Page 1 of 1
Wood for Hot Smoking
Posted:
Fri Sep 09, 2011 12:17 pmby Rambling Sid Rumpo
Hi guys. We've just had some serious work done to the apple and ornamental cherry trees in our garden and as a result have a lot of wood. I have two questions. Firstly, can I use wood from an ornamental cherry tree for smoking and secondly how do I and for how long do I have to season it?
Posted:
Fri Sep 09, 2011 12:56 pmby Big Guy
green wood smokes fine only its harder to get started smoking, the only thing I would do is not use the bark. It can impart a bitter taste.
Posted:
Fri Sep 09, 2011 1:34 pmby jenny_haddow
I did a smoke with cherry wood this summer. We had to lop a branch. It was very nice, quite delicate and fruity. As Big Guy advised, take the bark off first.
Jen
Posted:
Fri Sep 09, 2011 2:10 pmby wheels
Cherry is a superb wood for smoking Polish style sausages.
Phil
Posted:
Fri Sep 09, 2011 3:41 pmby Wunderdave
I beg to differ, green wood does not smoke fine. It doesn't burn clean and it will generate creosote which is where the bitter taste comes from.
Generally bark is a matter of personal preference but I use bark-on woods all the time and don't notice any ill effects.
As said, both apple and cherry woods are perfect for smoking. I would just let them cure for about 6 months outside, first, to dry out.
Posted:
Fri Sep 09, 2011 10:02 pmby jenny_haddow
I understood that the generation of wood creosote was the factor responsible for the preserving and flavouring qualities of smoking food. I'm ready to be educated here if I'm wrong, science was never my strong point.
Jen
Posted:
Mon Sep 12, 2011 11:37 pmby wnkt
There are some BBQers that use green wood, I myself wouldn't.
And there are a few that dont want to use anything BUT cherry
Posted:
Tue Sep 13, 2011 3:45 pmby Wunderdave
Jenny I don't know the science behind it particularly but I believe there are other volatile compounds present in wood smoke besides creosote that are responsible for the flavor and preservative qualities of the smoke.
Creosote is what you may know as soot, and does not taste very good at all.
Posted:
Wed Sep 14, 2011 5:13 pmby saucisson
I think we think of creosote as the tar over here Wunder Dave, so that may be causing confusion.
I would avoid using it green myself as I think it imparts more bitterness, simply because it is less likely to burn cleanly. But I'm probably thinking more from a cold smoking point of view, so maybe I ought to shut up
