British BBQ Society Forums

I'm hickory, too. Seems to be good for pork in general, I think.

Steve W

Sapient pearwood, but it is pricey and tends to run off........

Apple and hickory or
Mesquite.

Am planning a ribathon this weekend, I have some very meaty beef, babybacks and spares.....and then the chef at work tells me he was offerred a great deal on big beef ribs and he has ordered me a couple for delivery tommorrow, its going to be a splendid weekend!

Cheers
Tiny

A Pratchett fan Huzzah!!!!

If you can't get Mesquite, use Acacia.
Pratchett fan also!!!!!!!!!!
We are all Cut me own throat dibblers.
Animal matter in a bun.
Si

ONA STICK if you please

Tiny where do you get your mesquite from, never seen it before.

Hi Keith,
Picked it up in a garden centre called Garsons last year. It is the standard weber fire spice wood chips, didn't know it was hard to come by or would have bought 2 bags!

Cheers
Tiny

I'll have a look, I was searching for chunks so probably would have overlooked the Weber chips

Homebase has the weber range of wood chips, while B&Q only seem to have the Jack D chips.

Acacia trees seem to be dying off at the moment, try phoning local Tree Surgeons to see if they have any.
Acacia imparts a smoke just like Mesquite but can be bitter if too much is used.
Si

The JD chips - they're oak, soaked in JD (or from JD barrels), right?

Can anyone taste the difference in their food between these and plain oak?

Steve W