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Thread: Weber trick

  1. #61
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    Default Re: Weber trick

    @KobusDJ

    What type of wood are you using there?

    I've tried a number of our indigenous hardwoods but most produce too much smoke and others make the meat bitter. The best local wood I've used so far is Swarthaak.
    BL324
    98 Hilux SFA 2.2 Ltd with EFI (Slakkie)

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  3. #62
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    Default Re: Weber trick

    @Geelvis

    I have no idea what type of wood it is.

    It is hard and dry. Dry is very important... you get a very bad taste if not.
    Kobus

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  4. #63
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    Default Re: Weber trick

    Quote Originally Posted by Geelvis View Post
    @KobusDJ

    What type of wood are you using there?

    I've tried a number of our indigenous hardwoods but most produce too much smoke and others make the meat bitter. The best local wood I've used so far is Swarthaak.
    Try and get hold of peach,cherry,pear
    Use two or three chunks not logs or you can overdo it
    The smoke gives you the taste and "bark" your coals do the cooking
    Low and slow

  5. #64
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    Default Re: Weber trick

    Quote Originally Posted by Grant Young View Post
    Try and get hold of peach,cherry,pear
    Use two or three chunks not logs or you can overdo it
    The smoke gives you the taste and "bark" your coals do the cooking
    Low and slow
    Hi Grant,

    I have hickory, apple, cherry, pecan and mesquite chunks that I got from Big Green Egg.
    Many of our local hardwoods are like mesquite, which is very strong and should be used with reservation.

    I'd love to get some peach and pear chunks!
    BL324
    98 Hilux SFA 2.2 Ltd with EFI (Slakkie)

  6. #65
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    Default Re: Weber trick

    So, kan ek die perske takke gebruik wat ek gaan afsnoei hierdie winter? Ek het 'n paar Kakemas, Orion en Oom Sarel bome wat ek moet snoei.
    Last edited by SpiderGear; Yesterday at 10:47 AM.
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  7. #66
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    Default Re: Weber trick

    His:
    2010 Daihatsu Terios 4wd manual, GIZ Top R 3 inch suspension lift and shocks, GIZ Fiber glass Snorkel, Bash Plates.
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    Hers:
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    ----------------

  8. #67
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    Default Re: Weber trick

    Quote Originally Posted by Geelvis View Post
    @KobusDJ

    What type of wood are you using there?

    I've tried a number of our indigenous hardwoods but most produce too much smoke and others make the meat bitter. The best local wood I've used so far is Swarthaak.
    Try using wood that does not have bark ,bark smokes excessively and for some reason has those bitter flavours

  9. #68
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    Default Re: Weber trick

    Quote Originally Posted by Geelvis View Post
    Hi Grant,

    I have hickory, apple, cherry, pecan and mesquite chunks that I got from Big Green Egg.
    Many of our local hardwoods are like mesquite, which is very strong and should be used with reservation.

    I'd love to get some peach and pear chunks!
    I am fortunate to live in Stellenbosch
    Is just ask the fruit farmers
    Mesquite is to strong I find the smoke bark is somewhat bitter so I don't use it

  10. #69
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    Default Re: Weber trick

    Quote Originally Posted by Dudleytheplumber View Post
    Try using wood that does not have bark ,bark smokes excessively and for some reason has those bitter flavours
    Yes should have made it clearer no bark on the chunks
    Also was referring to the smoke"bark" on the meat

  11. #70
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    Default Re: Weber trick

    You right clear the bark off the chunks...bark on the meat new for us at least it has no bite

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