osage orange

[edl8408]

Has any one used hegde or osage orange in their smoker. We have alot of it at home. I have never tried to use it in the smoker?

[BBQ Engineer]

had a buddy that put in a split of two of hedge to warm his beast of a smoker up...but always ran that out before putting on the meat. Definitely will bring the heat for warming the rig up...can't vouch for flavor.

What I suggest is at the end of one of your regular smokes, put on a hedge split and throw on some brats. Be a quick way to get some of the smoke on something to try it...if it doesn't work out, not a big loss.

[GratefulDave]

I've been wondering the same thing. We have loads of it at the Arbor Day Farm. Anyone actually tried it yet?

Dave

[IrishChef]

had a buddy that put in a split of two of hedge to warm his beast of a smoker up...but always ran that out before putting on the meat. Definitely will bring the heat for warming the rig up...can't vouch for flavor.

What I suggest is at the end of one of your regular smokes, put on a hedge split and throw on some brats. Be a quick way to get some of the smoke on something to try it...if it doesn't work out, not a big loss.

Up north here, I couldn't tell ya what it even looks like, much less burns like, but have heard the same thing about the preheat. As far as a test, I would do something with a bit more fat, and no casing, like pork steaks, or csr's... but that is just me. Fat is what really soaks in the flavor of the wood.

[ALX]

Fat is what really soaks in the flavor of the wood.

could you expand on that theory IC....

[IrishChef]

could you expand on that theory IC....

Well, while it is simply a theory, I feel that in a quick smoke, the fat will pick up the flavor of the wood quicker than the surrounding meat. A casing tends to be somewhat of a barrier to the fat, and therefore, a cased sausage may not be the best test subject for an experiment such as the one proposed. IMHO. However, I bow to your superior intellect and smoking abilities....

[BBQ Engineer]

Up north here, I couldn't tell ya what it even looks like, much less burns like, but have heard the same thing about the preheat. As far as a test, I would do something with a bit more fat, and no casing, like pork steaks, or csr's... but that is just me. Fat is what really soaks in the flavor of the wood.

Hey IC,

We're after the same thing...keep it simple and cheap was my only rationale for brats (I was thinking a pack of brats would only set me back a few bux). I know I'd be pissed if I invested a bunch of my time and a decent amount of money only to throw it away. CSR's would work good too, or maybe some chicken thighs.

[davidmcg]

Dang it, could we please just get someone to be a guinea pig out there to give the osage orange a try and report back? I been waiting years for somebody to give it a try. We got so much of that crap around here. It all ends up in brush piles and fence posts.

[GratefulDave]

Dang it, could we please just get someone to be a guinea pig out there to give the osage orange a try and report back? I been waiting years for somebody to give it a try. We got so much of that crap around here. It all ends up in brush piles and fence posts.

Well it sounds like you are our guinea...I mean guy. You are our GUY! I'll see if I can get some on my end to try too. But if you've got it, don't wait for someone else. Be the inovator! Inquiring minds want to know....

Dave

[Hippy]

I know i have seen it used in a pit for roasting a pig. It was burned down to coals before the meat was added. Then hickory was added for smoke flavor around the sides of the pit.

It makes super hot, super dense coals. But very little smoke. Maybe some fireworks from pooping while you burn it down.

[ALX]

Well it sounds like you are our guinea...I mean guy. You are our GUY! I'll see if I can get some on my end to try too. But if you've got it, don't wait for someone else. Be the inovator! Inquiring minds want to know....

Dave

sure hope it turns out better then the russian olive hedge deal....i bewieve he worm food....

[SMOKE FREAK]

Ha! Hedge was actually one the first woods I ever used...A buddy of mine gave me some...said his friend smoked ribs with it all the time...good ribs he said...Well...I was really new to the whole fire controll thing...Hedge burns rediculously hot...so I spent most of the smoke trying to cool down the fire, making some really ugly smoke...and some horrible ribs... Mamma said never again...And I didnt argue...

I say save the hedge for the fireplace...and make sure you have a screen because it does pop alot...

[davidmcg]

Well it sounds like you are our guinea...I mean guy. You are our GUY! I'll see if I can get some on my end to try too. But if you've got it, don't wait for someone else. Be the inovator! Inquiring minds want to know....

Dave

I best pass on that volunteer job. I turn 50 Saturday and my volunteer days are about over. If I do much volunteering it will be to go set up in party cove before everybody else or something like that.

[morkdach]

I like it on beans but it is really a harsh on pork & poultry.
try it on some twice baked taters topped with cheese
there is plenty of hedge here in kansas

[edl8408]

Thanks guys for all the responses. We have burned it at home in the fireplace an like other folks have said it burns very hot and pops alot. I guess I'll pass on incenerating the brisket for a while. If I do take a run at it maybe I'll cook the neighbor kids some hot dogs.