close

Privacy guaranteed - Your email is not shared with anyone.

Mulberry as a smoker wood?

Discussion in 'Sound Off' started by goggleye57, Sep 30, 2006.

  1. Anyone ever use mulberry as a smoking wood? I've use hickory, maple and mesquite. I have a bunch of mulberry that needs cut up. Well??? :)
     
  2. seabee

    seabee Staff Member Super Mod Mod

    4,583
    109
    2,248
    never used it but i have burnt it, i will stick to maple or applewood!
     

  3. mullberry.......

    Cut the bark away................and smoke away!!! All fruit trees are ok, the foul taste comes from sour tasting bark. ALWAYS take the bark off wood you plan to use to smoke.
     
  4. I smoke cooked two chickens today with Mulberry- injected them with a cajun flavoring from menards and cooked the whole chickens for 4 hrs. They were smack your momma good :coolgleam

    Here is a table of smoking woods posted on the Michigan Sportsman


    Wood Flavor Chart

    __________________________________________________ __________________
    Wood type | Characteristics | Use with

    __________________________________________________ ____________________
    Alder | Very delicate with a hint of sweetness. | Good with fish,
    | pork, poultry,and light-meat game birds. Traditionally used
    | in the pacific Northwest to smoke Salmon.
    __________________________________________________ ____________________
    Almond | A nutty and sweet smoke flavor, light ash.
    | Good with all meats.
    __________________________________________________ ____________________
    Apple | Slightly sweet but denser, fruity smoke flavor.
    | Good with Beef, poultry, game birds,
    | pork (particularly ham).
    __________________________________________________ ____________________
    Apricot | The flavor is milder and sweeter than Hickory.
    | Good on all meats, Great on most white or pink meats,
    | including chicken, turkey, pork and fish.
    __________________________________________________ ____________________
    Ash | Fast burner, light but distinctive flavor.
    | Good with fish and red meats.
    __________________________________________________ ____________________
    Birch | Medium hard wood with a flavor similar to maple.
    | Good with pork and poultry.
    __________________________________________________ ____________________
    Cedar (Western Red - Only/No Other) | Good for seafood.
    __________________________________________________ ____________________
    Cherry | Slightly sweet, fruity smoke flavor.
    | Good with all meats.
    __________________________________________________ ____________________
    Chestnut | Slightly sweet nutty smoke flavor, plentiful in the UK
    | Good with most meats.
    __________________________________________________ ____________________
    Grapefruit | Produces a nice mild smoky flavor.
    | Excellent with beef, pork, fish and poultry.
    __________________________________________________ ____________________
    Grapevines | Aromatic, similar to fruit wood.
    | Good with most meats.
    __________________________________________________ ____________________
    Hickory | Pungent, smoky, bacon-like flavor.
    | The most common wood used.
    | Good for all smoking, especially pork and ribs.
    __________________________________________________ ____________________
    Lemon | Medium smoke flavor with a hint of fruitiness.
    | Excellent with beef, pork and poultry.
    __________________________________________________ ____________________
    Lilac | Very light, subtle with a hint of floral.
    | Good with seafood and lamb.
    __________________________________________________ ____________________
    Lime | Medium smoke flavor with a hint of fruitiness.
    | Excellent with beef, pork and poultry.
    __________________________________________________ ____________________
    Maple | Mildly smoky, somewhat sweet flavor. | Good with pork,
    | poultry, cheese, vegetables and small game birds.
    __________________________________________________ ____________________
    Mesquite | Strong earthy flavor. | Good with most meats,
    | especially beef and most vegetables.
    __________________________________________________ ____________________
    Mulberry | The smell is sweet and reminds one of apple.
    | Good with Beef, poultry,game birds,
    | pork (particularly ham).
    __________________________________________________ ____________________
    Nectarine | The flavor is milder and sweeter than hickory.
    | Good on most meats, great on most white or pink meats,
    | including chicken, turkey, pork and fish.
    __________________________________________________ ____________________
    Oak (White and Black Jack) | One of the most popular wood's,
    | Heavy smoke flavor.
    | Good with red meat, pork, fish
    | and big game.
    | RED OAK is good on ribs.

    __________________________________________________ ____________________
    Olive | The smoke flavor is similar to mesquite,
    | but distinctly lighter.
    | Delicious with poultry.
    __________________________________________________ ____________________
    Orange | Medium smoke flavor with a hint of fruitiness.
    | Excellent with beef, pork and poultry.
    __________________________________________________ ____________________
    Peach | Slightly sweet, woodsy flavor, milder and sweeter
    | than hickory.
    | Good on all meats, great on most white or pink meats,
    | including chicken, turkey, pork and fish.
    __________________________________________________ ____________________
    Pear | Slightly sweet, woodsy flavor.
    | Good on Poultry, game birds and pork.
    __________________________________________________ ____________________
    Pecan | Sweet and mild with a flavor similar to hickory
    | but not as strong. Tasty with a subtle character
    | an all-around superior smoking wood.
    | Try smoking with the shells as well.
    | Good for most things including poultry, beef,
    | pork and cheese.
    __________________________________________________ ____________________
    Plum/Prune | The flavor is milder and sweeter than hickory.
    | Good with most meats, great on most white
    | or pink meats, including chicken, turkey,
    | pork and fish.
    __________________________________________________ ____________________
    Walnut (English) | Very heavy smoke flavor, usually mixed with
    | lighter woods like almond, apple, pear or pecan.
    | Can be bitter if used alone.
    | Good with red meats and game.
    __________________________________________________
     
  5. thats a pretty good layout of all the woods to use...
     
  6. i dont use a smokerbox nearly as much as i would like to...or should...

    got alot of access to cherry, hickory, and ash free, have tried all three, all three were good...i just dont do it as often as i should...
     
  7. i've had a smoker for about 10 yrs,probably used it 3 times.don't know why ,probably cause it takes so long.
     
  8. Love smoked food its the best tasting there is.. adn usually tender
     
  9. thanks goggleye thats good stuff like someone else said most fruit baring trees are good to smoke with .:biggrin:
     
Loading...
Similar Threads Forum Date
smoker choice? Wild Game Recipes Oct 9, 2014
Masterbuilt Electric Smoker Wild Game Recipes Jan 7, 2014