Lilock bush on the open grill?

Discussion in 'The Smokehouse' started by Dakota Hoarder, Aug 12, 2017.

  1. Dakota Hoarder

    Dakota Hoarder

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    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.
     
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  2. Eric VW

    Eric VW

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    Green/live lilac?
    Or dead standing pieces?
     
  3. Dakota Hoarder

    Dakota Hoarder

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    I'm thinking green would work better?
     
  4. TurboDiesel

    TurboDiesel

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    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.:yes:
     
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  5. brenndatomu

    brenndatomu

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    Someone asked about using Lilac here a few months back...IIRC the consensus was that it would be nasty...
     
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  6. wildwest

    wildwest

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    Lilac?
     
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  7. Dakota Hoarder

    Dakota Hoarder

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    Thanks guys, not going to try it!
     
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  8. brenndatomu

    brenndatomu

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    Aww, come on...give us a review! ;) :D
     
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  9. MikeSs

    MikeSs

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    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
     
  10. yooperdave

    yooperdave

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    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.