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Post by Calaf on Mar 19, 2012 15:34:20 GMT
After playing with my chainsaw I still have both hands but also two buckets full of Beech Chippings that I thought might be handy for smoking.
What is the best way of storing the chippings?
For how long should they be seasoned before use?
Do you soak them before use?
Any tips and advice for a smoking n00b?.
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Post by Fat Bob on Mar 19, 2012 18:31:57 GMT
Don't want to rain on your parade but do you not oil your chain saw?
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Post by turkey on Mar 19, 2012 20:31:23 GMT
I am no expert, seasoning wood I though was to dry it? Unseasoned will mean there will be sap left in the wood, not sure if that is bad for smoking? But you will be soaking the wood so if its just moisture removal then seems pointless for smoking.
I have some shop brought wood chips and I think they say to soak overnight, I think at least a couple of hours is required.
would not think any oil on the blade would matter too much tho, would be tiny particles on the wood at best I assume?
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Post by minesamojito on Mar 19, 2012 21:20:35 GMT
You'd be surprised, you only need a small amount of wood to flavour, so a "little" oil would taint the smoke and the food.
Seasoned wood is required, as the sap creates an overpowering smoke. Some people say not to soak wood chips, but I know from my experiments with plank cooking that it does make a bit, not a huge difference.
What tips you after Calaf? A little smoke goes a long way, oversmoking kills food. Are you hot or cold smoking? What foods do you want to smoke?
Cheers
Marcus
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Post by rivergirl on Mar 19, 2012 21:29:57 GMT
we shuzzed up a load of cherry after the winds and we have put it in the sacks that the chook food comes in I soak about 1/3 of my chippings.
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Post by Happy Baker on Mar 19, 2012 22:23:24 GMT
I was told (when I took my chainsaw test) that the oil is basically rapeseed oil ... So it may not be a mineral oil. It would be a good idea to check the label. I was told the only difference is the molecule chain length.
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Post by Calaf on Mar 19, 2012 22:38:16 GMT
Yes, chainsaw oil. Hadn't crossed my mind, Bob. I blame Marcus - my thoughts are only of pictures of his smoked teasers so I'm not thinking it through. But, as Turkey says, wouldn't the chainsaw oil be so small that after a period of seasoning the oil would go the same way as the oils in the sap? RG, what do you use to shuzz? I have a chipper but it produces largish shreds. Great for mulching the strawberries but probably not smoking. n00b needs smoking 101.  |
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Post by Calaf on Mar 19, 2012 22:41:00 GMT
Happy Baker, I wonder if I can put veg oil in the chainsaw and make some more chips.
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Post by Fat Bob on Mar 19, 2012 23:25:19 GMT
I sure hope it is a vegetable based oil - digesting mineral oil is not a good thing.
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Post by minesamojito on Mar 20, 2012 0:32:14 GMT
The absolute best thing you can use for hot smoking is chunks, the size of a golfball or even apple sized for a long smoke, a couple of these would be all you need.
What sort of smoking you want to do, and what do you want to achieve?
From the sounds of it, hot smoking chunks of meat?
You could do worse than start off with the plank roasting on the BBQ, gives a lovely smoke, and keeps the food moist.
Get yourself a digital thermometer too, so you can cook meat to how you like it.
Cheers
Marcus
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Post by Calaf on Mar 20, 2012 7:58:08 GMT
Checked the bottle but it doesn't say. It's dark and heavy stuff so will assume it's mineral oil and cast the chips on the mulch pile.
I could easily knock out golf ball size chunks/cubes with a circular saw. In my mind's/tummy's eye, apart from the the meat chunks, I have a picture of some mackeral being smoked. Perhaps some mozarella balls, gouda...
We've tried nailing Salmon to a plank of Oak. That was lovely.
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Post by Happy Baker on Mar 20, 2012 10:16:36 GMT
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Post by DuncanM on Mar 20, 2012 14:06:36 GMT
Wouldn't most large scale chippers/shredders/saw dust makers have some sort of lubrication applied from the factory during production if it doesn't require constant lube like a chain saw?
I got bought a ProQ smoke generator for my birthday today and some saw dust so any quick and simple things to cold smoke?
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Post by rivergirl on Mar 20, 2012 19:41:58 GMT
I am using the chipper , Calaf . I find that it does the job perfectly. the cherry is not seasoned so I am not smoking it but say the hazelnut is quite dry so i soak some of it .
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Post by rivergirl on Mar 20, 2012 19:47:29 GMT
Wouldn't most large scale chippers/shredders/saw dust makers have some sort of lubrication applied from the factory during production if it doesn't require constant lube like a chain saw? I got bought a ProQ smoke generator for my birthday today and some saw dust so any quick and simple things to cold smoke? sorry just saw this MAMs will be along shortly but I had fun experimenting with flour, salt , chillis, peppers, cheese , a duck breast,mutton, chicken,bacon, fish , milk ( blame mastrerchef) garlic ,mushrooms ............... as you can see the list just goes on and initially I was was just trying small portions, I have hooks in the ceiling and hung the flour and salt in J cloth and the rest is on racks and a chip pan basket . I say experiment just try a small portion and then if it goes bottoms up it has not cost you a fortune . Good luck  |
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