About Wood

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About Mulberry Wood

July 31, 2011
by Curt

I just used  mulberry for the first time in my smoker. It has such a nice sweet smell, and very mild. I smoked 2 whole chickens with it, and man did it add a nice sweet smoke to the chicken. Up until now, peach has been my favorite. A few more cooks on the smoker with mulberry, and I just may have a new favorite.

According to Wikipedia. Mulberry trees are extremely common on the eastern and western seaboards of Australia due to the climate conditions being ideal for their growth. Different varieties of the mulberry are also common throughout Europe, Asia and the United States. Mulberries are swift-growing when young, but soon become slow-growing and rarely exceed 33–49 feet tall.

Folk Remedies
The mulberry was considered a tree of life in ancient China and many uses were made of its fruit, leaves, roots and bark in medicines. Wherever it has grown, the mulberry tree has been utilized to treat ailments ranging from coughs, colds, diarrhea, fever, headache and inflammation to snakebite, tumors and wounds.

So then, try some mulberry next time you fire up your smoker. It both smells and tastes sweet. I believe you’ll be pleasantly surprised. And very pleased with the results!
 
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About Olive Wood

July 14, 2011
by Curt

According to Wikipedia, the olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 26–49 ft in height. The trunk is typically gnarled and twisted.

For smoking meats, the smoke flavor is similar to mesquite, but distinctly lighter. It works very well with poultry.

Note: Russian olive wood burns very hot. I have read some say that wood from a Russian olive tree can be a bit bitter, as it produces an inedible fruit. Although, I’ve read others say it’s excellent.

Note: On the other hand, I’ve read nothing but good results using the wood from the North Atlantic Olive tree!

If you have this around, light up a small piece and see what it smells like. If you like the way it smells, you’ll most likely like the way it tastes!
 
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Smoking Meats with Corncobs

July 13, 2011
by Curt

Personally, I am saving the cobs from when I eat corn on the cob, and am drying them out. I haven’t tried it myself yet, but will in the very near future.

It’s said that if you put a couple of corn cobs on the fire while smoking meats, it gives it a distinct aroma of popcorn. The corncob can give a sweet flavor to meats, and is very strong, so use it sparingly. Best if added with other light flavored woods.

It’s mainly recommended for red meats, but I’ve read where it’s also been used for fish and poultry.

Traditionally, many farm families smoked their bacon, hams and sausage with dried corn cobs. The smoke is pungent but not heavy tasting.

It’s definitely worth a try. So save those corncobs, dry them out, and throw a couple on the fire next time you’re smoking meats.
 
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Smoking Meats with Sassafras Wood

July 10, 2011
by Curt

Sassafras trees grow from 30 to 59  feet tall and spreading 25 to 39 feet. The trunk grows 28 to 59 inches in diameter, with many slender branches, and smooth, orange-brown bark. The bark of the mature trunk is thick, red-brown, and deeply furrowed. The wood is light, hard, and sometimes brittle. All parts of the plants are very fragrant.

Did you know? Root beer was originally made using the root of a sassafras plant (or the bark of a sassafras tree) as the primary flavor. Sassafras is the “root” in root beer.

Did you know? Sassafras tea is made from the leaves or roots of the sassafras tree.

Did you know? The oil extracted from the sassafras tree is used in aromatherapy, lending a spicy scent to candles, soap and perfumes.

Filé powder, also called gumbo filé, is a spice made from dried and ground sassafras leaves (or derived from sassafras bark). It is used in the making of some types of gumbo, a Creole and Cajun soup/stew. It is sprinkled sparingly over gumbo as a seasoning and a thickening agent, giving it a distinctive, earthy flavor and texture. Filé can provide thickening when okra is not in season.

When it comes to smoking meat, regional customs and preferences play a large role in determining what is acceptable or unacceptable. While some say that sassafras wood is not suitable for smoking meat, others claim it as their favorite.

The wood of the sassafras tree produces musky, mild, sweet smoke that is especially well-suited for smoking beef, pork and poultry. Some say they can taste a hint of root beer in sassafras-smoked meat.

So, grab a chunk, light it up, and see what you think!
 
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