A comment on the thread about discarding cuttoffs got me wondering...
..just what types of wood are and are not suitable for grilling foods over?
I use a lot of my scraps for summer fires in a fire pit and the like.
Normally have a good bit of red & white oak, cherry, walnut, maple and
aromatic (eastern red) cedar.
Also, has anyone done this on a gas grill or just on a charcoal grill?
A nicely smoked steak and a cold beer after a day in the shop, sound good to
me.
ThankX All,
Ron
"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
news:[email protected]...
>A comment on the thread about discarding cuttoffs got me wondering...
>
I grill with whatever is laying around, but usually oak or apple. I have a
Webber gas grill and just toss a cut off in right before I toss on the meat.
Greg
you are safe with any type of fruitwood, also hickory from tool handles,
and corncob is OK, too. I used to have a small cast-iron box with a
slotted lid to burn small bits of wood in my old gas grill, just placed
it on one end of the burner and let the food slo-smoke on the other
side, then moved it over the fire to finish it off if nec.
"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
news:[email protected]...
>A comment on the thread about discarding cuttoffs got me wondering...
>
> ..just what types of wood are and are not suitable for grilling foods
> over?
>
> I use a lot of my scraps for summer fires in a fire pit and the like.
>
> Normally have a good bit of red & white oak, cherry, walnut, maple and
> aromatic (eastern red) cedar.
>
> Also, has anyone done this on a gas grill or just on a charcoal grill?
>
> A nicely smoked steak and a cold beer after a day in the shop, sound good
> to
> me.
>
> ThankX All,
>
> Ron
>
I've used hickory and mesquite wood chips before but you can use apple wood
chips and I would imagine cherry would probably work as well.
You can use them on a gas grill. I soak mine in water for about half an
hour first them add about anywhere from one part dry to two parts wet wood
chips to even parts wet to dry. I put this in a tin foil packet, poke quite
a few holes in the tin foil and then place the packet underneath the grill
and above the heat shield that's above the burner. They'll last about an
hour if you're doing something that takes a while like ribs. If you have
multiple burners, I'd put the packet above a burner and then cook above the
other burners if you can.
"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
news:[email protected]...
>A comment on the thread about discarding cuttoffs got me wondering...
>
> ..just what types of wood are and are not suitable for grilling foods
> over?
>
> I use a lot of my scraps for summer fires in a fire pit and the like.
>
> Normally have a good bit of red & white oak, cherry, walnut, maple and
> aromatic (eastern red) cedar.
>
> Also, has anyone done this on a gas grill or just on a charcoal grill?
>
I have a friend who loves salmon cooked on a cedar plank, over a gas grill.
I had some cedar salvaged from an old deck; so I cut some up for him and he
says it worked as well as the commercial ones he had been buying.
I tried it myself and preferred it without the plank. Oh well.
"Mark & Juanita" <[email protected]> wrote in message
news:[email protected]...
> On Sat, 10 Mar 2007 05:03:28 GMT, "Toller" <[email protected]> wrote:
>
>>
>>"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
>>news:[email protected]...
>>>A comment on the thread about discarding cuttoffs got me wondering...
>>>
>>> ..just what types of wood are and are not suitable for grilling foods
>>> over?
>>>
>>> I use a lot of my scraps for summer fires in a fire pit and the like.
>>>
>>> Normally have a good bit of red & white oak, cherry, walnut, maple and
>>> aromatic (eastern red) cedar.
>>>
>>> Also, has anyone done this on a gas grill or just on a charcoal grill?
>>>
>>I have a friend who loves salmon cooked on a cedar plank, over a gas
>>grill.
>>I had some cedar salvaged from an old deck; so I cut some up for him and
>>he
>>says it worked as well as the commercial ones he had been buying.
>>I tried it myself and preferred it without the plank. Oh well.
>>
>
> Yer not supposed to eat the plank. ;-)
I know, just the salmon... You are supposed to soak the plank in water.
When it catches on fire and the smoke flavors the fish it is done. I didn't
find the smoke did very much; and the salmon was more like baked than
grilled.
In article <5onIh.52094$cE3.46026@edtnps89>, "efgh" <[email protected]> wrote:
>I've used hickory and mesquite wood chips before but you can use apple wood
>chips and I would imagine cherry would probably work as well.
Yep -- it sure does. White oak is good, too, but I wouldn't try red oak. The
way it smells when it's cut just doesn't say "food" to me.
