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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.

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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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    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!

  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; 2018/05/22 at 10:47 AM.
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  7. #66
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    Default Re: Weber trick

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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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  13. #71
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    Default Re: Weber trick

    Quote Originally Posted by SpiderGear View Post
    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.
    @Spider Gear

    That's exactly the right wood to use. Just make sure it's properly dry.

  14. #72
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    Default Re: Weber trick

    Quote Originally Posted by mariusrautenbach View Post
    Nothing wrong with their wood Marius.

    I use their orange, almond and olive wood. The olive is fantastic for lamb on the Weber and citrus always goes well with chicken, pork and even beef. It's a very mild smoke flavor.

    I've ordered one of these from the UK and I'll be using the wood dust available from SA BBQ Smokers.
    https://www.proqsmokers.com/cold-smokers

    BTW: SA BBQ Smokers also offer smoking seminars for those of you that would like to learn more about this dark art.

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  16. #73
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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
    Thanks Dudley!

    I always remove the bark from indigenous wood like Sekelbos, Kameeldoring etc. They still generate more smoke than I would like and for this reason I seldom use our local woods. The local hardwoods aren't too bad in electrical or gas smokers as the ood is the only source of smoke. When using charcoal or briquettes, they add more smoke

    Fruit trees like apple and peach have a very thin bark which makes no difference at all to the flavor.

    https://biggreenegg.com/product/smoking-chunks/
    These are by far the best smoking chunks available in SA. They're expensive but a little goes a looonngg way.
    Last edited by Geelvis; 2018/05/23 at 12:40 PM.

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  18. #74
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    Default Re: Weber trick

    Quote Originally Posted by Geelvis View Post
    Nothing wrong with their wood Marius.

    I use their orange, almond and olive wood. The olive is fantastic for lamb on the Weber and citrus always goes well with chicken, pork and even beef. It's a very mild smoke flavor.

    I've ordered one of these from the UK and I'll be using the wood dust available from SA BBQ Smokers.
    https://www.proqsmokers.com/cold-smokers

    BTW: SA BBQ Smokers also offer smoking seminars for those of you that would like to learn more about this dark art.
    Wanna go to their shop on Saturday. Need wood

    On a serious note. I am saving for a 30th bday gift from me to me....... FROM THEM
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  19. #75
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    Default Re: Weber trick

    Most important part for me with trout is that no matter how you prepare it, it must not be overdone. Trout, like salmon, can be raw to medium. Or seared.

    Overdone trout is a sin.
    I'm gonna put a curse on you and all your kids will be born completely naked.

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  21. #76
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    Default Re: Weber trick

    Quote Originally Posted by Petri Oosthuizen View Post
    Lappies, ek "steel" jou Thread so bietjie, laat weet ASB as jy 'n pyn het met dit.

    Watse accessories is nice op 'n Weber, bedoelende nie net nice to haves nie, maar wat rerig werk?? Ek het 'n 57cm present gekry, mooi ding, so rooie.

    Soos ek se, nie "gadgets" nie, maar accessories wat die Weber beter maak

    THANKS8)
    Petri, die een Accessory wat ek gevind het werk soos 'n bom is daai skoorsteen-agtige pyp met die handvatsel, gate in die kant en "grid" onder waarin mens jou charcoal aan't brand steek en dan in die kolebakkie/s uitgooi. Charcoal word eengalig warm, maklik om uit te gooi en die groot ding is mens kan indien nodig voordat jou kole koud raak weer 'n klompie brand maak.

    As jou Weber buite staan, vergeet van die cover wat Weber self maak - die ding is van plastiek wat nie "UV - resistant" is nie, die son brand hom binne 'n jaar bros, dit skeur en lyk dan soos die hond se alie. Laat maak eerder een van seil.
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  22. #77
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    Default Re: Weber trick

    Quote Originally Posted by albertvl View Post
    Most important part for me with trout is that no matter how you prepare it, it must not be overdone. Trout, like salmon, can be raw to medium. Or seared.

    Overdone trout is a sin.
    Yup, I agree... Tasted overdone salmon once... Wasn't nice!
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  24. #78
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    Default Re: Weber trick

    Even attempting to cook salmon or troot is a sin.

    Fillet that baby, gooi soya sauce and chow.
    Nothing better than a bit of sashimi right there on the river bank.

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  26. #79
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    Default Re: Weber trick

    Quote Originally Posted by Geelvis View Post
    Even attempting to cook salmon or troot is a sin.

    Fillet that baby, gooi soya sauce and chow.
    Nothing better than a bit of sashimi right there on the river bank.
    Ag no man... I am really lus for sushi!
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  27. #80
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    Default Re: Weber trick

    Petri, die een Accessory wat ek gevind het werk soos 'n bom is daai skoorsteen-agtige pyp met die handvatsel, gate in die kant en "grid" onder waarin mens jou charcoal aan't brand steek en dan in die kolebakkie/s uitgooi. Charcoal word eengalig warm, maklik om uit te gooi en die groot ding is mens kan indien nodig voordat jou kole koud raak weer 'n klompie brand maak.Name:  IMG_20180811_184614.jpg
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