Africa Wild

Lisbeth wrote: ↑Mon Jun 17, 2019 11:52 am An excellent idea if you are not a big party

okie wrote: ↑Thu May 23, 2019 7:55 am I have used olive wood from when I prune trees here on the farm .Olive wood is dense and heavy , more than 1000kg per cubic meter , with a very fine grain , turn darker as it grows older , and fantastic for furniture manufacture . Needs to be well dried , and burns very well with fairly long-lasting embers .

okie wrote: ↑Mon Jul 01, 2019 4:20 pm
One thing though - International Health and Safety regulations require that all wood imports/exports must be fumigated in order to stop spreading of wood-bugs and diseases .
I am not sure what that entails as far as inter-country movement of such wood is concerned within the EU - it may not apply , and I assume that as the Olive wood probably has an EU origin , then that wood is probably not fumigated -- your wood supplier should be able to confirm that .

On the other hand , Camelthorn wood , originating from Africa , MUST certainly be fumigated , and again , then , the supplier/importer MUST be in possession of a fumigation certificate . Fumigation is done prior to shipment , and the fumigation certificate must accompany shipping documents , otherwise the shipment may be stopped by Port Health authorities .

Personally therefore , for obvious reasons , I would not use such fumigated wood to cook my food over an open fire .

okie wrote: ↑Mon Jul 01, 2019 5:37 pm
And of course , when braaing , do try not to use Tambotie