New from New Zealand.

[Tok_Smoke]

Ah. Haha. Manuka is a native hardwood. Pretty much the go to wood for smoking anything here in NZ. Also called Tea Tree in Australia. And feijoa is a fruit. Kinda like a guava.

[gmotoman]

Fruit trees usually are good hardwoods to use. They grow apples down your way correct? Apple wood is really nice to use on lamb(which I am sure you have). Also welcome from the Pacific Northwest. Oregon to be exact.

[Tok_Smoke]

Yup. I know where I can get some apple wood. Apple smoked lamb sounds really good.

[Richtee]

Yup. I know where I can get some apple wood. Apple smoked lamb sounds really good.

Apple is like the "universal" smoking wood. Nothing is bad with apple that I know of.

[Doug S.]

from Utah

Just a tip, after cooking your steak to the desired temp wrap in foil and let it "rest" a little bit to distribute the juices

[Tok_Smoke]

Got it. Need to get me some apple wood and tinfoil.

[AnglerMike]

Way to go Jesse! I am smoking up some bacon and hot Italian sausage now!

I would totally eat those cuts!!!

[Tok_Smoke]

Mmmmm. Bacon. Yum. Had a look in the freezer before. No bacon but I found a nice scotch fillet, a bola roast and a corned silverside. All home kill. And the wife won't eat home kill, which means they are all mine to eat :-) along with about 5kg (11 lb ) of mince.

[Fishawn]

Mmmmm. Bacon. Yum. Had a look in the freezer before. No bacon but I found a nice scotch fillet, a bola roast and a corned silverside. All home kill. And the wife won't eat home kill, which means they are all mine to eat :-) along with about 5kg (11 lb ) of mince.

Not sure what those other cuts are, but I am assuming "mince" is ground beef? Pork? Kangaroo, Wallaby? just kiddin.... Sounds like you got some smoking lined up for the near future

[Tok_Smoke]

Ah right. I forget that we have different names for some things then you U.S fellows :-)

Silverside is boned out from the top along with the topside and thick flank. In most parts of the U.S., this cut is known as outside or bottom round; it is also known as a rump roast.

A bolar roast is a cut of beef which lies next to the ribs near the shoulder. It is a solid three-cornered piece of meat.

And yes, mince is ground beef :-)

[curious aardvark]

mince is ground meat.

You'll get used to running a translation in your head tok. These guys just never learned to speak english :-)

And after a year or three you'll start to get blank looks from people you know, as you stop using english and start using american bbq term :-)

You sound like a guy who likes to make stuff.
So here's a couple of improved smoke generators - cheap easy to make and effective.

full size smokevark - 18 hours on 1 lb of sawdust/chippings

3 hour cheese smoker

If nothing else it'll give you some ideas. The soldering iron and tin is of limited use and bloody dangerous to boot - plus you have to plug it in.

[Richtee]

You'll get used to running a translation in your head tok. These guys just never learned to speak english :-)

Well..we did once - a LONG time ago. And disliked it. The rest is history

[Bearcarver]

Boy am I late for this Party!!!

Welcome Jesse---Good to have you join us!!


Bear

[Richtee]

OK Tok..I'm closing this thread. You got yer training wheels off..start a new one with a cook