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Orange Smoke

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SteveWPBFL
SteveWPBFL Posts: 1,327
in EggHead Forum
Anybody use orange wood for smoke? Herd I am in FL and I haven't tried it yet. Bass Pro has bag of chunks I'm getting ready to pull the trigger on. Thanks!
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  • 500
    500 Posts: 3,177
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    have not but Why not?  I think any fruit wood would be good.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • GATraveller
    GATraveller Posts: 8,207
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    Have not.  Use peach, pear and pecan from the in-laws property but no orange.  I'm sure it's good stuff.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I haven't tried orange but I have tried apple, peach, cherry and they were all good so I would give it a try.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Chef Charles
    Chef Charles Posts: 871
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    When we were returning from a trip in the States we stopped at the Bass Pro store in Harrisburg and I picked up a couple of bags of the orange chunks as I have not seen them here in Canada.  I have used orange chunks for turkey and chicken and imparts a nice mild smoke flavour.

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • TylerA
    TylerA Posts: 85
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    I have, I liked it.  Similar to apple, mild  I usually mix it with Pecan or cherry for a little more flavor.

    LBGE
    Huffman, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Yes I have. I didn't buy it though. It was from pruning clippings from our trees. The pieces were smaller chunks and it was nice on the ribs I did that day. I'm thinking it would be pretty good on about anything. It's pretty mild and just adds extra notes to the meat. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    We sell quite a bit of the orange lump charcoal out here. Not raw wood, but the orange lump is very neutral in smoke flavor. Some of the competition cooks like it for smoking poultry with apple wood, thus letting the apple flavor shine thru. As a smoking wood, like mentioned above, all fruit wood tends to be light and sweet. Play around with it and let us know what you think.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • epcotisbest
    epcotisbest Posts: 2,173
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    Read the title and thought, "Oh boy, I haven't figured out clear smoke or blue smoke and now there's orange?"
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  • hapster
    hapster Posts: 7,503
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    Using some orange and hickory tonight doing a pork roast indirect
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Dyal_SC
    Dyal_SC Posts: 6,053
    edited February 2015
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    Orange wood has a nice and sweet smoke. Similar to Apple, but still it's own thing. Hard to explain. I think you'll like it.  I've tried it on chicken and turkey legs so far.  Good stuff.  Gives off a pretty cool color to poultry too.  Here's a chicken I did a couple weeks ago.  




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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Blam! Pulled the trigger! Thanks, guys, looking forward to trying it this weekend.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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