Rosemary wood for smoke?

GeorgeS

Has anyone ever tried rosemary wood for smoke? I have a very large root ball and branches that are dry but very aromatic. The plant was four years old and huge but it didn't make it through the winter this year for some reason. Not sure why we didn't really get much snow......bahahahaha! Anyway I hate to burn it in the fire pit if I could use it in the grill.

Little Steven

Don't waste that. Great for lamb or poultry.

Wolfpack

Haven't but interested- given that it is extremely potent I would imagine a little goes a long way

keepervodeflame

I don't like a lot of strong smoke on chicken , but I most always throw a handful of rosemary springs on the fire at the end of a chicken cook. As mentioned,  I also use it with lamb and even pork chops. I am sure the wood would produce the same aromatic profile as the sprigs do. I often cut the dry branches off after winter and save them to use as a finishing smoke. 

Little Steven

Wolfpack said:

Haven't but interested- given that it is extremely potent I would imagine a little goes a long way

I buy the dried branches and when I've shaken off most of the leaves I use use about half at a time

Richard Fl

I have been using rosemary both fresh and dried for lamb and poultry for many years and eggjoy the flavor. If you like lamb check into zaatar, a North
African spice blend.  Nice flavor change. 

GeorgeS

Well I'm gonna give it a try on my next pork tenderloin and see how it does. Thanks!

nolaegghead

The wood makes excellent smoke.  I use it all the time.  Rosemary grows like a weed down here and it's all over the neighborhood.

Little Steven

Richard Fl said:

I have been using rosemary both fresh and dried for lamb and poultry for many years and eggjoy the flavor. If you like lamb check into zaatar, a North
African spice blend.  Nice flavor change. 

Buddy, Zataar can be North African but it is used on all sides of the Med.

Canugghead

If I may digress, anyone tried dried grape vines for smoke or as kebab skewers?

keepervodeflame

A friend in Nor Cal has friends that own a winery. He uses grape vines for smoke. Very nice with chicken. 

fishlessman

Canugghead said:

If I may digress, anyone tried dried grape vines for smoke or as kebab skewers?

have used the vine for smoke but not for skewers, have used the rosemary for lamb skewers, very good