Originally Posted by gr0uch0
Rekindling (pun intended) this thread: anyone have any experience with hawthorn or thornapple? Neighbor had one blow down onto our property, we've got a ton of good wood, but don't know how it is for smoking. Looking at the cross-section, very mindful of mesquite in color.
Any and all thoughts appreciated.
Have used Hawthorne or white thorn quite a few times and really enjoy the milder flavour it gives to meats (Chicken & Pork so far) but not tried it on anything else yet. I guess it imparts a flavour similar to Olive wood (which I use a lot) or mesquite which is expensive and difficult to get here.
Hawthorne is quite prolific here in Ireland (in both its black & white forms) and farmers give us loads of freebies so to speak, when hedges are trimmed back in early spring.
Come Autumn when the berries are evident, they are good to pick and make something similar to hoi-sin sauce with ( search Haw sin sauce ) also known as haw sin ketchup.
Black thorn berries or sloes (very sour small plum like) left to infuse gin and sugar make a wonderful winter warming liquor.
hope this helps buddy
Warren (aka Bog Man)