Mulberry Wood...

[bigwheel]

Well even though I have stepped onto many squishy ripe Mulberrys in the bare foot made when I had cheeks of tan I aint never had the pleasure to cook with any that I can recall. General concensus over the years has been it whut might be called sappy. Which I dont know how to take it eggxactly but I would make sure it was real dead perhaps. Thats all I know. Now how it could produce a bad flavor on the meat I aint quite sure. I think it must be ok just be sure it aged propaly. Keep up the good work.

bigwheel

 

[Nick Prochilo]

Glenn, a practice run with the wood and maybe a chicken or two should give you the answer you need. If you do try it, let us know.

 

[CarolinaQue]

[/quote]
Here's what I find:
Mulberry (Red); medium, fruity, rich; used on beef, poultry and vegetables.

I've never used it; a red flag to me is that it is used on beef and poultry; that's unusual that a wood is interchangeable on those two meats. Wouldn't keep me from trying it though.[/quote]


I don't understand the logic here? You can use many woods on both beef and poultry. Oak, hickory, and pecan all come to mind.

Why would that be a red flag?

Tim

 

[CarolinaQue]

I see.....I just different amounts depending on what I'm cooking. Less hickory and more oak for chicken kida thing. Actually, pecan is my favorite all around wood.

Tim

 

[Nick Prochilo]

Here's what I find:
Mulberry (Red); medium, fruity, rich; used on beef, poultry and vegetables.

I've never used it; a red flag to me is that it is used on beef and poultry; that's unusual that a wood is interchangeable on those two meats. Wouldn't keep me from trying it though.

I don't understand the logic here? You can use many woods on both beef and poultry. Oak, hickory, and pecan all come to mind.

Why would that be a red flag?

Tim[/quote]
Poor choice of words, to me poltry and beef or pork are different enough in caractoristic that the same wood on all of them sounds a unique as salt and pepper; that's all. IMO for example, hickory just doesnt fit well with chicken or turkey.[/quote]

I've used hicory on chicken & turkey but very lightly. One or two chunks in the WSM is all thats needed, imho

 

[Smokey_Joe]

Hickory smoked chicken ...MMMMMMMMMMMMMMMM

Hickory bacon....double MMMMMMMM

 

[Finney]

Use it. :roll:

 

[Smokey_Joe]

Many different kinds of Hickory....I use shag bark Hickory.....can't vouch for any others

I assume you've (Finney) used it and didn't care for it? What kind is around N.C. ?

 

[Green Hornet]

I was told that if the tree bears fruit or has broad leaves it is suitible for BBQ...try it and report back

 

[Smokey_Joe]

http://www.kingfishbbq.com/smokingwoods.html