MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-02-2015, 09:02 PM   #1
longhair75
Full Fledged Farker

 
Join Date: 07-30-15
Location: Omaha
Default 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...
longhair75 is offline   Reply With Quote




Old 08-02-2015, 09:07 PM   #2
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

From what i know of it your looking at least 2 years season before it's usable for bbq
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Old 08-02-2015, 09:48 PM   #3
BBQ Freak
Babbling Farker

 
Join Date: 08-11-13
Location: Rayville , Missouri
Name/Nickname : BBQ Mojo
Default

very bitter and I would not use it .
__________________
Weber Kettle

Luke's Firepits / Grill

Lone Star Grillz Mini Insulated Cabinet Smoker
BBQ Freak is offline   Reply With Quote


Old 08-02-2015, 10:17 PM   #4
el_matt
Babbling Farker
 
Join Date: 12-08-09
Location: Turlock, California
Default

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
__________________
"Grandpa, you make the best meat, EVER!!"
el_matt is offline   Reply With Quote


Old 08-03-2015, 05:03 AM   #5
wjwheeler
Full Fledged Farker

 
Join Date: 05-30-11
Location: Cleveland TN
Default

Quote:
Originally Posted by BBQ Freak View Post
very bitter and I would not use it .
I wouldn't use it either. It's not a good flavor profile.
__________________
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
wjwheeler is offline   Reply With Quote


Old 08-03-2015, 06:11 AM   #6
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

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.........
1buckie is offline   Reply With Quote


Old 08-03-2015, 06:31 AM   #7
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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....
IamMadMan is offline   Reply With Quote


2 members found this post helpful.
Thanks from:--->
Old 08-03-2015, 05:38 PM   #8
Grif054
On the road to being a farker
 
Join Date: 05-26-13
Location: Downers Grove, IL
Default

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
Grif054 is offline   Reply With Quote


Old 08-05-2015, 01:46 PM   #9
RolandJT
is one Smokin' Farker

 
Join Date: 06-12-14
Location: Cedar Rapids, IA
Default

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
RolandJT is offline   Reply With Quote


Old 08-05-2015, 04:57 PM   #10
longhair75
Full Fledged Farker

 
Join Date: 07-30-15
Location: Omaha
Default

Thank you all for the help
longhair75 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts