Guava wood
Guava wood
I live in Vietnam, the lady next door cut down her Guava tree. Do any of the Tropical members have any experience with Guava wood for smoking? I bought the whole tree, for 50 cents a kilo.
It's on the roof drying out(and she is happy to chop it into smaller bits for me).
I've been using Agarwood, but it's strong and bitter if your not careful(creosote).... I'm just hoping Guava wood is a more mild smoke, so I can smoke longer, with a more gentle smoke.
Any advise from Tropical members, most welcome.
Greg, Vietnam
It's on the roof drying out(and she is happy to chop it into smaller bits for me).
I've been using Agarwood, but it's strong and bitter if your not careful(creosote).... I'm just hoping Guava wood is a more mild smoke, so I can smoke longer, with a more gentle smoke.
Any advise from Tropical members, most welcome.
Greg, Vietnam
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Here's what I got from a site re guava wood.
Guava
Flowery fruity taste.
Good for all meats,
This is the site if anyone is interested.
https://grillinfools.com/blog/2009/04/0 ... t-depends/
Guava
Flowery fruity taste.
Good for all meats,
This is the site if anyone is interested.
https://grillinfools.com/blog/2009/04/0 ... t-depends/
Well, my friends, I can assure you all, that Guava wood IS AWESOME.
A very clean white smoke and, a most beautiful flavor. Very similar to peach and apple.
On the sausages I smoked(10Kg total), Kransky and Cabana, the reddy/brown color appeared, quite fast.
1 hour of cold/warm smoke, then up the heat, and up to 69c in just under an hour.
I'm using collagen skins, 50% lean leg meat and 50% pork belly. The shoulder meat/Pork butt is shoddy and lean, here in Vietnam.
Great outcome, great wood.
The lady has 2 trees she wants cut down..... They have a small sweet fruit, like a tiny fig, or small seed cherry.... The Vietnamese name, does not translate. I'll get a botanical name so I'll keep you informed, for the tropical/Asian members...
But WOW, that Guava wood, is the 'Bee's Knees'.
Greg
A very clean white smoke and, a most beautiful flavor. Very similar to peach and apple.
On the sausages I smoked(10Kg total), Kransky and Cabana, the reddy/brown color appeared, quite fast.
1 hour of cold/warm smoke, then up the heat, and up to 69c in just under an hour.
I'm using collagen skins, 50% lean leg meat and 50% pork belly. The shoulder meat/Pork butt is shoddy and lean, here in Vietnam.
Great outcome, great wood.
The lady has 2 trees she wants cut down..... They have a small sweet fruit, like a tiny fig, or small seed cherry.... The Vietnamese name, does not translate. I'll get a botanical name so I'll keep you informed, for the tropical/Asian members...
But WOW, that Guava wood, is the 'Bee's Knees'.
Greg