Plum Wood

[Wolverine4400]

Hey all, me again. just wanted to ask if anyone has ever cooked with wood from a plum tree? If so, tell me how it turned out and how you liked it?
thanks,
Steve

[Huskee]

It's on my next-to-try list, but I haven't used it yet. From what I've read people say it's as great as any other fruit wood, mild. I cannot give you direct comparisons though...yet.

[Shane Rakow]

Tastes like Apple to me. I used American Plum. I also used plum from a Toka plum tree. The Toka is a Japanese variety. The only issue I have had with it, is that when the plum trees are cut down, they are usually so full of disease, cankers, and rot, that they are a difficult tree to get really good smoking wood from. American Plum thickets tend to be the best provider for plum smoking wood in the Midwest.

[Steve R.]

I cut down a whole wild plum tree last summer. It is my go-to for turkey breast and chicken. Puts a nice color on the meat, as well. Like Shane Rakow said, there is probably going to be a considerable amount of "punky" wood that you will want to toss or use in the firepit, but the good parts are really good. It's one of the best I have found in chip form for use in electric or gas smokers.

[Bob's BBQ]

Haven't found a fruit wood yet that I didn't like. Haven't tried plum yet. I also don't know that I could tell the difference between fruit woods once you season/rub whatever your smoking. Some people claim they can - I'd like to do a blind test

[Huskee]

Peach is one of those woods that you sure can tell the different smell/taste. But the others are trickier. Sometimes certain cherry species smells a little peach-like. If you've ever burnt peach you may know what I'm referring to.

[Craigar]

I'm right with you Huskee. To me peach is almost intoxicating and the best thing about is, even 2 or 3 burns later you can still smell it coming out of the grill with SnS.