My name is Samy and I'm new to the site and to smoking meat. Aloha gang!
I live in Hawaii on the island of Oahu (Diamond Head, Waikiki, etc.) and enjoy grilling or what locals here refer to as making hibachi. My friend and I started experiementing with smoking meat using apple and Kiawe wood w/ his Brinkmann Ca Jun II smoker. Recently, a cousin gave me a bunch of mango branches from his home. I read some posts that said not to use mango due to its toxic properties while others have said they always use it. What exactly is the verdict on using mango to smoke meat? Don't want to get sick but hate to waste a good supply.
Thanks for your thoughts on this!
I live in Hawaii on the island of Oahu (Diamond Head, Waikiki, etc.) and enjoy grilling or what locals here refer to as making hibachi. My friend and I started experiementing with smoking meat using apple and Kiawe wood w/ his Brinkmann Ca Jun II smoker. Recently, a cousin gave me a bunch of mango branches from his home. I read some posts that said not to use mango due to its toxic properties while others have said they always use it. What exactly is the verdict on using mango to smoke meat? Don't want to get sick but hate to waste a good supply.
Thanks for your thoughts on this!