Anyone used walnut for smoking?

[Richard M.]

I've used hickory, pecan, and mesquite. Just wondering how walnut would be. I've seen it in bags you can order from bbq sites. I cut up a limb that I thought fell out of a pecan, but it was the walnut next to it instead.

[Seemore]

it burns to hot for me, I would have to mix it with something else.

[happy bowhunter]

How do you roll it?

[Walker]

In my experience I find that walnut and pecan have a strong smoke and you don't need very much of it or it will overwhelm the flavor.

[Seemore]

How do you roll it?

Very carefully.

[Legdog]

copied from the net....


CHARACTERISTICS OF
'SMOKING WOODS'

Oak

This is an excellent wood for smoking large pieces of meat for great lengths of time. You will find it assertive but always pleasant. Oak is probably the most versatile of all hardwoods. The smoke flavoring goes exceptionally with a brisket. It will generally produce a medium to heavy (but seldom overpowering) flavor.

Briskets
Roasts
Chops
Steaks

Pecan

Located in abundance in the Southwest, this wood produces a medium fruity taste and is the choice of many professional chefs. Pecan will burn cool and offer a richness of character. You will not be disappointed. It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts.

Briskets
Roasts
Chops
Steaks
Fish
Poultry

Hickory

It has been said that hickory is the King of woods and is prevalent in the Southern regions of the country. Care should be used when cooking with this wood. It will produce a sweet to strong, hearty taste. Hickory is perfect for ribs and pork shoulders. It also enhances any red meat or poultry. It is milder than mesquite, however.

Red Meats
All Ribs
Poultry

Apple

This tree indigenous to the Northwest United States produces a mild and fruity type of taste. Others say it makes meat taste slightly sweet and fruity. It is mild enough for chicken and turkey. It may also be used for flavoring a ham.

Chicken
Turkey
Fish
Ham

Alder

This tree originates on the West Coast of the United States and generally produces a light, delicate to sweet-mild taste. It is the traditional wood used for smoking salmon, particularly in the Pacific Northwest of the United States. Alder works on most any fish.

Salmon
Other
Fish
Poultry

Cherry

Cherry produces a similar taste to apple. produces a very mild and fruity flavor. You will probably find the meat tasting somewhat sweet as well. If you can find cherry, it will be mild enough for chicken, turkey and fish. Use it with flavoring a ham.

Salmon
Other
Fish
Poultry

Maple

Maple is generally located in the Northeast United States. It is mildly smoky and mates well with poultry, ham and vegetables. When used, it will produce a sweet and light taste.

Poultry
Ham
Vegetables

Mesquite Extra care needs to also be used with this mystical wood. Over the past decade, it has gained particular favor in the area of fajitas.The flavor can become strong very quickly. It is best used for grilling where the smoke does not actually penetrate the meat. Small portions may be used when smoking if other wood is utilized as the primary heat source.

Chicken
Beef
Fish

Over time, we have received inquires from our many visitors as to whether or not it is ok to use this type of wood or that type. The answer lies mostly in the fact whether or not the wood is a hardwood instead of a softwood. Some of the many different, exotic if you will, types of wood are as follows:
Guava, Almond, Walnut, Peach, Cherry, Apricot

[Richard M.]

I won't be using it for the main heat source, just flavoring. Just wanted to make sure it wasn't bitter or something.

[TidwellExt]

I usually use pecan or oak, whichever I happen to have on hand, as I have both types of trees on my place. But I have used walnut several times when I had it and it is excellent. I didn't think it was too strong at all, but then again, the only wood type that I don't care for is mesquite. To me, mesquite is WAY too strong.

Just my 2 cents...

[Birddog]

if any of you have eaten at Colters BBQ you have eaten meat that was cooked or smoked over mesquite.

Don't know if you know this but mesquite is the hottest burning wood or thats what the experts have told me..That is what I cook with 90% of the time. The only time I use anything different is when someone I'm cooking for ask's for a different wood..

I have people that ask me to cook brisket for them allmost on a daily basis..

My $.02

[TidwellExt]

Lot's of people use mesquite, that's for sure. But when I eat anything with a heavy mequite smoke, I'll burp it up for 3-4 days. Not fun. But whatever floats the boat bud. As long as it's bar-b-que, it's gotta be good. Did I mention that I love beer???

[Stickit2em]

How do you roll it?


Happy... Now that's funny right there!

[Texastaxi]

Mesquite also makes some nice pedestals.
This is a simple one, that I built, out of mesquite.

[Smart]

Lot's of people use mesquite, that's for sure. But when I eat anything with a heavy mequite smoke, I'll burp it up for 3-4 days. Not fun. But whatever floats the boat bud. As long as it's bar-b-que, it's gotta be good. Did I mention that I love beer???

Evdiently you are not from South Texas.... ....Yankee.....

Hello Clay........

[txrattler]

Nope...but used lots of red willow when I lived in the bush in Canada. It was the best!

[Xspot]

Growing up in the Northwest we have always used Maple, alder, apple, Cherry or any other fruit tree.