I am hoping to find someone that has actually tried the grape vine. Just knowing the guys I work with, ya never know whether to believe them or not. They even cut some up and put it in the back of my pick-up this afternoon...Naturally I want to try it if it is a good thing to use...If not, I will stick to the Hickory...Just don't want to ruin a good chunk of meat ya know....
Yea I hear ya about the work guys. Just burn a little of it and see what it smells like. I have always read how grape vines would smoke good meat. We got muscadine vines down here 3" thick at the base. I may find some and cut it just to give it a try myself.
Ok, I hope you do, just for the report if nothing else. Since the guys seem to think this is the way to go, for a sweet smoke, I wil give it a try. I am wanting to do a meatloaf this weekend. So we will see. Hell I will try anything once. I use mostly Hickory....But do believe we should experiment with others......This has always been a good place for me to learn.....As I am sure it has been for you too!!!
Thanks for the information. I will give it a try. My ole buddy Dan, from work really came through for me yesterday. He cuts wood and I asked him to get me some hickory and grapevine. He brought me of each. Yaaahoooooooooooo!!!!!
I did 2 6 lb chickens with the grape I bought from The Smoking Meat Store and I was very disappointed. The meat was juicy but very bland on the smoke, like it wasnt even there :( I used the whole bag over the 3.5 hours I smoked the chickens so I was kinda ticked off...lol. I think I will stick with my usual cherry or apple mixed with oak or hickory any combo of those works great for me :D
I have used grape vine too. The first time it was like I just used oak. But I tried it with unseasoned grape vine and is was great. You have to get it while it's still pretty fresh as it seems to loose any flavoring as it gets old. It also took a lot of it to get the flavor. I don't know if I would compare it to wine, but it was very good and I will do it again.