- Joined Jan 16, 2010
I can, by all means, relate! Walnut is a good wood to use in the smoker and it does work with the heavier meats. I use the sawdust/shavings when I'm done milling the wood for projects.I would use walnut for pork, beef, venison, etc. I would consider it too aggressive for cheese, poultry and fish. Nice find, eh? I'm always conflicted with finds like yours. As a woodworker, I want the stock for turning & other projects; as a smoker, well -- you know. Nice to have options =-)
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