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Used the last of my guava wood chunks today.
RRP
Posts: 25,880
Egged spare ribs tonight trimmed St L style and rubbed with Heads Country, kosher salt and no ol' yaller mustard for a change. I also used my last two fist size chucks of guava wood from HI. If you or SWMBO likes mild smoke the guava is something to try. I normally use it for poultry, but it works on pork too and lets the rub and meat shine without being overpowered by a heavy smoke. I see you can buy it at Amazon, but I buy mine directly from HI and BTW the guy is an egger! Here's the link.
http://www.hawaiiguava.com/guava-smoking-wood.html
http://www.hawaiiguava.com/guava-smoking-wood.html
Re-gasketing America one yard at a time.
Comments
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Very cool. Savor it.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
I just ordered another box so all is well! Just glad to have this mild wood on hand when I want to my change up my choice of woods.Re-gasketing America one yard at a time.
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Looks interesting, never seen that type of wood before. What other woods do you like to use for a mild taste RRP? I find cherry to be milder than the apple wood I have been using.Toronto, Canada LBGE
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YYZegger said:Looks interesting, never seen that type of wood before. What other woods do you like to use for a mild taste RRP? I find cherry to be milder than the apple wood I have been using.Re-gasketing America one yard at a time.
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@RRP ... have you used any citrus wood. I brought back some orange wood from AZ and have used it on chicken. It produces a very mild smoke and imparts a slightly citric taste ... interesting taste.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:@RRP ... have you used any citrus wood. I brought back some orange wood from AZ and have used it on chicken. It produces a very mild smoke and imparts a slightly citric taste ... interesting taste.Re-gasketing America one yard at a time.
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Dead branches trimmed from the landscaping trees in the subdivision where we rent in AZ. Now that the experiment is over, I need to try to find some commercially.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@RRP have you used the Kiawe chunks?
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DoubleEgger said:@RRP have you used the Kiawe chunks?Re-gasketing America one yard at a time.
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No sir. I just saw it on the website. Seemed interesting.
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Pretty sure kiawe is a kind of mesquite. And I just double checked on wikipedia.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
QingEsq said:Pretty sure kiawe is a kind of mesquite. And I just double checked on wikipedia.
Now you can experience the taste of Hawaiian Kiawe (kee-ah-vey) on your next grilled or smoked meal. Kiawe wood (prosopis pallidia) is a slightly "sweeter" Hawaiian mesquite. This is a different speices than mesquite in the western USA. This variety naturalized in Hawaii over 170 years ago. Kiawe has the flavor of the tropical islands and imparts it on your grilled or smoked meat. Great with steak and chicken. Chunks come in the same size boxes as guava wood. Priced same as guava. When ordering, use the paypal button on the ordering page. For mail orders please clearly indicate "kiawe wood" on orders, otherwise you will be sent guava wood.
Thank you and Mahalo!
Re-gasketing America one yard at a time. -
Thanks @RRP. Good info.Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
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Just received my boxes of kiawe and guava. Can't wait to try them out.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Good! Like I said before I have never tried the kiawe, but I like the mild slightly sweet guava. The key word again is mild. I hope you like them!Re-gasketing America one yard at a time.
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RRP said:Egged spare ribs tonight trimmed St L style and rubbed with Heads Country, kosher salt and no ol' yaller mustard for a change. I also used my last two fist size chucks of guava wood from HI. If you or SWMBO likes mild smoke the guava is something to try. I normally use it for poultry, but it works on pork too and lets the rub and meat shine without being overpowered by a heavy smoke. I see you can buy it at Amazon, but I buy mine directly from HI and BTW the guy is an egger! Here's the link.
http://www.hawaiiguava.com/guava-smoking-wood.html -
Jeepster47 said:@RRP ... have you used any citrus wood. I brought back some orange wood from AZ and have used it on chicken. It produces a very mild smoke and imparts a slightly citric taste ... interesting taste.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
never tried it but would like to
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TheManBehindTheMask said:never tried it but would like toRe-gasketing America one yard at a time.
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I live in FL - wonder if the citrus growers sell cut trees? Never looked into it.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Opps, forgot to get back on this thread. Western Wood sells orange chips and chunks. Check out their website for stores that sell their product. I bought chips at Meijers and chunks at Cabelas. Most major chains sell through select stores and not on the internet ... Cabelas seems to be the only exception as they will ship.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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