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Salads, Sides & Soups / Re: Hams nearly gone!!
« Last post by Snags on February 23, 2018, 11:26:38 AM »
Its funny how any drop in temp is considered winter like in Qld
I made a Chicken soup on Monday
Salads, Sides & Soups / Re: Hams nearly gone!!
« Last post by Cobblerdave on February 23, 2018, 09:20:03 AM »
Never got past 23C today. Cold and rainy by QLD standards and quess what!
A slow cooker of pea and ham soup.
Regards dave
Hot & Cold Smoking / Re: Smoking wood question...
« Last post by Smokey on February 22, 2018, 11:12:47 AM »
The paradigm of softwoods being not suitable for smoking is strong yet many cultures have being using it for centuries and continue to so now.
A lot depends on the species as some softwoods are quite clear of knots or more importantly what is known colloquially as "Fat Wood". That is parts of the tree that is as Gus said very high in resins and rosins.
Its so flammable that it will catch fire with a small spark.
You hear of cedar plank grilled food, Douglas Fur smoked small goods in one case but get told its a taboo in another.
So somewhere in must be how its used,  If it can be used than HOW should it be used?
You will find that soft woods are used in large smoke houses with a very minimum of smoke smoke density. Likewise a cedar plank cooked salmon should be done with very little of the plank actually burning.  That and only clear wood with no Fat wood is used.

Re the Oak, Put it aside for a few months to dry and likely the bark will fall off or easily pull off. You had a good score, I'm looking for an oak log to grow mushrooms on. Hard to find legally  ;D
Hot & Cold Smoking / Re: Smoking wood question...
« Last post by Gus65 on February 21, 2018, 10:54:20 PM »
As the timber dries it will shrink a bit and the bark will probably fall off anyway.

I take fibrous bark off timber I use because it will only flare up and increase the amount of flame in the smoker. Smooth bark doesn't tend to do that and I have left it on the Plum chunks I use without an issue.

I don't think it changes the taste of the smoke though.
Hot & Cold Smoking / Re: Smoking wood question...
« Last post by Ozymandias on February 21, 2018, 10:30:34 PM »
How about bark? Should I remove it?
Hot & Cold Smoking / Re: Smoking wood question...
« Last post by Gus65 on February 21, 2018, 10:14:48 PM »

When heat is applied to organic materials they break down into their simple forms creating a process referred to a pyrolysis which is the technical term for the decomposition of material brought about by the introduction of heat.

The timber itself doesn't burn but the combustible gasses it releases as it breaks down are what burns, the rest is what comprises the smoke.

The drier a material is the easier it will burn, the more moisture within the material will result in smouldering which generates more smoke but also increases the amount of moisture in the smoke and other unburnt products of combustion such as creosote.

Really green material will probably release too much creosote and moisture which will result in a bitter taste on anything smoked.

My suggestion would be to let it dry for a while and test it out, it is easier to reintroduce moisture by soaking in water for a short period which only penetrates the outer layer and prevents flamming combustion.

Not sure about using cedar I believe it is on the list of do not use timbers along with pine and other coniferous trees full of resin.

This link to another forum may help identify what can and can't be used.A lot of work has gone into this table and the effort should be recognised.
Hot & Cold Smoking / Smoking wood question...
« Last post by Ozymandias on February 21, 2018, 02:26:47 PM »
A mate of mine was clearing up his plot and trimmed some oak trees. He cut the thicker branches in medallions and brought some of them to me for smoking.

My question is, can I use them for smoking as they are, freshly cut and bark still on?

He also brought me some similar branch madallions of cedar wood.  I know cedar planks are used for smoking, but I never heard of cedar wood used for smoking. Any ideas? 
Poultry / Re: Smokeys Peri Peri
« Last post by Snags on February 21, 2018, 03:43:18 AM »
Ive always done my ones in one lot until I saw that program
Poultry / Re: Smokeys Peri Peri
« Last post by Smokey on February 20, 2018, 11:53:33 AM »
Snags, I did see that and noticed the layering. I'm all for that kind of thing.

This particular recipe is a little older or before I saw some of the other Peri peri dishes out there and was an attempt experiment of combining the Jamaican jerk style of marinating with classic Portuguese flavours.
No doubt I was looking to rip out the best of both types and infuse them.
It worked well, But looking back at it the chilli component could certainly be kept for the sauce at the end.
Poultry / Re: Smokeys Peri Peri
« Last post by Geoffo on February 20, 2018, 11:27:51 AM »
I have both the cookbook and DVD, great scores. The piri piri Ive done and its pretty darn good. Its a long process for piri piri though.

This spurred me to jump tonight although Its just a quick nando's marinade. Its going semi direct on the kamado in a cage.

Still Cue'in

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