Go to the Article: Wood Selection Guide
Are there any types of wood to avoid as they may be or impart toxins?
Is there any guide to drying & storage of your wood?
I am not sure if they are toxic, but coniferous and other soft woods (pine, etc) have resinous compounds especially turpines that MAY be harmful. We do know they taste bad.
I read in a book by Myron Mixon that fruit hardwoods are best because they are mild in flavor, have less impurities and have more sap than hardwoods such as hickory or oak. He states that they are milder because they do not dominate the meat.
It seems to be an impossible missing to find Oak in Sydney, Australia. (choice of wood @ https://franklinbarbecue.com/ )
What are your thoughts on using Red Gum or Iron Bark? Has anyone had any experience using these woods?
Red Gym or Iron Bark seem to be the easiest to get our hands on from suppliers.
Hickory and Mesquite can be bought in Sydney Australia but it is pretty expensive as I believe they're imports.
Thanks
I have no idea. I would consider the fact wether they are deciduous or evergreen.
Hey Tony I live in Melbourne I got some imported from www.cateringdepot.com when I got my smoking gun. I've got too much for my smoking gun so if you want to to try some and your in the CBD anytime soon I can drop off a few grams for you to try.
The list seemed to have over looked Beech wood.
http://www.wood-database.com/wood-articles/wood-allergies-and-toxicity/
This is for wood WORKING. A large number of the toxic compounds completely degrade when heated, but when in doubt use google or burn more common woods.
There's a steakhouse in Indonesia which uses roseapple wood. It is easier to find than cherry/oak/maple wood. The reason why was because it creates safe smoke and easier to find. As I know, smoke does not consist by ash only, but also sublimation (physics). Then, when it reaches the meat, some will crystallise and stick to the meat.
pretty sure eucalypts are not great for smoking. native black wattle is ok, peach/apricot/apple woods are great
Good afternoon chefs. I am using oak chip in my combi smoker at work and some times a finer shaving. I do moist the chips 3 minutes before smoking and works well only after 20 minutes at 140 degrees Celsius. I'm not sure about the finer wood shavings though. When i make the finer shavings moist the smoke effect is almost zero At what temperature would i get the best results for smoke or does it depend on what i smoke. I really like to know.
Guys how about almond wood any thoughts! ?
Anyone have any experience with
peachwood?
Nice outline on the woods.
I did an article a little while ago on wood choices that I'm going to revisit and do a post each wood specifically - http://pigskinbarbeque.com/top-wood-choices-when-smoking-meat/
Went to a BBQ contest here a couple weeks ago and quite a few of the competitors were using apple wood for everything (categories were pulled pork, pork ribs, beef brisket, & chicken). But this was in eastern Washington state, where apple is pretty easy to come by.
At home, we have several maple trees in the back yard. Between storm damage and my wife wanting branches cut out so more light gets onto the garden, I've had a good supply of this wood. A block away from us there is a boulevard where for a couple blocks all the trees are oaks. After every good storm I scout the street out to see if there are any wind fallen branches. Often enough to keep me in oak, there ARE! What I'm saying here is even if you're in an urban area, you may be able to acquire some desirable hardwoods free for the hauling.
I've been using peach wood pellets in my Traeger. Not too strong,but distinctive like the other fruitwoods.
I have a Webber smokey mountain and 2 kettle grills. My favorite for beef I'd oak. I get most of it from when com Ed comes around and trims trees away from the power lines. I like apple for chicken and pork. I trimmed very large branches of an old tortured tree that had a snow break and was growing all wonky. Branches are more dense so produce more smoke for the size of wood. I have to buy mesquite and I only use it to kiss burgers when I grill them. I'm smoking a pastrami in a week and I'm exited.
Hey there, I'm really keen on trying to smoke my own meat but I live in South East Asia hence the lack of availability on woods such as apple, hickory, etc. I'm located in Malaysia to be exact and I've read up on some website advising mangrove or fig. Would be great if anyone could give some feedback on this.
Hola estoy en colombia aquí, tenemos maderas de naranjo, guayabo, cerezo, manzano, estos trozos me aportan un ahumado realzando el sabor de las carnes, usamos un asador que se llama cilindro peruano en Colombia,
Hola Rolando! Por donde nos venimos a encontrar jaja. Un abrazo! y estamos pendientes.
Hi
I would like to know can I make use of liquid Hickory smoke for Barbecue?
hooola Roman que gusto, investigando sobre las técnicas del asado en este mes estaré contactándote, un abrazo!!
ever use eucalyptus?
Has anyone ever used Guancaste (Parota) wood for smoking? I live in Honduras and had to take down a large Guanacaste tree three years ago and now have a lot of cured wood in my yard. Any help would be appreciated.
I'm interested too. Do you know what types of wood can be use in tropical region? Please let me know.
A great source in S.E.A. is Sugar Cane, You can easily get the left over wood, after a vendor have pressed out the cane juice, John West company, in Malaysia, is using it to smoke their canned smoked mussels.
