm disease. I should give it a try I guess.Red Elm(also known as American elm), much of it long gone due to Dutch Elm Disease is an entirely different wood. I've never had any to cook with but I remember the smell of it burning being quite pleasant.