Rookie needs wood identified.

[Beef]

This wood has been drying since Fall, and today I finally finagled a chainsaw to break it down into logs and rounds for smoking. Is this Elm or Ash, as it makes a big difference if I can smoke with it. I am in Wisconsin.

Did these pictures load too large? Thanks for your input.

Incidentally, I was finally able to cut a number of saved logs into rounds, so I am now 'organized' with cherry, chokecherry, lilac, apple, butternut, and now this mystery wood.
The last picture is of chokecherry next to Lilac.

Sorry, I am a bit excited . . .

[davefan360]

i am not sure what kind it is, but I never heard of smoking with Elm or Ash? and what is this butter nut you speak of?

[seadad9903]

I'm going to say that it is probably white ash.

a clearer shot of the bark pattern would help, since elm and ash have similar bark.

as for using it to smoke, i have no idea how it'll work. i use cherry or apple

[Beef]

I have found the following list in a number of places on the internet:
The traditional woods for smoking are HICKORY and OAK. Here is a list of woods suitable for smoking:
ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.
ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
ALMOND - A sweet smoke flavor, light ash. Good with all meats.
APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.
ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.
BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.
CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.
COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.
CRABAPPLE - Similar to apple wood.
GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.
HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.
LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.
MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.
MULBERRY - The smell is sweet and reminds one of apple.
OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.
ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.
PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.
PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.
SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.
BBQ List members report that wood from the following trees is suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit trees (i. e. pear and cherry) are also suitable for smoking.
Other Internet sources list the wood from the following trees as suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.




HOWEVER:


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
- You will also have less than sterling results with: Sassafras
- Sycamore
- Elm
- Eucalyptus






So my concern is that my wood may be Elm

[cliffcarter]

The bark profile in the second pic reminds me of black locust. IMHO there is too much brown wood for that to be ash, ash has less dark heartwood. I agree that we need a clearer pic of the bark in the first pic.

[willowrun]

You will know if it is elm (american anyway, I can not atest to rock or grey elm). It has a very strong and distinct smell. Ok it smells like cow manure plain and simple. Ash has a much different smell, it is hard to describe, but if you stick your nose to a freshly cut piece of elm, you will surely know it. Davefan360, butternut is in the walnut family.