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My husband & I want to start a BBQ business in STX, possibly mobile. Not to brag, but we are very good at what we do- people go absolutely nuts for our smoked meat dishes (Smoked/ Grilled Jerk Chicken & Cuban Pork are the favorites) Our premove visit isn't until August, but I thought I would ask now- because we are so excited at the possibilities of our business!
A few questions for those in the know:
1) What kind of wood is available for smoking meats? I am now using a blend of hickory and cherry. Apple if I am lucky. Mulberry is good too. What are the indigenious woods available and what kind of flavor do they give off?
2) We will probably want to build our own smoker, using clean metal drums. Are these available for purchase? And what about hiring locals to solder it to our specs?
Thank you all in advance!
Kendra & Kyle
Posted : December 24, 2004 3:34 pm
Kendra,
I've not found any local woods here on St. Thomas that are good for smoking meats ... anyone else?
Pamela.
Posted : December 27, 2004 2:16 pm
Internet?
Posted : December 27, 2004 3:18 pm
I lived on an island off the coast of Belize. I had a lack of wood but used coconut husks
ans shells. They worked great. I also used different seaweed for fish and lobster. I would think you could experiment with scrub brush and husks for some exellent flavors.
Good luck, I hope this helps.
Posted : December 29, 2004 5:13 pm
If it's any help, Home Depot sells mesquite chips. I don't think that is what you were hoping for, but maybe it's a start?
Posted : December 29, 2004 5:51 pm
Topic starter
Thank you so much for the input! Coconut shells and seaweed seem pretty interesting, I might just have to experiment now! (Except I might have hard time finding fresh seaweed in Kansas 🙂
Any sources of clean oil drums anyone knows of, particularly STX?
Thanks again!
Posted : December 30, 2004 9:37 pm
Don't forget about banana leaves. Food wrapped in these take on a special taste.
There are wild grape leaves also.
Still these may be hard to come by in KS.
Stay warm,
Stephen
Posted : January 2, 2005 12:07 am