[[smoke]]
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smoke [2022/10/24 08:10] – metesmoke [2023/12/01 19:16] (current) – mete
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 ==Due to Toxicity== ==Due to Toxicity==
-Eucalyptus species \\ +Eucalyptus species- Releases too much eucalyptol, which is toxic in moderate doses, to be usable for smoking \\ 
-Camphor \\ +Camphor- Contains the compound camphor which is harmful to eat in amounts that will be imparted from smoking. \\ 
-Oleander \\ +Oleander- All parts of oleander are toxic due to the cardiac glycosides oleandrin, nerin, and digitoxigenin. \\ 
-Rhododendron \\ +Rhododendron- All parts contain highly toxic grayanotoxins. \\ 
-Yew \\  +Yew- Contains the overwhelmingly toxic alkaloids known as taxines.  \\  
-Any species that has a high Latex content in its wood \\ +All Laburnum Species (They contain cytisine and other toxic alkaloids) \\ 
-Elm, eucalyptus, sycamore, and liquid amber, mangrove, poisonous walnut, tambootie, and laburnum (Need to be checked, but have been listed) ((https://wisconsinfirewood.com/blog/what-wood-not-to-use-for-smoking/))+Any species that has a high Latex content in its wood, as the latex burns to produce various carcinogens. \\ 
 +liquid amber, mangrove, poisonous walnut, tambootie  (Need to be checked, but have been listed) ((https://wisconsinfirewood.com/blog/what-wood-not-to-use-for-smoking/))
  
 ==Due to Poor Burning Properties== ==Due to Poor Burning Properties==
-Under this envelope all species of conifers are generally listed. The ongoing logic is that the softer wood and high resin content of conifers makes for wood that burns poorly and smoke that is off flavored, bitter, and unpleasant.  +Under this envelope all species of conifers are generally listed. The ongoing logic is that the softer wood and high resin content of conifers makes for wood that burns poorly and smoke that is off flavored, bitter, and unpleasant. \\ 
 +\\ 
 +Elm- Has dense wood that also holds moisture, this makes for poor smoking properties ((https://www.smokingmeatforums.com/threads/american-elm-wood.49641/)), but has also been described as a good wood for smoking such things as chicken, and that is produces a light smoke that has a vegetal flavor to it. ((https://www.smokingmeatforums.com/threads/sycamore-wood.60695/)) \\  
 +Sycamore- Commonly listed as unusable, but also referenced as a fine smoking wood with an unusual earthy-mushroomy flavor and is recommended for pork.((https://www.smokingmeatforums.com/threads/sycamore-wood.60695/)) Likely has poor working qualities and is listed as a fast burning wood when used for fires. ((https://treesandwoods.com/is-sycamore-wood-for-cooking/))\\  
 +\\
 Using wood that has been fully dried and seasoned is also recommended against. The working properties of this kind of wood can be inconsistent and often the wood will burn unevenly because of the water content.  Using wood that has been fully dried and seasoned is also recommended against. The working properties of this kind of wood can be inconsistent and often the wood will burn unevenly because of the water content. 
  
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 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. Is a very hot burning wood. \\ 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. Is a very hot burning wood. \\
 MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. \\ MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods. \\
 +KIAWE- Hawaiian Wood traditionally used for smoking. \\
  
 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. \\ 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. \\
 HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef. \\ HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef. \\
 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. \\ 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. \\
 +Butternut- \\
  
  
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 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. Don't use green cottonwood for smoking. 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. Don't use green cottonwood for smoking.
 ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. \\ ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. \\
 +Box Alder- similar to maple. ((https://www.smokingmeatforums.com/threads/exotic-wood-ideas.102326/))
 MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds. \\ MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds. \\
 ASH - Fast burner, light but distinctive flavor. Good with fish and red meats. \\ ASH - Fast burner, light but distinctive flavor. Good with fish and red meats. \\
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 Sassafras- A controversial wood to use because of the safrole content. Will impart safrole into the smoked food. ((https://barbehow.com/questions/smoking-meat-with-sassafras/)) Sassafras- A controversial wood to use because of the safrole content. Will impart safrole into the smoked food. ((https://barbehow.com/questions/smoking-meat-with-sassafras/))
  
 +Mango- Similar to apple in properties with a mild sweet fruity flavor. \\
 +Guava- I imagine most none Eucalypteae members of the myrtle family are fine \\ 
 +
 +
 +Palo Santo- Bursera graveolens \\
 +Avocado- medium in intensity. Should have a spicy quality because of the iso-euginol content \\
 +California bay- branches have long been used as skewers for cooking meats as well, smoke may cause headaches. \\ 
 +Bay laurel- Long used for cooking foods and making skewers for foods \\ 
 +Pimento Wood- Includes both allspice and Caribbean pimento, described as a sweet smoke ((https://youtube.com/shorts/q6WbDsCC8Bw?si=gmZLqsw7jJs72_Oq)) \\ 
 +
 +
 +CARROTWOOD, , MADRONE, MANZANITA, OLIVE, BEECH, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.
  
 ===NOTES=== ===NOTES===
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 The fullest list I could find of species that can be used for smoking- ((https://www.smokingmeatforums.com/ams/guide-for-woods-used-to-smoke-food.8578/))  The fullest list I could find of species that can be used for smoking- ((https://www.smokingmeatforums.com/ams/guide-for-woods-used-to-smoke-food.8578/)) 
 +
 +Descriptions of the flavor profiles of various woods ((https://www.virtualweberbullet.com/all-about-smoke-woods/)) ((https://www.chargriller.com/blogs/tips-and-care/your-guide-to-wood-chips#)) ((https://kingofthecoals.com/ultimate-guide-smoking-wood/)) 
smoke.1666613432.txt.gz · Last modified: 2022/10/24 08:10 by mete
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