[Sca-cooks] wood for smoking

[Anne duBosc]

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I have never tried orange wood, but I'd not cook food with cedar, juniper, or pinon.  They all are resinous, and would impart an odd flavor to the food.  The cedar especially... yuk! ptooie!  They all smell wonderful if you want to make a fire to warm your bones, though.  Being resinous, they burn hot and fast.  Hardwoods, such as oak and pecan last longer.  Pecan, btw, is wonderful for cooking.  Mesquite is good for cooking meats, too.  Applewood makes a good, slow burning food fire, and so does Hickory.  Most oak seems to give the food a nice, smoky flavor, but I've smelled some swamp oak that was downright nauseating.  I've seen some folks around here gathering wood for palm trees for firewood, but I don't think it would burn very evenly or well, too "punk".  Best bet for cooking food is to get a nice hardwood that has been seasoned for 6 months to a year.  Burns evenly, and not to hot, and most don't have objectionable odors.  For a fragrant fire for warming people, a mix of mostly hardwood with a little evergreen is good.
Mordonna
 Isabella di Giovanni <isabella_di_giovanni at yahoo.com> wrote:--
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Also, can you use cedar, juniper or pinon? I have about a million on my property.
Isabella
Nambeanntan at aol.com wrote:--
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In a message dated 2/8/2003 12:15:16 AM Eastern Standard Time,
john at kemker.org writes:
.

Does anyone know if you can use orange wood for smoking meats?

Ron


Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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