Smokein th suckas.

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Boboro

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After somkein some fire cure I decided to smoke some of mine. I know I cant Smoke it as good as WLT But Ill try for a lite smoke [ thars that lite agin]. So I didn't clean the flue pipe an shes pourin smoke in the shed. Most of it is just suckers but some is some of the good sh-uff.
 

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DGBAMA smoked some Silver River in his BBQ smoker. It was lightly smoked and had a very nice flavor. I forgot how long he left it in there but it sure was good.
 

DGBAMA

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My test in the smoker stayed in about 7 hrs. A small hand of already dried/cured leaf over mesquite fire. Got really dry but when brought back in case had awonderful smell. "fire cured" where the leaf has been exposed to smoke for days/weeks is to me UN-necessarily strong and needs to be used to blend in small amounts.

My leaf picked up plenty of flavor in less than 12 hrs.

Need to do some more. Alder wood next time as I remember it giving a tinge of sweetness to the smoked salmon we made years ago.
 

Knucklehead

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I bet some of the fruit woods like apple would give a good taste. I agree with bama about the strong taste of the fire cured, the leaf he did in the smoker was great by itself without an overpowering flavor.
 

bonehead

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it is almost cold enough to start smoking cheder cheese on my meadow creek 250. i will probably throw in some tobacco to and take out the chedder after a couple of hours smoking with apple wood. what kind of tobacco do you think i should smoke, flue cured or burley or both and why? i would appreciate your opinion.
 

Brown Thumb

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I would say burley, I think that is what is normally fire cured i think. But I would try both why not?
 

Boboro

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I have 2 fans goin in the shed. Yall think I shoud turn them off while smokein. What do Yall think of usen plum tree limbsto smoke.
 

bonehead

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I have 2 fans goin in the shed. Yall think I shoud turn them off while smokein. What do Yall think of usen plum tree limbsto smoke.
i never tried plum but i smoked food with apple,cherry,hickory,sugar maple,alder,pecan to name a few and i know they use plum. when i smoke i remove most of the bark that i can but that is just a personal preference. this talk is wan'ting me to drag out the smoker. the jalopinos i smoked with hickory about a month ago are soaking in evoo and are amazing.
 

Boboro

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Went out and built a fire in the shed. It had a smoke smell in thar from yesterdays fire. Ill keep it goin today but Ill have to clen the flue pipe this afternoon if it don't burn out on its own.
 

BigBonner

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I would say burley, I think that is what is normally fire cured i think. But I would try both why not?


Dark Fire is a variety of its own .There is a variety that can be fired or plain air cured . I raised both .

The fire cured is smoldered with smoke when the leaf yellows while hanging . After the yellowing , fire are started and smoldered .

I would suppose that any variety of tobacco can be smoke cure after the leaf yellows .
 

Knucklehead

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i never tried plum but i smoked food with apple,cherry,hickory,sugar maple,alder,pecan to name a few and i know they use plum. when i smoke i remove most of the bark that i can but that is just a personal preference. this talk is wan'ting me to drag out the smoker. the jalopinos i smoked with hickory about a month ago are soaking in evoo and are amazing.

I'm surprised cherry is used. I know wild cherry will kill livestock if they eat it. We had a neighbor that was unaware of this and he threw several limbs into the pasture that he had cut on the other side of the fence. He lost several cows that ate the green leaves. I wonder if the poison is just in the leaves? I'd be careful with it anyway.
 

Knucklehead

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Update. Yeah, it's just the leaves. The wood is safe. I found this on Wikipedia.[h=2]Biochemistry[/h] Like apricots, the seeds of black cherries contain compounds that can be converted into cyanide, such as amygdalin.[SUP][15][/SUP][SUP][16][/SUP] These compounds release hydrogen cyanide when the seed is ground or minced, which releases enzymes that break down the compounds. These enzymes include amygdalin beta-glucosidase, prunasin beta-glucosidase and mandelonitrile lyase.[SUP][17][/SUP] In contrast, although the flesh of cherries also contain these compounds, they do not contain the enzymes needed to produce cyanide, so the flesh is safe to eat.[SUP][18][/SUP]
The foliage, particularly when wilted, contains cyanogenic glycosides, which convert to hydrogen cyanide if eaten by animals.[SUP][5][/SUP] Farmers are recommended to remove any trees that fall in a field containing livestock, because the wilted leaves could poison the animals. Removal is not always practical, though, because they often grow in very large numbers on farms, taking advantage of the light brought about by mowing and grazing. Entire fencerows can be lined with this poisonous tree, making it difficult to monitor all the branches falling into the grazing area. Black cherry is a leading cause of livestock illness, and grazing animals' access to it should be limited.

[h=2]Uses[/h] The fruit of Prunus serotina is suitable for making jam and cherry pies, and has some use in flavoring liqueurs; they are also a popular flavoring for sodas and ice creams. The black cherry is commonly used instead of sweet cherries (Prunus avium) to achieve a sharper taste. It is also used in cakes which include dark chocolate, such as a Black Forest gateau and as garnishes for cocktails.[SUP][citation needed][/SUP]

The wood of P. serotina is also used for cooking and smoking foods, where it imparts a unique flavor.

P. serotina timber is valuable; perhaps the premier cabinetry timber of the U.S., traded as "cherry". It is known for its strong red color and high price. Its density when dried is around 580 kg/m[SUP]3[/SUP] (980 lb/cu yd).[SUP][19][/SUP]

P. serotina trees are sometimes planted ornamentally.
 

bonehead

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I'm surprised cherry is used. I know wild cherry will kill livestock if they eat it. We had a neighbor that was unaware of this and he threw several limbs into the pasture that he had cut on the other side of the fence. He lost several cows that ate the green leaves. I wonder if the poison is just in the leaves? I'd be careful with it anyway.
i use cherry hart wood baked in the oven then chared with a torch to age whiskey in a wide mouth jar. i don't know about wild cherry. the cherry wood gives your whiskey a red tint and a mellow distinct flavor. you have to know what type of wood you have, some will kill you rather quickly.
 

Boboro

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Its hard to keep a lot of smoke in it or get it hot on cool days but I can drop the Rh and keep it down witch is why I put the heater in thir. I need real walls.
 
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