Smokin--
I've got a brain storm. Why not use a wood flavoring chart like this as a permanent post at the beginning of the Wood Forum. It would answer a lot of folk's questions about what wood to use.
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Nice!
Because it's not mine and I don't know if all that info is right and because it's not my idea???
LOL
So,
Everyone look this over and see if it makes sense or you agree with it. I don't want to post a sticky to another forum, so we'll have to come up with out onw.
Actually we've posted similar ones over the year just never made it a sticky. If someone finds one of our old threads with the FAQ list of wood, let me know (post the link) and I'll make it a sticky.
LOL
So,
Everyone look this over and see if it makes sense or you agree with it. I don't want to post a sticky to another forum, so we'll have to come up with out onw.
Actually we've posted similar ones over the year just never made it a sticky. If someone finds one of our old threads with the FAQ list of wood, let me know (post the link) and I'll make it a sticky.
Yea. I didn't figure you'd want to use the one I showed cause it was someone else's work. Wonder where he got his. Maybe he's a wood expert. 
I showed his cause it was available to anyone on his site with no disclaimers (originator's name is on it so it's not plagerism). I'll try a little search and see if I can find anything posted on our site.
I showed his cause it was available to anyone on his site with no disclaimers (originator's name is on it so it's not plagerism). I'll try a little search and see if I can find anything posted on our site.
I notice that Cedar is not to be used for smoking. I have done cedar plank salmon on a grill several times. I buy the cedar wood planks at stores in a 3-4 plank set that are made for that purpose and it does a nice job on the salmon, nice flavor and smell. Why should it not be used for smoking??? What is the difference?
Good point. I've found a few articles like this one.
That said. I've cedar planked salmon also. Maybe the planks are treated to get rid of the resins making them suitable for plank cooking. Check out the first respondents comments in the article above (Randy Stevens). If Randy is still around, maybe ceder is OK. Since I've purchased my Cookshack, I don't cedar plank the salmon anymore.
That said. I've cedar planked salmon also. Maybe the planks are treated to get rid of the resins making them suitable for plank cooking. Check out the first respondents comments in the article above (Randy Stevens). If Randy is still around, maybe ceder is OK. Since I've purchased my Cookshack, I don't cedar plank the salmon anymore.
Great links to other sites, I was looking for things we might already have.
All good sources, thanks for posting.
All good sources, thanks for posting.
http://mainegrillingwoods.com/...th=18&products_id=41
Found a great deal at my local pool dealer on sacks of chunk wood from Maine Grilling. Picked up some black cherry, hickory, Birch, AND....some of this "Maine White Cedar"
Anyone have any info on this wood?
The sacks were only a couple of dollars a piece, as they are getting out of the smoker business! I picked up their last SM55 for $500, which I felt was a great deal.
Any ideas about this maine white cedar?
Found a great deal at my local pool dealer on sacks of chunk wood from Maine Grilling. Picked up some black cherry, hickory, Birch, AND....some of this "Maine White Cedar"
Anyone have any info on this wood?
The sacks were only a couple of dollars a piece, as they are getting out of the smoker business! I picked up their last SM55 for $500, which I felt was a great deal.
Any ideas about this maine white cedar?
I think when you start to burn the cedar, the resins will start to give of a flavor much like a pine.
RandyE
RandyE
just curious why they would sell it if it isn't desirable for smoking.
Here is a little info from recipetips.com
quote:Originally posted by Astronaut:
Any ideas about this Maine white cedar?
I've used the white cedar from Maine Grilling Woods a number of times with no ill effects. Nice mild smoke, to me at least, with no resin taste at all.
I suspect Maine white ceder is different than most ceder. Maybe that's what is used for plank salmon, which is popular with a lot of folks.