Australian Native Timber Matrix for Smoking

Mountain Mick · Post by **Mountain Mick** » Thu Oct 25, 2012 12:09 am

Hi Card Shark,

We use a lot of Ironbark smoking ham, bacon & sausages as well Goat & lamb, Chicken, Fish & cheese, I'm doing christmas ham next week, We also use a lot of black wattle around here again smoking ham, bacon & sausages as well Chicken, Fish & cheese as well as game meats like kangaroo & ostrich/emu & I use black wattle to smoke brie cheese my daughter Monica love it. I being using both . Ironbark & black wattle to smoke this stuff for over 30 years and I mix them to gether at different rates for different smokey changes in flavor one mix I like a lot is 70% Ironbark & 30% black wattle MM

Card Shark wrote:

Card Shark · Post by **Card Shark** » Fri Oct 26, 2012 12:00 pm

Thanks for that MM. That's an impressive list of things you've smoked!

Smokey · Post by **Smokey** » Fri Oct 26, 2012 4:30 pm

Might have to change the name to "Smoking Woods of Australia" (Just to stop the nit pickers)

,,,,, I just nit picked didnt I

mertonjl · Post by **mertonjl** » Sat Oct 27, 2012 8:24 am

I've tried lots of different wood chips but keep coming back to red gum.It just seems better than hickory and the other package chips and pellets.

Smokey · Post by **Smokey** » Sat Oct 27, 2012 3:06 pm

Beech, It grows here and is mild, Great for hams and bacon (XX) , good for cheese and seafood, Id say its an allrounder and one of the best woods to smoke with, Dunno why I didnt think of it before

Card Shark · Post by **Card Shark** » Sat Oct 27, 2012 3:20 pm

Beech added, and a new heading.

dales133 · Post by **dales133** » Sat Oct 27, 2012 6:45 pm

Should realy add that pepper wood, it's far from the nasty green skinned ugly looking stuff when seasoned, I've used it a few times since and it's got a surprisingly mild sweet flavour

Card Shark · Post by **Card Shark** » Sat Oct 27, 2012 7:45 pm

No worries. Strength.. and with what?

Smokey · Post by **Smokey** » Sun Oct 28, 2012 9:37 am

C S, swap the Beech XX to smallgoods and one X on pork
SM

Card Shark · Post by **Card Shark** » Sun Oct 28, 2012 3:46 pm

dales133 · Post by **dales133** » Sun Oct 28, 2012 5:55 pm

I've used the pepper on chicken, kangaroo beef and pork all with good results, I'd use it in similar amounts to hickory

Card Shark · Post by **Card Shark** » Sun Oct 28, 2012 6:12 pm

dales133 · Post by **dales133** » Sun Oct 28, 2012 6:34 pm

Love your work mate, thanks for doing it its much apreciated

dales133 · Post by **dales133** » Sun Oct 28, 2012 6:49 pm

Just a word too if anyone's looking for a good cheap chainsaw to keep in the boot for those wood finds I got the little I ziti guy from bunnings.
I've got a trade account there and no the staff pretty well so they don't bs me, he said they sold 2 pallets of these a fortnight for 4 months before spring and had 3 back, most were people fitting the chain with the brake on.
Cost 99 bucks and no questions asked replacement for 12 months

dales133 · Post by **dales133** » Mon Oct 29, 2012 5:21 pm

Rays have weber brand 2.25kg bags of hickory chunks on sale for 12.50
There got a sale on the bbqs too although not much off on the smokey joe but the otg is 369

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