Anyone ever use elm?

[chuk hell]

There were some vicious storms that came through here last month. I drove around in my truck picking up firewood that was nicely stacked in front of people's houses. I was looking for pecan to use in my smoker and I found a little but mostly it was elm trees that lost branchs or fell so I have a lot of elm wood.

I used a little on the grill already, along with mostly pecan and I didn't notice any bad flavor. I mean, it's not like it's pine or cedar, right?

Right?

[chiliman]

Neve tried elm, would be curious how that works out. I use Hickory mised with Alder for my pork and Chicken, and of course, Mesquite for my Texas stlye chili meat. I've also used buorbon soaked oak, but never really found it that interesting, taste wise.

Might try to smoke some salmon (Lox for those with a penchent for bagels and capers) this weekend. Buying smoked salmon, though tasty, is a bit expensive unless you find a good sale, but I digress.

[Tina Brooks]

There were some vicious storms that came through here last month. I drove around in my truck picking up firewood that was nicely stacked in front of people's houses. I was looking for pecan to use in my smoker and I found a little but mostly it was elm trees that lost branchs or fell so I have a lot of elm wood.

I used a little on the grill already, along with mostly pecan and I didn't notice any bad flavor. I mean, it's not like it's pine or cedar, right?

Right?

What's wrong with cedar. It's the best thing for salmon.

T

[chuk hell]

Tina, I assume you are talking about planking salmon which is not the same as burning wood to smoke meat. Cedar would have too strong a flavor.

[DEFCON Creator]

Tina, I assume you are talking about planking salmon which is not the same as burning wood to smoke meat. Cedar would have too strong a flavor.

But it would keep the tundra moths away from her food.

[Tina Brooks]

Tina, I assume you are talking about planking salmon which is not the same as burning wood to smoke meat. Cedar would have too strong a flavor.

Ah... well, what can I say... I gave up smoking over 4 years ago. :)

T

[imaguitargod]

Ah... well, what can I say... I gave up smoking over 4 years ago. :)
It's been 2 years, 5 months, and 8 days for me. Smoker for 7 years. Ya me and Tina!

[Tina Brooks]

I am never going back. It makes me ill just to walk past the area outside the malls where the smokers smoke.... even when there is nobody there.

T

[bubbaschili]

havent had a smoke(cig) scince jan 1 (new years thingy) been kinda stressed out lately feels like there are days i could just eat a cig.

[Tina Brooks]

quit stressing Bubba, chewing tobacco is way worse for you than smoking it! Well, in an aesthetic sort of a way.

T

[imaguitargod]

Even though I quite smoking, I do still enjoy a nice cigar ever once in a while. So much so that I've got a bunch of Havana tabacco plants growing in the back...home made stogies where I come.

[DEFCON Creator]

I have found that pressure-treated wood gives the food a unique flavor. And as an added bonus, you get 100% of your daily suppliment of arsenic, copper and chromium. Who could ask for more? Nutritional smoke, another by-product from Jersey.

[chuk hell]

I'll never give up smoking....meat, that is.

[darthcarl]

Elm is a hardwood so it should burn long and hot. It will work but I have no idea what the flavor would be so wouldn't know what to taste for.

here is a list of woods forcooking if it's any help

http://www.woodstone-corp.com/cooking_fuelwood.htm

[chuk hell]

Cool link! Thanks Carl. :)

I've been adding it in with the pecan with no ill effects.