Smoking wood varieties

[Smoke em if you got em]

I just pruned my fig trees and I was wondering if adding seasoned fig tree wood to a smoker like other fruit woods is a thing.
I think that it might add a sweetness like other fruit woods. It is not in any lists I've seen of wood to smoke with and was wondering if anybody out there has tried it.

[Steve R.]

I haven't tried it, but the NYT says it's good stuff. I say give it a shot and report back.

Oh, and welcome to the Pit!

[jfmorris]

I think fig wood would be great for smoking, and much like any other fruit wood. Let us know how it works out!

[Timbo54]

Here is a site that might help in what to expect with different wood. https://www.deejayssmokepit.net/Woods.htm

[Smoke em if you got em]

Thanks for that link! there is a wealth of info there.

[texastweeter]

Usually with fruit wood, it is all the same. I have personally used fig as well as other odd woods such as bay, pimento, grape/muskedine, crabapple and others. I find all fruit wood along with maple great for smoking fish, cheese, pasta, and veggies.

[Huskee]

I don't think you'll get a sweetness, smoke is smoke, there's no sweet left in it once it burns, and certainly not carried in the smoke...but it could be mild, gentle, and in that sense could come across as sweeter than say pecan or hickory. I personally haven't used fig but have used lots of other fruit woods. Some are not gentle- for instance grapevine and orange to me are rather harsh compared to apple or pear or plum.

[FireMan]

Huskee , that raises the question is there sweetness in smoke. What are we saying or better yet, describing, a smell or a taste or both? When we describe something as "fruity" what are we really saying? Any fruit? Same with "nutty flavor", peanuts? Walnuts? Macadamian? Just nutty ramblings.
Figs are great fruit. It will be interesting what Smoke em comes up with.
Welcome, eat good & have fun!
And smell good, as in fruity! 🕶

[Huskee]

Right. I personally, anecdotally, think we say "sweet" because we picture the fruit itself, then we use a sweet pork rub and sweet sauce and the smoke tastes good and the whole thing tastes good so it was "sweet" smoke. Of course many woods do taste very different, I struggle with calling smoke sweet or citrusy though, I think it is a misnomer.

[texastweeter]

I agree with husky. I find a "unique" flavor from hickory and mesquite. The rest of woods (other than cedar and bay) i just rank on strength of the smoke. Traditional fruit woods being the mildest, mesquite being the strongest.

[zephyrguy]

Experimented with mountain mahogany on a prime rib. It was successful - everyone liked it. Would like to try it with a Boston butt. Would it be too strong for pork?

[Spinaker]

Nah, just make sure it is burning clean and you will be fine.

For more info, check out this article.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and/

[Santamarina]

As Spinaker said…a clean burning fire will give you good smoke. The type of wood matters much less than the quality of the burn!

[zephyrguy]

Thank you for your advise. I did the cook with mountain mahogany. Took 10.5 hours. It turned out great.

[scottranda]

I have a ton of fig wood ready to go! I just haven’t tried it yet! Internets say you can use it!!