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wood #3040582
02/26/12 04:32 PM
02/26/12 04:32 PM
Joined: Jan 2012
Posts: 15
Northern Wisconsin
S
Snowman52 Offline OP
trapper
Snowman52  Offline OP
trapper
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Joined: Jan 2012
Posts: 15
Northern Wisconsin
has anyone ever smoked any meat or fish with mahogony??

Re: wood [Re: Snowman52] #3348219
10/01/12 07:23 PM
10/01/12 07:23 PM
Joined: Jan 2012
Posts: 23
Georgia
Captain Caveman Offline
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Captain Caveman  Offline
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Joined: Jan 2012
Posts: 23
Georgia
I've never used mahogany to smoke with but I've worked with it in my cabinet shop most of my life. I would not think it would make good smoke. There are too many other proven wood types out there that are easy to come by. I personally wouldn't.


"Unga Bunga".....
Re: wood [Re: Snowman52] #3704685
03/15/13 07:33 PM
03/15/13 07:33 PM
Joined: Mar 2013
Posts: 2
TX
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The Texas Kid Offline
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The Texas Kid  Offline
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Joined: Mar 2013
Posts: 2
TX
preety cool but i havint ate fish! sleep


David
Re: wood [Re: Snowman52] #3704686
03/15/13 07:33 PM
03/15/13 07:33 PM
Joined: Mar 2013
Posts: 2
TX
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The Texas Kid Offline
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The Texas Kid  Offline
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Joined: Mar 2013
Posts: 2
TX
preety cool but i havint ate fish! sleep


David
Re: wood [Re: Snowman52] #3706959
03/16/13 10:36 PM
03/16/13 10:36 PM
Joined: Feb 2013
Posts: 3
New Mexico
SWTrapper Offline
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SWTrapper  Offline
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Joined: Feb 2013
Posts: 3
New Mexico
Not with Mahogany yet, but I did find a new one that was really good. Keep your Pistachio shells, soak them in water so they will smoke and smoke meat, it is really very good. Good luck


2013/2014 season goals

Coyotes - 5/30
Bobcats - 0/10
Fox - 1/10
Ringtail - 0/2
Skunks - 1/0
Misses - 3/0

Sheds - 60/200lbs
Re: wood [Re: Snowman52] #4912852
02/14/15 01:30 PM
02/14/15 01:30 PM
Joined: Feb 2015
Posts: 342
Montana
Hiline Bob Offline
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Hiline Bob  Offline
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Joined: Feb 2015
Posts: 342
Montana
My experience is not related to mahogony, but I can tell you this: don't waste any good fish smoking it with mesquite. I'd read that mesquite is not the best for fish (but thick-headed me had to try it anyway frown )...and I can attest - don't do it!


Bob
"Everybody told me you can't far on $37.00 and and a jap guitar" ~ S.E.
"Turn me loose, set me free, somewhere in the middle of Montana." ~ M.H
Re: wood [Re: Snowman52] #6635469
10/08/19 02:56 PM
10/08/19 02:56 PM
Joined: Sep 2019
Posts: 4
Maryland
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chessie Offline
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chessie  Offline
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Joined: Sep 2019
Posts: 4
Maryland
I mix alder and Hickory, heavier on the alder, when smoking trout. The alder is a sweet smoke and the Hickory gives it a little hickory bite.

Re: wood [Re: Snowman52] #6638185
10/12/19 12:15 PM
10/12/19 12:15 PM
Joined: Feb 2015
Posts: 776
MN, USA
star flakes Offline
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star flakes  Offline
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Joined: Feb 2015
Posts: 776
MN, USA
You already know the obvious in different material produces different flavors in meet. Pork does best with hickory. Beef does well just about with everything from apple to oak. Fish are different in in they do best with alder, poplar and cottonwood.
In California they use Mountain Mahogany which is a brush. Africans use dark Mahogany. It is usually an expensive wood, and not common in America, so it is not used often. The flavor is between pecan and cherry, but not as intense as corn cobs, which is what is used around here on carp.

I would try a small batch, or more to the test, I would get some steaks, put on real charcoal, and then put soaked Mahogany chips on the briquets to see if you like the smoke. Those who have eaten Mahogany smoked poultry and hoof meat, like it. It is just expensive and hard to come by, so people usually just stick with the easier to obtain and established types that history has proven go together. You may like it on fish, but it is better suited to a light smoke on birds and normal smoking on red meats.

As a caveat, just stay away from the evergreens, box elders and black walnut, as they are bitter.

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