- Jun 10, 2021
- 3
- 3
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, Central and South America as to local species used for smoking wood as I have been finding some data which is difficult to verify that some local woods may not be beneficial to your health when using.
However, in most cases I am unable to find scientific data to back-up the claims.
Anyone ever tried using the following:
p.s. Most people state that fruit or nut trees are a safe bet; but it is difficult to find large fruit or nut trees which people are willing to cut for smoking meat. e.g., citrus trees
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, Central and South America as to local species used for smoking wood as I have been finding some data which is difficult to verify that some local woods may not be beneficial to your health when using.
However, in most cases I am unable to find scientific data to back-up the claims.
Anyone ever tried using the following:
- West Indian or Cuban Mahogany (not mountain mahogany from California). (Concerns with sawdust being harmful)
- Tonka bean or cumaru tree (dipteryx odorata). (Any concerns of coumarin being released onto meat)
- Mango (concerns of sap being toxic)
- Tabebuia Rosea/ Pink Poui/ Rosy Trumpert Tree / Appamat / Apamate
p.s. Most people state that fruit or nut trees are a safe bet; but it is difficult to find large fruit or nut trees which people are willing to cut for smoking meat. e.g., citrus trees