[[smoke]]
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smoke [2022/10/25 07:50] – 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.  \\ 
 All Laburnum Species (They contain cytisine and other toxic alkaloids) \\ All Laburnum Species (They contain cytisine and other toxic alkaloids) \\
-Any species that has a high Latex content in its wood \\ +Any species that has a high Latex content in its wood, as the latex burns to produce various carcinogens. \\ 
-eucalyptus, sycamore, and 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/))+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/)) \\ +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. \\
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 +Palo Santo- Bursera graveolens \\
 Avocado- medium in intensity. Should have a spicy quality because of the iso-euginol content \\ 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. \\  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 \\  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.
-CARROTWOOD, KIAWE, 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.1666698643.txt.gz · Last modified: 2022/10/25 07:50 by mete
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