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Let us know how you make out and what you smoked. I've got the WSM but no fig wood. Wish I had known last autumn when I did a heavy prune.
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Originally posted by JCT View PostPretty sure someone a couple of years ago posted a few images of people smoking meat over fig wood in Italy. Maybe it was TorontoJoe
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Pretty sure someone a couple of years ago posted a few images of people smoking meat over fig wood in Italy. Maybe it was TorontoJoe
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I was always wondering this as well. I didn't know if the fig sap would impart any bad stuff on the meat. Might have to try some fig wood on my Weber Smokey Mountain.
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I recently barbecued wild Chinook salmon with cured fig wood -- a combined effort from my favorite native and favorite nonnative CA species!
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I've been collecting fig wood for a couple of years now to use in the smoker, but we just haven't had time to break it out.
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Great idea! Fig wood would be great to smoke with. I would use larger chunks for my use.
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Smoking meat with fig chips
After pruning our Italian Honey (?) tree this winter, we were left with quite a few large, woody branches.
The wood has been drying for months, and smells amazing. Last weekend, my neighbor was planning to smoke some meat, and I suggested he try using some of the fig wood. He went with it, using a chainsaw to make a few wood chips from the fig wood, and boy did the backyard smell sweet and amazing while it was cooking.
I couldn't taste figs in the finished meat, but it was absolutely delicious with a hint of sweet, smokiness.Tags: None
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