Who's using guava wood for smoking

(scroll down button at right)

Rick Salmon - "BBQ Aficionado" Greg, just a note to tell you how happy I am with your guava wood. I've heard about it for quite a long time and thought it would be an interesting wood to use. However I had assumed that since you were in Hawaii and I am located here in the flatfields of Kansas shipping would be outragous. Recently I saw your ad on the BBQ Forum and read it. I found that the cost of the guava wood with shipping was very reasonable, in fact it was fairly close to the cooking woods sold retail here in Kansas. I placed my order and it was here within a week. That same week I was cooking a contest in Topeka Kansas so I though I'd try out my guava wood for the first time. At the contest I used it when cooking my chicken. Believe it or not Greg, I took first place in chicken with your guava wood. Thanks so much for making it available to us. Rick Salmon Smokin' Salmons BBQ Team

Mike Schweitzer - BBQ tool maker Several months ago Greg was kind enough to send me a sample of Guava to experiment with. Man, O Man, was I surprised! To me it seems to be a combination of a lot of my favorite woods...pecan, hickory, oak...all rolled into one. I find that it is a really versatile smoke that goes well with virtually any meat or vegetable cook. I recently used it on two, giant prime sirloins for our Christmas cook, and people went wild. Thanks Greg. This is some really good stuff. Lawn Ranger aka mike Schwietzer San Antonio, Texas

Greg Rempe - BBQ-4-U.com Dear Greg, I just wanted to drop you a quick note to let you know how much I am enjoying the Guava Wood for my BBQ pit. I was a little leery at first because I was not familiar with this kind of wood...or I guess it isn't the traditional type of wood you would use for a cook. Well, let me say that all my fears have been dashed and my taste buds have been thanking me ever since! There is a nice distinctive taste that the wood imparts, similar to mesquite but not as overwhelming! It smells great while burning!! The packaging of the product is great and the fact that each chunk seems to be the same size is a great thing too! Many times when you buy a bag of chunks at a store or online you get a handfull of good sized chunks and a lot of little ones...that's a waste in my book! Your box is jammed packed with nice fist sized chunks perfect for my smoker! I will be a lifelong customer and I look forward to getting my next order in the near future. Thanks again for the wood, Greg...it is great, and so is the price...$20 from Hawaii is something you can't beat with a stick (no pun intended!!). Aloha means Good-Bye, Greg Rempe Site Administrator of the

Palisade Restaurant - Seattle's Finest Dining - Featuring guava wood smoked entrees. Read the reviews: Check out the view and menu:

Lance Simon, Bud E's Competition BBQ Greg, I used the Guava this past weekend to smoke some salmon and arctic char. Being from the Northwest, I usually use alder for all types of fish, but decided to try the guava and really enjoyed the flavors. I'm not sure if I'll ever go back to the alder. Thanks, Bud E's BBQ, competition team

Greg-heard of you on the biggreenegg forum. Love the guava. I thought I was the only bbq nut in the house, but when I jokingly asked what type of wood I should use to smoke the ribs--the response was a resounding "Guava!" I thought I was going to get the big sigh and the "Whatever Dad...", but these people (my family) have become very serious about their opinions on smoking wood and guava is the clear favorite. It's great that it's so easy for me to get it and so reasonably priced. Any time you need someone to come over and help chop a little, give me a call and we'll try to find a way out from Texas. Ed Steinkamp

Hey Greg- After playing with your guava smoking wood at home for quite some time, I decided to try this delicious aroma on some Judges. I entered my very first amateur BBQ competition last weekend. One of my secrets is your guava wood and delicious smoke it produces, especially on chicken. In fact this smoke is crucial for my chicken recipe. I cooked my chicken like I always do, and to my surprise, I got called for 1st Place in Chicken. So you must take part credit with this Award Winning Chicken. Thanks for realizing what a special product you have, and sharing it with others! Thank you- Joe Salvi "Eggecutioner" from BGE forum

Emeril Lagasse-Food Network-Kiawe wood recipe: