Ash wood

Discussion in 'Roll Call' started by davidryanree, Sep 21, 2009.

  1. davidryanree

    davidryanree Newbie

    Hey everyone I just came arcross a good amount of ash wood. Have any of you ever used the stuff. If so, what did you think of it? I heard it can be good for red meats and fish. Also, is there a way to speed up the aging process?
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello there, can you give us a little introduction about yourself, smokers, grills? Welcome to the SMF my friend. Smaller pieces of wood will age/dry faster than large cuts.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome Davidryanree to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anythignto do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
    http://www.smokingmeatforums.com/for...ad.php?t=58920
    Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
    http://www.smokingmeatforums.com/for...play.php?f=127
    It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
    Welcome To Your New Addiction
     

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