On Aug 23, 12:24*pm, Omelet <ompome...@gmail.com> wrote:
> I recently had a small Mimosa tree die and fall over. I figured that
> since it is an Acacia so related to Mesquite that it'd be good for
> grilling, etc.
> The flavor it has imparted is almost identical. :-) *It's worked quite
> well. *I'm currently smoking that Canadian Bacon experiment with it,
> along with a large package of sweetbreads that I'm planning to
> thoroughly enjoy...
> My other favorite wood for smoking is Pecan. It seems to impart a very
> mild flavor.
> I've never smoked/grilled with fruit woods.
> Post Oak is ok for general grilling (along with the Elm and Hackberry I
> also have in my yard) but I've not tried any of them for smoking/BBQ.
Bryan, um, Bobo will have a LOT top say about this!
And I can tell you one thing, THE best BBQ chicken I ever ate was at
Bobo's, which we cooked/smoked on nothing but shagbark hickory! For
about 4 or 5 hours (we were drinking!)