Not a chore I particularly like as I am not a big fan of having my fingers so close to a bandsaw blade but it has to be done; preparing heartwood wood chunks.
The oak is first cut into rings on the bandsaw and then chopped into pieces using an axe. The pieces are then air dried to approx 20% moisture which is ideal for using for smoking food by placing the chunks on top of a charcoal bed. (Our branchwood chunks by contrast are generally used without any charcoal). Both heartwood and branchwood wood chunks are sold on our www.WoodChunks.co.uk website.
Today we also sent out a pack of our Rosemary ‘wood’ which is used by a restaurant customer.
The wood stalks are taken from three year old rosemary plants and are used for both the rub and generating flavoured smoke. The leaves are stripped to use fresh or dried but the oil rich stem wood is used as a flavouring on top of charcoal barbecue briquettes in a smoker.