I recently (yesterday) acquired a pickup truck load of freshly cut mulberry wood. I didn't actually want THAT much, but the guy was giving it away free on Craigslist about 45 minutes from my house and helping me load it, so I wanted to make it worth my time. I broke off a dead twig that was pretty dry and lit it. Smoke smelled pretty good. Somewhere between oak and the wild plum in intensity. I refuse to entertain the thought that the smell reminded me of the taste of berries. Very green wood still, so several months of seasoning away from using this stuff, but has anyone had any experience with mulberry?
Love it on pork and chicken! Go lightly with it though, it can funk up some meat. Did a pork butt with mulberry one time that even the dog wouldn't eat.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Very green wood still, so several months of seasoning away from using this stuff, but has anyone had any experience with mulberry?
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