Hi I've spoken to people about barbecuing/smoking with different types of wood and people don't seem to recommend Jarrah for low and slow bbq, I see here Jarrah is a favourite for Pizza ovens, keen to here what people's preferences are for cooking pizzas?
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I have eucalyptus (gum) trees on my property - not sure which ones they are (maybe stringy bark or one of the peppermint variants) I use it to heat my home and generally its all I use to fuel my oven.
I also use it in the offset smoker mixed with fruit wood.
When the oven is up to pizza temp the smoke is burnt off - I don't see any smoke in the oven, or exiting the flue. A different matter while bringing it up to temp of course where lots billows out....
I have occasionally in the past used blackwood in the oven - it burns hot, but produces more ash than the gum -
Steady - are you Located in Tassie???Comment
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