Search results for query: mango wood

As much of a melee as the past three weeks have been, I did find time to eat one meal...only one but I made it a nice one :emoji_laughing: Had a full 103 sub primal rib section in the fridge and decided to invite a few friends over for a season ending dinner. Things were starting to cool down...

...wood or anything with a lot of sap or "tar" in the wood. The mango interests me as other "fruit" woods are perfect for smoking .. I see via Google search that you can buy mango wood chips for smoking... so there shouldn't be an issue with it. Hopefully others will have more knowledge for you!

I know this is a super old thread but looks like there is some good info on mango... https://www.smokingmeatforums.com/threads/mango-wood.85101/ My personal suggestion would be to burn some and throw something in the smoker at the same time and see how you like it!

Hi hi there, I started out by using coconut husk and that was ok but they burnt out too quickly so there was a lot of time spent on fire management. Right now I’m using jackfruit and rambutan and they work quite well. I’m drying some calamansi wood so will be interesting to see how that works...

There is cashew trees on the island in limited quantities since it is not very popular. The owners of the trees are not selling them. I am also thinking of smoking meat commercially; so need to get a wood easily available . E.g. mango since it very popular amd always being trimmed or cut down...

Looks like you have things figured out. I think by now you have moved in with better BBQ setup. I hope this reply finds you well. If you are still looking for wood I can share some of my stocks I still have from the Holidays. I have PLENTY of White OAK from eastern Europe.

Hi there and welcome! I believe Coconut Palm wood and Coconut hulls are a completely viable option for you. Not sure if there are lots of trees/wood available all the time but the coconut hulls should be. I believe people in the Philippines cook with that quite often but be sure to double...

Hi smoking meat forums I am from Trinidad and Tobago (Caribbean) and recently acquired a stick smoker. The typical woods used in the USA for smoking meat is not available in my country. I am investigating alternative types and would like to obtain feedback from members located in Caribbean...

13 hours total cook time. Smoked with B&B mesquite pellets @ 230F. Spritzed occasionally with apple juice and mango mead. Really impressed with the ease and flavor of smoking results. For the first time, I'm able to distinguish smoke flavors. Never could using wood chunks in the Masterbuilt 1050.

Mango tree wood?

Lots of Mango's here so that would probably be a good option! Thanks for the tip!

Thanks for your input. Lechons are usually cooked on charcoal, someone else recommended Mango wood which probably is a good option. Cheers

Thanks for the warm welcome. My setup is very simple indeed at this stage. Bought a Maze smoker to use on a Kettle Weber BBQ. I've been getting some recommendation for Mango wood and Coconut husks. These are widely available here.

I have to work tomorrow on Father's Day, so tonight we broke out the new Pit Boss and my wife treated me to mango salmon, veggie kebabs, and grilled minty watermelon with feta! Paired with a smoky mezcal, watermelon and lime cocktail. Man oh man was it good! That salmon just soaked up enough...

hi all! I've just moved to Thailand where the food is amazing but the bacon is terrible (and expensive and hard to find) So I'm building a big ol smoker and aiming to make the best smoked meats in the country. A few days drive north could get me to Apple growing country, but the only...

This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY...

I always use Jeff's finishing sauce for butts. A great flavor boost!! The mods could likely supply a link to the recipe.

Oak Ridge is good stuff. Have fun! I use Malcom Reed's The BBQ Rub. Check him out on YouTube. Lots of good techniques on there and his rubs are great and all I use anymore.

Here's a discussion on Mango Wood. It includes comments from guys from Tahiti, Uganda, Costa Rico, and Hawaii, so that should be of some help. https://www.smokingmeatforums.com/threads/mango-wood.85101/ Bear

Thanks guys, I read through that mango wood thread and came to the conclusion that it will be fine... Thanks Bear! I feel that if I find an old wild mango tree now and cut it up, by the time the smoker and kitchen is built (yes, starting from scratch) it will be dried sufficiently. Cutting a...