To almond wood or not to almond wood that is the question??????

mikeyd · 10-11-2012, 03:20 PM

Yes I do like cooking over almond wood, but I want to get everyone's take on it and see the good/bad and the ugly of what you all think about cooking with almond wood.
I'm picking some up today that has been seasoned for 12 months and it's only $55 for a 1/4 cord already split into 16" chunks and also some small whole rounds in there.

As you all know we just finished the build of our Santa Maria and this weekend will be the first cook on it and I wanted to cook with real wood vs. charcoal. Since Red Oak is pretty much non-existent around here I figured Almond would be the safest choice.

What do you think?

Mike

gtr · 10-11-2012, 03:28 PM

I used some almond last week. It was nice, but I like a stronger flavor like hickory. That said, if you can get it for a good price, go for it!

mikeyd · 10-11-2012, 03:38 PM

I hear ya. I just want to make sure it'll cook well with Chicken, Tri-Tip and dogs. Some guests are silly and don't like the strong smoke taste, so I want to be sure I don't OVER DO it on my first run with the new grill.

big brother smoke · 10-11-2012, 04:47 PM

It does kick out good heat, but like GTR, I prefer a different nut wood such as pecan or hickory.

Phrasty · 10-11-2012, 09:51 PM

I use it a lot! Quite like it actually. Similar to pecan. I say go for it...

Cheers

superdan · 10-11-2012, 10:43 PM

I use it all the time. No complaints from anyone about my Que yet ;)

el_matt · 10-11-2012, 10:45 PM

Growing up on an almond orchard, I say go for it. I've cooked with it a lot, and we really like it. There are quite a few carnicerias in The Modesto area that use almond in their trailer rigs.

Matt

mikeyd · 10-12-2012, 11:28 AM

Right on guys! Thank you for your valuable input. Now I just have to figure out exactly how much to throw into my pit. It's going to be interesting to find the balance of not enough or to much lol.

How many logs would you start off with? Need good heat for at least 1.5 hours if not 2

Mike

10-11-2012, 03:20 PM	#1
mikeyd Got Wood. Join Date: 04-25-12 Location: Manteca, CA Downloads: 0 Uploads: 0	To almond wood or not to almond wood that is the question?????? Yes I do like cooking over almond wood, but I want to get everyone's take on it and see the good/bad and the ugly of what you all think about cooking with almond wood. I'm picking some up today that has been seasoned for 12 months and it's only $55 for a 1/4 cord already split into 16" chunks and also some small whole rounds in there. As you all know we just finished the build of our Santa Maria and this weekend will be the first cook on it and I wanted to cook with real wood vs. charcoal. Since Red Oak is pretty much non-existent around here I figured Almond would be the safest choice. What do you think? Mike __________________ Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill!

10-11-2012, 03:28 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I used some almond last week. It was nice, but I like a stronger flavor like hickory. That said, if you can get it for a good price, go for it! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

10-11-2012, 03:38 PM	#3
mikeyd Got Wood. Join Date: 04-25-12 Location: Manteca, CA Downloads: 0 Uploads: 0	I hear ya. I just want to make sure it'll cook well with Chicken, Tri-Tip and dogs. Some guests are silly and don't like the strong smoke taste, so I want to be sure I don't OVER DO it on my first run with the new grill. __________________ Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill!

10-11-2012, 04:47 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	It does kick out good heat, but like GTR, I prefer a different nut wood such as pecan or hickory. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-11-2012, 09:51 PM	#5
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I use it a lot! Quite like it actually. Similar to pecan. I say go for it... Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

10-11-2012, 10:43 PM	#6
superdan Full Fledged Farker Join Date: 08-21-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	I use it all the time. No complaints from anyone about my Que yet ;)

10-11-2012, 10:45 PM	#7
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	Growing up on an almond orchard, I say go for it. I've cooked with it a lot, and we really like it. There are quite a few carnicerias in The Modesto area that use almond in their trailer rigs. Matt

10-12-2012, 11:28 AM	#8
mikeyd Got Wood. Join Date: 04-25-12 Location: Manteca, CA Downloads: 0 Uploads: 0	Right on guys! Thank you for your valuable input. Now I just have to figure out exactly how much to throw into my pit. It's going to be interesting to find the balance of not enough or to much lol. How many logs would you start off with? Need good heat for at least 1.5 hours if not 2 Mike __________________ Traeger Lil' Tex 075, Weber 22" and my newest...custom built Santa Maria grill!