I have an abundance of lilock bushes that need constant trimming, would it be worth it to use them on the open grill for added smoke and flavor? I'm concerned that it might add to much "fragerence" to the meat.
Using green wood for smoking can leave a harsh creosote-like flavor. Even the good hardwoods. I don't know about lilac, but be careful.
Someone asked about using Lilac here a few months back...IIRC the consensus was that it would be nasty...
Found these couple of links smoking meatforums. com/ t/ 95238 /lilac-wood grillinfools. com/ blog/2009 /04/01 /smoke-wood-what -kind-is-best-well -it-depends/ Both say its like apple. So guess its ok. (Remove the spaces) Sent from my P027 using Tapatalk
An old buddy (gone now-agent orange) used to use sumac for smoking fish. Everyone laughed about it until they tasted it. Ya just never know.