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  1. chvymn99 Minister of Fire

    joined: Nov 20, 2010
    572 posts
    Kansas
    Well, now I find myself resorting my wood for another use, smoking. Im finding and isolating my cherry, mulberry, and some of my oak for different duties. Who would have known that my addiction would have a throw off to another addiction.

    Just got done smoking 3 boston butts and 2 briskets yesterday for my birthday day party. But with the blessed rain that we got from Sir Isaac, that we sooo very much needed, had to cancel it due to the rain. But I've got leftovers for awhile now :). Oh well, we'll try it again later.
    #1

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  2. Dave_B New Member

    joined: Jun 24, 2012
    57 posts
    Columbus OH
    You've gotta have heat and food. I think your addictions are justifiable.;)
  3. Gark Minister of Fire

    joined: Jan 27, 2007
    717 posts
    SW Michigan
    Got my chops watering like Pavlov's dogs, this thread did. And I did not hear any bells ringing, either. I respectfully submit that smokin' meats is not an addiction but is a perfection. LOL
    Scotty Overkill likes this.
  4. basod Minister of Fire

    joined: Sep 11, 2009
    788 posts
    Mount Cheaha Alabama
    The cherry seems to be a very robust flavoring in pork roasts/butt.
    Never tried any Mulberry.
    I typically stick with hickory as there is always a limb somewhere within 50ft of my smoker.
    Of course the Pecan orchard I drive through everyday to work is never short on fallen limbs - the property owner said I could have any I wanted. Gives a much more refined sweet hint over the hickory.

    Soon you'll be setting down the Schlitz and attending wine tastings
  5. CageMaster Feeling the Heat

    joined: Nov 5, 2011
    291 posts
    Central Canada
    what do you use for a smoker/smokehouse, and since its nearly lunch time pictures of the brisket may be required
    Scotty Overkill likes this.
  6. georgewobbecke New Member

    joined: Sep 1, 2012
    11 posts
    have you used maple wood for smoking? if so any particular kind of maple?
  7. Scotty Overkill firewood hoarder

    joined: Sep 24, 2011
    7,149 posts
    central PA
    Dude if yer gonna smoke meat, you gotta try applewood. AH, man it's good! By far, my favorite combo for cooking on the pit is apple and white oak, or hickory and white oak, or pecan....then there's grapevine (yes, it's excellent for smoking), and maple, pear, peach.......wow, I'm hungry now! Glad I'm going to a pig roast later this afternoon!!
  8. basod Minister of Fire

    joined: Sep 11, 2009
    788 posts
    Mount Cheaha Alabama
    I don't have grapevine here, but an abundance of muscadine everywhere - I may try it on the ribs this afternoon
    Scotty Overkill likes this.
  9. Lewiston Member

    joined: Jun 17, 2012
    157 posts
    South Central, WI
    If those addictions run dry there are plenty more to choose from: wood turning, carving, etc.
    Scotty Overkill likes this.
  10. fishingpol Minister of Fire

    joined: Jul 13, 2010
    1,937 posts
    Merrimack Valley, MA
    1 out of 10 splits goes to carving and turning. My "do not burn" pile keeps growing.

    There could be worse things to be doing.

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