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Smoking meats with fig wood?

Old 11-30-2020, 05:39 PM
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Default Smoking meats with fig wood?

Anyone ever use it? My neighbors have a massive fig tree(s) that grow great fruit. I have a big green egg and use it often for all kinds of stuff.

I figured fruit bearing tree would be good wood to use if I season it long enough. Im aware that some people have a bad reaction to the sap, therefore drying it out should be ok?

Not too much first hand accounts via Google.

Anyone have experience with this?
Old 11-30-2020, 05:41 PM
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I had a neighbor that took a chain saw to a fig tree . He was wearing shorts and his legs broke out a bad rash where the saw shavings hit them. Just saying.
Old 11-30-2020, 07:00 PM
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For some reason my mind immediately goes to smoking duck with it.
Old 11-30-2020, 07:26 PM
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First thing on Google. I searched for myself because I was I curious as well. Sounds good though.

https://www.smokingmeatforums.com/th...g-wood.288739/
Old 11-30-2020, 07:36 PM
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I can ID some woods when they burn based on smell
But I can't ID the wood that meat was smoked with when it's done.
Old 11-30-2020, 07:44 PM
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Water oak is my choice. Not too strong, when soaked in water burns slow, and flavor is jus right. No experience with fig
Old 11-30-2020, 09:43 PM
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Having owned an Egg for several years now, I gave up adding smoke wood, chips, chunks or limbs after several cooks in the beginning of my Egg experience. Most people that have eaten off my Egg, myself included, don't care for heavily smoked meat or poultry.

Royal Oak lump charcoal (company that makes Green Egg lump) adds enough smoke flavor and never over smokes the Bbq.

Adding "smoke wood" to non-wood burning smokers is essential for producing smoke flavor to meat and poultry.

Stick with the the lump charcoal and you will never be dissapointed.

Old 12-01-2020, 12:51 AM
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Do you ppl even read the question?

I have a bunch of fig wood drying and was going to try this in the spring. I dont get a fig type aroma when it burns.
Old 12-01-2020, 05:18 AM
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Originally Posted by Leonidas514 View Post
First thing on Google. I searched for myself because I was I curious as well. Sounds good though.

https://www.smokingmeatforums.com/th...g-wood.288739/
Thanks, I must have missed that somehow. I'll definitely try it out then. The way those trees grow, I'll have an endless supply if I want. Now I just have to be patient with letting it dry out/season. Maybe it'll be ready for the spring if I cut some now.
Old 12-01-2020, 05:20 AM
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Originally Posted by rusty spoke View Post
Do you ppl even read the question?

I have a bunch of fig wood drying and was going to try this in the spring. I dont get a fig type aroma when it burns.
Awesome. If you remember, let me know what you think when you get around to using it. How long have you been drying it out?
Old 12-01-2020, 05:23 AM
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Originally Posted by signmansez View Post
Having owned an Egg for several years now, I gave up adding smoke wood, chips, chunks or limbs after several cooks in the beginning of my Egg experience. Most people that have eaten off my Egg, myself included, don't care for heavily smoked meat or poultry.

Royal Oak lump charcoal (company that makes Green Egg lump) adds enough smoke flavor and never over smokes the Bbq.

Adding "smoke wood" to non-wood burning smokers is essential for producing smoke flavor to meat and poultry.

Stick with the the lump charcoal and you will never be dissapointed.
I generally agree, but am always open to trying something new. I rarely use wood in my charcoal, but some food can really benefit from a little (I agree too much is a turn off). Once I went to FOGO charcoal, I haven't bought anything else. I think it's better than anything else I've tried and it's priced competitively and they offer free shipping, so it's a no-brainer in my book. I enjoy supporting family businesses when I can.
Old 12-01-2020, 05:35 AM
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Originally Posted by Need More Ice View Post
Anyone ever use it? My neighbors have a massive fig tree(s) that grow great fruit. I have a big green egg and use it often for all kinds of stuff.

I figured fruit bearing tree would be good wood to use if I season it long enough. Im aware that some people have a bad reaction to the sap, therefore drying it out should be ok?

Not too much first hand accounts via Google.

Anyone have experience with this?
Like you, I've always believed that fruit bearing trees make good wood for smoking, but I don't have access to any fig. Keep us posted on how it turns out and I'm going to be on the lookout for some.
Old 12-01-2020, 11:53 AM
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Id give it a shot. I had a good supply of lime tree wood I was going to experiment with but hurricane Harvey carried it away
Old 01-05-2021, 04:23 PM
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I'm drying a batch of wild grapevine right now. I've heard it has a mild flavor.
Old 01-05-2021, 04:45 PM
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I have not used fig tree wood yet. But rule of thumb is "if it grows a fruit" then it is great to smoke meat with. You want the wood to be as dried out as the atmosphere around it. Wet wood will bellow white smoke and that's too much. Best way to smoke is with the coals off ur fire pit. Either use just them, or add them to your charcoals.
Need More Ice let us know after you get it seasoned. I'm interested in knowing how it smokes for you.
Old 01-05-2021, 06:24 PM
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I heard Petersons smoked fish in south Florida used Australian pine?
Sorry off subject...
Old 01-05-2021, 06:37 PM
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I live in fig tree central and there are a bunch of people that I know that are VERY allergic to anything fig related. Just tread lightly and have an epi pen nearby. It can cause severe itching and throat swelling. Not saying that it will happen, but it can. Let us know how it turns out.
Old 01-05-2021, 06:40 PM
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Originally Posted by Need More Ice View Post
Anyone ever use it? My neighbors have a massive fig tree(s) that grow great fruit. I have a big green egg and use it often for all kinds of stuff.

I figured fruit bearing tree would be good wood to use if I season it long enough. Im aware that some people have a bad reaction to the sap, therefore drying it out should be ok?

Not too much first hand accounts via Google.

Anyone have experience with this?
Can't help you with fig wood, but if it was me? I'd start out smoking hot dogs with fig. Can't screw up dogs.
Then Bacon. If you ruin bacon, you have your answer.

Once the first two steps are made venture into chicken.

After that, the world is your oyster......
Old 01-05-2021, 06:40 PM
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Originally Posted by Tarbaby View Post
I live in fig tree central and there are a bunch of people that I know that are VERY allergic to anything fig related. Just tread lightly and have an epi pen nearby. It can cause severe itching and throat swelling. Not saying that it will happen, but it can. Let us know how it turns out.
Ocracoke is the Fig Capital of the south!!

Folks there make some delicious fig preserves.

Old 01-05-2021, 07:49 PM
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Originally Posted by mfix View Post
I'm drying a batch of wild grapevine right now. I've heard it has a mild flavor.
Grape burns fast. You can get some of the best steak flavor ever with it though. Take a Webber kettle and like it tall (like double the size of the kettle itself). Light it after you have meat prepped. It burns down to coals quick, but they dont last long once they are ready to use. Maybe 10-12 min.

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