Hello from Georgia, USA

derrickchapman · Post by **derrickchapman** » 27 Jan 2015, 21:45

I'm a backyard grill owner in west Georgia, USA. I am curious whether you Brits find hickory to be (as chef Robert Irvine says) "bitter tasting." If so, have you found any European native woods that impart a good smoky flavor?

CyderPig · Post by **CyderPig** » 28 Jan 2015, 14:20

Hi and Welcome
Not tried Hickory myself as I tend to use Fruit woods and Oak, but we do have a tree that grows in this country that has a very similar taste to Mesquite, its called Acacia and can be very strong and bitter if you use too much.

Cheers
Si

ConorD · Post by **ConorD** » 28 Jan 2015, 18:09

I have a collection of a bunch of woods and although hickory is nice Oak gives the best all-round flavour. That said I am partial to cherry and also pecan (or a mix of both)

Tiny · Post by **Tiny** » 28 Jan 2015, 19:45

Good day chum from across the pond,or Hi Ya'll If I may attempt the local dialect.
jealous are we of your mahoosive BBQ opportunities and the fact decent kit out there doesn't cost the same as an human kidney.

I have an selection of woods and hickory is one of my favourites, it is one of the "big hitters" like Oak and mesquite, the latter of which folk in the UK tend to treat with disdain but I really rather like it, it is an manly smoke but I think for Beef it is all rather good.

I also like to use "lady wood" like apple, cherry, pecan.....I do have some Juniper but haven't given that a go yet....

So hickory good, well to be fair if it is smoked and it is meat it is good and nourishing.

Cheers Tiny

essexsmoker · Post by **essexsmoker** » 29 Jan 2015, 10:20

I haven't found it to be bitter personally. Maybe you over did it. Max 3 hrs. Or maybe it wasn't hot enough? Was the smoke blue?

derrickchapman · Post by **derrickchapman** » 29 Jan 2015, 23:23

essexsmoker wrote:I haven't found it to be bitter personally. Maybe you over did it. Max 3 hrs. Or maybe it wasn't hot enough? Was the smoke blue?

Oh, no! I love hickory! I was just quoting what Robert Irvine said. I wonder how many/few Britons would agree with his dislike of hickory.

ConorD · Post by **ConorD** » 30 Jan 2015, 08:08

One I have tried recently which I really like is plum

slatts · Post by **slatts** » 30 Jan 2015, 09:42

Hi Derrick and welcome

I personally like using hickory, especially with beef. I also like using cherry with pork and chicken.
Ive never had a bitter taste but maybe Im not using enough, I might stick another chunk on next time and see how far I can go until it gets bitter, love the smoke flavour though.
I usually add 3 good chunks to the coals.

Slatts

Toby · Post by **Toby** » 30 Jan 2015, 12:15

Hickory is my wood of choice although it has been difficult to get hold of over here due to it not being a native tree in the UK. If i dont have any i always go for the fruit options. There is a massive difference between american and UK oak, the UK oak is very harsh and can easily leave quite a bitter taste so stay away from it.

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