That being said, has anyone heard or tried to use dried coconut shells or Palm wood to smoke seafood?
Wondering what it would produce...
Billy V in NC
I have never tried this before but I did a little research for you and found one guy who talked about using coconut hulls.
He says if you like the taste of coconut, use the hulls sparingly to other woods to smoke fish or seafood.
It's another bbq forum - man I hate to do this out of a sense of loyalty - but I couldn't find anything specific on SMF, so here you go.
I did find this one thread on SMF so will include it as well.
Hope this helps...
Wolfpackpilot, just a little tip for smoking shrimp...I run 2 12" or whatever size skewers through them from belly to back. you can usually fit 8-10 on each one and it keeps them organized, spaced properly and easy to deal with when on the smoker or grill.
48 HOURS YIKES! It only takes 2-4 hours to to make Ceviche! I would only marinate the shrimp for 30 minutes it doesn't take long for shrimp to soak up the flavors. We make Ceviche all the time, it would be good smoked for a bit too!
Coconut milk, chili powder and lime is a good flavor profile for shrimp. Add the lime just before you smoke them or spritz with lime while you're smoking. Watch your temp shrimp cook fast!
Be sure and post some Q-view!
Like the man said...ceviche is made quickly...because the citric acid will cook the shrimp. Lime is a great flavor with shrimp, I would take DS's advice on spritzing just ahead of time...the large shrimp won't take long...just about 3 minutes on each side at 225. You might cold smoke for a while using an AMNPS then cook....just a thought.
Lots of traffic in coconuts here lately.
Two links, the first has info on using dried coconut shells and making coconut charcoal, the second is a pig roast in the Phillipines, the pig was cooked with coconut shells and has lots of pics-