I am living in Chieng Mai, northern part of Thailand. I want to buy a stick burner smoker, but not quite sure whether local wood such as Longan, Lychee and Rambutan log will do or not. It will be expensive to import Oak, Pecan etc. Or I could choose to use pellet smoker. All your comments will be highly appreciated.
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Longan, Rambutan and Lychee wood
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
According to the Wood Database all 3 are members of the same family and are hardwoods so from that perspective you should be fine (never use softwoods for smoking). I can't speak to any flavour they may impart however.
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Lychee as you probably know is the traditional wood for smoking Peking Duck so you would be fine there. The other two are used for cooking charcoal so again they should be fine. If you are able I would do a test burn of each to get an idea of the heat, smoke and longevity of each. You want a wood that won’t burn up too fast if trying to keep a steady temperature in the chamber. I have no clue about the availability of pellets there or their quality. Good luck on your search.
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Correct me if I’m wrong but wouldn’t a long pre-burn mostly equalize the smoke flavor if he finds the wood flavor from any of them not exactly to his liking?
I’m talkin Rodney Scott style. Shouldn’t that make the type of hardwood used mostly irrelevant? (Which I know all 3 to be).
That’s possibly a loaded question around here, so apologies if so
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