Flavouring/ageing with red ironbark

Just starting out and need some advise? then post it in here.

Re: Flavouring/ageing with red ironbark

Postby bluc » Thu Jan 04, 2018 10:57 pm

Manchestershine wrote:I'll do my best not to die and make you look bad, but no promises.

Seriously :shock: this could be your life instantly after half dozen drinks or could it could be long prolonged death from liver or kidney failure.. there can be very serious side effects if this hobby is not treated with respect. Maybe you need to find a different hobby :angry-banghead:
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Re: Flavouring/ageing with red ironbark

Postby db1979 » Thu Jan 04, 2018 11:35 pm

Think about how these timbers came to be known as toxic. It was because people died or became ill.

We know that oak is safe because there has been countless instances where it hasn't caused harm. There are many other timbers that COULD be used but have either never been tested or the information is not readily available. The old way of finding out was to see if someone kicked the bucket after using it. That might have been acceptable to society a century or two ago but not today.

For me, I'm curious about what other timbers can be used too but I'm willing to control my curiosity and allow my better judgement to keep me away from either being a Guinea pig myself or allow my friends and family to be one.

Like warra said, there is a difference between burning and soaking in ethanol. Burning causes chemical changes, so the actual chemicals entering the food are different than what is in the timber. Soaking in ethanol does not cause changes, rather the chemicals become dissolved.

Further, ethanol is a far better solvent than water for many organic molecules. A toxic chemical that is insoluble in water could be unchanged in the burning process and find its way onto the smoked food item and may remain insoluble in the body, passing through undissolved and not entering the blood. The same chemical dissolved in ethanol is more likely to stay dissolved and enter the blood.

I'm with bluc, this hobby doesn't need more deaths (I refer to south qld, 2013). We need responsible practices and hopefully there may come a time where our hobby is legalised.
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Re: Flavouring/ageing with red ironbark

Postby woodduck » Thu Jan 04, 2018 11:45 pm

Maybe you missed the last sentence in my last post about me not meaning any offence by what I said?? No one is trying to give you a hard time here mate we're just trying to give you sound advice.

It's not me that I'm worried about looking bad it's the hobby stiller in general. We're not like the morons you see on tv some of us give a crap about about this hobby and hope that one day it will be legal so we don't have to hide in the shadows. Do you think it's wise for us to condone drinking spirit that might be tainted with poison? How would that look to an outsider? Would you prefer we told you want you want to hear and ironbark is a great choice and we're envious we don't have some to throw in our booze? How's that gonna make us look if you get crook??

Once again, your choice what you put in your drink.
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Re: Flavouring/ageing with red ironbark

Postby Sparrow » Fri Jan 05, 2018 6:47 am

There's a saying I sometimes use when I come across situations and people like this that aren't really asking for advice and who have already made up their mind.

Do what you want, you will anyway.

The only sad part is the ignorance to very real consequences in this instance.
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Re: Flavouring/ageing with red ironbark

Postby Sam. » Fri Jan 05, 2018 1:15 pm

I think this thread has run its course, let’s leave it at that.
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Re: Flavouring/ageing with red ironbark

Postby Nino » Fri Jan 05, 2018 2:21 pm

Sam. wrote:I think this thread has run its course, let’s leave it at that.


:text-+1:
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Re: Flavouring/ageing with red ironbark

Postby Plumby » Fri Jan 05, 2018 6:56 pm

Sam. wrote:I think this thread has run its course, let’s leave it at that.

+12 :laughing-rolling:
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