Grape Vine Wood

[jking1111]

Just made a big wood order from charcoal store website. 10lbs peach, 10lbs apple, 5lbs bourbon barrel oak, 5lbs grape vine, 5 lbs cherry

All chunks. 35lbs should last me this year and some of next year.

My question is about the grape. I have used all these except the grape. What expierience do y'all have with this? Is it good on its own or better with a combo? Light or heavy? What meats?

Thanks

[BSA]

Don't know but I would love to. My sister has 380 acres of grapes in Sonoma so I could get some I bet.

[jking1111]

Anyone else ?

[Rustwood]

I found this resource on smoking wood:  http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf

 

"Tart. Aromatic, similar to fruit wood. The flavor is milderand sweeter than hickory"

 

"Great on most white or pink meats, including chicken,turkey,pork and fish"

[CincyDave]

Rustwood,

 

Thanks for the link to the smoking wood chart. Good reference. Anyone ever use honeysuckle wood for smoking? Not on the chart. It's growing wild in my yard and need to remove them anyhow.  Very little info on the web about it, at least that I found.

[Snoozeboy]

Does anyone have any further feedback on smoking with vine cuttings?  There are a load of vineyards around here and I see piles of cuttings and old, dead vines, everywhere.  It's probably the most readily available free-of-charge wood and I'd like to find out more, without ruining a dinner with it.

[Tongmaster]

Yes I've been smoking with vine cuttings for a while, very nice smoke flavour, not too overpowering. Goes well with a lot of meats,  especially pork tenderloin, and chicken. Nice with beef too.  Don't use the thin 'cane' type cuttings from the vine as those burn very hot and fast, ideally if you can get trunk and branch and cut into chunks that's best. And obviously only use ones from vines that have been torn up, a vine may look 'dead' during winter but is just dormant!

[Snoozeboy]

Thanks for the tips. Yes, I was going to use trunks that have been torn up. There are piles of them everywhere around here. I wonder what the vineyards do with them. 

[T_om]

We have LOTS of wild grape vines locally.  I have used the dried vines before, but it was long ago.  I really don't recall it having any exceptional taste, but being very mild.

Tom

[Tongmaster]

So @Snoozeboy did you give the vine wood a try?  How did you like it?

[keeperovdeflame]

While I have not used grape vine wood as a smoking wood, I assume that it would give a light perfume essence like herb vines and  wood do. I frequently burn fresh and dried  rosemary sprigs, thyme sprigs and bundled sage leaves, in different cooks. I also use chunks of rosemary wood and old dried rosemary root as well as thyme branches and stems. Rosemary IMO is especially good to finish a turkey cook or on  any poultry. I use a combination of apple wood  and sage leaves for pork.  The essence from herbs and I assume vines is light and more like a perfume than the stronger  profile you get from popular smoking woods. My opinion anyway, best way to find out how grape vines work is to give it a try. I do use grape seed oil when I grill because it has a high flash point and smells good. 

[A.O.]

So as long as you guys are on the subject of wood/vines in your smokers... how much do you put in per cook? I have a big smoker (I'm hoping to retire) that uses wood like firewood in it.. nonstop adding wood to it.

I do have access to lots of wood around here, also some huge grapevines out in the woods, never even thought of using those.

[K_sqrd]

I knew a Kamado owner in the area who had access to grape vine trimmings and used them

regularly in his cooking. He opined that the grapvines provided a mild smoke taste.

[Tongmaster]

7 hours ago, A.O. said:

how much do you put in per cook

In my kamado, no more than 2 fist size chunks per cook usually. It's personal preference but as the discussions on smoke on this forum often point up - in kamados, less is more. 

[South Aussie]

On 5/13/2021 at 7:56 AM, keeperovdeflame said:

 I frequently burn fresh and dried  rosemary sprigs, thyme sprigs and bundled sage leaves, in different cooks. I also use chunks of rosemary wood and old dried rosemary root as well as thyme branches and stems. Rosemary IMO is especially good to finish a turkey cook or on  any poultry. I use a combination of apple wood  and sage leaves for pork. 

Keeper and others,

Thanks for the thought provoking posts. I'm wondering when and how you add springs and leaves to your cook? Is it as a "finishing off"?

Also, to what section of your Kamado do you place them? On the charcoal or on the plate? I've toyed with the idea of using a bed of rosemary for cooking lamb, with the rosemary on the grill plate. 

 

Cheers,

South Aussie