Thread: scored wood

good score Texx but why did you not grab some Chinese Elm also I am told its great to turn.

i dont know what its like but i do remember hearing some where that its not much good ( could be wrong ) but i would of been pushed for room anyway had a lot of stuff to pick up the actual reason for being in toowoomba being not gathering timber but gathering stock for our shop.
i did find myself in supa cheap for some oil as i was leaving the big smoke and and left supa cheap with the oil and whoops a niffty little dremel type tool for 42 bucks

Hi Texx,
Just interested in what timbers u can use in a meat smoker, some I am guessing would impart certain flavours and some rnt to be used??
Peter.

Originally Posted by pjt

Hi Texx,
Just interested in what timbers u can use in a meat smoker, some I am guessing would impart certain flavours and some rnt to be used??
Peter.

just about any of the fruit and or nut woods are good , i have been told that river red gum is ok too never tried it though ( yet ).
i have used peach and nectarine both are good citrus is nice so is mullberry.
in america some of the guys i know use an acacia called messquite ( spell )very strong though and can be overdone no doubt it would be simular or related to some of our acacia .
there are a few in the states that use a timber that they call australian pine which i have looked up and turns out to be i think our cassurina ( please excuse my spelling not my strong point )
the main thing with wood for smoking is that is should be cut into smaller size bits and aged for 6 months or so befor being used to get rid of some of the sap , also for good flavour its best if its not to old and dry ie no more than 2 or 3 years or most of the flvour has gone,
other thing is the amount of smoke you dont want it billowing out of the smoker like a house on fire it should be just a thin gentle stream of smoke and blue smoke is best comes with practice .
white or grey smoke is sap burning thin blue is the timber smoldering .
if you realy want to look into it check out this site of which i am a moderator http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl ( johno )

Hi Texx, thanks for that, there's allways something new to learn and find out about, I don't know what started me thinking about smoking foods the other day, prolly thinking about what I can do with all my wood offcuts, well maybe not all but fruit woods and the like. How does mango go? silky oak?, seems that a lot of people react to this one so it might not be good for smoking , How can u tell, is it a case of try and see what it tastes like?
It was interesting to read some people use things like blackberry canes, I do remember burning things like this and they smelt quite nice apple twigs was nice as well.
Is there much of a market for this sort of thing, people wanting wood for smokers and smokers?
Peter

although this is american you will find it useful for choice of wood for smoking meat there are other charts but i have this one handy
http://www.deejayssmokepit.net/Woods.htm

sliky i dont know how it would go might be a bit strong , the other problem with using your offcuts would be that some of it would be very old and dry and not impart much flavour at all .
it is better at the start to under smoke rather than over do it you can eat under smoked but over smoked is very bitter although i have not over smoked anything yet they tell me its inedible .

after a quick google it seems they use mango wood in Thailand for smoking so it should be good

this is the link to the lady's web site that owns the forum of which i am a member and mod .
what this lady dont know about smoking aint worth knowing she makes her own everything ,ham,bacon ,sausage, cheeses , pastrami , salami , you name it http://www.deejayssmokepit.net/Downloads.htm

another good forum i am a member of and worth having a cruise around there is a section on woods too
http://www.thesmokering.com/forum/index.php

My local sawmill (now closed) used to keep bags of Tassie Oak sawdust/shavings for me in exchange for a couple of smoked trout.