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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 09-11-2006, 11:20 AM   #1
Porkysbbq
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Question ? Has anyone used walnut ??

I have a question about wood and wondering if walnut is any good for smoking with? because i have never seen or heard of anybody using it, and in canada we have quite abit of walnut. just like to get some good advice from the brethren thanks
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Unread 09-11-2006, 11:22 AM   #2
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Quote:
Originally Posted by Porkysbbq
I have a question about wood and wondering if walnut is any good for smoking with? because i have never seen or heard of anybody using it, and in canada we have quite abit of walnut. just like to get some good advice from the brethren thanks
UUGH!!! No!! I wouldn't ever use it but I know it HAS been used... you'd just need to go WAY, WAY light on it and add something like pecan (or uranium!) to lighten it up.
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Unread 09-11-2006, 11:29 AM   #3
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Here's a post from my blog about wood.

So what are the wood types suitable for smoking? Here's a list that was compiled from various sources, including the BBQ Faq, The BBQ-Brethren and Life Tyme Grills.

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. I don't know if I get the flavor of bacon from this wood, but it does taste like BBQ to me. 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. Can be bitter. My family doesn't like it if I use only mesquite in the fire. They feel it makes the food "hot" and "spicy."

MULBERRY - The smell is sweet and reminds one of apple. My friend Phil calls this "cotton candy" wood because the smoke smells a lot like cotton candy.

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 and other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood
are going to get on and in the meat. Use only wood for grilling that you are sure of.

If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker.

ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.

Here are some more woods that you should not to use for smoking:

Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been chemically treated; third, you have no idea where the wood may have been or how it was used. For all you know, that free oak planking could have been used in a sewage treatment plant.

Never use any wood that has been painted or stained. Paint and stains can impart a bitter taste to the meat and old paint often contains lead.
Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated.

Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison.

Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat. If you have some good cherry wood (or other good smoking wood) that is old and has a fungus growth and you want to use it, pre-burn it down to coals before you put it into your smoker.

Never burn leaves or poisonous vines. Be especially careful not to burn poison ivy, sumac, poison oak etc. The oils in the vines when burned will spread the toxins in the air and onto your food.

Some people say to pull the bark off the wood before you burn it. Bark is a natural fire block on the trees. Healthy bark will help a tree to survive a fire. Some people say that bark produces a bitter smoke. I don't know, I've never tested the theory. If I can get the bark off easily, I do it. If not, it goes right into the fire.

Grilling or smoking over a wood fire is more challenging than cooking over charcoal. Wood burns hotter than most charcoal and as a consequence, burns faster. Wood also stays in the 'hot coals' stage for a shorter period of time than charcoal.

There are other things besides wood that can be used to flavor your food. Some people use spices or onions, garlic etc. I've tried them. I didn't notice a real change in the flavor of the food. AND spices are expensive. I'd rather use a pinch of oregano in a marinade to flavor the meat than to burn a jar full in the fire. When I was in New Hampshire, I had bacon that was smoked over corn cobs. It was the best bacon I've ever had in my life. I'm going to try that soon.

One last thing about cooking with wood. When you cook with wood, you want to see very little or no smoke. Clean, blue smoke is what you're after. White thick smoke is bitter. Black smoke is toxic. Play with your wood. You'll see what I mean.
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Unread 09-11-2006, 12:13 PM   #4
Porkysbbq
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Thank you guys for the very good and detailed information
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Unread 09-11-2006, 12:50 PM   #5
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I have a whole box of it a guy gave me. I used it ONCE and the meat made my lips numb!!!!!!!!!!!
Want me to send you some?
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Unread 09-11-2006, 01:01 PM   #6
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I geuss the vote is no. I haven't, but if I get some, I will go sparingly.
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Unread 09-11-2006, 02:31 PM   #7
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BrooklynQ, great info thanks.
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Unread 09-11-2006, 05:56 PM   #8
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A previous thread to review: http://www.bbq-brethren.com/forum/sh...ghlight=walnut
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Unread 09-11-2006, 06:29 PM   #9
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Walnut makes beautifull furniture. I made a nice chess board once from walnut and birch.
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Unread 09-11-2006, 08:30 PM   #10
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Very little goes along way. I use hickory or oak.
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