Wood Question

[Big T]

So mt day just cut down an ash tree and asked if I wanted some for fire wood. I usually just burn it in a fire ring for entertainment but could I burn it in my pit for cooking?

[jfish63]

This is a copy of a list that was posted here not too long ago

"WOOD FOR GRILLING by Bill Wight


Q: Would someone please tell me what kinds of wood are suitable for grilling?

A: The traditional woods for smoking are HICKORY, PECAN and OAK. Here is a list of woods suitable for smoking:

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

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. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. 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 - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

BBQ List members and other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.
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[Big T]

Yeah, I read that. I was looking for a little more info as if this is a desireable wood, what I need to do to it, etc...

Have you used Ash before?

[M38A1]

Yeah, I read that. I was looking for a little more info as if this is a desireable wood, what I need to do to it, etc...

Have you used Ash before?


Desirable is a matter of taste so to speak. As an example, some like hickory, some hate it. Some like Oak, others hate it. Some use mesquite every third log with oak. It really depends on what YOU like and your guests like. Experimenting is always good to find out what you like/don't like.

Me? Never used ash and I really like Oak/Hickory and Mesquite in various percentages or straight. Not much of a Pecan person I'm finding out....

[jfish63]

I have used ash to slow roast ribs over an open fire for about 4 hours and they came out real good. The way i cooked them the smoke flavor was real light.

[Papa Tom]

I've used ash but didn't like it. Would recommend that you try it and form your own opinion.

[vinman]

I've used ash but didn't like it. Would recommend that you try it and form your own opinion.


Yeah I'd say just try it on some chicken thighs or even as the list says some fish.
I got hold of a load of cherry awhile back and I was glad I didn't use it for a real long cook because I really didn't like it that much. I know people that swear by cherry but it just wasn't for me.

[droller]

Try it, once it's dry.

If you don't like the taste it leaves, in the future add it only after you have foiled your ribs or brisket.