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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-02-2015, 09:02 PM | #1 |
Full Fledged Farker
Join Date: 07-30-15
Location: Omaha
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smoking with black walnut?
I have a black walnut tree in my yard. I have trimmed out some branches and, as a hard wood, I was thinking of smoking with the wood once it has seasoned. There was some dry sections, and I tried some of it today after I had wrapped my brisket, and it had an unpleasant smell. Has anyone used this? I have a whole lot I can season and use next season...
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08-02-2015, 09:07 PM | #2 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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From what i know of it your looking at least 2 years season before it's usable for bbq
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Let's all just calm down and smoke a fatty |
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08-02-2015, 09:48 PM | #3 |
Babbling Farker
Join Date: 08-11-13
Location: Rayville , Missouri
Name/Nickname : BBQ Mojo
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very bitter and I would not use it .
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Weber Kettle Luke's Firepits / Grill Lone Star Grillz Mini Insulated Cabinet Smoker |
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08-02-2015, 10:17 PM | #4 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Walnut gets asked about, every so often, here. The general concensus is not positive. Personally, I don't like even using it for firewood.
Matt
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"Grandpa, you make the best meat, EVER!!" |
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08-03-2015, 05:03 AM | #5 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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I wouldn't use it either. It's not a good flavor profile.
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Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
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08-03-2015, 06:11 AM | #6 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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I have some that's very old, like 16~17 years after cutting.....it's my very favorite wood that I use for smoking......very deep, rich flavor & not bitter at all, but at that old, most of the oils have leached out of it which would likely be the stuff that causes it to be sharp-edged & nasty when new............
Maybe set some off to the side & try it in a few years.....nobody said smoking was an instant gratification hobby......... |
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08-03-2015, 06:31 AM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I used it a few times many years ago.
It is fine for smoking, but does impart a very heavy smoke flavor, I found my best results mixing it with some oak. Like anything else, too much can be overpowering and if the fire is not managed properly you can end up with some bitterness, however this is true of any fire, the heavier smoke flavor just makes it more pronounced. I don't use it any more, not because it's bad, but because with age I am set in my ways. Apple. Pear, Peach, and Cherry are my mainstays with the occasional use of citrus on poultry / foul. I urge you to try it if you like a good smokey flavor.... |
2 members found this post helpful. |
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08-03-2015, 05:38 PM | #8 |
On the road to being a farker
Join Date: 05-26-13
Location: Downers Grove, IL
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I don't line burning with it in the fireplace. There seems to be a lot of pitch when burnt. Save it for some furniture. Lol
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08-05-2015, 01:46 PM | #9 |
is one Smokin' Farker
Join Date: 06-12-14
Location: Cedar Rapids, IA
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Walnut is like hickory extra. Black walnut is like walnut extra.
I have used both and was pleased, but please season walnut at least 2 years and black walnut 3-4 IMO |
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