Where can I get wood chunks for smoking?

Sk3tz0 said:
If this thread is still alive, I'd like to ask a few questions...

I have been watching okes Smoke Ribs and Meats on Youtube for ages, And would like to get into it myself, I've been reading this thread and thanks for the advice on Woods, But my Question I like to ask..

is what is a god Starting Smoker,

I'm looking for an easy to use and affordable beginner Smoker, ( I braai on a Half Drum, maybe something I can incorporate into it i guess) or a standalone item.

I've googled smokers and they are pricy, I'm not a practical man so making my own out of the question...

Honestly Just looking for something simple small that i can smoke some Ribs in for a couple of hours..
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Well, a kettle braai wil do the trick but you can also go super cheap with what we call “bokshoender”. Litterally, you cut some holes in a box and put it over the chicken… no jokes.

EDIT: Of as jy wil fency wees: https://www.instructables.com/id/How-to-Make-a-Cardboard-Smoker/
 
Sk3tz0 said:
----

Thanks not really looking to Smoke chicken.. more of Ribs and RedMeat kinda guy.. but i will looking it either way thanks again..
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So call it boksbees.
 
Back on topic, I bought 'Big Green Egg' branded smoking chips at Hirch's on Saturday. The chips are much bigger than the common LK sawdust and come in a variety of flavors. I bought cherry and pecan at R119 each for a 2.9l bag.
 
Moereloos said:
Back on topic, I bought 'Big Green Egg' branded smoking chips at Hirch's on Saturday. The chips are much bigger than the common LK sawdust and come in a variety of flavors. I bought cherry and pecan at R119 each for a 2.9l bag.
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Thanks, will give that a try. Being using megamaster chips from builders, which seems to burn out quite quickly.
 
carboyz101 said:
Thanks, will give that a try. Being using megamaster chips from builders, which seems to burn out quite quickly.
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Have you tried soaking the chips in water? You can also wrap the chips in foil with a few holes poked in and place the parcel on top of your fire.
 
I'll go check out Hirsches.
FYI Charlies wood in Melkbos has bags of plum wood on sale at the moment. I got some on the weekend, R45 for a pretty big bag.
 
Moereloos said:
Have you tried soaking the chips in water? You can also wrap the chips in foil with a few holes poked in and place the parcel on top of your fire.
Click to expand...

I have soaked them for couple of hours and I use a cadac smoker box. the big green egg chips look bigger than the megamaster ones. I'm also going to try to move it away from the direct heat next time.
 
I paid the ridiculous R140 for Weber cherry wood chips, but will look at what you guys mentioned. I like adding cherry to whatever else I use.

Smoke some burger patties btw, it's great even with a fist of cherry chips for an hour... I'll add some stronger wood next time.
 
Hi

If you guys are anywhere near Kyalami, the Mica at Kyalami Corner is stocking Wood "Chunks". They currently have 'Peach' which is absolutely, awesome especially with chicken.

And the nice thing about the chunks is they last long. Did some ribs and a belly and used only 3 pieces for the whole smoke.

Hope this helped.
 
codus said:
Has anyone tried smoking with local hardwood like mopanie? It was suggested to me today by someone running a huge custom built smoker at a restaurant.
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Wouldn't local hardwoods be good for smoker fuel?
 
CT_Biker said:
Wouldn't local hardwoods be good for smoker fuel?
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It depends.
You are infusing the smoke flavor into your meat, so the wood must have a nice aroma when burnt. We have local fire woods readily available, like sekelbos, which are great for a braai, but not for smoking.

From what I have tested myself, and from what I have read, generally, wood from fruit trees and nut trees work well.
I have had good success with
Macadamia
Peach
Orange ( very subtle )
Oak
Pecan
And I am going to try Black Wattle next. It is apparently close to Hickory.
 
Lmx said:
It depends.
You are infusing the smoke flavor into your meat, so the wood must have a nice aroma when burnt. We have local fire woods readily available, like sekelbos, which are great for a braai, but not for smoking.

From what I have tested myself, and from what I have read, generally, wood from fruit trees and nut trees work well.
I have had good success with
Macadamia
Peach
Orange ( very subtle )
Oak
Pecan
And I am going to try Black Wattle next. It is apparently close to Hickory.
Click to expand...

There is this restaurant in CPT that uses Rooikrans weirdly.
 
Lmx said:
I think I saw some at a total garage in centurion. I will give it a try next time I swing past there.
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If you do, make sure that it is dry. It can be total cnut to use if the wood has too much moisture in it.
 
Lmx said:
It depends.
You are infusing the smoke flavor into your meat, so the wood must have a nice aroma when burnt. We have local fire woods readily available, like sekelbos, which are great for a braai, but not for smoking.

From what I have tested myself, and from what I have read, generally, wood from fruit trees and nut trees work well.
I have had good success with
Macadamia
Peach
Orange ( very subtle )
Oak
Pecan
And I am going to try Black Wattle next. It is apparently close to Hickory.
Click to expand...
Greetings,
This "wood" be my first post and let's see if I get it right. I've been learning how to smoke meat just like the pro's do in the States for just over 2 years. It is very scientific and I've learnt a lot over this time. I smoke no fewer than 3 x a week. Wood remains a fascinating discussion and obviously and important component of the whole affair. I have gained a wealth of knowledge from pitmasters in the US. If you have any specific questions I will gladly answer if I can or will get the answer if I don't. I use American Oak almost exclusively at the moment. It is probably the most versatile of all woods.
 
What's the better option to go for - Megamaster Coalsmith (Alpha offset) or the Weber Smokey Mountain cooker (47cm)?

Coalsmith would probably be more versatile/ can be used beyond smoking?
Weber would probably have better build quality?
 
MrR said:
What's the better option to go for - Megamaster Coalsmith (Alpha offset) or the Weber Smokey Mountain cooker (47cm)?

Coalsmith would probably be more versatile/ can be used beyond smoking?
Weber would probably have better build quality?
Click to expand...

I have both offset and smokey mountain. I use the offset when I have a lot of bigger cuts, like Ribs, that need the space, but that is about it. The Offset is the King when it comes to smoking and infusing smoke but it is very very hungry. You use a lot of fuel.
The Smokey mountain is almost a light and forget setup. With the use of triquettes and "Wood Chunks" you are set.
I use about 3 wood chunks and half a bag of triquettes for a total 8 hour smoke.

Hope this helped.
 
I have found this

Smoulder Smoking Wood Chunks - Black Wattle from Takealot

I was surprised how much I liked this wood.
The flavor/Aroma sits somewhere between Oak and Hickory.

Something interesting. I decided to test the first batch with Wors.
Method: Worse in Smokey mountain at 225F for 1 hour.
Juiciest wors i have ever had. If you have never tried this, you really must.
 
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