- Dec 30, 2012
- 156
- 15
Hi all....
Glad that I found this forum as I've always had a fetish for burning meat on the bar-b-q and consider myself a decent BBQ chef and have developed many of my own sauce and rub recipes that I'll share.
Now, I'm ready to play with you 'big boys' and get into smoking.....first as a hobby, then maybe as a pro.
I have a home made stainless steel BBQ that I fabricated out of a salvage water pressure tank that I purchased at scrap metal recycler, priced by the kilo and I call it a Webber that that will last generations. I'll try to post a foto of it in another post. It has the shape of a Webber, but it has a 2.5 ft extension for slow cooking and it can be used as my first smoker with a few modifications.
Living in Thailand is always a challenge when it comes to finding things that you take for granted back in the US.....like hickory chips and certain spices, but I always seem to find substitutes and my first question is about tropical hardwoods that could be used as wood chips.
I've used both guava and lately tamarind with good results. We also have lychee, mountain apple, lumiai [sp?] ranbutan, and many other exotic woods. A friend uses mango wood, but I have heard/read that it has toxins in the wood.
My question is does anyone have any experiences with tropical hard woods and what's the easiest way to make chios out of it?? My last attempt was with tamarind wood......super hard and after sawing a 3 inch log off it, I just wittled it down with a macheti, got a blister because of it's hardness.
Happy new years,
expat
Glad that I found this forum as I've always had a fetish for burning meat on the bar-b-q and consider myself a decent BBQ chef and have developed many of my own sauce and rub recipes that I'll share.
Now, I'm ready to play with you 'big boys' and get into smoking.....first as a hobby, then maybe as a pro.
I have a home made stainless steel BBQ that I fabricated out of a salvage water pressure tank that I purchased at scrap metal recycler, priced by the kilo and I call it a Webber that that will last generations. I'll try to post a foto of it in another post. It has the shape of a Webber, but it has a 2.5 ft extension for slow cooking and it can be used as my first smoker with a few modifications.
Living in Thailand is always a challenge when it comes to finding things that you take for granted back in the US.....like hickory chips and certain spices, but I always seem to find substitutes and my first question is about tropical hardwoods that could be used as wood chips.
I've used both guava and lately tamarind with good results. We also have lychee, mountain apple, lumiai [sp?] ranbutan, and many other exotic woods. A friend uses mango wood, but I have heard/read that it has toxins in the wood.
My question is does anyone have any experiences with tropical hard woods and what's the easiest way to make chios out of it?? My last attempt was with tamarind wood......super hard and after sawing a 3 inch log off it, I just wittled it down with a macheti, got a blister because of it's hardness.
Happy new years,
expat