www.sausagemaking.org

I would like to know if Mahogany is o/k to burn in a smoker.
Its a hardwood but you do not see it mentioned very much in smoking information.
Thanks
wallie

I'm guessing that why you don't see any information on it, is its rarity and expense. Wouldn't bundles of �5 notes be more cost effective? But if you have a source, do try it out on a cube of ham or cheese and let us know, or send me a sample and I'll give it a go. (Mahogany sawdust or bundles of �5 notes which ever are easiest for you )

Edit:

I found this so it must be used:

http://lib.store.yahoo.net/lib/smokedme ... erform.pdf

Dave

I have had a 4*4 inch post 9 foot long lying in my garden f0r about 2 year and was at the point of dumping it.
About 6month ago I brought this post into my shed to dry off and noticed how very heavy it was.
Thats when I discovered it was mahogany.
Then I made a great discovery I found this site, and Gill's post on a wooden smoker.
Now I am into sausage making and bacon curing, and as happy as a pig in s--t.
Yesterday I just finished building a wooden smoker so that's why I asked the question.
My circlular saw has been running overtime today and I have a bag full of chips and sawdust.
All I am waiting of now is an electic hotplate I have just orderd. Then the smoking will start.
I think sausage making and curing is a fascinating hobby and once again let me say Sausagemaking.org is a great site.
Also I have some trees at the bottom of my garden which are getting too high and I will have to cut them down.
The problem is I do not know what they are, but the last time I trimmed them they seemed very hard.
I wonder if I would be taking any risks trying them for smoker fuel?
I am thinking of when the mahogany is finished.
Cheers
wallie

can you post a good picture of the trees?

I'd say it is more than likely that any sort of post has been chemically treated - I would not use it for smoking food you intend to consume.

jpj wrote:can you post a good picture of the trees?

And a leaf if you can find one.

That's a good point about the post Aris, I wonder if a hardwood one might have been untreated and rather more to the point how Wallie could find out?

Dave

The tree is perfectly bare now not a leaf in site also I have been told by a neighbour that its a willow tree.
Regarding the mahogany it does not look or smell treated, I tried burning a bit and the smoke seemed normal.
I think I will just take a chance with it, too good to waste.
In my garden I have lilac and mock orange bushes and a rose rogosa hedge I wonder if I could use them.
I used to do a bit wood turning and when I think of all the hardwood chips and bits that I dumped I could cry.
Thanks for the replies anyway.

wallie

Wallie,

I been using willow for hot smoking, it has a medium(strength) flavour, nice on chicken and bangers.

If your still unsure on the type of tree have a look here http://www.forestry.gov.uk/forestry/infd-5g2kv3

Lemon.

lemonD wrote:Wallie,

I been using willow for hot smoking, it has a medium(strength) flavour, nice on chicken and bangers.

What's a "banger"? Newbe stupid question.

british slang for a sausage

jpj wrote:british slang for a sausage

Thanks, that was my guess.

Slang like our "Fatty's" which are sausage logs formed like a long narrow meatloaf often with cheese or some other thing rolled inside.

Just been experimenting with various heat sources in my smoker and found the best was an old camping stove with a flexible tube going to the gas cartridge.
This seemed better than the electric hotplate, more controlable and a better head of smoke.
The hotplate seemed to be cutting out just after it started to smoke, then no more smoke till it came back on again.
Using gas I could keep it smoking all the time.
Has anyone used a camping stove?
I also wonder which is the least expensive.
Any replies welcome.
wallie

If you can get a burner that runs off a Calor bottle that will be your cheapest option, followed by Camping Gaz refillables, with disposables a definte last place.

Dave

Wallie,
How much smoke are you producing from the gas burner?

a better head of smoke

It sounds like your trying to produce too much smoke mate.
Little and often is what you want from a cold smoker.

If you look at Dave's (saucisson) threads on the subject you find a wealth of information.
Apart from its cost Gas burns putting moisture into the air which condensates on the cooler food and inhibits smoke penetration.

I use a hot plate(converted cooker ring) in my hot smoker which smokes and cooks at the same time and it works great for this purpose.

I tried turning the heat setting down to minimum for cold smoking and it produces too much heat and not enough smoke.

I think it was Dave(saucisson) who came up with the soldering iron idea which produces a small amount of smoke all the time and not much heat.
I'm going to be trying this idea in the spring.

Lemon.

PS are you using the hotplate inside or outside the smoker?

I am using a wooden cabinet smoker aprox 2ft square and 3ft height with the hotplate in the bottom with the water container about 1ft above then a rack for whatever I am smoking about 1ft above that.
It is a single element solid top 1000w hotplate.(I am wondering if 1000w is hot enough.)
When it reached its top temperature it started smoking, then when the power light went of it stopped and stayed of for quite a while till the light came on again..
So the smoke was very little and not very frequent.
The temperature inside the box averaged about 110f.
I tried dry sawdust, damped sawdust and chips.
Thanks for the reply.
wallie