Sawdust
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twilliams I will talk to Austin about this but sawdust is a pallet deal, so we would have to order an entire pallet, or so I believe. Do you have any ideas on what the quantity and frequency of order would be? Also, can you give me the full number that starts with CH?
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Jonathon ya it probably wouldnt be enough for you to order if i am the only one buying. I would be lucky to go through a whole 40lb bag in one year.
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Jonathon lot#CH119/20
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I’ll see what I can find out about what is actually in that bag at least!
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twilliams Okay, Austin did some sloothing and found that the CH is the same lot # that our hardwood bags of frantz sawdust has. So, we are thinking this is the same product you purchased and it is cherry blend. There was some spillage from palletizing the bags and if what we saw around the bag was the chips then it is absolutely not a deep or shallow red. Pretty pale coloring to be honest. We are getting some more information from Frantz but in general fruitwoods will always be blended with other woods to give you a consistent burn temp. An all cherry would burn relatively low compared to hickory, so a blend of the two (or others) would give you some of the benefits of both.
When we get more information we will update!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams Okay, Austin did some sloothing and found that the CH is the same lot # that our hardwood bags of frantz sawdust has. So, we are thinking this is the same product you purchased and it is cherry blend. There was some spillage from palletizing the bags and if what we saw around the bag was the chips then it is absolutely not a deep or shallow red. Pretty pale coloring to be honest. We are getting some more information from Frantz but in general fruitwoods will always be blended with other woods to give you a consistent burn temp. An all cherry would burn relatively low compared to hickory, so a blend of the two (or others) would give you some of the benefits of both.
When we get more information we will update!
Jonathon ok i have just learned im a complete idiot. When i looked at the website i didnt see the pretty picture of the sawdust in a bowl on two flavors which would be the cherry and maple of what i just seen on the site just now. They just have the W logo, i thought it was a chunk wood not the sawdust. You dont wanna know the price i paid for that 40lb bag. Its good to know you keep your prices fair and dont rob people to try and become a multimillionaire. I wish i could send this bag back and buy from you. Lesson learned, i will be ordering the maple, mesquite, hickory and apple soon from you. Can you tell a big difference in flavor from each wood flavor?
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Jonathon ok i have just learned im a complete idiot. When i looked at the website i didnt see the pretty picture of the sawdust in a bowl on two flavors which would be the cherry and maple of what i just seen on the site just now. They just have the W logo, i thought it was a chunk wood not the sawdust. You dont wanna know the price i paid for that 40lb bag. Its good to know you keep your prices fair and dont rob people to try and become a multimillionaire. I wish i could send this bag back and buy from you. Lesson learned, i will be ordering the maple, mesquite, hickory and apple soon from you. Can you tell a big difference in flavor from each wood flavor?
twilliams Wait Austin isn’t a millionaire? I was sure he would be after all the money he has saved only eating Totinos pizza’s.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 lol…give it a year and he might make that millionaire status eating those cardboard pizzas
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twilliams So, there is a difference in different woods but I wouldn’t necessarily call it a flavor, it is more of a difference in intensity. The fruitwoods tend to have a milder smoke than the hardwoods. Some people believe it goes deeper than that and maybe it does but I can’t pick up on anything other than strength!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon ok i have just learned im a complete idiot. When i looked at the website i didnt see the pretty picture of the sawdust in a bowl on two flavors which would be the cherry and maple of what i just seen on the site just now. They just have the W logo, i thought it was a chunk wood not the sawdust. You dont wanna know the price i paid for that 40lb bag. Its good to know you keep your prices fair and dont rob people to try and become a multimillionaire. I wish i could send this bag back and buy from you. Lesson learned, i will be ordering the maple, mesquite, hickory and apple soon from you. Can you tell a big difference in flavor from each wood flavor?
Can you tell a big difference in flavor from each wood flavor?
I haven’t been able to tell a huge difference between apple and cherry sawdust, but it is different from hardwoods. I certainly can tell a difference between oak, hickory, and mesquite sawdust. I actually haven’t tried pecan sawdust, so I can’t comment on that.
When it comes to pellets, chunks, or sticks, I can tell a difference between all the above, although I don’t know I that I could just cold identify anything other than oak, hickory, or mesquite. I might be able to pick out pecan burning, but I probably couldn’t taste some meat and say “that was smoked with pecan.” I have some friends that can do that better than a Master Sommelier!
Hardwoods always make for a “stronger” smoke than fruit woods. Alder is something of an exception, but it’s also very soft for a “hard wood.”
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twilliams So, there is a difference in different woods but I wouldn’t necessarily call it a flavor, it is more of a difference in intensity. The fruitwoods tend to have a milder smoke than the hardwoods. Some people believe it goes deeper than that and maybe it does but I can’t pick up on anything other than strength!
Jonathon yes have seen that else where as well. I do find it interesting that i used hickory for a pork butt and a chuck roast in the same cook. The same amount of smoke time before wrapping. The beef pulled in alot more intense smoke flavor than what the pork did. Actually in my opinion the beef had way too much smoke
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Bought this container to hold sawdust chips. Seal tight lid but only holds 2/3 of a 40lb bag. Was hoping it would fit it all.
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twilliams Yeah, it absolutely is possible to over smoke meat, I know that sounds insane but it is true! You want the meat to standout and I have eaten beef before that tasted more like a campfire than a steak
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twilliams Just FYI we are going to be stocking the Cherry and Maple in 5 lb bags pretty soon, I realize that might take a while to work through, but when you’re done you know where to look!
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