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.
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.
You should do a thread in the smokehouse on it, complete with pictures. Especially pictures of your smoker setup. I’d like to try smoking cheese sometime. Never done any cold smoking- don’t know a thing about it. I guess I could learn from the internet. I also have plans/dreams of building my own smoker the way “I think” they should be built
I watched a fella on PBS smoke some ice cream. I believe it was Steven Reichlin ( unsure of spelling ). I think the show was ‘Project Smoke’ .
Cold smoking is very easy. Make a tiny coal bed and add little bits of wood and use dirty smoke to flavor. Keep cheese at ambient temp even using a tray of ice in smoker. I learned a trick by accident on my second cold smoke. Tried using a smoking tube (pellets are ideal) with apple saw dust but couldn't keep it lit. Made a small coal bed in offset and kept throwing handfuls of apple saw dust on the embers. Smoked like crazy and worked like a charm. I did my fourth batch on 4th of July and will do another within a month as I'm running out. Its darn good stuff I warn ya! . Gonna try mulberry sawdust this time per Chvymn99's recommendation. I even smoked string cheese in one batch. I posted pics in the thread What's on the grill or smoker?
