Smoking meat with fig chips

[TorontoJoe]

Fig-b-cue

[BigJohnfromCT]

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]

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!

[JCT]

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

[m5allen]

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.

[tinyfish]

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]

Smoked/bbq salmon is one of my favorites!

[Alastair]

I recently barbecued wild Chinook salmon with cured fig wood -- a combined effort from my favorite native and favorite nonnative CA species!

[ginamcd]

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.

[tinyfish]

Great idea! Fig wood would be great to smoke with. I would use larger chunks for my use.

[206figs]

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.