How to Use Russian Olive Wood in a Smoker

Russian olive wood may be used to smoke meat in a meat smoker.

Barbecuing using a wood smoker is a pastime followed with such zeal that some barbecue masters compete in national competitions. Smokers are grills that have a vent on one end and a box on the other. This box is where the wood is actually burned to create smoke. When the vent is open, the draft pulls smoke and heat from the wood fire into the grill. The heat and smoke flavor the meat. Russian olive wood burns very hot and gives meat a mild flavor similar to apple wood.

Things You'll Need

• Wood smoker
• Charcoal
• Charcoal starter fluid
• Sturdy gloves
• Matches
• Dry Russian olive tinder
• Long cooking tongs

Instructions

1. Soak charcoal in starter fluid prior to grilling. Place 8 to 10 lb. of coals on the center of the grate in the fire box and light with a match. Allow the briquettes to burn down to coals and the coals to become white hot.

2. Open the fire box air vent 1 to 2 inches. Open the smokestack damper halfway.

3. Pull on a pair of gloves before handling Russian olive wood. The wood has long, sharp thorns that can harm you. Soak the wood for 30 minutes in water or use green sticks for more smoke and to prevent the wood from burning too quickly. Very few sticks are required to obtain a smoke flavor. The more wood you use, the smokier the flavor will be. Use cooking tongs to spread out the briquettes in two layers. Place the wood on the coals. The wood must fit inside the fire box without touching the sides.

4. Place food on the grill. Close the lid of both the grill and the firebox. Adjust the smoke stack damper and firebox vent to control the grill's cooking temperature. Closing the vent and damper more will trap smoke within the grilling chamber and give food a smokier flavor. The best smoking temperature is between 175 and 250 degrees Fahrenheit. Closing the vent all the way will cool the smoker and suffocate the fire.

5. Cook large meat cuts at a rate of one hour of cooking time per pound of meat. Never stir coals. Doing so can cause ash to settle on the food.

Tips & Warnings

• Additional wood should not need to be added to the fire unless you are cooking a very large piece of meat. If you need to add more wood, close the vent and damper before opening the fire box so that ashes are not pulled into the cooking chamber. Stand back when adding wood so that the flames do not flare up and burn you when they receive extra oxygen. Brush aside coals with tongs. Add wood and charcoal with tongs and while wearing gloves. Close the fire box and open the vent and damper when the fire begins to burn.

References

• Manuals Online: Brinkman Pitmaster Deluxe
• University of Florida IFAS Extension: Elaeagnus Angustifolia: Russian-Olive
• Smoking Meat: The Best Alternative - A Wood Smoker

Resources

• Smoking Meat: How to Smoke Meat