Pear wood?

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Pear wood?

Postby MikeF » Wed Jan 11, 2012 8:11 pm

Does anyone tried using pear wood for smoking sausages?
I have a pile of pear wood in the backyard and was wondering if I could use it, if I run out of oak wood?

Thanks! :wink:
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Postby DanMcG » Wed Jan 11, 2012 8:27 pm

I've never tried it, or found any locally, but I'd bet it would be similar to apple.
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Postby Wunderdave » Wed Jan 11, 2012 9:14 pm

I have used pear wood for making BBQ and it is phenomenal. No reason it wouldn't work with sausages.
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Postby MikeF » Thu Jan 12, 2012 12:32 am

Thanks guys!

I'll consider trying some pear wood this year.
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Postby rivergirl » Thu Jan 12, 2012 1:26 pm

I use pear,apple,cherry and wild prune for smoking if thats any help :lol: ( going to try hazel next )
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Postby the chorizo kid » Thu Jan 12, 2012 2:58 pm

i use pear and apple a lot. excellent result.
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Postby MikeF » Mon Jan 16, 2012 8:23 pm

Thanks guys!
I'll consider using it, if I run out of oak wood.

:)
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Postby the chorizo kid » Tue Jan 17, 2012 3:29 pm

i think the results for oak and fruit wood [pear, apple] are diffferent. i don't remember seeing oak smoked bacon, but apple smoked is popular here in the midwest. i used pear for bacon, and it was superb, every bit as good as the made to be eaten raw [which i do all the time] hungarian bacon from bendes in chicago. it depends on the flavor/color you are looking for. why not try separate batches using both kinds of woods.
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Postby MikeF » Tue Jan 17, 2012 5:25 pm

the chorizo kid wrote:i think the results for oak and fruit wood [pear, apple] are diffferent. i don't remember seeing oak smoked bacon, but apple smoked is popular here in the midwest. i used pear for bacon, and it was superb, every bit as good as the made to be eaten raw [which i do all the time] hungarian bacon from bendes in chicago. it depends on the flavor/color you are looking for. why not try separate batches using both kinds of woods.


That's a great idea chorizo kid!! :)

I'm looking forward to making portuguese chouricos soon and I'll give it a try with both woods.
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Postby salumi512 » Tue Jan 17, 2012 5:46 pm

Fruit woods are great on pork for a light flavor. I use oak for beef, but don't like it that much for pork. My go-to wood for pork is pecan, and for bacon I'll use pecan and hickory.
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Postby JLPicard » Tue Jan 24, 2012 3:58 am

I use the fruit woods, mostly Apple and Pear when I am water-smoke grilling low-and-slow. I mostly use Hickory in my smokehouse. Pear and Apple I really can't tell the difference between the two. They are both milder than hickory. Here's a link to a website that I have saved that lists some common woods and their effects:

http://www.wedlinydomowe.com/meat-smoking/wood

Here's another with a download that I have that is pretty exhaustive:

http://www.bing.com/search?q=smoking+woods+pdf
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Postby salumi512 » Tue Jan 24, 2012 4:11 am

JLPicard wrote:Pear and Apple I really can't tell the difference between the two.


If you're using logs or chunks then there is an enormous difference in the temperature between the two. Applewood burns very hot, close to the temperature of mesquite. Pear burns at a much lower temperature, even lower than pecan.

If you are using chips then it probably doesn't matter, but since we are talking about logs I thought that was worth bringing up.
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