Nice find. Id be all over that. Looks just like the mulberry i cut back in early January. Good stuff!
thistle .... Got me started on it... if I remember correctly he called it the poor mans apple wood.... Its got a light smoke flavor for it... I get quite a bit of it... I like it on cheese, chicken, and beef... or just anything... I've got my boss hooked on it in his outside fire place.. as The Wood Wolverine says, his discription was pretty much what the boss said... I've never picked that up... but every nose is a little different..
For sure! I love the smell of fresh split red oak, many do not. Only had it smell bad once and there was a bunch of decay present. First time I tried it, I mixed with cherry and that was ribs. I also smoked a pork butt with it, both turned out great.
I have some to try but have not up to this point. I have used cherry the past 2-3 times I have smoked bacon and ribs. Both were excellent.
I used to smoke my venison jerky with sbh back in the day. I've since switched to fruit wood only. Typically apple.
Not yet. Haven't smoked anything in a while. Weather has not been a help as far as that goes. Soon I hope.
1st year burning 2.5 yers seasoned Honey Locust. I’ve maybe burned a face cord on really cold nights, we’ve had a really mild winter (relatively speaking) I have not had any problems keeping the fire going hot burning alone. Now I’d imagine starting a fire with Locust could be a problem.
I’ve grilled flat iron steaks with mulberry. I was a little disappointed, thought the smoke flavor was too mild compared to the pear would that I used before. Almost seemed like it burned too hot. I have some apple I’m going to use this summer, I’m I interested to compare with mulberry.
