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Can Walnut Wood Be Used For Smoking Meat. Oak available all over the world is probably the most commonly used wood for smoking. Being from New Mexico I have become accustomed to using a hard pine called Pinon which when burnt alongside oak or cottonwood does work well- by itself it is very strong and may overpower some pallates. The bitterness of the smoke is best suited for strong game meats such as venison and red meats. While the English Walnut is milder than the Black Walnut it is not by much.
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For instance walnut which has a heavy smoke flavor can be mixed with apple wood to create a milder version. The toxins can survive the burning process and end up in your meat making you sick. The bitterness of the smoke is best suited for strong game meats such as venison and red meats. Being from New Mexico I have become accustomed to using a hard pine called Pinon which when burnt alongside oak or cottonwood does work well- by itself it is very strong and may overpower some pallates. Can easily overpower poultry. Wood types can be mixed to create custom flavors.
Maple like fruit wood gives a sweet flavor that is excellent with poultry and ham.
While the English Walnut is milder than the Black Walnut it is not by much. Considering out of the 25 woods on my list this is the only one identified as having a very heavy smoke flavor it should be easy to figure out the strength of this smoke. Use it sparingly with poultry or lamb. AS A RULE- Coniferous woods are NOT good for smoking woods- with TWO EXEPTIONS. This wood creates a very strong and bitter smoke if used alone. Heavy hickory Walnut Mesquite better to mix If you mix a 2080 ratio of heavy woods to the lighter sweet woods it can work very well also for the denser meats I have found.
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Some have used the dry husks from the nuts and again it might be kinda strong from what I have heardI never have used it. A popular wood for smoked cheese but also good for poultry and pork. Use fruitwood or other medium wood types for pork poultry fish or seafood or vegetables. Hickory adds a strong flavor to meats so be careful not to use to excessively. There are lots of different tastes out there.
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Use hardwood not softwood. For instance walnut which has a heavy smoke flavor can be mixed with apple wood to create a milder version. Some have used the dry husks from the nuts and again it might be kinda strong from what I have heardI never have used it. Right at the end are very strong woods such as mesquite which is not advised for inexperienced cooks. The wood I used had been dead for several years with the small log lying on the forest floor.
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This wood creates a very strong and bitter smoke if used alone. Use hardwood not softwood. A good wood for any meat. Black walnut is almost always used with another milder wood such as almond or apple. The wood I used had been dead for several years with the small log lying on the forest floor.
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AS A RULE- Coniferous woods are NOT good for smoking woods- with TWO EXEPTIONS. WALNUT - ENGLISH and BLACK - Very heavy smoke flavor usually mixed with lighter woods like almond pear or apple. This wood creates a very strong and bitter smoke if used alone. An intense smoke that is slightly bitter like walnuts. The resulting smoke from these woods may contain harmful tars or toxins that can penetrate the meat.
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Sippi I sure hope he saved the trunk for the veneer peopleprecious wood. Can be bitter if used alone. Right at the end are very strong woods such as mesquite which is not advised for inexperienced cooks. A good wood for any meat. Good on red meats like Beef Pork Venison and other game meats.
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Very heavy smoke flavor usually mixed with lighter wood like pecan or apple. Being from New Mexico I have become accustomed to using a hard pine called Pinon which when burnt alongside oak or cottonwood does work well- by itself it is very strong and may overpower some pallates. These are very popular trees used to smoke pork game meat or beef. Walnut can be used for smoking but its a bit stronger than pecan or hickoryso use it a bit sparingly till you adjust to your liking. An intense smoke that is slightly bitter like walnuts.
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Hickory oak and mesquite are popular and do a fine job on most meats. Can easily overpower poultry. WALNUT - ENGLISH and BLACK - Very heavy smoke flavor usually mixed with lighter woods like almond pear or apple. Can be bitter if used alone. Because it has such a strong flavor its ideal for red meats or game meats.
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Right at the end are very strong woods such as mesquite which is not advised for inexperienced cooks. The flavor is milder and sweeter than hickory. Because it has such a strong flavor its ideal for red meats or game meats. SWEET FRUIT WOODS - APRICOT PLUM PEACH NECTARINE - Great on most white or pink meats including chicken turkey pork and fish. Fresh Wood or Dry Wood I believe you should always use dry wood fresh wood or green wood has a lot of moisture and it can produce unsavory flavors.
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Lemon is a mild wood that produces a good smoky flavor. Good on red meats like Beef Pork Venison and other game meats. Can be bitter if used alone. For instance walnut which has a heavy smoke flavor can be mixed with apple wood to create a milder version. Good with red meats and game.
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Lumber both new and used is best to avoid. Heavy hickory Walnut Mesquite better to mix If you mix a 2080 ratio of heavy woods to the lighter sweet woods it can work very well also for the denser meats I have found. Can easily overpower poultry. The flavor was very mild with a slight resemblance to pecan wood chips. Hickory adds a strong flavor to meats so be careful not to use to excessively.
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This wood creates a very strong and bitter smoke if used alone. Some have used the dry husks from the nuts and again it might be kinda strong from what I have heardI never have used it. Very heavy smoke flavor usually mixed with lighter wood like pecan or apple. Can be bitter if used alone. I have a lot of blackjack trees on my property but the things are so dense that they throw sparks when I run a chainsaw through it but Ive never used it for smoking.
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Heavy hickory Walnut Mesquite better to mix If you mix a 2080 ratio of heavy woods to the lighter sweet woods it can work very well also for the denser meats I have found. SWEET FRUIT WOODS - APRICOT PLUM PEACH NECTARINE - Great on most white or pink meats including chicken turkey pork and fish. Might ask this there. Ive used red oak and white oak but never blackjack. Oak available all over the world is probably the most commonly used wood for smoking.
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Can easily overpower poultry. Good with red meats and game. Ive used red oak and white oak but never blackjack. There are lots of different tastes out there. Because it has such a strong flavor its ideal for red meats or game meats.
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These are very popular trees used to smoke pork game meat or beef. Pecan This is one of my favorite woods for smoking and I use it for beef pork and poultry. These are very popular trees used to smoke pork game meat or beef. Lumber both new and used is best to avoid. Some have used the dry husks from the nuts and again it might be kinda strong from what I have heardI never have used it.
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WALNUT - ENGLISH and BLACK - Very heavy smoke flavor usually mixed with lighter woods like almond pear or apple. Might ask this there. If hickory is used the color will have a more vivid red tint in it. Some of these plants include mangrove poisonous walnut sassafras oleander yew tambootie and laburnun. The smoke from this wood is so strong that it really doesnt take a lot to overdo it with the smoking which will give.
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