zxcvbob wrote:
>
> Mesquite is good for grilling because it burns so hot -- about like
> coal. But it's a lousy wood for smoking (imho) because it tastes so
> strong (and not in a good way.) It might be OK mixed with oak or maple
> to tone it down a few notches.

Mesquite charcoal burns really hot, but doesn't add
much flavor if it's already been fully carbonized.

Mesquite wood adds a lot of flavor. It's a different
flavor from fruit or nut woods, but I like it.
If it's too strong, you used too much. That's easy
to do with mesquite, if you don't have much experience.
It's like sage or tarragon in cooking -- too much is
an easy mistake to make, more is not better.

Alex replied to Om:

>> Heh! I have a fence full of Mustang grape. I have to prune it back
>> occasionally.
>>
>>I guess I could mail it your way for the cost of postage only. :-)
>>
>>I've never tried smoking with it. What does it taste like?
>
> It's worth the effort, Om. Grape vine prunings have been used
> for smoking for years in Europe, I'm told. They burn up quickly tho.

According to one of my Spanish cookbooks, grapevines are the best fuel to
use when making paella. (Of course, "best" is a completely subjective
evaluation.)

Bob

In article >,
zxcvbob > wrote:

> > Ever tried mesquite?
>
>
> Mesquite is good for grilling because it burns so hot -- about like
> coal. But it's a lousy wood for smoking (imho) because it tastes so
> strong (and not in a good way.) It might be OK mixed with oak or maple
> to tone it down a few notches.

I generally start my fire with other woods since my mesquite supply is
small, then add it right before cooking. Seems to work well. Other woods
are Elm, Oak, Hackberry and Privett (Japanese Ligustrum). I use what I
have in the yard, hence the experiment with Mimosa. <g>

>
> Apple is good. Pecan tastes like hickory but milder. You can also use
> pecan shells for smoking. (also corn cobs, but I haven't tried that yet)
>
> Bob

I've used Pecan and I like it. Never tried the shells. They sell them
cheap around here as mulch so I'll have to try them.

Corn cobs??? Ok, I'll have to quit tossing them and try drying them. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Chemiker > wrote:

> On Sun, 23 Aug 2009 12:24:09 -0500, Omelet >
> wrote:
>
> >I recently had a small Mimosa tree die and fall over. I figured that
> >since it is an Acacia so related to Mesquite that it'd be good for
> >grilling, etc.
> >
> Hoooo!

It's been delicious so far. :-) I also snagged some dead branches from
the neighbors tree that they were just letting dangle there. Looked like
hell and they did not seem to mind me cleaning up their property. <g>
I also often pick up trash from their front yard on trash day.

>
> Fruitwoods are excellent. Not too strong, great with chicken
> and pork. I prefer apple and fig wood. Pear suckers also work
> well.
>
> Alex, disappointed that, since he posted smoking with apple,
> it has become a commercial fad. He doesn't get a Dangerfield
> dime. Feh!

I've honestly not tried fruit wood. There are no major orchards in my
area except Pecan.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Chemiker > wrote:

> On Sun, 23 Aug 2009 13:06:27 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Bob Terwilliger" > wrote:
> >
>
> >
> >Heh! I have a fence full of Mustang grape. I have to prune it back
> >occasionally.
> >
> >I guess I could mail it your way for the cost of postage only. :-)
> >
> >I've never tried smoking with it. What does it taste like?
>
> It's worth the effort, Om. Grape vine prunings have been used
> for smoking for years in Europe, I'm told. They burn up quickly tho.
>
> Alex

That's 'cause their diameter is small. <g> Most of my trimmings would
be maybe 1/2". But, I have PLENTY of them. I've always just composted
them or tossed.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Chemiker > wrote:

> On Sun, 23 Aug 2009 14:47:30 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Sun, 23 Aug 2009 13:04:59 -0500, Omelet >
> >> wrote:
> >>
> >> >It'd be better just to download a list of toxic woods. :-)
> >>
> >> There is such a list? Please post a link if so.
> >
> >Did a quick google. Looks like the major problem is wood dust for
> >carving. Wood dust you might not want to breathe is ok for smoking.
> >
> >But, some woods are not safe for grilling. Oleander is one I know of, as
> >is, of course, poison oak or ivy.
> >
> >This link seems to have a few more as well:
> >
> >http://www.bbqdan.com/grilling/wood_for_grilling.html
>
> You can forget most conifers. Their wood generates
> creosote when burned, so pine, cedar, juniper, etc
> are out. Grilling on cedar planks is OK, so long as the
> wood doesn't burn.
>
> Alex, eschewing larch and hemlocks.

