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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 12:37 PM   #1
Stark-O-Rama
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Default Almond or Olive wood???

Anyone here use Almond or Olive wood? We've used oak, apple, cherry, hickory, & grape....We've got a sweet offer from a local vendor on Almond & Olive, and was wondering if it's they're any good, and if so, what would you compare them to?
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Unread 06-15-2013, 06:38 PM   #2
Brian in Maine
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I have a friend that used olive a couple of times, and he was very disappointed in it.
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Unread 06-15-2013, 08:03 PM   #3
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Default Almond/Olive wood for smoking

I haven't used either. They are not available where I live. A quick google search for both looks very interesting, though. Can you get some samples from him to test for yourself? Some woods give different results when dry than when green. I would like to hear what you find out.
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Unread 06-15-2013, 09:37 PM   #4
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Quote:
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I haven't used either. They are not available where I live. A quick google search for both looks very interesting, though. Can you get some samples from him to test for yourself? Some woods give different results when dry than when green. I would like to hear what you find out.
Hmmm.....Thanks for the info. Not sure if he'll give us samples - doesn't hurt to ask! We have a Comp in 1 week, and they won't allow our go to - oak.

If we get samples, I'll let you know.
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Unread 06-15-2013, 10:08 PM   #5
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Almond is great with beef. Burns hot and has a nutty smell.
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Unread 06-15-2013, 10:27 PM   #6
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Almond is great with beef. Burns hot and has a nutty smell.
Any experience with Pork & Chicken?
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Unread 06-15-2013, 10:54 PM   #7
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I'm cooking chicken some tomorrow on some, I will let you know.
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Unread 06-16-2013, 09:10 AM   #8
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Quote:
Originally Posted by Stark-O-Rama View Post
Hmmm.....Thanks for the info. Not sure if he'll give us samples - doesn't hurt to ask! We have a Comp in 1 week, and they won't allow our go to - oak.

If we get samples, I'll let you know.

What kinda comp restricts what woods you can use?
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Unread 06-16-2013, 09:42 AM   #9
superdan
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I use almond all the time in my stick burner. Olive is kinda gnarly shaped so it's hard to get a good even stick out of it.
Go almond!
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Unread 06-17-2013, 01:02 AM   #10
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Almond wood is awesome on ribs or chicken!
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Unread 06-17-2013, 11:17 AM   #11
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I'm in the Central Valley of California, It is Almond country, and is very plentiful and cheap. I've been using it in my stick burners for years. It has been great on everything I've cooked. I do use Hickory, oak and apple in my UDS, and I really can't tell much of a difference in any of them, although there are some subtle differences in taste. I'm not a comp guy and I just cook for friends & family, and nobody has ever complained about the smokiness of my cooks. Give it a try, you will like it.
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Unread 06-18-2013, 12:31 PM   #12
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Ummmmm any pieces for a fellow Orange Countian?
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Unread 06-18-2013, 04:26 PM   #13
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I've used olive...it's fine. Didn't notice much of a difference between it and the acacia I had been using.
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Unread 06-18-2013, 04:45 PM   #14
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I've used Olive before.... Thought it was OK..... Smells wonderful, but has a bit of a bite to it I thought.
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