Birch smoke

Discussion in 'Side Fire Box' started by akdutchguy, Dec 4, 2015.

  1. akdutchguy

    akdutchguy Meat Mopper

    Just wondering if anybody has smoked with birch wood. I have 3 acres of birch in the back yard that need to go up in thin blue smoke. If it worth it.
    Jason
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Birch is good.  3acres... you're good for life.
     
  3. akdutchguy

    akdutchguy Meat Mopper

    I think I will give it a shot and see what I think. Shipping anything to AK is outrageous. I would hate to have to import wood if I don't have to. I have a bit of alder around when I can get some salmon. Just need to get a bigger smoker built.
    Jason
     
  4. trippy

    trippy Smoke Blower

    Take off the bark. Birch is very similar to maple smoke.. But do not use the bark at all it has wicked oils in it.  Actually you can pack a can with birch bark and heat it up to extract the oil. The oil was used in tanning leather back in the day. 
     
  5. akdutchguy

    akdutchguy Meat Mopper

    Thanks for the reply. I will give it a shot. I am In need of a bigger smoker. I am still working on the design. I hot more than I cold smoke at this point in my addiction. I can see that change when I get going with sausage. I'm thinking on a cold smokehouse with a seperate firebox. Then add a Texas style pit over the smoke pipe. Still a work in progress. Now that I will have wood available I will go with wood fired. It should taste better.
    Jason
     
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Being of a Lithuanian background, I'm trying to track down whether they smoke with birch. So far I've found this, which still doesn't answer the question.

    =====

    Smoking is the final step in the production of sausages, and traditionally it occurs in a curing chamber filled with a smoke of a hardwood. Smoking is in fact saturation of meat with ingredients of a wood smoke. Due to high temperature substantial amount of water is removed from meat. Smoked meat changes its color, taste and smell. A crust is formed on the surface and this dry cover prolongs inner meat juiciness. During the process meat protein structure is changed in a way similar to cooking. In consequence smoked and dried meat is suitable for consumption without any further processing.

    source

    http://www.tastingpoland.com/food/charcuterie_sausages.html
     
    Last edited: Dec 6, 2015

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