I know. I have cedar wood too, but it's only ever used for bonfires for
the smell. I NEVER smoke with it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Mark Thorson > wrote:

> zxcvbob wrote:
> >
> > Mesquite is good for grilling because it burns so hot -- about like
> > coal. But it's a lousy wood for smoking (imho) because it tastes so
> > strong (and not in a good way.) It might be OK mixed with oak or maple
> > to tone it down a few notches.
>
> Mesquite charcoal burns really hot, but doesn't add
> much flavor if it's already been fully carbonized.
>
> Mesquite wood adds a lot of flavor. It's a different
> flavor from fruit or nut woods, but I like it.
> If it's too strong, you used too much. That's easy
> to do with mesquite, if you don't have much experience.
> It's like sage or tarragon in cooking -- too much is
> an easy mistake to make, more is not better.

Agree.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Om wrote:

>> Grape vine prunings have been used for smoking for years in Europe, I'm
>> told. They burn up quickly tho.
>>
>
> That's 'cause their diameter is small. <g> Most of my trimmings would
> be maybe 1/2". But, I have PLENTY of them. I've always just composted
> them or tossed.

If you want them to cook more slowly, try tying them in tight bundles.

Bob

Omelet wrote:
> In article >,
> Chemiker > wrote:
>
>> On Sun, 23 Aug 2009 13:06:27 -0500, Omelet >
>> wrote:
>>
>>> In article >,
>>> "Bob Terwilliger" > wrote:
>>>
>>
>>> Heh! I have a fence full of Mustang grape. I have to prune it back
>>> occasionally.
>>>
>>> I guess I could mail it your way for the cost of postage only. :-)
>>>
>>> I've never tried smoking with it. What does it taste like?
>> It's worth the effort, Om. Grape vine prunings have been used
>> for smoking for years in Europe, I'm told. They burn up quickly tho.
>>
>> Alex
>
> That's 'cause their diameter is small. <g> Most of my trimmings would
> be maybe 1/2". But, I have PLENTY of them. I've always just composted
> them or tossed.

What do you do with the grapes Om? Used to get a truck load, literally,
at our old hunting lease in Freestone County, Texas. Made lots of jelly
for the kids, lots of good wine for us.

Corn cobs are great for smoking. I sometimes mix them with some
maple chucks for even more sweetness. It is very good on pork and
fowl. I simpoly pick up the cobs from the field corn plot across the
street from my house. The combine shells the ears and throws the cobs
out the back during harvest. I smoked some spare and baby backs
yesterday for 7 hours and they were fall off the bone tender. Have
fun, eat well, color outside the lines. Pam

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > Chemiker > wrote:
> >
> >> On Sun, 23 Aug 2009 13:06:27 -0500, Omelet >
> >> wrote:
> >>
> >>> In article >,
> >>> "Bob Terwilliger" > wrote:
> >>>
> >>
> >>> Heh! I have a fence full of Mustang grape. I have to prune it back
> >>> occasionally.
> >>>
> >>> I guess I could mail it your way for the cost of postage only. :-)
> >>>
> >>> I've never tried smoking with it. What does it taste like?
> >> It's worth the effort, Om. Grape vine prunings have been used
> >> for smoking for years in Europe, I'm told. They burn up quickly tho.
> >>
> >> Alex
> >
> > That's 'cause their diameter is small. <g> Most of my trimmings would
> > be maybe 1/2". But, I have PLENTY of them. I've always just composted
> > them or tossed.
>
> What do you do with the grapes Om? Used to get a truck load, literally,
> at our old hunting lease in Freestone County, Texas. Made lots of jelly
> for the kids, lots of good wine for us.

I still have plenty of moms Mustang grape jelly on hand.
I currently let the birds have what few are produced on my vines...

We are in the midst of a severe drought so the vines did not produce any
this year.

Mustang grapes are very sour and very acidic so are only good for making
jelly.

I planted them for privacy fencing on a wire fence on the West side of
the yard. :-) It worked almost too well!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article
>,
pamjd > wrote:

> Corn cobs are great for smoking. I sometimes mix them with some
> maple chucks for even more sweetness. It is very good on pork and
> fowl. I simpoly pick up the cobs from the field corn plot across the
> street from my house. The combine shells the ears and throws the cobs
> out the back during harvest. I smoked some spare and baby backs
> yesterday for 7 hours and they were fall off the bone tender. Have
> fun, eat well, color outside the lines. Pam

Cool, thanks!

I'll start saving my cobs then. We don't eat a lot of corn tho'.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> My other favorite wood for smoking is Pecan. It seems to impart a
> very mild flavor.
>
> I've never smoked/grilled with fruit woods.
>
> Post Oak is ok for general grilling (along with the Elm and Hackberry
> I also have in my yard) but I've not tried any of them for
> smoking/BBQ.
>
> Comments?

I use a lot of crapapple and maple, as I have those trees. There's
smoke wood from trimmings and such.




