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Old 05-18-2007, 04:59 PM   #11
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Here is a helpful site for wood use.
What Wood to Use
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Old 05-18-2007, 07:35 PM   #12
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Quote:
Originally Posted by AllenOK
I have an opportunity to harvest literally, a ton of wood, from a tree that came down recently. It's either a Hickory, or a Black Walnut. I'm not sure which. I tried looking around on the ground for nuts, but due to the high grass, couldn't see anything.

If this is a Black Walnut, has anyone ever smoked with it? Does it give good smoke? I know that a Black Walnut will change the chemical composition of the soil around it, from the shells and pith covering the shells.
AllenOK - Here's a good URL to hear what some BBQ experts have to say on the topic:

alt.food.barbecue | Google Groups

Regards,

Casper
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Old 05-18-2007, 08:37 PM   #13
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Quote:
Originally Posted by Uncle Bob
..And what part of the Deep South would that have been??
i'm born & raised in TX, Bob, and i think a good 1/3 of that state is forested in mesquite!
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Old 05-18-2007, 09:10 PM   #14
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Quote:
Originally Posted by fireweaver
i'm born & raised in TX, Bob, and i think a good 1/3 of that state is forested in mesquite!
I could have guessed you were a Texan being a lover of mesquite. Here in Mississippi Hickory Rules! Anone caught with mesquite is fined $100.00. The second offense it really gets serious. If ya even mention the word you get some strange looks Also ya have to understand that anything on the other side of the Sabine River is "out west", and anything north of Memphis is "up north"
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Old 05-18-2007, 09:15 PM   #15
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Quote:
Originally Posted by fireweaver
i'm born & raised in TX, Bob, and i think a good 1/3 of that state is forested in mesquite!
Hello Fireweaver - I Think that because I use mesquite in most of the "smoking" I've done, AND my company headquarters is located in Plano, I would say that you are in general correct with my basic knowledge. Many love the mesquite flavor from a smoking point of view.

Cherry, apple, oak, pecan, etc., all have their place until it's been disproved (and I have not tried the pecan yet). I will say that I won't be using walnut or elm anytime soon since I haven't used them yet, and won't use them on other then chicken to start with. I know my BBQ skills are not yet up to the Zen of mixed woods, and I don't want to spend money on things I'll throw out.

Thanks BTW to Paymaster on the wood usage site.

Regards,

Casper
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Old 05-18-2007, 09:39 PM   #16
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Ok, I stopped by where that tree is to get some pics. Apparently, someone has started cutting up the wood, as it's not like I saw it last week.

Here's the full shot.



And a close-up of the part of the trunk where it snapped.



And a close-up of the bark.



Here's a close-up of some of the leaves, from underneath. Sorry, it's kind of faded out.

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Old 05-18-2007, 10:11 PM   #17
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Just guessing....An Ash?
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Old 05-19-2007, 08:41 AM   #18
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I didn't think about Ash. That would explain the lack of nut shells on the ground. Thanks for the possible ID.

Editted to add: If it is an Ash tree, I'll have to be careful about how much of the wood goes in. If I remember right, Ash is the hottest-burning hardwood.
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Old 05-19-2007, 05:55 PM   #19
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Without a doubt that is a walnut tree. I don't like to smoke with it but it's ok for a hotter barbeque if you are going to cook quick.
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Old 05-19-2007, 06:28 PM   #20
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More likely black walnut than hickory.
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