Alder wood for sale for your BBQ or Smoker.

[Rusty Heap]

I thought I'd offer my Pelican brothers and sisters some of my local Seattle Alder or Maple wood to use in your smoker or BBQ. It's hard to get in the south or east coast, but I have lots being from Seattle, I'll also trade for Pecan wood which we can't get here.

I use flat rate USPS mailing boxes 11" x 8.5" x 5.5", and I can fit about 7-8 pounds in them, Mailing them USPS costs me $10 a box.

$10 for the wood, $10 for shipping for a total of $20 and I take paypal.

I typically pack a variety sized alder chunks/rounds, and PACK sawdust around the hunks so you're getting a stuffed full full box. I can also mix a bigger 12x12" box 50/50 alder and maple if you want some of each.

I have bigger hunks of wood that have been down over a year and is very seasoned and is best used in an electric smoker (it's drier), or 3-5" rounds that have been down about 3-6 months and cut up a month ago which are better for charcol or flame fired smokers. Either wood is cut about 1" thick for hockey puck sized pieces.

Alder is a very mellow sweet fruity tasting smoke. You can use it on anything, fish/chicken/shrimp/beef/pork........

It's not sharp like Hickory or mesquite which would overpower fish or chicken. Hickory is pretty sharp, hence most people typically use it on bacon or beef.

Descriptions of Alder Smoke: Very delicate smoke with a hint of sweetness. Good with fish, pork, poultry,and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon.

See the picture of the 3-5" rounds I've attached. It smokes up real nice and is what I use, and the older wood that is drier for electric smokers I tell people to soak in water for 30 minutes before using.

I've got Maple too as well as Alder, so let me know if you want one or the other, or a box of both

Thanks for your interest.




Either PM me or shoot me an email at Daheapster@hotmail.com (my paypal address too) if you'd like some alder rounds for a light delicate fruity smoke which goes great with BBQ seafood or chicken.

I also post alot on the SMF, smokingmeatforums, under the name of HeapOmeat, and have sold a bunch of boxes of wood to other smokers. The SMF is a great site for smoked meat ideas and recipes.

So for you backyard smokers, dig around on here:


http://www.smokingmeatforums.com/forums/showthread.php?t=15894

"may your meat always be moist and tender"


dave

[Superman]

Sounds like a good product but I'm just not sure. Tell ya what......I'll bring a half-rack of microbrew IPA's by your place and we can sample various cuts of beef, pork, chicken, salmon and wildebeast that were smoked using various woods (alder, hickory, pecan, maple, mesquite), to assess the effect of each. I'll bring a sleeping bag.

[Rusty Heap]

I make a smoked buffalo jerky to die for, soaked overnight in Yoshidas teryaki sause, also have several szechuan salmon recipes.

IPA rocks, I'm on a Copper Hook or Drop Top Ale binge of late. And I used to do my own all-grain homebrew in 20 gallon batches.

burp.