by Ianinfrance » Wed Feb 03, 2010 5:18 pm
Hi guys,
We're surrounded by local artisans and oak - we have huge forsets of it, grown to provide it for wine barrels. Limousin oak is one of the major types.
However, between chippy and smoked mackerel, there might just be a couple of steps too far for me. We'll see once I've got the smoker, seen the dust and tried an experiment or two. I'm uncertain as to whether Jacquie will have a high opinion of my spice/coffee grinder being used on oak chippings. Drying could always be done in the Bradley, I guess.
Good thinking though. I wonder whether walnut is a good smoking wood. I know that Pecan is (hickory).
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC