Smoke wood harvest time!!!!!

JLOCKHART29

Went to our other farm this weekend and cleared roads, worked on old farm house,cleared deer stands AND CUT SMOKE WOOD!! :woohoo: :woohoo:
Left to right is white oak and a joint of pin oak. Don't use much of it but adds undertones to hickory. Middle is hickory. Use it quite a bit when I want a little more bite to the smoke. Right is my prized presimmon! :)My use on any and every thing. I refrained from cutting whole small trees this year to let them mature and cut the large limbs off the big trees. While I have quite a few presimmon I'm trying to practice a little conservation to make sure I always have a ready supply. You can wipe out trees pretty fast cutting whole 6 to 8 inch diameter trees at the ground. In the back is some black walnut.Only got 3 sticks as never used it and not heard anything about it. Any one ever tryed it. Talked to Bean and he thought he remembered it being bitter. Got them all on the drying racks. Not real pretty but sure will taste good!

BENTE

i found this quote for the black walnut

Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and wild game.

but do not know about it personally

here is the link to the page where i found that

http://www.bbqpits-bbqpit.com/bbq-wood.html

thanks for the challenge i looked several places before i found that... google is your friend

lowercasebill

Good!.. i've been adding a slice of hickory and a chunk of persimmon to just about every meat i thow on the egg. i did a roast like you did last night.. dizzy dust course [no paprika, though] and smoke wood.. fantastic.. cept the pits finished it off before i could turn on the camera

Unknown

My Grandfather used Blk Walnut to smoke a pork and venison sausage (so I'm told, as he died the year I was born)and is reported to be a very good, yet pungent, smoke taste. My father, now 87,says he has NEVER had anything else like it!
I would love to try it, but alas we have no walnut growing here in Northern MN.

Spuds

JLOCKHART29

Thanks for the link! Between it and Spuds comments I'm going to try it as I like strong flavors anyway. Have read some don't like presimmon. Main thing is didn't want it tasting like pine sap or some'en!!! :laugh:

JLOCKHART29

Well Spuds I am drying it now. The tree I cut was a small one on the edge of a farm road so only about 4 inch diamater and should dry fairly quick as wood is covered and catches the evening sun. Remind me in a few months when I mention it in a post and I'll send you a little. Didn't cut but that one small tree but have more small walnuts on the place than presimmon so getting the wood is no deal if its any good. You kind of got me excited about trying it!

TomM24

JL:

Do you leave the lichen on? Or does it die and fall off during the drying.

Lawn Ranger

I've used walnut in small quantities on steaks and other red meat. I found it not bad at all...kind of pecanish in my opinion.

LR

JLOCKHART29

Thanks. I thought it might be a little like pecan.

JLOCKHART29

Tom it just burns up with the wood. Never know its there. I cut the wood into 1 1/2 inch slices and then split the slices into 3 or 4 wedges.

Unknown

Hey…I’ll take you up on that offer!! Maybe we could swap! I have red oak, black cherry, white cedar (a little goes a long way…talking about piney, but yet nice if not over done) grape vine and aspen, should you be interested.
Lets keep in touch...
Don't know if you can get an email (I've been posting as a guest) now that I can't login :( I got a new ISP and email address and can't get "there" from "here" anymore. I guess they're working on it....But it's been a while.