Posted By: Snowman52
wood - 02/26/12 08:32 PM
has anyone ever smoked any meat or fish with mahogony??
wood
Posted By: Captain Caveman
Re: wood - 10/01/12 11:23 PM
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.
Posted By: The Texas Kid
Re: wood - 03/15/13 11:33 PM
preety cool but i havint ate fish! 
Posted By: The Texas Kid
Re: wood - 03/15/13 11:33 PM
preety cool but i havint ate fish!
Posted By: SWTrapper
Re: wood - 03/17/13 02:36 AM
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
Posted By: Hiline Bob
Re: wood - 02/14/15 05:30 PM
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 
)...and I can attest - don't do it!
)...and I can attest - don't do it!
Posted By: chessie
Re: wood - 10/08/19 06:56 PM
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.
Posted By: star flakes
Re: wood - 10/12/19 04:15 PM
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.
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.