It's no secret that wood is essential to barbecue. Not only can it be used as a fuel to burn, but also as smoking wood on a charcoal fire. In fact, it's the smoke from the wood that gives barbeque it's unique flavour profile. Whether you're making BBQ ribs or a smoked brisket, wood is an important ingredient. But how important is it to get the right wood? And what is that right wood exactly? What's better - logs, chunks or wood chips? Those are the questions I seek to get answered in this conversation with Russ from Natural Smoke BBQ Woods, a family owned and operated business from Adelaide, South Australia. In this episode of the Smoking Hot Confessions BBQ Podcast, Russ and I get into: Why he loves his offset smoker and his brand new ugly drum smoker (UDS) (3:48) How his kids influence his cooks (8:08) How Russ got into BBQ (9:16) Why Russ is so interested in wood (22:39) Russ' grassroots, guerilla marketing techniques (30:55) Tips for matching and pairing woods and meats This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Meat N Fire Media Services. To save $100 off their 'Brand Building through Strategic Social Media Marketing' course, use the codeword 'Podcast' at checkout! https://meatnfiremediaservices.com/ New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website: https://smokinghotconfessions.com/

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related