wood

[uncle-honky]

Has anyone heard of using olive wood for smoking? I only imagine that it is a hard wood. I have got a hot source for all the trunk wood I could want. Any info is appreciated.

 

[coyote]

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Wood Smoke: what wood goes with what food?

Here is a list of smoke wood and there characteristics. This seems to come up often maybe an administer can stick it to the top of this page for future references. Wink
ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.
ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.
ALMOND - A sweet smoke flavor, light ash. Good with all meats.
APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.
ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.
BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.
CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.
COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Donâ€[emoji]8482[/emoji]t use green cottonwood for smoking.
CRABAPPLE - Similar to apple wood.
GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.
HICKORY - Most commonly used wood for smoking–the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.
LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.
MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.
MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.
MULBERRY - The smell is sweet and reminds one of apple.
OAK - Heavy smoke flavor–the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.
ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.
PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.
PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.
SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.
WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.
Members report that wood from the following trees is suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit trees (i. e. pear and cherry) are also suitable for smoking.
Other Internet sources list the wood from the following trees as suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.
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hope this helps you, seems a lot of folks use olive oil on the meats they grill smoke ect..seems the wood should be just fine..except I did not know we had olive trees in the us. but i do live a shelterd life..lol.

 

[smoke freak]

Any tree that produces a fruit or a nut will do the trick. Olive seems to fit the description. Try it and let us know what you think.

 

[richtee]

Well sumac produces fruit however... it's a garbage wood. I feel no need to go esoteric. MAple, apple, pear, peach, hickory, mesquite, pecan, oak, alder, lilac, cherry, plum... and a few more. c'mon... something there is native to whereever ya live.

 

[uncle-honky]

MY source is the mortuary up the road. Believe it or not. It is a new cemetery / even newer mortuary.....This is where Roy Rogers and Dale Evans are buried respectively. I am a concrete contractor and have done work there on a few occasions, and know the trees to be imported. Domestic or foreign I couldn't say. They have lost a few to lack of water. Strange but true but I got dibbs on them if they can be used. And from what I am reading I am in luck. Thanks for the list much appreciated !

 

[uncle-honky]

There is nothing native where I live but Joshua trees, here lies my biggest problem. But I ain't givin' up smokin' no how. Thank you for the info

 

[richtee]

Where the H e l l do you live?

On edit... OK. Sucks. Sorry... olive? no idea. How bout grape vine?

 

[uncle-honky]

I am not sure really...government test cant reveal...lol
The high desert of southern CA.

 

[forluvofsmoke]

Unkle-Honky,
Sounds like N/W Colorado. Nothin' grows there 'cept cedars and pinions. Good for nothin' but wreckin' chainsaws. Cedar's full of dirt & pinion's hard as nails and stinks like a burnt dog.