I've just joined the forum and thought I would point out this wood that I use when cooking with my Weber kettle. I searched 'etosha' up as a topic and it did not come up ... so I thought I'd create a topic here. Apologies if it has already been discussed.
I use Etosha HoutSkool which I buy from a local store that sells Sth African food stuff including excellent Boer Vorst.
I cannot comment on things like evenness of heat or comparisons with others woods - it's all I have ever used! I moved from heats beads about 18 months ago and never looked back. I am sure I will try other woods eventually and also figure out what woods to use with what food. For now, I just love the taste of food cooked over wood.
Here's the bag - these photos provide more context and those forum members with more knowledge can possibly add more context on whether this wood is OK or I just don't now who I am talking about - which is a reasonable point - I am no BBQ expert ..yet.
In my experience, it lights reliably and takes 45 mins to ash over with no chimney. The bag has a mix of small and large chunks of wood.
I am Melbourne born but a Sth African mate put me onto it and it goes alright!
Anyway - I thought you might be interested.
Anything Wood Fire related (including what woods to use)
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