Search results for query: mango wood

Hmmm...I honestly have never thought of using Mango wood. If you would try it on something easy, like a fatty or chicken and it is good, I would be willing to try and send you something from Colorado in exchange for the mango wood. Let me know how it turns out.....

I've never had any problems, it was the only wood I used for the first year of smoking, it was only recently I learned about the poison ivy-oak linage. All of our lump is locally made and they use mango, so I'm smoking with mango and mango. LOL Being in the Caribbean you should have lots of...

Thx guys for the reply. I made a little more research and saw that a lot of people use mango wood for smoking. I just got a nice piece of wood and will try to smoke with it sometime next week. I'll will let you know.

Errr, friends, I've used lots of mango wood, in fact it was the only wood I used for the first 8-9 months of smoking, works fine, I didn't find any sap when I cut the tree down and after it was dry..., well, it was dry. I don't know how to describe it not being able to compare it with any of...

Hi guys.... Well I've decided to start smoking. I live in Mexico and have an iornman building a vertical propane smoker for me. Meat is cheap here, and you can get all the fresh pork you want. I can get mesquite very easily. I also have access to citrus wood and mango. Wish me luck guys Bob

Welcome aboard, and to the SMF, where hopefully you'll get several opinions on ways to smoke. Here's my .02 cents. I would smoke with the temp around 220 -250 for pork. Wood varies on your taste, I'm sure even with some of the milder woods you can "induce" a strong smoke flavor. Myself I...

From what I can see that is slab from a Maru-maru tree, they grow to 6' in diameter and slabs are very expensive, what you have there would cost $700 here. Not just mango, but any of the local fruit you can experiment with, I have some breadfruit drying that I'm itching to try. We have a open...

Gene, I gotta admit...I'm forced to buy poi here. Not much people grow taro here and most that grow em supply the local poi manufacturer on the island. As for wood ...I'll check with the tree trimmers, though a guy I used to work with is now managing a mango orchard....heh...heh.. What meats...

Hey Gene, Congrats on the Big GOSM. You're going to love the Mavericks. I'm going to have to try Mango wood sometime.

Aloha Gene, I'm taking a page out of your book. I'm trying to get some mango wood. At the luaus here we have kulolo.. a taro product that is baked in the imu. Thats the closest I can think of regarding poi being smoked. Poi is so good by itself, and so expensive these days that unless I...

Iaorana, Poi..., expensive? Could you explain that? Are you buying it or making it? A few days, ha, ha, yeah right, it doesn't last until the sun goes down around here! You'll like mango, ...they just knocked down a Mediterranean almond tree close by, tomorrow I'm gonna get a few limbs...

Scott, I don't know what kind of a wood tray you have, mine is a heavy cast iron one that heats up very quickly, maybe yours is different, that is why I said you need to find out what works for you. My lump is..., see where I live, we don't have those kinds, what I use is a locally produced...

Yea that hickory sound good, gotta try that wood. Nice smoker you get, I saw that same one at Sams Club, I already had the brinkman smokenpit with side box last year from Walmart, did some mods to control the charcoal heat and stuff, but you gotta always watch the fire and temps etc. no more...

...of cooking with gas, next we'll see what happens at 300°. The light blue smoke coming out of the smoke box is a combo of pistache and mango wood. All in all I'm really happy with the results, after I seasoned it I turned the gas up to high, I'm certain the stock therm is not accurate, but...

Greetings and welcome! Coconut palm smoke sounds awesome. See if you could gather some mango tree wood...I bet that'd be good too! Hmmmm...how about slow smoldering lemongrass for smoke!!! I've heard good things about coconut husks too.

AH!! Mango wood?? OMG! how does that taste?? yum!! I have to beg for that papaya brine recipe also...wow I have to echo DINGLE, where dos one get mango wood in So Cal??? Awesome q-vue Patrick, Thanks!

I got this idea a couple of weeks ago from Darrin, and I thought I would give it a try. It is called a chicken spedini, and is effectively a fattie made from chicken breast and stuffed with sausage. Certainly you could be really creative and stuff it with whatever appeals to you at the time...

I could not wait for this weekend after Patricks q-vue of his chix smoked with mango wood... I am smoking two chickens one is in a papaya mango brine with a little curry. The other is in a jerk chix brine with cherry cider. When they come out after getting happy and rubbed down I will post some...

I am gonig crazy trying to find mango wood!! I might have to ad-lib the wood part!! But I have a chicken getting ready for that papaya brine..... YUM!!! thx again!!! BBQG