Smoking Woods Reference Table

[London Irish]

A mate of mine has had great success smoking cheese with them, not tried them personally..

[keith157]

I've seen them used on Triple D, soaked in a bucket and used to create a unique smokey flavour.

[Davy]

I picked up these bbq companion chips today from Wilkos only £2.48 each. Much cheaper than anywhere else online. They had Maple. Oak and Apple. Has anybody any feedback on these. They also had Whisky smokey or something like that for £3.99.

[alnicol]

Has anyone tried Horse Chestnut? We've a number of trees in the garden and one of them has to come down (death due to bleeding canker). The wood would probably keep me in smoking material for years to come ... but I couldn't see it referenced in this thread. I know conkers aren't eaten, so was wondering whether there was any problem with smoking using the wood?

[London Irish]

Has anyone tried Horse Chestnut? We've a number of trees in the garden and one of them has to come down (death due to bleeding canker). The wood would probably keep me in smoking material for years to come ... but I couldn't see it referenced in this thread. I know conkers aren't eaten, so was wondering whether there was any problem with smoking using the wood?

I've been using Chestnut for the last few months, it has a nutty flavour and works well with all meats

[keith157]

I picked up these bbq companion chips today from Wilkos only £2.48 each. Much cheaper than anywhere else online. They had Maple. Oak and Apple. Has anybody any feedback on these. They also had Whisky smokey or something like that for £3.99.

I can't see any difference between these and the Weber ones, apart from the price. They sometimes do the JD flavoured charcoal pellets for pouches, they're quite good, mild but noticeable.

[alnicol]

I've been using Chestnut for the last few months

I think Horse Chestnut, despite sounding the same, is a very different variety. A quick search suggests that it may not be ideal for smoking:

All parts of the horse chestnut contain toxins, especially the fruit.

I don't know whether that makes it unsafe to smoke with, but I guess since nobody else seems to be using it then I'll stick to the more well know woods

[London Irish]

[/quote]
I don't know whether that makes it unsafe to smoke with, but I guess since nobody else seems to be using it then I'll stick to the more well know woods [/quote]

I make you right...if you're unsure then stick with your instinct. I had a similar issue with Iroko wood (think it's posted earlier in this thread) and ended up not using it anymore. However, you can purchase Chestnut wood chips for smoking commercially, so I for one will carry on using them

[flat top pete]

has anybody tried greengage
my brother in law is going to trim his tree and i could get a couple of good 5" dia logs
i'm guessing it's ok as it is a member of the plum family

[The Smoking Canon]

Sweet chestnut is excellent, but needs to be seasoned well. One of my favourite but suprisingly under the radar. If you're using lumpwood or billets direct onto the coals then soak in water for x 2 + hours before

Alder is good too, as is Oak & Cherry.

Apple is very pleasant, specially the eating varieties.

(just love those Polysaccharides)