Re: American Elm woodThanks for the input guys,
I, too have been searching the net for references to cooking with elm wood to no avail. It seems, as Srmonty suggests, that the reason there is no info is because it simply isn't done. I also have some black walnut that I cut earlier this year from a fallen tree, but I've been told that it will impart a very bitter taste to the food and may possibly have some kind of toxic effect. I'm not sure about that part but with plenty of cherry, apple, hickory, and maple so close to home, there's no need to risk it. The elm and walnut will be reserved for the campfire and makin' s'mores!