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Mahogany
Never heard of using Mahogany as a smoking wood. I'd be a little leary because as mentioned by Pops it can cause issues. I know several people who have gotten pretty bad rashes, similar to poison ivy from handling the wood and/or coming in contact or breathing in the dust while sanding or...- chef jeff tx
- Post #4
- Forum: Woods for Smoking
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hi from Ontario, CA, not Canada. LOL
Howdy, welcome to the SMF!!- chef jeff tx
- Post #6
- Forum: Roll Call
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Checking in from NY
Howdy, welcome to the SMF!! Displaced NY'er here.- chef jeff tx
- Post #5
- Forum: Roll Call
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When cooking do you always have camara around ?
I take a lot of pics when I have the smoker going or if I'm making something different. My biggest problem is I rarely remember to download the pics from the camera so I can upload them to the web. :)- chef jeff tx
- Post #2
- Forum: General Discussion
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cold smoke vs hot on nuts
Unless you like raw nuts I'd hot smoke them. I usually smoke them at about 225° for about an hour then kick the heat up to about 350° and check them every 15 mins os so until they are "done" to my liking. For the already roasted nuts I'd think cold smoke would be the way to go but haven't tried...- chef jeff tx
- Post #2
- Forum: Fruit, Nuts & Vegetables
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Advice on Seasoning. . . ..
Howdy, welcome to the SMF!! I would save the barrel wood for food and just use some plain old oak for seasoning the pit.- chef jeff tx
- Post #8
- Forum: Roll Call
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Sand before seasoning?
The few pits I've seasoned I've burned it out at high temp to get rid of any contaminants with a fire in both the fire box and the smoke chamber. I allowed to cool, wiped down all surfaces, coated with oil then fired it again for several hours to season.- chef jeff tx
- Post #4
- Forum: Charcoal Smokers
