Australian Native Timber Matrix for Smoking

Anything Wood Fire related (including what woods to use) pellet grills and pellets.
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Card Shark
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Australian Native Timber Matrix for Smoking

Post by Card Shark » Wed Oct 17, 2012 5:15 pm

Have read many posts here on different timbers folks have used but infrequently with specifically cooking what... E.G. A mate with a property at Goondiwindi says his now retired local butcher just swears by native Sandlewood....

When I bought my first BGE in the states, the store included the following handy beginners guide with what local US timbers to try in their new Kamodo. If one does already exist GREAT, could somebody please post. If not, I reckon it would be great to collect folks experiences irrespective of the type of BBQ or smoker used in a single thread. Thoughts? CS

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magste
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Australian Native Timber Matrix for Smoking

Post by magste » Thu Oct 18, 2012 11:32 am

Great idea! I hope some people here with experience can contribute as I'd like to know more about this as well. Jarra, oak, various gum, etc. What can be used, what should never be used, for what, etc
Magnus
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Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Thu Oct 18, 2012 12:19 pm

Ok, so using the following catagories of
1/ Pork,
2/ Beef,
3/ Poultry
4/ Seafood
5/ Lamb
6/ Cheese

What have you tried and liked when smoking with Australian wood?

1/ Apple, Macadamia (Thank you Smokey Mick!)
2/ Mesquite, Oak
3/ Maple, Lemon
4/ Apple
5/ Undecided
6/ Not tried

The Captian shared the following information on different wood charastics on an earleir thread, however there are many others...

Hickory
Pungent, smoky, bacon-like flavour.
Pork, chicken, beef, wild game, cheeses.

Pecan
Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses.

Mesquite
Sweeter, more delicate flavour than hickory. Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.

Melaleuca (Ti Tree)- one of my favourites
Strong, rich flavour that enhances the subtle taste of rubs. Excellent for use with “Bush Tucker” spices.
Kangaroo, pork, chicken, beef, lamb, fish, cheeses.

Red Gum
Slightly acrid taste, strong and bitey goes well with rubs containing chilli or such like.
Most red meats and dense vegetables.

Oak
Forthright but pleasant flavour. Blends well with a variety of textures and flavours.
Beef (particularly brisket), poultry, pork.

Maple
Mildly smoky, somewhat sweet flavour. Try mixing maple with corncobs for ham or bacon.
Poultry, vegetables, ham.

Cherry
Slightly sweet, fruity smoke flavours.
Poultry, game birds, pork.

Apple - one of my favourites
Slightly sweet but denser, fruity smoke flavour.
Beef, poultry, game birds, pork (particularly ham).

Peach or Pear
Slightly sweet, woodsy flavour.
Poultry, game birds, pork.

Macedamia
Nutty and sweet smoke flavour, light ash.
Good with all meats

Grape vines
Aromatic, similar to fruit woods.
Turkey, chicken, beef.

Wine barrel chips
Wine and oak flavours. A flavourful novelty that smells wonderful, too.
Beef, turkey, chicken, cheeses.

Seaweed
Tangy and smoky flavours. (Wash and dry in sun before use.)
Lobster, crab, shrimp, mussels, clams.
Last edited by Card Shark on Thu Oct 18, 2012 1:47 pm, edited 3 times in total.

Livewire
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Re: Australian Native Timber Matrix for Smoking

Post by Livewire » Thu Oct 18, 2012 1:22 pm

CS

Given Australian's love of lamb should you not include it as a column and also cheese as it comes up quite frequently in The Captains list

Looking forward to the matrix, excellent idea of yours :wink:

Glenn
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LA1
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Re: Australian Native Timber Matrix for Smoking

Post by LA1 » Thu Oct 18, 2012 1:44 pm

Great thread.

Worth noting the smallgoods producers out of SA, oft use Red Gum for Hams/Bacon. The Salmon industry in Tasmania use Tassie Oak for hot/cold smoked Salmon. Huon though, use Red Gum for their Salmon smoking.

I use Red Gum for Hams/Bacon and also for anything Beef(ribs/Brisket), and the milder Yellowbox for Lamb forequarters.

Link from Auspit below, which talks about wood smoke flavour strength characteristics

http://www.auspit.com/index.php?act=viewDoc&docId=15



• Strong full flavour
Redgum
Jarrah
Karri
Messmate

• Medium flavour
Yellowbox
Ironbark
Peppermint gum
Hickory

• Subtle flavour
Wattle
Blackwood
Pine
Cypress

Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Thu Oct 18, 2012 1:47 pm

Thanks for that LA1
Livewire wrote:CS

Given Australian's love of lamb should you not include it as a column and also cheese as it comes up quite frequently in The Captains list

Glenn
Cheers Glenn, catagories added.

Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Thu Oct 18, 2012 4:04 pm

Here is the first draft based on the information shared so far. CS

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Smokey
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Re: Australian Native Timber Matrix for Smoking

Post by Smokey » Thu Oct 18, 2012 5:10 pm

Id love to work on this with you CS, :D
Another to add is sheoak.
Available at most bbq outlets and has a sweet but strong hint of oak and a very light pine overtone.
Good for Poultry, Seafood,Cheese.

Black Wattle.
Strong and spicey - Must be debarked. Simular to mesquite but works well on poultry.
Beef, Lamb, Poultry. seafood (Particulary shellfish).

Im about to trim a mulberry and a few other fruit trees after the summer flush so I can add more as time goes
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Thu Oct 18, 2012 6:20 pm

Thanks Mick, matrix updated.

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urbangriller
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Re: Australian Native Timber Matrix for Smoking

Post by urbangriller » Thu Oct 18, 2012 8:26 pm

OK, Jarrah is Heavy...Beef and Smallgoods.......and that's a suggestion to add Sausages (smallgoods) to the list. Karri is less strong, but still big, good for Beef and Pork. Marri is the same as Karri. Banksia is great for everything, mild asnd Sweet!

Chris
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Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Fri Oct 19, 2012 8:56 am

Thanks Chris, updated.

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Bill44
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Re: Australian Native Timber Matrix for Smoking

Post by Bill44 » Fri Oct 19, 2012 12:11 pm

Might pay to do a bit of clarification on the Melaleuca type, there are well over 200 different types. I know the Paperbark is good but are all the rest?
Bill
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Bill44
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Re: Australian Native Timber Matrix for Smoking

Post by Bill44 » Fri Oct 19, 2012 12:14 pm

Olive wood is good, medium strength and is great for beef, pork, and chicken. Very similar to the taste you get off mangrove charcoal.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.

Card Shark
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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Fri Oct 19, 2012 12:24 pm

Bill44 wrote:Might pay to do a bit of clarification on the Melaleuca type, there are well over 200 different types. I know the Paperbark is good but are all the rest?
One for the Captian to qualify from his previous post. Will add Olive, cheers.

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Re: Australian Native Timber Matrix for Smoking

Post by Card Shark » Fri Oct 19, 2012 12:43 pm

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