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We have had our 2nd UK Smokes weekend, where members attend and cooked over the weekend, dates and plans are already in place for 2016. Please use the link below to view the website.
Poplar isn't a wood that is widely used for smoking, although some people do. I have never used it myself but it is reported to taste similar to Birch and, where used, it is apparently good for the lighter meats like chicken. Being impregnated with the whiskey though these are likely to give off a more robust flavour than just the wood. Poplar is one of the softer hardwoods and burns quite quickly giving out little heat. Because of this, when hot smoking I would use them in chunks (maybe whole bungs - depending on size) placed upon a bed of charcoal/briquettes to provide the long stable heat source. For cold smoking you would need to find a way to convert them to sawdust or fine chippings.
If you need someone to test them out for you just send them this way