Smokin-It User Forum!
Woods => What type of tree do you use? => Topic started by: Durangosmoker on July 02, 2015, 06:21:22 PM
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I recently received a Sampler Box of assorted woods from Maine Grilling Woods, and am having fun learning how each tastes. Last week, I smoked a chicken using North Atlantic Olive wood, and it was terrific. I had never heard of the tree before (I know about Russian Olive, but this is supposed to be different). Trying to find out more about the tree, I was surprised to be unable to find anything about the tree (scientific name, native range, etc.), even in 2 books about North American trees, and on Google. Does anyone know anything about this tree?
Pic of the smoke is attached, but it is my first time posting a picture, so apologies in advance if it is too big.
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New one on me, Eric! I've never used any olive wood - Russian or Atlantic! I'd say call MGW and ask them about the tree. The bird looks great!
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Eric,
I also have a sample of Olive wood from Maine Grilling Woods.
Being Greek olive wood is used when cooking chicken, lamb and pork!
The smoke is like mesquite only lighter....
Smoke with it and you will like it :)
Greg
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Eric,
I also have a sample of Olive wood from Maine Grilling Woods.
Being Greek olive wood is used when cooking chicken, lamb and pork!
The smoke is like mesquite only lighter....
Smoke with it and you will like it :)
Greg
You're right, Greg, I did cook with it, and the chicken was delicious. I am just curious about the tree. I sent an email to Maine Grilling Woods, but have not received a reply. Perhaps I'll call them, as Tony suggested.
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Here's one reference to it, from Kitchen Window:
North Atlantic Olive Wood is a domestic relative of Mediterranean olive wood. It has a fragrant burn with a mild flavor and just a hint of sweetness. The smoke from olive wood pairs wonderfully with bright and fragrant Mediterranean flavors like rosemary, citrus or oregano.
Try olive wood with lamb, steak or seafood, as well as grilled vegetables like artichokes, tomatoes or eggplant.
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I have been wanting to do a boneless leg of lamb with a Greek Marinade and I think I will be trying the Olive wood considering I really did not have a clue on just what wood I should try with this recipe .
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I use a 50/50 mix of hickory and cherry on my legs of lamb, but then again they are studded with garlic and rosemary-a different approach to yours.
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A little more research... I, too, can't find anything on a "North Atlantic Olive" tree! Seems there is a lot of info on the European versions, and the California trees, but nothing on a northeast olive tree. I wonder if they are really Russian olives? Maybe our northeast brothers and sisters can tell us if that tree is common up there. We have them in Arkansas, and it's one of my favorite trees - really pretty!
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Russian Olive is considered an invasive exotic in the Hudson Valley, reproducing like mad, crowding out native plants, and providing no benefit to wildlife. That said, I agree they are pretty, especially when in bloom.
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someone gave me a bag of this. the bag given had pieces with bark on it.
I looked up all the species in the olive family. based on bark...it's ash.
creative marketing at work.
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Welcome Danegeld to the forum.