AUSTRALIAN WOODS FOR SMOKING
Q My Dad and I have been having smoked BBQs for as long as I can
remember, we usually use hickory but we want to know what Australian timbers
are appropriate for smoking?
Kim
Charlestown
NSW
A Kim, along with a few other keen smokers, I have combed libraries, interviewed old time
German butchers and even spoken to an Aboriginal Elder about what woods
are best for smoking food.
The short answer is - a lot of Oz woods are suitable (in terms of not making
you sick or ruining the food) but many don't offer much in the way of
flavour.
Most of the eucalypts are in this category - including red gum which some use for
smoking. Pecan is good - it's a very close relative of hickory and fruit woods such
as apple and mulberry are safe bets. Grape vines also give an interesting flavour.
Some people swear by macadamia and avocado wood but I personally find they
contribute smoke but no flavour.
I'm trying to build up a bit of a knowledge bank about this subject - so I
would be keen to hear about your opinions of various woods if you decide to
experiment.
Just a few things to watch out for - stay right away from resinous woods
such as pine and cedar; don't use treated timber of any kind and this means
timber used in making furniture etc as it may contain glues or resins; and
take another look at the list of poisonous ones on the site (in Blue Smoke).
Cheers
BBQ Blue