I've got wood!

Hi all,

I've got several ~10# bags of well-cured wood chunks for which I'd love to find a good home. I've gotten rid of my smaller cookers, so these chunks are no longer ideal for my use. But for the right person, this would be a great and ample supply of cooking wood. Here's the approximate inventory . . .

9 bags Hickory
6 bags Cherry
4 bags Maple
3 bags Alder

I'm happy to give it all away to a BBQ-loving LTH'er who's able to pick it up in southern Lake County. To minimize the logistical ballet, I greatly prefer to get it all in the hands of one person. If you're interested, please post here or PM me.

Thanks,

=R=

The lumber has been spoken for. I'm thrilled that it's going to a good LTH home and an avid BBQ enthusiast.

Thanks, for looking.

=R=

I've never used alder wood for smoking. What kind of flavor does it give the meat?

Jim-Bob wrote:I've never used alder wood for smoking. What kind of flavor does it give the meat?

I've never used it on meat, per se. It's pretty mild, with a slightly sweet note. I used it mainly on cold-smoked salmon, but eventually realized that I preferred apple, which also happens to be much more readily available.

=R=

ronnie_suburban wrote:

Jim-Bob wrote:I've never used alder wood for smoking. What kind of flavor does it give the meat?

I've never used it on meat, per se. It's pretty mild, with a slightly sweet note. I used it mainly on cold-smoked salmon, but eventually realized that I preferred apple, which also happens to be much more readily available.

=R=

Alder is pretty much the standard wood for smoking salmon up in the Vancouver area. So salmon and alder is definitely a good pairing.