American sycamore might be worth trying, too... nice spicy smell when it's
worked. Might be good for seasoning food.
>
>You can use them on a gas grill. I soak mine in water for about half an
>hour first them add about anywhere from one part dry to two parts wet wood
>chips to even parts wet to dry. I put this in a tin foil packet, poke quite
>a few holes in the tin foil and then place the packet underneath the grill
>and above the heat shield that's above the burner. They'll last about an
>hour if you're doing something that takes a while like ribs. If you have
>multiple burners, I'd put the packet above a burner and then cook above the
>other burners if you can.
What he said.
--
Regards,
Doug Miller (alphageek at milmac dot com)
It's time to throw all their damned tea in the harbor again.
On Sat, 10 Mar 2007 05:03:28 GMT, "Toller" <[email protected]> wrote:
>
>"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
>news:[email protected]...
>>A comment on the thread about discarding cuttoffs got me wondering...
>>
>> ..just what types of wood are and are not suitable for grilling foods
>> over?
>>
>> I use a lot of my scraps for summer fires in a fire pit and the like.
>>
>> Normally have a good bit of red & white oak, cherry, walnut, maple and
>> aromatic (eastern red) cedar.
>>
>> Also, has anyone done this on a gas grill or just on a charcoal grill?
>>
>I have a friend who loves salmon cooked on a cedar plank, over a gas grill.
>I had some cedar salvaged from an old deck; so I cut some up for him and he
>says it worked as well as the commercial ones he had been buying.
>I tried it myself and preferred it without the plank. Oh well.
>
Yer not supposed to eat the plank. ;-)
+--------------------------------------------------------------------------------+
If you're gonna be dumb, you better be tough
+--------------------------------------------------------------------------------+
"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
> Normally have a good bit of red & white oak, cherry, walnut, maple and
> aromatic (eastern red) cedar.
>
> Also, has anyone done this on a gas grill or just on a charcoal grill?
>
> A nicely smoked steak and a cold beer after a day in the shop, sound good
> to
> me.
Can be used with either type of grill. I burn all wood in one of my fire
pits.
Most common, in alphabetical order:
Apple/Pear, ash, beech, birch, butternut/walnut, cherry, hickory/pecan,
maple, oak.
Regional and miscellaneous:
Mesquite, alder, citrus, any edible fruit, nut or berry, persimmon,
sassafras, gum, pimiento, grape leaves and vines, hackberry, elm, chestnut,
bay.
Questionable:
China berry/mahogany, Osage orange, teak, tung, madrone, buckeye
Definitely don't.
Poison Oak, Poison Sumac, Oleander, pine and other resinous woods.
As far a shop cuttof scraps go, I have used quite a bit of oak and walnut
scraps in our smoker (not gas). The oak in particular provides a nice
aeromatic smoke.
Other than shop scrap we use quite a bit of apple too. Very nice aroma and
flavor. We also use the shop scraps and apple on our gas grill. After
soaking for a couple of hours (at least) we put them in a shallow aluminum
pan, or wrap them in an aluminum foil pack and throw them on the baffle bars
above the flame. Yoy will want to poke a few holes in the foil. Most
grilles provide a favorite place to place chips.
RonB
"Ron" <ronaldjangelATcomcastDOTnet> wrote in message
news:[email protected]...
>A comment on the thread about discarding cuttoffs got me wondering...
>
> ..just what types of wood are and are not suitable for grilling foods
> over?
>
> I use a lot of my scraps for summer fires in a fire pit and the like.
>
> Normally have a good bit of red & white oak, cherry, walnut, maple and
> aromatic (eastern red) cedar.
>
> Also, has anyone done this on a gas grill or just on a charcoal grill?
>
> A nicely smoked steak and a cold beer after a day in the shop, sound good
> to
> me.
>
> ThankX All,
>
> Ron
>
>
On Sat, 10 Mar 2007 03:51:41 GMT, "Edwin Pawlowski" <[email protected]> wrote:
... snip
>Regional and miscellaneous:
>
>Mesquite, alder, citrus, any edible fruit, nut or berry, persimmon,
>sassafras, gum, pimiento, grape leaves and vines, hackberry, elm, chestnut,
>bay.
>
So citrus wood works well for grilling? I'll have to try that with
cutoffs from the orange trees.
+--------------------------------------------------------------------------------+
If you're gonna be dumb, you better be tough
+--------------------------------------------------------------------------------+