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Thread: Russian Olive

  1. #1
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default Russian Olive

    I saw this question posted on another forum . . . is Russian Olive any good for smoking? I'd love hear that it is, because we have a ton of it around here and where I grew up. Anyone ever tried it?

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  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
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    4,976

    Default

    Why don;t you try some and let us know!

  3. #3
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    How long do I have to season fresh wood before I can smoke with it?

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    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    If you are cooking with charcoal and wood for flavor, you can use green wood, so long as you don;t use too thick pieces.

    Myron Mixon (Jack's Old south) uses fresh cut peach wood.

    For logs to be considered fully seasoned, it should season for about 9 mos-1 year.

    If you are cooking strictly with wood on a stick burner, I think you would want to use fully seasoned wood.

  5. #5
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    I'll give it a shot and report back . . .

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    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
    Weber Smokey Joe

    I like pig butts and I cannot lie . . .

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
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  7. #7
    Join Date
    Sep 2009
    Location
    Flint, Michigan
    Posts
    45

    Default

    Has this question ever been answered?
    John ~ Michigan Drum Corps

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