In my back yard I have one of the largest Russian Olive trees I have ever seen. 5 trunks - very unusual. It was large when we bought this place 30 years ago and it's even larger now.



Unfortunately it is dying and the arborist says there is no saving it. It has some sort of disease which is spread by the glass-winged sharpshooter. He says the disease will eventually kill every olive tree in the county but it hasn't hit my neighbor's big tree so maybe there is hope. Still looks pretty good from this angle but the back side is all dead.

When I got up this morning I found out it had dropped a big branch. I spent a couple of hours chopping it all up.



I've read where olive makes good smoking wood and I have been wanting to try it. The branches have always been too high up to safely cut but today that problem went away. My chop saw is on a job so I chopped up just a few pieces to try with my Sawzall. If I like the flavor I'll chop up more of it - Olive chunks are some $30/bag retail and I have enough to last a lifetime.

Is this an artsy picture or what?



Meat is on the smoker now, and although I have not tried it yet I can tell you that it smells fantastic. If it works out I'll mail some to all y'all.



Chicken thighs and pork chops from the same batch of pork chops as the last two. Seems I have 10# them, a hazard of purchasing my chops at a Carneceria where I don't really speak the primary language.

I wonder what glass-winged sharpshooter eggs taste like ...

quote:

Originally posted by Piano*Dad:
I wonder what glass-winged sharpshooter eggs taste like ...

Interesting!

Pre-seasoned smoking wood falls from the sky. No wonder they call it the Golden State.

Let me know how it was!

quote:

Originally posted by Mikhailoh:
Interesting!

Pre-seasoned smoking wood falls from the sky. No wonder they call it the Golden State.

Let me know how it was!

Chicken is done so far and the results are in. Olive makes a terrific smoking wood! It's not real strong, maybe like apple. The flavor is subtle - maybe "French". Really, really good. Probably better for Chicken and Pork than for beef. I don't think it will hold up to most rubs. For a little smoke with just salt and pepper though, it's a definite keeper.

And I have enough for 1000 years.

Here is the chicken:



And the pork:



Both "Texas style" - salt and pepper only. And perhaps a bit of Trader Joe's umami seasoning.

Perfect - and delicious! A pinch of garlic next time, but this method is a keeper!

When I saw the thread title, I assumed you had another kind of smoking in mind.

quote:

Originally posted by Steve Miller:
Here is the chicken:



And the pork:



Both "Texas style" - salt and pepper only. And perhaps a bit of Trader Joe's umami seasoning.

Perfect - and delicious! A pinch of garlic next time, but this method is a keeper!

Oh yum! Have it told you yet how much I love pork?

Perhaps when I come time, you can save the vase of the tree for perspective...think garden ornament, and just lose the tops?

quote:

Originally posted by RealPlayer:
When I saw the thread title, I assumed you had another kind of smoking in mind.

And I thought you were putting olives in the smoker.