"Exotic" Wood Experiences

[Vision]

Plum - my favorite wood. Sweet, soft, but light so it can't be used on beef and would be soft on pork imo. There's a subtle flavor which is hard to identify.

wine barrels - fantastic, it is not a gimmick. Med bodied smoke (with the wood) for meats where some wine would enhance the flavor. Love it on cheese. (it's flavored oak)

bourbon barrels - love it, you CAN taste the sweet richness of the bourbon. Good chunks are hard to get. (it's flavored oak)

Grape - tart, good for specialized cooks

pecan - beautiful wood, medium bodied, won't stand up to beef IMO. Pecan smoke on pork smells like heaven.

Peach - didn't do anything for me, maybe my wood was poor

Not impressed with citrus woods

Be suspicious of anyone who says "smoke is smoke."

 

[zacman]

I have to agree with the others, Pecan it is my go to wood now. And apple with a little cherry for pork. I used to only use mesquite but I've learned better now. I have been playing with Alder and Maple lately definitely different.

 

[jfletcherMD]

I am totally in agreement with the aforementioned opinions of Pecan wood. Becoming my "go to" along with a little bit of oak for pork.

I also agree with Vision about the Wine and Bourbon barrels. However, I've been able to find good chunks relatively easily on the internet.

I'm a big fan of peach and apple as well, but as a newbie to the world of BBQ cooking, am still trying to garner information and draw on experiences of others in directing my "next experiments." :grin:

Glad to hear of others' experiences with "exotic" woods. Definitely food (or fuel) for thought...

 

[El Ropo]

Be suspicious of anyone who says "smoke is smoke."

This is so true. Many youtube videos of folks destroying food.

 

[IamMadMan]

Hawaiian Kiawe wood is probably my most exotic used in my smokes. It is related to the mesquite family.

I love Citrus woods Lemon, Orange, Grapefruit, and Lime but these have to be ordered on-line.

Fruit woods Apple, Cherry, Peach, Plum are common for me to use.

The oddest: I use corn cobs with my hickory for smoking hams with extended smoking sessions .


Smoke is not smoke, each wood has a different level of flavor and smoke to impart.
.

 

[stickburner]

Not necessarily exotic, but also not readily available...I primarily use texas red oak from the core of a very mature tree. But it also just so happens we had a monster red oak go do in a storm at the ranch about a year ago. We also have lots of pecan trees, which is my second most used.

As far as exotic, the only true exotic I use is pimento wood from the Jamaican Allspice tree. But it's very limited considering the few importers and the hassle of bringing back from vacation. But I absolutely love the flavor on pork and chicken.

 

[Vision]

I love Citrus woods Lemon, Orange, Grapefruit, and Lime but these have to be ordered on-line.
.

What are the citrus woods profiles like?

The oddest: I use corn cobs with my hickory for smoking hams with extended smoking sessions .
.

What do corn cobs do?

 

[hootstwo]

I'm a fan of maple, and seeing as at any given time I've got 10+ cord of it split and dried in my yard (I heat my home almost exclusively with wood), I've got loads (literally) of it!

 

[IamMadMan]

What are the citrus woods profiles like?

The citrus is slightly tangy with a hint of fruit flavors. Great for seafood, but have used on pork and chicken with great results. Nectarine and Apricot are similar to peach but with a slightly sweeter flavor flavor.

What do corn cobs do?

use this for bacon and ham. Put corn cobs on fire and it gives an aroma of popcorn cooking. Gives a great smokey flavor without overpowering the meat.

I use 50/50 mixture of corn cobs and hickory for great flavor on my bacon and home cured ham.

 

[Dat'L Grill]

Maple is nice I was surprised not to see that listed. It’s not Exotic but nice. I had a 30 yard dumper of mostly beech (blocks for my wood stove (Home heating)) I liked it a lot. I use Walnut its sharp rough smoke. I use this after a couple of nights the neighbor’s dogs barking. I set up the smokers for a nice long slow burn. I wait till the evening heat settles and breeze is calm. Then I go sit inside with my central air on and laugh.

 

[IamMadMan]

maple is nice i was surprised not to see that listed. It’s not exotic but nice. I had a 30 yard dumper of mostly beech (blocks for my wood stove (home heating)) i liked it a lot. I use walnut its sharp rough smoke. I use this after a couple of nights the neighbor’s dogs barking. I set up the smokers for a nice long slow burn. I wait till the evening heat settles and breeze is calm. Then i go sit inside with my central air on and laugh.

lol

.

 

[ubp_sanity]

What about tea leaves? I've been using proper tea lately, haven't touched a tea bag in ages.

Recently I made a big batch of iced tea, I used about 6 teaspoons of leaves, which after being steeped made a fist size mound of leaves. I wondered what it would be like, then dumped them in the garden like usual.

 

[AZScott]

I'm a big fan of citrus wood for items. That may be because I have a big orange tree in the back yard but I do like the flavor for fish, paella, and chicken. Most of my big cuts go on the FEC so I'm limited there.

Olive is alright as is pistachio. I do not like almond wood, it has a very distinct flavor to me.