Pear tree wood for smoking?

[SMWhite]

Any smokers out there, I have a question. I smoke a lot and have tried oak, hickory, pecan, and mesquite. I prefer mesquite. Today I was burning a couple of trees I cut out of my granny's yard. One was a dead sloe tree, and the other was a dead Bradford pear. The pear tree smelled awesome. Can it be used for smoking after it dries? I've never heard of using it before.

[SmokeyJoe]

I think its open season on all fruit woods.

[bbally]

As Smokey says, if it bares fruit, cut it down and add it to the cooker pile

[slick4591]

My experience tells me that pear would probably work best with chicken or pork. Beef seems to like the ones you already use. I ruined a nice ribeye with apple one time. If you ever come across peach or apricot try it with a pork loin. Really awesome!

[Markbb]

Go for it most fruit trees are very good for smoking, I've run into a few people that like to smoke with green fruit wood to intensify the flavor of the fruit, I've never done it so I can't give you a real time event,but make for sure the other wood is good and seasoned, green hard wood is pure D nasty.

[SMWhite]

Thank y'all for all the input. Markbb, I tried using oak one time that was too green. It wasn't so nasty, but it did cause some pretty nasty belly aches. Lesson learned.

[Markbb]

Remeber that burning green wood gives off a form of cynide gas, probably where you got your stomuch problems, had a guy make some ribs up for me to try using green wood and didn't tell me needless to say I spit it out immediatly and my lips went numb!!!

[Tajiri]

Smoked a turkey on pear wood just a few weeks ago; it was WONDERFUL!!! My parents have an orchard and ANY tree that comes down we have first dibs on!

[Fincher]

I love pecan smoked boston butt

I agree with the theory that fruit bearing trees are fine for smoking.

[Richtee]

Hey Mr. Fincher whaddia think of this process, being a butt fan and all?

http://www.smokingmeatforums.com/forums/showthread.php?threadid=8785

[Fincher]

man rich, that looks great. Its too bad the pics are dark and slightly out of focus. SOmething that looks that great and took you that much time to make deserves better!

Take one of the painter's lights if you have one, or take the photo in direct sunlight. Use the macro feature on your camera and keep it still (tripod would be nice)

You should do that again, with step by step insructions and better photos!

some questions:

did you brine the meat?
and I see a catch pan down below, did you do anything with that? I haven't yet, but will next time I smoke a butt!

[Roodo]

Pear woods a light smoke flavor, some say a fruitier smoke, but thats simply just a matter of a littler smoked flavor. Most people tend to fruit marinate meat with smoking the fruit bearing tree wood. Those lighter woods are good adjutants for harder woods or as said, lighter smoke.

[SMWhite]

Roodo,
Not sure if it's chef jargon or what, but your post didn't make much sense to me. No offense intended.

[Fincher]

Have a few drinks SmWhite and it will make sense.

[Richtee]

Yeah...took the damm things with my phone. I SURELY will do again...

I think I'm "barq"ing up the right tree with this...heh!