Basher Posted May 9, 2019 Report Share Posted May 9, 2019 Thought I’d share a favourite table I’ve used. All woods can be found in Australia and plenty in other countries. i highly recommend exploring different timbers. As a rule of thumb, stay away from soft woods, especially sappy trees like pine and mango. 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 9, 2019 Report Share Posted May 9, 2019 For us non-Australians! This one is not as "user friendly" but a bit more comprehensive. SmokingFlavorChart.pdf 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 10, 2019 Author Report Share Posted May 10, 2019 Nice Charts Tony. Have you worked through the list? Not sure why they warn you off Eucalypt wood. There are 700 different species of this tree and I can't think of one being soft. Most wood burning restaurants here will burn eucalyptus logs, particularly ironbark. For lump charcoal is Gidgee Wood- I havent tried the coco Yet. Gidgee is rated the 3rd hardest wood in the world at 1,300kg per cubic meter. https://www.wood-database.com/wood-articles/top-ten-hardest-woods/ Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 10, 2019 Report Share Posted May 10, 2019 I understand Eucalyptus working as charcoal but as a smoking wood I'd be concerned that the high oil content would impart off flavors. Eucalyptus oil of course is very aromatic but not the type of flavor profile I would want to eat.. Super dense woods like Gidgee are extremely slow growing.. which means they should probably be conserved not cut down for charcoal. Why cut down a tree that is hundreds or possibly thousands of years old for charcoal? Just my 2 cents.. as someone who has guilt issues over all the trees I've milled over the last 30 years. 3 Quote Link to comment Share on other sites More sharing options...