Smoking Wood

Hi All

If i am going to be using wood to smoke do I

a) need to remove the bark
b) does it have to be seasoned or will fresh be OK
c) if i use a smoking box what is the best size for the chips to be
d) is there anything else i need to know about using my own wood

Thanks in advance for you help

Big H

(a) Some say yes, some say no. If it's easy to do, I generally do. Don't think it matters overly.
(b) Should be ok either way. If you think about it, you want the chips or chunks to give off smoke. Most stuff I use has been seasoned by virtue of me not getting through it very quickly!
(c) Again, it doesn't matter too much. Smaller chips will go much faster than, say, a chunk about the size of a golf ball. It depends whether you're smoking fast, or going for a long slow one.
(d) Make sure it's not been treated or fed with chemicals, and is pretty much mould-free.

Thanks for the advice we are going to have a blast this weekend will post some pics.

thanks

Howard

Enjoy... don't oversmoke your food either, else it can taste bitter. Start with a little, then increase to taste, so to speak...

Thanks thats goos advice.

I have over smoked in the past i think and last night did a pork loin as a taste tester and bit annoyed when the smoking box had not burnt all the chips until that is i tasted it and then i was converted.
I think it a little like garlic a little can make a wonderful difference.

This smoking malarkey is pretty addictive, are there any comps commuing up soon i would like to see the pro's in action.

Cheers for the advice it is all very welcome from the milton keynes newbies.

This event is coming up soon... we'll be there!

http://grillstock.co.uk/