Aussie BBQ Forum

Need a leaf and or flower to ID it. It could be silky oak in which case DO NOT USE. Go back and see if you can find any leaf litter left behind.

There wasn't any leaf litter there, it was just stacked chunks of wood out the front of a house by the side of the road.

Probably just use it for fire wood then.

Hello all. It's been a little while since this sheet has been updated. If you have an addition or suggestion please post here. CS

Revision 31. Finger lime added for seafood. Camphor Laural added as do not use. CS

This is absolutely amazing work. Most detailed list native wood list I've seen.

Thanks to all who contributed.

Hello All. First time poster.

I have come here hoping to find out more about wattles.

I see black wattle is recommended for everything aside from bushfires, but just wattle only for beef and chicken.

This makes me think that black wattle is quite different to wattle, and there are a pile of wattles.

So, my questions are: does black wattle go by another name? Do ALL other wattles fit under just wattle? I have a Cootamundra wattle that I am needing to heavily prune, (the photos I could find online of both black and Coota looked similar, is this only going to be good for beef/chicken, or am I in luck?


Thanks in advance.

Perhaps have a read back / search through previous posts in this thread by the folks who reported the various wattles they've had success with on different meats.

Hi, I have pruned one of my olive trees, do I need to wait until it dries to use in the smoker? First time trying it, been using blood wood timber. Went great with a brisket, beef and pork ribs, chicken thighs, fish wings and best of all was the kangaroo.

Yep, dry it out.

Card Shark wrote: ↑Thu Dec 21, 2017 10:37 am

Revision 31. Finger lime added for seafood. Camphor Laural added as do not use. CS

Hi, anyone used rosewood? Thinking of trying a brisket with ir