Cooking Wood

[Brewcrafter]

Not the same level of wood cutting as many of the Ohana, but spent this morning with a chop saw knocking down harvested branches of mesquite, lemon, rosemary, pecan, and peach wood into nice cooking size chunks and storing in organized boxes.  Really nice to add regardless of what is being cooked or smoked. Have never used actual rosemary wood (chunk I had was the size of a baseball bat and very hard) so looking forward to that, I have thrown green sprigs into the coals for very good effect so this should be good. - john

[Crab Pot]

Sounds great John,

Never heard of Rosemary Wood, very curious on how your experiment goes!

Never thought of using Lemon Wood either...may need to up my game!

Steve

[Keta]

Nice.  Now you is a limberjack.... ;0)

[Donnyboat]

Sorry Lee, lumber John. cheers Don.

[Brewcrafter]

Sounds great John,

Never heard of Rosemary Wood, very curious on how your experiment goes!
 citrus
Never thought of using Lemon Wood either...may need to up my game!

Steve

Steve- part of where I live (the Inland Empire, or to locals known as "the 909" citrus wood is unfortunately too easy to come by.  Citrus woods in my experience are both very hard and clean burning, but also give off a mild consistent smoke.

[MarkT]

I had a coworker before I retired that I accused of being from the 909. He said I'll have you know I'm from the 951 area code... dude, like that's so much better! Ok, well maybe a little better. Just goes to show some southern California regional prejudices!

[Brewcrafter]

Never heard of Rosemary Wood, very curious on how your experiment goes!

Steve - As far as Rosemary, its the same resinous herb used in cooking (and I have added green sprigs to coals to good effect) but it is also very prominent around here for use as a groundcover (see a lot of it for Right of Way and median strips because it's hardy and doesn't need a lot of water).  Friend had a LARGE bush that he wanted gone so he gave me the main branches - about the size of a baseball bat.