ive been looking around alittle

**smittysurvival** · 12-28-2009, 11:10 PM

ive been looking for it and i aint been able to find nothing on it. it spit roasting of course. im sure you can find something more suited for the woods but i have a spit that is just an pole with a little hook on one end. cooming rabbit on it is way easier than filleting the meat or even just pulling of the different parts. it keeps other meat pretty good too.

its kinda keeps in the flavor. meat taste excellent. ive never tried to cook fish on it though. i would immagine the fillets would just fall apart. i suppose you could find away but i dont have much taste for fish unless its fried anyway.

me and my dad figured out a way to inject garlic into a deer leg on the spit and let it cook straight through. cookig meat that big leaves the outside kinda well done but the inside become real nice.

i guess the point here is do any of you guys know anything about spit cooking. and if you have any secrets to it or a recipe then let us know.

**your_comforting_company** · 12-29-2009, 09:01 AM

you can take sapling branches and work them into a sort of "net" or basket to attach to the spit for cooking fish. It's kinda like a stiff net or basket weave and you can also wrap the fish in large leaves to cook them. If they fall apart, the meat will still be contained. I don't bother with filleting them for spit cooking.
you can do the wrap with any meat, and it will keep the outside from getting "too well done" while it cooks.
Hope thats what you are looking for.

**wareagle69** · 12-29-2009, 09:28 AM

saw on ray mears on time when he was in norway, he took a sapling split down the middle and put in an artic char then cooked over a fire, so we did the same here, with some store bought atlantic salmon (will try pike this winter) and it cooked great and held together.
same as this fall with grouse while hunting with allen, cooked a grouse the same way

**smittysurvival** · 12-30-2009, 03:22 PM

this is a little off topic but i wonder if the type of wood you use depends on the flavor of the meat when you spit cook?

**crashdive123** · 12-30-2009, 04:54 PM

Originally Posted by smittysurvival

this is a little off topic but i wonder if the type of wood you use depends on the flavor of the meat when you spit cook?

If you are smoking the meat, then yes. If you are cooking over a bed of coals, not so much.

**smittysurvival** · 12-30-2009, 06:25 PM

so if im smoking the meat then what kinda wood gives what kinda taste.

i have gotten a a few little game animals and plan on cooking them to taste real good

**crashdive123** · 12-30-2009, 06:31 PM

Each will give its own unique flavor. Avoid resinous woods (like pine) as they will give a flavor that may not be appealing. Hickory, Cherry, Oak, - really any hard wood.

**Camp10** · 12-30-2009, 06:35 PM

Originally Posted by crashdive123

Each will give its own unique flavor. Avoid resinous woods (like pine) as they will give a flavor that may not be appealing. Hickory, Cherry, Oak, - really any hard wood.

...apple, maple, birch. Not a fan of the taste of oak but does add flavor.

**smittysurvival** · 12-30-2009, 07:08 PM

i wonder if cherry and apple give the flavor of their fruit?

**smittysurvival** · 12-30-2009, 07:10 PM

and really i wouldnt be willing to use hickory bc its kinda hard to find and good for bows. probably couldnt find any wild apple either. maybe a cherry tree.

**rwc1969** · 12-30-2009, 07:35 PM

I don't do this myself, but my friend said Hickory bark is good for smoking. We have shagbark hickories here and you can beak off loose chunks without doing any real harm to the tree.

I've roasted trout on a stick over a fire and they turn out just fine IMO.

I've heard some woods have toxins in them and it's a good idea to remove the bark before using as a utensil.

I had never considered this before and just avoided poison ivy and such.

Now they're saying it's best to use indirect heat for open fire cooking because the wood smoke is carcinogenic.

**smittysurvival** · 12-30-2009, 07:42 PM

i would think woods that are toxic are best to stay away from. last thing i want ist to running when im standing still if you know what i mean.i might be able to get my hands on some maple and oak

**Rick** · 12-30-2009, 08:32 PM

Here is a list I have that I refer to quite often.

Woods for smoking:
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.

Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.

**smittysurvival** · 12-30-2009, 08:53 PM

honestly rick, you just made my day. ive already written that down. i could see using oak and i could see it burning slow. maybe not walnut. the idea of my deer leg tasting like walnuts kinda turns me away. would never waste a good almond tree. im willing to give up plenty of maple and grapevine for a good peice of taste. thanks

**smittysurvival** · 12-30-2009, 09:22 PM

sont know bout the other woods tho

**neondog** · 01-03-2010, 03:06 PM

Originally Posted by smittysurvival

im willing to give up plenty of maple and grapevine for a good peice of taste. thanks

Don't give up PLENTY of grapevine unless you're cooking a ton of meat! We smoked grapevine like it was little cigars when I was a kid and it does have a VERY strong smoke to it.