Question for Kali-Ann G

[GotGarlic]

Hi, and welcome to the forum [emoji2] You've been very busy posting your delicious-sounding recipes and I have a question for you. I've heard that some Jamaican food is smoked with bay laurel wood. Is that right? I've seen you mention pimento wood. Are they the same thing with different names?

If you have recipes using bay wood for smoking, I would love to see some. Our tree could use some trimming right about now.

 

[bbqcoder]

In some of the BBQ forums I frequent, the recommendation is to not use bay laurel wood as it’s a member of the evergreen family and it’s a very strong taste.

https://tvwbb.com/threads/bay-tree-logs-for-smoking.65626/
Bay Laurel for Smoking Wood? - The BBQ BRETHREN FORUMS.

Still, if you are curious, you can try a few small pieces and see if you like it. What do have a for a smoker? I have a Weber Smoky Mountain and I use apple wood from trees on my property.

 

[GotGarlic]

Thanks. It's a Weber but I'll have to go look at it to see what model it is.

 

[Vinylhanger]

I also have heard thst some Laurel is carcinogenic or poisonous.

We have a large one as well and can't confirm the exact species, so we don't use it for food or food prep.

 

[GotGarlic]

I also have heard thst some Laurel is carcinogenic or poisonous.

We have a large one as well and can't confirm the exact species, so we don't use it for food or food prep.

Some bay tree species are poisonous, but not bay laurel. Laurel nobilis is the Mediterranean bay used in food since ancient times. I bought mine at a local herb sale at least 15 years ago, so I know it's edible.