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PostPosted: Sat Oct 18, 2014 4:44 pm 
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Joined: Mon Apr 14, 2014 11:14 am
Posts: 63
I'm kind of sick of paying over the odds for crappy improved woods for smoking. What smoking wood do you use for what meats? I've been using a combo of apple or cherry and hickory for pork and straight hickory for beef and lamb but the hickory is running out.


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PostPosted: Sat Oct 18, 2014 8:10 pm 
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Joined: Wed Sep 24, 2014 6:36 pm
Posts: 271
Location: BrisVegas!
I use applewood & hickory chunks for my pork. Just started bringing back some cypress pine off cuts/logs from stradbroke island and cutting them into chunks. They are not too bad either with the pork.. [emoji106]
I should add that ive only put small amounts in with the applewood..
Lol very small amounts

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PostPosted: Sat Oct 18, 2014 10:21 pm 
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Joined: Sun May 26, 2013 9:29 pm
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My favourite is red gum. Love it with pork, and also goes great with lamb.
It's pretty easy to for me. I go to my local firewood place and buy a bag of split logs then break them down smaller with an axe.

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PostPosted: Sun Oct 19, 2014 1:24 pm 
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Joined: Tue Jun 17, 2014 3:25 pm
Posts: 152
Location: South Carolina, USA
If I had a dollar for every BBQ joint in America with "Hickory" in the name, I could retire. Hickory trees grow abundantly in a wide swath that runs from the East Coast (Virginia, North Cackalackie, South Cackalackie & Georgia) though about central Nebraska, Kansas, Oklahoma and Northern Texas. I'm sure there's some on the West Coast and elsewhere, I'll bet Richtee will tell me hickory can be found up his way too.

Oak has good flavor and provides good, consistent heat. It is also prevalent just about everywhere in North America. The joints I grew up eating at in Kansas City mostly used a combination of Hickory and Oak. Dance with the one who brung ya - I have easy access to Hickory and Oak so that's my "go-to" combination. Living in South Carolina now, I have ready access to free peach wood from local orchards. Free is good, and so is peach. I use peach on pork and love it.

On my current visit to the Land of Aus (hey, I grew up in the land of Oz, no Dorthy/Toto jokes please), I've had some really great 'cue done on iron bark and red gum. I think both of these pair really well with beef and especially lamb (have I mentioned that I have become obsessed with BBQ'd Lamb?) Personally, I still think fruit woods pair better with pork, but I wouldn't start a separate fire if I was cooking beef & pork together. To me, the differences in flavor imparted by the choice of wood are fairly subtle. There are a few exceptions, notably mesquite at one extreme, with a very strong, sagey flavor and pecan and alder at the other with very mild flavors.

My eyes have been opened to the world of "spare no expense" barbecue and it is awesome, but my heart will always be with the "soul food", "poor mans kitchen" side of 'cue, the basis of which lies with sourcing reasonably priced local meats and fuel. I would think locally sourced domestic woods like ironbark or red gum would be a damn good place to start in Aus. Alternatively, if you can find a local orchard and offer to pick up some of their deadfall or volunteer to help prune in exchange for the wood, you've got free fuel that will taste even better harvested with your own sweat (ok, not sure that sweating on the wood will do much for the the taste, that was supposed to be more metaphoric).

My opinions are worth exactly what you have paid for them, money back guarantee. ;)

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PostPosted: Sun Oct 19, 2014 9:43 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
I'm with peashooter!

I have spent days of work to gather up flavour woods,
Spent a whole day taking town a huge mulberry tree in order to guarantee choice timber..
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Pestered a local farmer for months to let me know when he next prunes his pecan tree up in Lismore NSW, that payed off with about a 1m2 of pecan, and a 10 hour drive back to Sydney with timber in the rear view mirror..
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Anytime a fruit tree is getting trimmed, I show up on the door step, that has secured me some apricot, peach/nectarine, Apple and so on.. ... And as jars said, servo can help with a years supply of redgum for about $13 round here...
I'm not partial for woods to certain meats, all I care is smoky food! But I also smoke for most of my cook times as well.. Getting my hands on redgum charcoals next week, so you'll see me all over this place ranting on about my renewed passion for my hark! And creosote hangovers! I'll be looking forward to me being in control over how much smoke is on my meat... I've been relying on my pellet bbq too much and wanna be humbled once again...



Run what ya brung [emoji12]

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PostPosted: Sun Oct 19, 2014 11:33 pm 
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Joined: Thu Sep 25, 2014 6:13 pm
Posts: 10
Nice stash Chromis..! Mulberry and guava are definitely my favourite woodz....


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PostPosted: Mon Oct 20, 2014 1:03 am 
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Joined: Wed Apr 24, 2013 8:46 pm
Posts: 159
Vintage Iron Bark and Oak are my 2 favourites

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PostPosted: Mon Oct 20, 2014 9:22 am 
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Joined: Mon Apr 14, 2014 11:14 am
Posts: 63
Thanks guys. I do like the 'what's cheap and available' approach. I might do some experimentation. I do have some redgum firewood in the shed - can I use that next lamb shoulder I do?


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