Brian

--
Day 203 of the "no grouchy usenet posts" project

Omelet wrote:
> In article
> >,
> pamjd > wrote:
>
>> Corn cobs are great for smoking. I sometimes mix them with some
>> maple chucks for even more sweetness. It is very good on pork and
>> fowl. I simpoly pick up the cobs from the field corn plot across the
>> street from my house. The combine shells the ears and throws the cobs
>> out the back during harvest. I smoked some spare and baby backs
>> yesterday for 7 hours and they were fall off the bone tender. Have
>> fun, eat well, color outside the lines. Pam
>
> Cool, thanks!
>
> I'll start saving my cobs then. We don't eat a lot of corn tho'.


I think sweet corn cobs will spoil before they dry (especially if
cooked.) See if you can find some popcorn cobs or field corn cobs (they
will dried in the field). Of course, it doesn't cost anything to try...

They grow a lot of corn around here. I may check the fields right after
they harvest them to see if I can pick up a few cobs (not sure if the
combine chops them or what)

Bob

In article >,
"Default User" > wrote:

> Omelet wrote:
>
> > My other favorite wood for smoking is Pecan. It seems to impart a
> > very mild flavor.
> >
> > I've never smoked/grilled with fruit woods.
> >
> > Post Oak is ok for general grilling (along with the Elm and Hackberry
> > I also have in my yard) but I've not tried any of them for
> > smoking/BBQ.
> >
> > Comments?
>
> I use a lot of crapapple and maple, as I have those trees. There's
> smoke wood from trimmings and such.
>
>
>
>
> Brian

Hm. I might have to post to austin.forsale for wood bits. There are
plenty of cabinet makers in Austin.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article
> > >,
> > pamjd > wrote:
> >
> >> Corn cobs are great for smoking. I sometimes mix them with some
> >> maple chucks for even more sweetness. It is very good on pork and
> >> fowl. I simpoly pick up the cobs from the field corn plot across the
> >> street from my house. The combine shells the ears and throws the cobs
> >> out the back during harvest. I smoked some spare and baby backs
> >> yesterday for 7 hours and they were fall off the bone tender. Have
> >> fun, eat well, color outside the lines. Pam
> >
> > Cool, thanks!
> >
> > I'll start saving my cobs then. We don't eat a lot of corn tho'.
>
>
> I think sweet corn cobs will spoil before they dry (especially if
> cooked.) See if you can find some popcorn cobs or field corn cobs (they
> will dried in the field). Of course, it doesn't cost anything to try...

I can get bags of squirrel corn, dried, at the feed store.
I don't like to encourage squirrels on my property. Wonder how those
would burn whole with the corn still on them?
>
> They grow a lot of corn around here. I may check the fields right after
> they harvest them to see if I can pick up a few cobs (not sure if the
> combine chops them or what)
>
> Bob

:-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> I still have plenty of moms Mustang grape jelly on hand.
> I currently let the birds have what few are produced on my vines...
>
> We are in the midst of a severe drought so the vines did not produce any
> this year.
>
> Mustang grapes are very sour and very acidic so are only good for making
> jelly.
>
> I planted them for privacy fencing on a wire fence on the West side of
> the yard. :-) It worked almost too well!

Oh, I love mustang grape jelly. We had a weekend house on the Trinity
River that had mustang grapes growing wild in the trees. My sister and
I would climb those vines like moneys, picking the mustang grapes. We
knew that jelly would soon follow. My mother is such a good cook, if I
see her this weekend I will be sure to tell her that.


Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > I still have plenty of moms Mustang grape jelly on hand.
> > I currently let the birds have what few are produced on my vines...
> >
> > We are in the midst of a severe drought so the vines did not produce any
> > this year.
> >
> > Mustang grapes are very sour and very acidic so are only good for making
> > jelly.
> >
> > I planted them for privacy fencing on a wire fence on the West side of
> > the yard. :-) It worked almost too well!
>
> Oh, I love mustang grape jelly. We had a weekend house on the Trinity
> River that had mustang grapes growing wild in the trees. My sister and
> I would climb those vines like moneys, picking the mustang grapes. We
> knew that jelly would soon follow. My mother is such a good cook, if I
> see her this weekend I will be sure to tell her that.
>
>
> Becca

I totally understand!

I'm going to make sure I prune them this winter this time so I'll get a
better grape crop this year. I've not been doing that. I've learned
that only fresh growth produces fruit!

My brother in law is in to brewing so I can juice them thru the Victorio
strainer and freeze it for him to use for wine whenever he is ready. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Om wrote:

> Mustang grapes are very sour and very acidic so are only good for making
> jelly.

Maybe you could squeeze them and use the juice in cooking. How about searing
pork medallions, deglazing with sour grape juice, adding garlic, then
finishing in the oven?

Bob