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  • TorontoJoe
    replied
    Fig-b-cue

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  • BigJohnfromCT
    commented on 's reply
    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.

  • TorontoJoe
    replied
    Originally posted by JCT View Post
    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
    I don’t know that it imparted a “fig” flavour into the meat…. But it was great!


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  • JCT
    replied
    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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  • m5allen
    replied
    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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  • tinyfish
    commented on 's reply
    Now that is a shame. There is nothing better then walking through your fig tree's with the smell of bbq in the air.

  • mwhight34
    commented on 's reply
    Smoked/bbq salmon is one of my favorites!

  • Alastair
    replied
    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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  • ginamcd
    replied
    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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  • tinyfish
    replied
    Great idea! Fig wood would be great to smoke with. I would use larger chunks for my use.

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  • 206figs
    started a topic Smoking meat with fig chips

    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.
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