Orange tree wood for smoking?

[nerdyredneck]

If you had not heard last winter Texas experienced the coldest winter on record EVER. I live in Southwest Texas (Del Rio) and the 14-degree temps and a foot of snow out here in the freaking desert killed my Orange and Key Lime trees. (Sadly, I retired here to get out of the cold! go figure! LOL!)

So I was just cutting down the Orange tree and I wondered if anyone has used orange tree wood for smoke material? Does any citrus flavor come through from the wood? Should I be using it in the smoker instead of the front room fireplace?

[Huskee]

Yes, I have and use orange wood on occasion. It's good but not my personal favorite. But since you have it, by all means use it! And no, no citrus flavor will come from any citrus wood smoke. All of that stuff burns up and become plain old smoke. I've read elsewhere where folks will say it does, but I believe it's psychological really. Smoke is smoke if ya ask me!

[Papa Bob]

I have to agree, as long as it hard wood I don't think I can tell the difference honestly but fruit and nut woods smell great peach some how reminds me of competitions I been to but taste all pretty much the same 😎😎😎

[holehogg]

The outskirts of Port Elizabeth is citrus country and I use citrus wood whenever I get some donated.
I use it for chicken mainly as I find it a bit light for beef and pork bit I do mix it in with stronger woods too.

[Steve R.]

I wouldn't go so far to say that smoke is smoke. But I do tend to look at the smoke from any wood as where it fits on the scale of mild to strong smoke flavor.

[Huskee]

I just meant from an "is there citrus flavor in the smoke" standpoint.

[Steve R.]

I hear you, Huskee. My eyes roll so hard I can nearly see my brain when somebody starts describing a citrus (or whatever) "aftertaste" they get from a particular wood.

[Mr. Bones]

I find my danged ol self settin firmly in th Right Middle o this whole conundrum, an takin notes,,,

[Panhead John]

I’m not sure what Huskee meant by smoke is smoke, but I can definitely taste a difference in different woods. My favorite is Hickory and I occasionally use Mesquite. I can easily taste a difference in the two different woods. Smoke profiles are definitely different. I recently used Pecan chips in a cook and could tell it had a different smoke profile than any wood I’ve used before. The wood you choose will leave it’s own flavor in your meat IMO, some more than others.
I’ve used oak a few times and could barely taste any smoke though.

[Steve R.]

Stop compromising on quality and get serious about your smoking wood. I only buy from these guys: https://youtu.be/TBb9O-aW4zI

[Panhead John]

Steve R. I loved the shot of the fire log with the $1200. price tag on it. 😂

[Mr. Bones]

Steve Way Too Funny, Brother!!!!

Jus Ordered Me a Cord, Plus!!!!

[prepperjack]

We had something similar happen in Orlando when I was a kid. We moved there from the Gainesville area in '82 or 83 and there were orange groves everywhere. Then in '86 there was a very hard freeze (the same one that took out the Challenger) that absolutely decimated the groves. Almost none of them were replanted and most of the citrus industry stayed in the more southern part of the state.

[LA Pork Butt]

I’ve used citrus wood when adding smoke to seafood.

[nerdyredneck]

Thanks for all the replies, everyone! I think I will try it on some chicken very soon here!

[HawkerXP]

Be sure to show us what you cooked!

Welcome to the Pit!