British BBQ Society Forums

AK_Bell wrote:I watched the first episode of that BBQ Pitmasters TV show on Netflix

I can't find this

Alot of different views on wood usage I see. I guess its trial and error. What is the best all roud wood?

PeanutZA wrote:

AK_Bell wrote:I watched the first episode of that BBQ Pitmasters TV show on Netflix

I can't find this

It's on the US version. You can get something like http://www.unblock-us.com/ to switch regions.

If you want it for free and don't mind watching it in Chrome browser ... http://www.reddit.com/r/canada/comments ... s_netflix/

Swindon_Ed wrote:

kwazulu wrote: That's exactly the reason that when i was looking to buy a new comp' smoker i didn't go for a stick burner as although they look cool and cook very well, there isn't anyone who can sell the right wood to use it properly.

Do you mind explaining what spec the wood would have to be to be suitable? Species, length, size, seasoned etc

I am looking at a smoker and am interested in this

Lewis wrote:Do you mind explaining what spec the wood would have to be to be suitable? Species, length, size, seasoned etc

I am looking at a smoker and am interested in this

Really you'd want lengths about 10-12 inches long logs which you'd then have to cut into halves or quarters depending on the thickness.

The main problem for me is the limited range of woods that you'd be able to get over here. Most of the apple and cherry wood that i've bought over the years looks like its come from trimmings of the trees so you get bits from branches. The main wood you'd be able to get in this size and quantities needed would be Oak, but the red oak that we get in the UK retains moisture and would need to be dried out for a few years before being suitable for using as a main heat source in an offset.

So if someone had a constant supply of well seasoned white oak, they would be on to a good one?

Would apple wood go ok with chicken?

Backyardsmoker wrote:Would apple wood go ok with chicken?

Yes cause it's mild - but only use a little. Chicken soaks up smoke very easily and can easily be overpowered by it.

Ok, nice one. Gonna stick a chicken on when I do my pork shoulders on sunday I reckon.


Ben

Paul sells some good chunks at reasonable prices,
http://bbqsmokingwood.co.uk/