Walnut wood?

Hawg Fan

Anyone ever use black walnut wood in your Egg? I have a friend that gave me some and said that he uses it all the time in his Weber Kettle for smoke flavor. I don't recall ever reading about any forum members ever posting that they use walnut wood.

Slotmercenary

Greetings,
English walnut( the ones we all eat and love) is good in limited quantities but Black walnut( mainly used for furniture) is much to oiley and acrid to use for food.
I know this from living on a large walnut grove in Norcal. Good Luck.

Hawg Fan

It's black walnut Slotmercenary. I figured there was a reason that you couldn't buy walnut chips and nobody ever used it for smoking meat. Thanks for the reply.

Spring Chicken

Every now and then someone will bring up a question about smoking woods. I usually post this list. I suppose you could add a few hundred others, including animal parts and droppings, but most people settle on two or three woods they like best.

Hope this helps.

Woods for smoking:

Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.

Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.

Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.

Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).

Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Ash has a light, unique flavor. This wood burns fast.

Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.

Birch has a similar flavor to maple. This wood is good with pork and poultry.

Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.

Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.

Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.

Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.

Crabapple is very similar to apple wood and can be used interchangeably.

Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.

Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.

Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.

Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.

Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.

Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.

Mulberry is sweet and very similar to apple.

Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.

Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.

Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Pear is similar to apple and produces a sweet, mild flavor.

Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.

Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.

Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow

You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.

Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.

You're welcome.

Spring "What's That Smell" Chicken
Spring Texas USA

Hawg Fan

Thanks for the reply Spring Chicken. That's good information. I have to say that I was surprised to read that sassafras was a wood to avoid. I used to have a good source for sassafras and used it all the time in my offset cooker and really liked it. As a matter of fact, I bought a bag of sassafras chips at the Springfield Eggfest a few weeks back. Is there a reason to avoid this wood?

Hoss

Any NUT wood is good.Hickory,Oak,pecan,walnut..etc.

Kokeman

I have seen the Chickens list before and I am not sure why sassafras is on the avoid list. I got some from a vendor at the farmers market. I use it on chicken and pork lion with good results.

Spring Chicken

I've never used sassafras. It was just on the list and I didn't change it. I've also had it in tea.

Frank From Houma uses sugar cane to smoke with. I don't recall it being on the list. He said it makes chicken very dark.

I prefer the basics: Hickory, Pecan, Apple, Cherry, and Mesquite. Sometimes I mix them up but most of the time I just use 'em plane. Don't soak unless I'm making burgers and need a quick infusion of steam-smoke.

Spring "Wonder How Pipe Tobacco Smoke Would Do On A Brisket" Chicken

Mr. & Mrs Potatohead

I have used black walnut (only once) and have to say it was good for a REAL heavy flavor. With that said, a little goes a long way.
I only had a little bit and I used it with some apple, again, not much apple either as I was going for a real light smoke combination on a venison roast.
I learned a lot that day....It didn't turn out "light" at all, because the walnut is strong, and I got it a bit dry cookin longer then I needed to.
OTOH, it wasn't terrible and over all the cook was pretty good.
I guess a few things were in my favor....It was pulled before it got REALLY dried out, which may have been only a few minutes away. I like a strong smoke flavor in the first place and I like black walnuts...And that flavor comes through for me.
Sooo, I can simply sum up with: If you don't care for a strong smoke, or like black walnuts, you most likely will not care for this flavor.

Hawg Fan

Mr & Mrs PH. Thanks for the info. I may try it, in moderation of course.