4 thoughts on “Buttonwood & Ironwood”

1. No… I have never even heard of those woods. Most woods are pretty much used the same way. Mesquite is pretty strong, so you don’t need as much of that. Woods like apple & cherry can be used in combination with other woods to impart a “hint” of flavored smoke.

   Bill

2. Thanks for your answer. I live in the Florida Keys and these woods especially the buttonwood are everywhere. I would love some apple but no way down here. The only woods at stores here are hickory and mesquite. Any help. Just starting to drive the people that live around me crazy with smell
   Richard

3. Richard:

   If I were you, I would try cooking with charcoal or Duraflame’s hardwood briquettes and then just throw some hickory (or your favorite) chunks on top once an hour or so. Charcoal is a lot easier to keep at a constant temperature and a little smoke will go a long way.

   Thanks,
   Bill Anderson

4. Buttonwood is awesome! The red buttonwood from the Bahamas is better than the silver in Florida. I have done steaks and chops on the grill with a little soaked buttonwood and the flavor is incredible. I’m trying to accumulate enough to try briskets and butts. Living in Missouri, I’m a long way from a Buttonwood source.

   Also, stay away from briquettes! Lump charcoal is the only way to go! Briquets are formed by grinding lump charcoal into a powder, creating a mixture including corn starch and basically Kerosene and pressing them together. Trust me, it’s the only way to go!