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
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
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.
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
Id love to work on this with you CS,
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
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
Common Sense is so rare these days it should be a Super Power!
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
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.
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.
