Yes. Nice score there Dave! Envious of how nice and straight the rounds are. Around here what little mulberry we have is like an overgrown shrub and getting decent rounds is a challenge. Any time I score MB I'm like a little kid on Christmas morning.
Absolutely mulberry, now that I’ve learned what it is, it is pretty unmistakable with anything else. Grab all you can.
How is it as a cook wood not smoking open campfire? Normally I use apple, cherry or hickory but I haven't been able to score much of those recently. And supplies getting are low
They don't get big around here and that's a lot for a scounge for me. When I see a bigger tree its usually rather gnarly and good rounds are few and far between. My little MB score from last month was cut by the homeowner and I had to edit the heck out of the wood to salvage it.
How is it as cook wood not smoking open fire ring? Normally I use apple cherry or hickory but I haven't scored any recently and stock is getting low
I tried a couple slivers of it with my last smoke (turkey sausage) and noticed a difference. With its coaling abilities I imagine its great open fire cooking wood. I usually recommend sugar maple around here for such. Calling Chvymn99. I know hes big on MB. My next cold smoke I'm trying it on cheese.
Now that I know what to look for, yes, there is some around town. They tend to be more bushy/ weedy shaped and tough to get very many nice rounds out of. Got one on Tha corner of my property, the neighbors, and the alley, kinda no man’s land. But I’ll get it when the time comes. Got one at the stepson’s house that I need to get sometime soon. It’s around but I don’t see it in the country very often
I would think it would be pretty good for open fire cooking. It’s a sparkly wood when burning so be mindful of that, and throw a ribeye on the grate.
I don't think I've ever scored a sugar maple. Also you said you noticed a difference you must have liked it if going to try it on cheese...
Kevin Chvymn99 has mentioned he uses it to cold smoke cheese. Im gonna try it on my next batch of cheese probably this month as I'm running low. I use the saw dust when I cold smoke. Sugar maybe is very common around here. Im surprised I don't sell more of it as smoker wood.
