Just a question for you turners who also cook. I have been given a "log" of Black Walnut...5'x 20"dia. This piece went through a friends mother's house in east Texas after Ike went through. After milling bowl blanks with my chain saw, I have a lot of walnut shavings and plan to have more after turning.
The question is, has any one used walnut for smoking meat?...is it safe?..what kind of flavoring can be expected?
From my turnings I have saved and used Hickory, Mesquite, and Pecan in my smoker with great results....any comments on walnut?
Dr. R..