04-14-2014, 08:29 AM
Split the Ohia and put it in a dry location for at least 6 months. I chip some of it up and use it as smoker chips when doing pork. Soak the chips in water for a few hours before using them. Adds a nice flavor.
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BBQ wood
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RE: BBQ wood - by dayna - 04-14-2014, 04:03 AM
RE: BBQ wood - by SBH - 04-14-2014, 04:09 AM
RE: BBQ wood - by Andrew - 04-14-2014, 04:20 AM
RE: BBQ wood - by rocketman - 04-14-2014, 04:23 AM
RE: BBQ wood - by HPPGuy - 04-14-2014, 04:37 AM
RE: BBQ wood - by Guest - 04-14-2014, 04:55 AM
RE: BBQ wood - by MarkP - 04-14-2014, 06:31 AM
RE: BBQ wood - by Frankie Stapleton - 04-14-2014, 07:04 AM
RE: BBQ wood - by james weatherford - 04-14-2014, 08:24 AM
RE: BBQ wood - by leilanidude - 04-14-2014, 08:29 AM
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