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Unread 10-06-2011, 11:57 AM   #1
Midnight Smoke
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Question Citrus Wood for Ribs

We had a 100 year freeze here this last Spring. I had a Grapefruit tree that too a hard hit that gave me enough wood for several smokes. Driving the neighborhood I found more Citrus wood on the curb for disposal.

Not sure what I picked up, it could be Grapefruit, Orange or maybe Lime. I have some Spares I plan on cooking this weekend.

How do you think the Citrus would go with them?
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Unread 10-06-2011, 11:59 AM   #2
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
How do you think the Citrus would go with them?
Perfect as long as the wood is seasoned.
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Unread 10-06-2011, 02:39 PM   #3
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I'll bet it will be excellent smoke wood. Please let us know after you've tried it awhile.
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Unread 10-06-2011, 04:28 PM   #4
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I use orange, lemon, lime, grapefruit all the time for smoking Grapefruit and orange are really good on pork. Collect it all and enjoy!

I don't know about seasoning, I buy chips and chunks from some guy who's family owns orchards and most of it is pretty green, never a problem and always good flavor.
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Unread 10-06-2011, 07:27 PM   #5
rocketmanray
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I use citrus all the time... it's a nice smoke, mellow and compliments other woods nicely. I think it burns better than oak in a fireplace.

I had some for trade a while back, but no one seemed interested....

There is another wood that overlooked for other than the obvious reason that's it's federally protected - salt marsh mangrove wood. The old timers used it in Florida to smoke mullet. Please don't look too deeply in the wood pile, I might get in trouble! :) I'm going to try to smoke some mullet this winter. I'll dutifully make a report to the forum.

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Unread 10-07-2011, 07:40 AM   #6
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Smoked mullet is great! I am in Melbourne, you still have some citrus to trade?

http://www.greeneggers.com/index.php...023852&catid=1

Fish, Mullet, Smoked, Richard Fl.
INGREDIENTS:
26 Filets Mullet, Skin On Brine:
1 Cup Old Bay Seasoning
1/4 Cup Favorite Seasoning *************
Indian River Rainbow Pepper
Maple Sugar Pepper
Cajun Creole Seasoning

PROCEDURE:
1 Brine the fish for 12 hours, overnight. Rinse, dry.
2 Set BGE up indirect, 200°F, cherry chips. Cooked 2 1/2 hours, internal temperature 150°F apprx. ************************************* 1 2011/08/07--Richard Fl--Did a batch of skinned mullet today with cherry wood, indirect with water drip pan @ 200°F. Check after 2 hours and if they are getting too dry remove. Try not to use too much spicy seasoning. Recipe Type Appetizer, Fish, Seafood Recipe Source
Source: BGE Forum, Richard Fl, 2011/01/08
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Unread 10-07-2011, 08:01 AM   #7
DaChief
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Quote:
Originally Posted by rocketmanray View Post
I use citrus all the time... it's a nice smoke, mellow and compliments other woods nicely. I think it burns better than oak in a fireplace.

I had some for trade a while back, but no one seemed interested....

There is another wood that overlooked for other than the obvious reason that's it's federally protected - salt marsh mangrove wood. The old timers used it in Florida to smoke mullet. Please don't look too deeply in the wood pile, I might get in trouble! :) I'm going to try to smoke some mullet this winter. I'll dutifully make a report to the forum.

RMR
I use citrus a lot as well. Have a guy close by clearing an old citrus field. I have a big root ball that I haven't even made a dent in yet.

BTW, where exactly is that wood pile and I expect an invite for the mullet!
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