im starting to use 100% wood in my smoker and am sick of paying stupid prices at a bbq shop.
are these timber common in aus?
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im starting to use 100% wood in my smoker and am sick of paying stupid prices at a bbq shop.
are these timber common in aus?
No
red gum is common in Aust but hickory is nothern hemisphere
Pete
You might need to find a hickory substitute, does it have a particularly good flavour?
You need to consider the effort involved in turning pieces of wood into chips, I assume that is what you are after.
this doesn't help alot but matthews timber in vic has hickory i buy it from them and put it through the thicknesser they're not chips but still work for the smoke i need.maybe a timber supplier over your way might have some?
i've sourced bluegum $15 a trailer load load it up my self $35 if they do it with machineary. as my ute has a canpony $15 it is :)
i havea texas offset smoker i go through 1 x5lb bag of CHUNKS ($20) every 3-4 hours give or take. it means 16 hr slow smoke im looking at $80 min i use only charcol to start the fire then use chunks which is fist sized.
I can open firebox door and use a gas ring burner then add a tray of normal chips but teh flavour is just not as intence.
Hickory is the trandital Texan flavor but any gum will give a nice 'manly' flavor.
i do use chips if i doa cold smoke (eg. cheese)
OH my smoker will hold 50kg of meat though ;)
Pete, the red gum gros21 is referring to is NOT Eucalyptus camaldulensis! :no: I would imagine he is referring to Liquidamber spp. I have a small tree planted in my back yard, but postage would be a killer! :UQuote:
Originally Posted by fxst
Common names are particularly misleading when people on different continents are using them.....
Cheers,
Now I feel like throwing some ribs on the weber! I have the hickory and mosquite pack from bbq galore. I soak them in a bowl of water and jack Daniels for half hr before I put them in the weber! Oooh I can smell it now!!
Wouldn't you be better off drinking the Jack.
It sounds like Gros21 is smoking a cow
Beef ribs and pulled pork need I say more.
Pizza is also great in smoker on a higher heat.
Peri peri chicken and pork belly also go down well when they are on special.
Rolled roasts slow cooked are great, so tender and moist u can eat them with a plastic knife and fork. Yep am serious slow cooked rolled roasts in a weber BBQ while camping. But u need to start it 10hrs before hand so smoko time ready for tea.
It was by far the stand out meal out our camp cooking show down.
Yea I usually have a few while cooking and eating. To anyone who hadn't tried it, give it a go. Absolutely beautiful.Quote:
Originally Posted by ClintO
The Pecan nut is a Hickory. Dont know if they grow it in QLD but grows well down here in NSW. I have a good supply from a nut orchard at Richmond and there is a big plantation out at Moree. Makes good smoking wood. Ive never tried Redgum, but Coastal Greybox is great for beef. Apple is the pick for pork and fish and Oak for just about everything. A mix of Greybox and Apple does amazing things to poultry and Venison. What do you insinerate in Redgum?
I may be late to throw in my 2 cents, But, I seem to recall that mesquite and/or hickory are now weeds in Northern WA.
I love cooking with Hickory and found the $20 bag of hickory offcuts has lasted me quite a few years.
Having said that, I frequently cook and smoke with Jarrah
Cheers
Willy
Jarrahland
I have used a variety of Australina melaleuca as the smoke source for fish and chicken and goat and have only ever had "wow" type comments. Having said that, I use the leaves fresh from the tree. I have used the smoke from "Mugga' ironbark (Eucalyptus sideroxylon) on beef and found it strikingly tasty. I have also used the local acasias to good effect. Possibly theonly species I would baulk at would be the callitrius family (black/cypress pine)
Regards
Brosh