In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Hawthorn splits and chunks

Discussion in 'The Smokehouse' started by MaladaptiveMonkey, Aug 15, 2021.

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  1. MaladaptiveMonkey

    MaladaptiveMonkey

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    Anyone have experience cooking with this stuff? It's pretty hard to find good info on! I hear it burns long and hot, that it can be cooked with but can't really find BTUs or even someone describing the flavor/what it's similar to.

    It looks and seems like apple in alot of ways to me but I really won't know until it's dry and I burn it. Probably gonna take a while going by how heavy it was, even with thin splits IMG_20210815_142901.jpg
     
  2. Greenstick

    Greenstick

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    Not sure as I've never noticed a difference cooking over wood, but have always been told if you are going to use wood for smoking to remove the bark. I haven't done a lot of smoking with wood I've collected myself so cant say for sure, but my uncultured mouth never minded a steak cooked over a wood fire with bark on.