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Pimento Wood Chips?

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I'm planning on making some jerk chicken on the grill and I see a lot of recipes refer to pimento wood chips to add more authentic jerk flavor. Has anyone seen this locally? I know I could order it online, or just substitute some other wood chips for smoke, but if the real deal is close by, I'd like to give it a shot. Any idea?

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  1. You are going for real Boston Beach JA jerk authenticity, well done.

    I have looked in the past and could not locate any locally, you may want to check Brookline Ice and Coal as they have a broad selection of chips. I ended up soaking some whole allspice and making a tin foil pouch and using that for some smoke flavor, not sure it made a real difference given the strong flavors (and habaneros) in my marinade but it smelled great.

    7 Replies
    1. re: PaulB

      Kenji (I think it was, it might have been someone else in the SE crew) did a lot of "what if you can't get pimento" experiments and ended finding that bay leaves made the closest approximation.

      1. re: jgg13

        All spice berries and Bay Leaves soaked in water and a bit of distilled white vinegar placed in some tin foil works quite well. That is what I personally use for my jerk if I havent ordered the wood from here:(http://www.pimentowood.com/Pimento_Wo...)

          1. re: Matt H

            Wow, I forgot posting this. I can't remember how much flavor or aroma it imparted on the chicken, but I do remember soaking some allspice berries and putting them in tinfoil. The last several times I just went with hardwood charcoal and maybe a chunk or two of applewood.

            I usually grow scotch bonnets in the summer and make a jerk marinade with them. I'll have to revisit the berries and bay leaves.

            1. re: Ali G

              How well do they grow up here? I havent tried it, but I used to grow my own when I lived in FLA.

              I have also found that hardwood charcoal and any type of fruit wood is the closest you are going to get to a roadside Jerk type experience. Minus the pimento wood.

              1. re: Matt H

                I've had mixed luck with my peppers. We recently removed a tree that was casting some early morning shade on the garden so hopefully this year will be better. Last summer I switched to containers and got a decent yield. I usually grow 1 - 2 plants since I'm the only one who likes heat. It's enough to give some away, make a hot sauce and maybe some jerk rub. My cherry peppers took off like crazy last year. I pickled some of these and stuffed with cheese and prosciutto. Awesome!

                1. re: Matt H

                  I grow superhots here (nagas and beyond) and I don't get a ton of fruits but they are hot enough.

        1. How about calling some local Jamaican restaurants and asking them for ideas? I imagine they'd be happy to help. I googled Jamaican restaurants in the Boston area, and it appears there are many. Just a thought...

          Let us know-- now I'm intrigued about these pimento wood chips!

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