Thread: Smoking meats

I am planning to build a meat smoker. Back in Canada I did all my own fish and jerkies. The wood I used was poplar and plum wood. We have such an expance of wood here, just don't know where to start. Anyone done this before here and would have a suggestion on what wood to use? Just going to have a fire box, so not interested in chips.

Thanks,
Terry

have a look here : TeakDoor.com - The Thailand Forum - Search Results

I know a lady called Nok.She does a lot of smoking.She is as thick as two short planks but I don't know what wood they are

Our resident expert Blackgang is locked up at the moment but if you search through his threads (find in Members List and then look in 'Find all threads by started by Blackgang' and you should find lots of info. Also check out his photo albums for some good ideas. .

I'd say trial & error with mango wood to start?

Am guessing it'd be similar to apple wood.

Certainly no shortage of mango wood here.

My wife tells me that is what they use to make the local charcoal.

Originally Posted by terrytune

just don't know where to start.

All depends on your taste. Mango and lime wood are good.