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Old 08-01-2006, 04:02 PM   #1
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Black Walnut?

I'm sure this has been talked about, I figured i'd just ask.

Is Black Walnut good to smoke with?
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Old 08-01-2006, 04:04 PM   #2
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I dont know about smoking but that stuff sure burns good.

Chris
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Old 08-01-2006, 04:06 PM   #3
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Almost any fruit or nut producing tree can be used.
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Old 08-01-2006, 04:10 PM   #4
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While pecan is hickory's milder cousin, black walnut is the strong one. An intense smoke that is slightly bitter like walnuts. Good on red meats like Beef, Pork, Venison and other game meats. Can easily overpower poultry.
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Old 08-01-2006, 04:21 PM   #5
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Quote:
Originally Posted by Finney
While pecan is hickory's milder cousin, black walnut is the strong one. An intense smoke that is slightly bitter like walnuts. Good on red meats like Beef, Pork, Venison and other game meats. Can easily overpower poultry.
So use in small amounts?
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Old 08-01-2006, 05:02 PM   #6
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Puff here's a good list of the different types of wood suitable for smoking. Hope it helps.

===============================================
ALDER - Very delicate with a hint of sweetness. Hard to find
commercially. Good with fish, pork, poultry and light-meat game
birds.
===============================================
APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good
with poultry (turns skin dark brown) and pork.
===============================================
ASH - Fast burner, light but distinctive flavor, available white or
black. Good with fish and red meats.
===============================================
BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter
wood like hickory or mesquite. Can be bitter if used alone. Good
with red meats and game.

==============================================

CHERRY - Mild, fruity, but slightly bitter if it comes from
chokecherry trees. Good with poultry, pork and beef (turns skin
brown).
===============================================
GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity.
Expensive. Good with poultry, red meats, game and lamb.
===============================================
HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor.
Good with pork, ham and beef.
===============================================
LILAC - Very light, subtle with a hint of floral. Good with seafood
and lamb.
===============================================
MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry,
cheese, and small game birds.
===============================================
MESQUITE - One of the hottest burning. Strong earthy flavor.
Good with beef, fish, chicken and game.
===============================================
OAK - Lighter version of mesquite. Red oak is good on ribs, white oak
makes the best coals burning longer. Good with red meat, fish and
heavy game.
===============================================
ORANGE - Light and citrusy. Good with pork and game birds.
===============================================
PECAN - A cool burner. Nutty and sweet. Tasty with a subtle
character. Good with steaks, ribs and cheese.
===============================================
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Old 08-01-2006, 05:04 PM   #7
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Thanks Larry
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Old 08-01-2006, 06:35 PM   #8
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I seem to be fresh out of wood working tools right now #-o

But thanks though
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Old 08-01-2006, 09:20 PM   #9
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Quote:
Originally Posted by brian j
puff - here's a place i found where you can get a good description of a variety of woods, including black walnut.

http://www.bbqrsdelight.com/flav.htm
Thanks Bri
Ipretty much know what woods to smoke with what , but this one threw me for a loop. The buddy I get my supply from said he was going to have some Black Walnut.
Thanks for the link
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Old 08-01-2006, 09:29 PM   #10
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Here's a link you may find interesting:

http://hearth.com/what/heatvalues.html
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