British BBQ Society Forums

i used beech to do some coley and pollark it was mild but very nice

Smoki-chips are beech, you can buy them in sacks instead of packets from Ashwood Smoking Chips Ltd or I can arrange to pick em up for you if you're local to me.

All Weather Griller wrote:Smoki-chips are beech, you can buy them in sacks instead of packets from Ashwood Smoking Chips Ltd or I can arrange to pick em up for you if you're local to me.

I cant believe the time of your post Adie!! 03:56

Early start today, in Swansea!

Hey folks,

Someone local to me has some Cedar and Lime wood for sale, are these any good for smoking, if so any idea what flavours to expect?

Thanks,

James.

Cedar is generally used for Salmon, gives a lovely flavor which you should be able to experience by just giving the wood a good sniff. I havent seen lime before, would be interesting.

A chippy friend has offered me some of his leftovers (in return for a serving of pulled pork no doubt) I know the birch he has will be ok but Ive heard nothing about the mahogany. Anyone tried that?

Hi Steve,

mate of mine owns a wood yard , recently been using Sapele (Mahogany family). It really needs to be soaked due to the high lignin content wich causes it to burn very hot. Strong, rich flavour which lends nicely to dark meats etc.

Currently experimenting with Iroko...will post my findings later on....

An awful lot of people are allergic to Iroko dust I don't know if the effects would carry over into the smoke.

Keith,

I read about that before I started using it. However, Iroko is commercially available in charcoal form, so I presumed to be safe.

Does anyone else have any views/facts about this?


John