Recent content by fghmx

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  1. fghmx

    pear tree

    Obviously you don´t know the difference between ships and sawdust b/c you are talking about both in one line. I am only interested in sawdust for smoking sausage. Chips are only the second best solution.
  2. fghmx

    smoke strength of woods?

    b/c the lack of beech in Mx, I am using mesquite and mix it w/ other woods..@ tzem143,, would you agree that using mesquite when hot smoking is required, that the meat or sausage is getting somehow a "bitter" flavor? I can´t do hot smoking w/ mesquite at all. Slow or cold smoking works well w/...
  3. fghmx

    smoke strength of woods?

    Todd, great news I really appreciate and certainly can use talking to the Department of Agriculture. Let me see if they know that and if they accept that about the process of making pallets. I clearly see that sawdust might be difficult to import. But I will figure out. Am I right when...
  4. fghmx

    smoke strength of woods?

    this is strange: yesterday I wrote the first post. It vanished into the nirvana. I tried everything to get it back, but NO! Today I wrote the second post and - what a surprise - the first post was posted today. Can somebody explain to me this miracle???
  5. fghmx

    smoke strength of woods?

    @ gary s that is absolutely correct what u r saying. I used to live in the Hill Country for more than a decade outside Kerrville and there I used Pecan and some mix. 80% Pecan and 20% fruit tree, mostly pear. Pecan is very similar to beech. At least it does not ruin the flavor but makes it...
  6. fghmx

    smoke strength of woods?

    @ Gary S Yes, you are right. I used to live in the Hill Country - West of Greene - and there I used a Pecan / fruit tree mix. Pecan is very similar to beech. Good flavor good taste of the meat. @ T Johnson Let me ask: How r u binding the pellets? No binders no glue no nothing? I´m guessing...
  7. fghmx

    smoke strength of woods?

    If ´Todd ´is the guy from the link (I don´t know that) then I have to say: " No" I do not order anything. Reason for that: 1Lb. bag for $6.99 (7 bucks) is by far too much for 1lb of sawdust. I need quantities, means I need more or less 50 to 70 lbs. a month. And $350 or more a month only...
  8. fghmx

    smoke strength of woods?

    O.K., here is my opinion. ONLY beech makes the perfect taste in meat or sausage. Why? Most other woods have ingredients you don´t want in a smoke. i.e. oak has a lot of acid in the outskirts of the trees. Inside is less. (and an old whiskey barrel has none any more) Meat smoked from other...
  9. fghmx

    Beech Sawdust

    Addendum Just looked at the link you placed in your post. That all looks fantastic and what I read sound promising!!! But a German butcher relies only on his experience. Nevertheless::: Big Thanks for the link ---- Maybe one day I will try some of that. 
  10. fghmx

    Beech Sawdust

    Thanks KC5TPY, most of your info I did know, but nevertheless >>> thanks for it. Maybe I should have explained a little more in detail. I am a butcher from Germany living in Mexico know. I know how to use a smoker and I know what to use for having the perfect result....whatever you are...
  11. fghmx

    pear tree

    Nice idea to sell the tree to a true smoke lover!!!  It will smoke forever until the smoke lover is passing away (unless he is 20 yrs only) and the sausage is getting dry. My Q.: Can you convert it into sawdust??? Then I would be interested in a huge quantity.
  12. fghmx

    Beech Sawdust

    Hi folks, I am the new kid on the block here and looking for to get beech sawdust for smoking sausages and ham. Smoking means: producing smoke in a large smoking pit, not a table smoker or BBQ pit..    A smoking pit for about 50 sausages hanging on a rack where the sawdust is placed below the...
  13. fghmx

    Want to make sausage

    absolutely correct! No good sausage maker can get around using metric scales and weights. A teaspoon or tablespoon is no good advice for a sausage maker. Why? my tablespoon might be bigger than yours. And my teaspoon smaller than yours. And that difference destroys the flavor a lot.
  14. fghmx

    Has anyone tried "Beech" wood

    @ BackwoodSmoker I know from Germany, the most experienced sausage maker in the world, that there they smoke ONLY with beech. And German sausage is famous all over the world. So famous that there are many companies in the US copying the recipes. My Q. to you: I am living in Mexico. Can you make...
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