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Old 01-23-2010, 10:08 AM   #1
timmyt509
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can I use these types of woods?

I live in Nebraska and there is some types of hardwood trees around and was wondering if anyone can help tell me if I can use those types of trees or not? There is these hardwood trees available please tell me which ones I can use and thank you for your help.



Green Ash
Cottonwood
Siberian Elm
Hackberry
Honeylocust
Silver Maple
Bur Oak
Northern Red Oak
Swamp White Oak
Russian Olive
Black Walnut
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Old 01-23-2010, 06:07 PM   #2
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i would give the oak a try. i have never used any of these i normally use hickory, mesquite, peach or apple wood
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Old 01-23-2010, 11:01 PM   #3
Alex
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Never cooked with some of those woods. I am in the northeast, I mostly cook with Oak, Hickory and Applewood.
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Old 01-24-2010, 11:40 AM   #4
timmyt509
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thanks

Just wanted to thank you guys for your help. I knew i could use oak I wasn't sure that I could use those types of oak or not. Alos read that cotton wood can be used but only for heat and walnut can be used as well.
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Old 01-26-2010, 04:58 PM   #5
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has anyone ever tried peach wood to smoke meats?
i have a stump of it but haven't used it because i don't know how it would turn out.
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Old 02-01-2010, 08:41 PM   #6
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I have never used peach wood myself but there are those out there that swear by it. Something to do with the sugar in the sap. Let us know how it goes.
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Old 02-19-2010, 12:12 PM   #7
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Here's a great site that lists almost everything I can think of:

http://www.bbqdan.com/grilling/wood_for_grilling.html
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Old 02-25-2010, 11:54 AM   #8
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Peach is a great wood to use along with hickory, oak and apple.
I would not use anything that would be considered heavy smoke wood. Walnut comes to mind as well as any "sweet" typs like sweet gum

One way to tell I was told is to take a good dry piece of wood, lite it and look at the type of smoke it puts out.. If lite and blue to very nice blue/grey then it should be good. But if dark, solid grey to heavy smell white/grey mix then stay away from it.

Also smell the smoke from a few feet away and taste it with you nose as it were, if it smells good and nice clean smoke then go for it. Remember clean smoke good heavy black to grey bad.

Just my 2 cent worth TMB
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Old 02-25-2010, 11:58 PM   #9
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that awesome thanks for the info
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Old 07-26-2010, 11:42 AM   #10
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On a similar note, is there anything to be cautioned about when getting wood from an orchard? There is one near me in the midwest with some peach trees that didn't quite make it through the recent winter and they are talking about removing them. If they are willing to sell/give it to me, is there anything I need to be aware of or look for before smoking?

I realize the wood won't be good for a while as it needs to dry out, but other than that I am pretty new to all of this.
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Old 07-26-2010, 12:02 PM   #11
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I get a lot of my wood from local apple orchards. I think you'll be be fine with it.
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Old 07-26-2010, 12:26 PM   #12
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Quote:
Originally Posted by bbqtalk View Post
I get a lot of my wood from local apple orchards. I think you'll be be fine with it.
Very cool. Are they generally pretty easy to work with and have decent prices compared to the bags you can get at a BBQ store?
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Old 09-04-2010, 09:53 PM   #13
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hi

I would use the oaks for sure, and maybe the maple as for the rest I would take a small piece of meat and try different ones as you never know you may start a new trend.
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