Well it was more than the tree could hold and the massive amount of new growth along with a large crop of fruit, a huge chunk of my mulberry tree broke off. I spent the better part of a day chopping it up holding larger branches to cut into pieces less than 5" around for feeding my firepit next year.
I left an enormous pile of branches for the trash guys but they were all gone in an hour and it was not a trash day, it seems my neighbor took it for wood to smoke meats.
Gads the wood oozes so much latex I'd have thought that it would make meat taste like a surgeon's glove
After reading that many use seasoned / aged mulberry wood with the dried bark left on as a smoke wood I still have reservations on smoking food with it. To that end I started skinning / bark removing a bunch of them to try smoking meat with.
My questions are...
Does anyone here use mulberry in their smoker?
If so do you use it with or without the bark?
If so have you tried it with and without the bark, compared the finished meat and do you notice a flavor difference in the meat??
Also I buy a truckload of "Australian pine" for the firepit. The seller says it's a HARD wood (proven by my giving up trying to chop it) and makes delightful smoke wood.
Any comments on Australian pine as a smoke wood?
I have used mango, grapes, and guava from my "grove" and my Dad (RIP) used to send me boxes of apple, pear and peach wood for smoking and I have a new charcoal / water smoker inbound and I'd like to try some new woods.
I left an enormous pile of branches for the trash guys but they were all gone in an hour and it was not a trash day, it seems my neighbor took it for wood to smoke meats.
Gads the wood oozes so much latex I'd have thought that it would make meat taste like a surgeon's glove
After reading that many use seasoned / aged mulberry wood with the dried bark left on as a smoke wood I still have reservations on smoking food with it. To that end I started skinning / bark removing a bunch of them to try smoking meat with.My questions are...
Does anyone here use mulberry in their smoker?
If so do you use it with or without the bark?
If so have you tried it with and without the bark, compared the finished meat and do you notice a flavor difference in the meat??
Also I buy a truckload of "Australian pine" for the firepit. The seller says it's a HARD wood (proven by my giving up trying to chop it) and makes delightful smoke wood.
Any comments on Australian pine as a smoke wood?
I have used mango, grapes, and guava from my "grove" and my Dad (RIP) used to send me boxes of apple, pear and peach wood for smoking and I have a new charcoal / water smoker inbound and I'd like to try some new woods.
