Hi all...

 

I am building a wood smoker and was wondering what the best wood available in Thailand is for smoking meat and fish.

 

I was told by a pal down the pub that he had heard that lamyai may be a favoured smoking wood... Is this true?

 

Also where could I buy the chippings?

 

Thank you.

That seems to be the consensus & most of the restaurants with wood fired ovens seem never to run out....But - I've never found anybody that had a source and the trees are bearing fruit to sustain whoever owns them....

You don't see acres of orchards bull dozed over like back in the day of cities (San Jose/Santa Clara) rapid expansion....

I brought a good supply of every conceivable smoker chip/chunk with me and it's lasted through the years with proper food - chip type matching....

The BBQ Store has about 3 or more smoking chips available.....If you're just using it to cook/bbq you don't need "smoke" the food for a long period of time for the flavor inhancement.....

I prefer wet smoking as it seals the flavor in keeping the food moist & more succulent....Also requires less "smoking wood/chip use"....

50 minutes ago, pgrahmm said:

That seems to be the consensus & most of the restaurants with wood fired ovens seem never to run out....But - I've never found anybody that had a source and the trees are bearing fruit to sustain whoever owns them....

You don't see acres of orchards bull dozed over like back in the day of cities (San Jose/Santa Clara) rapid expansion....

I brought a good supply of every conceivable smoker chip/chunk with me and it's lasted through the years with proper food - chip type matching....

The BBQ Store has about 3 or more smoking chips available.....If you're just using it to cook/bbq you don't need "smoke" the food for a long period of time for the flavor inhancement.....

I prefer wet smoking as it seals the flavor in keeping the food moist & more succulent....Also requires less "smoking wood/chip use"....

Thank you for that... I am not using it to cook myself, this is for a commercial venture.

 

I already make my own bacon, hams and sausages, and will be starting to sell them to restaurants, but I want to also offer a smoked variety as well as unsmoked.

 

It also improves the shelf life as well as tasting better.