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Orange wood
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I used it for the first time on Ribs two weeks ago. Just clean and mild smoke flavor.
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The orange wood worked out fine, I can't say I noticed much of a difference from the other fruit woods. I used it with pecan during the first couple hours of the cook.
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M&M market here in Studio City uses a variety of woods in their weekend cooks, orange being one of them. Their chicken wings are a thing of simple beauty.
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I ordered a pile of sweet cherry chunks, and they have the same aroma as peach wood, oddly enough. It is very unique, very pleasant. Either that, or last time I ordered peach they sent me cherry (or this time they sent me peach again).
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Someone either here in The Pit or on the main AR site commented on using orange wood and it being great. That's one I haven't personally tried yet. I'm thinking you'll be juuuust fine.
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I don't see any fruit wood being over powering. I think I smoke with cherry more for the aroma it gives while smoking, than what it hits my palate with.
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You are welcome.
Lots of orange here in Florida. I am going to look for some and give it a try
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Thanks for the link. I visited the local firewood guy and picked up some orange for tonight's cook (they were out of apple and cherry). A Google search reveals similar comments about it being mild. Also found a post about some BBQ joint a few towns over using it exclusively for flavoring.
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Orange wood
Hey friends, does anyone have experience cooking with orange wood? We've got a fairly good supply here and I'd like to give it a try. Just wondering about any thoughts on smoke, taste, burn time, etc.Tags: None
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