From what I understand, you should be able to smoke food with any type of wood. It's really the water from the smoke vapors that you are looking to get. A quick search of the tree says the leaves stink so not sure how that will work with the bark.
Although heavy as can be when wet it is light as a feather dry and basically has the density of balsa. Its not going to coal up at much at all. I would think it would make for a pretty poor smoke wood. And it does smell pretty foul all around, it isn't just the leaves. But then again they smoke with sheep dung in Iceland so who knows, it might be ok.
really? Smoked lamb on sheep dung? Pass. Tree of heave, also calle dchinese elm is a nuissance around here. Poor firewood. Best use may be a bonfire. I wouldn't cook on it.
I wouldn't ruin the meat/veggies with that nasty smelling stuff.Not even a campfire or in a firepit either myself.
I would never smoke with TOH, or cottonwood, or any type of conifer. Bad smelling smoke, bad tasting meat, cheese, veggies, etc. My smoking woods here are (in order of preference) alder, apple/pear, maple, plum/cherry, pecan, and oak. I do not use mesquite as it is too strong a smoke for my likes. I only use oak for beef and lamb, which can take the oak tannins and not be overpowered. Alder and apple are my most common woods to smoke just about anything with and I have them both in wood and pellet form. I love burning alder in my wood stove here, and when I do I crack the door now and then to make the house smell like bacon! Yummy yummy bacon! Tree of Heaven for smoking with... cough... no way in Hell.
