Northwest Fishing Reports

Im getting the opportunity to try a couple new woods in the smoker. Im going to be trying Grape here soon on some lamb (Thanks for the idea Racfish). We moved 6 months ago and our property is in the middle of what used to be a Hazelnut farm. Were clearing a half dozen tree bunches and have a bunch of good wood were going to chip for the smoker.

Does anyone else have any good recomendations for non standard wood int he smoker?

i debark most wood i collect for the smoker

Poplar works well for Chicken.
I haven't tried it on anything else yet.
Will have to try the Grape, sounds good.

Grape for lamb and goat.Mesquite or apple for beef. Maple, Hickory, Apple and Cherry for pork and alder or cedar for fish. Those are my basics. Nutwood is great on pork so is oak. Rich ,last year you had a great chart that I still use. Berry vines like black or rasp berry are great on pork also.I have loads of grape from my home. same with berry vines. Bon apetit everyone ....

Never thought to use Blackberry vine. Just planted Bueberry and Raspberry last week. We just have the 1 grape plant but its large. Grows up and over a psudo roof to create a covered sitting area for the kids during the mid late summer. We'll be making up some starters and growing some proper this year.

Bought a chipper, as soon as I get it togeather I'll shred some of the Hazelnut and report back on my findings.

The Hazelnut wood was very nice. It had a much smoother scent than Misquite and not nearly as pungent as Hickory. The flavor was sweet and had a spicy hint. Hazelnut is more pronounced than Alder or Apple.

We used it on a 2 lb pork roast, coated in olive oil and lightly seasoned with Montreal Steak Seasoning.

Results were rapidly consumed! :chef:

Next up... Im thinkin about doing a whole chicken with some of the Maple we have.




FYI: Some of the smoker wood you get at Fredmeyer or Lowes or... has Alder mixed in with the wood of choice so your not getting a pure flavor of the indicated wood. I think its the Smokehouse brand. Not sayin its bad, just not pure. Stick with Cowboy or a non blended brand for best results.

Plumb wood is excellent.=p~

Try Particle board or Plywood for the stronger flavors. Just teasing.... I really like fruit and nut woods best. I have some Black walnut trees at home I use. I really like apple wood as my good for all meats and fish wood. Blackberry,Marionberry,and Raspberry is nice with pork or chicken. I agree with the Old Grey Dog in de-barking the wood. Bark can be very overpowering.

i've just gotten into smoking tuna this past 2-3 years, and i have to say i didn't know what i was missing! i've found a mix of cherry and applewood suites my taste best. of course it all depends on your brine too. the plum and grape sounds like it be awesome as well...

Douglas fir is good to.

I find that my number 1 favorite is Applewood.2nd would be Cherry. Then Mesquite,Alder ,Maple.

curado wrote:Douglas fir is good to.

ICK!!!!!

racfish wrote:I find that my number 1 favorite is Applewood.2nd would be Cherry. Then Mesquite,Alder ,Maple.

It really depends on what Im cooking.

Ribs - Hickory
Roast - Misquite or Hickory

Chicken or fish - typically apple but sometimes cherry if I have any.

I have only used the Hazelnut once and really enjoyed it. I should try that again here soon.

I thought I had some grape I could use but I was concerned about how the plant died and didnt want to use the wood after I removed it. When we trim the live plants this fall I'll set some of that aside for the smoker.

cedar is great

curado wrote: cedar is great

I have to agree with that! I havent used it chipped in the smoker yet but I like the cedar planks for grillin salmon filets.

Im meeting a guy in Fed Way tonite. Im picking up an applebin of applewood for 100 bucks. Not a bad price . Not great but better Fed Way then Wenatchee.My memory is getting bad. On one of the mountain hiways theres a cedar shingle mill. If you go there and ask the guys there will give you shingles before they are treated. I did this a few years ago. I got like a 100 cedar planks from them.For nothing.I gave him a twenty to buy donuts.

Having cooked with evergreen wood before (It was a misunderstanding, start the fire with....). I would never do it again. It imparts a very resin-y, pitchy flavor that's extremely overpowering. Almost ruined a party.... Good thing the keg of home brew had everyone on their @$$es. The next day the left overs were un-platable.

I'd try a small piece of what ever you want to smoke first.

i know what you mean. doug fir tho is good. i know it sounds crazy but its the way i got raised. i grew up eating everything on the fire. from burgers to 25lbs hams

I would be afraid of ruining a meal using doug fir or other high sap woods (pine etc). Kind of like what bodo was saying but I haven't tried it
so if someone else cooked on it I'd try it for experimentation.

I do need to find a downed alder tree around the area to stock up for fall season smoking and BBQing though

if you lived closer i could cut one down for you off my property lol