Hi guys
Just thought I would kick off this new section with a question for us aussies.
Fire wood has been discussed often in the main forum, but it would be intresting to see what wood we use on this side of the globe. Over here in WA, we have a couple of good hard woods like jarrah, and silver gum, and softer woods with good flavour like Bankshia. While the hard woods leave alot of coals and a bit of a black residue...bankshia burns away to a soft white powder, but doesnt produce the heat like hard woods do with out using a lot more wood. What do you guys in the east use and what gives the best results/taste when cooking in your WFO???
Scott
Just thought I would kick off this new section with a question for us aussies.
Fire wood has been discussed often in the main forum, but it would be intresting to see what wood we use on this side of the globe. Over here in WA, we have a couple of good hard woods like jarrah, and silver gum, and softer woods with good flavour like Bankshia. While the hard woods leave alot of coals and a bit of a black residue...bankshia burns away to a soft white powder, but doesnt produce the heat like hard woods do with out using a lot more wood. What do you guys in the east use and what gives the best results/taste when cooking in your WFO???
Scott
Comment