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Jan 10, 2024 · Apple and cherry — Are good all-rounders to give a mild smoky flavor. Cherry — Is good for giving a pleasing red hue to meats smoked with it. The best advice I can give is to source a large amount of two types of wood, one mild and one medium to strong. Which ones depend on what’s local to where you live.
- markjenner@foodfirefriends.com
- Founder, Barbecue And Grilling Expert
Jul 1, 2022 · 1.1 Best wood for smoking beef: hickory. 1.2 Best wood for smoking pork: fruit wood (apple, cherry) 1.3 Best wood for smoking poultry: fruit wood & nut wood (apple, pecan) 1.4 Best wood for smoking game & venison: mesquite. 1.5 Best wood for smoking fish: alder. 1.6 Best wood for smoking shellfish: apple or hickory.
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May 21, 2021 · Mesquite. This wood has an intense flavour and is great for grilling the meat afterwards. It is best used in small amounts due to its unique flavour and works best with red meat. Cherry. A mild and fruity flavour that works well with other hardwoods such as hickory. Combined, these two can give a tremendous flavour that works well with chicken ...
- Oak
- Hickory
- Maple
- Mesquite
- Pecan
- Alder
- Apple
- Cherry
- Grape
- Peach
Oak has long been the quintessential go-to wood for smoking meat. It is a safe and reliable starting place for novice smokers. Oak lends a medium, earthy flavor that is seldomly overpowering. Great for:Beef, Lamb, Pork, Poultry, Brisket, and Sausage
Hickory wood is your most versatile smoking wood. It lends a sweet and smoky bacon flavor, perfect for beef and pork. Although you can use hickory wood in endless ways, you'll want to be mindful that smoking it for too long will produce an intense, bitter flavor. Great for:Pork ribs and shoulders, All red meat, Poultry
Maple is one of the most woods for smoking; it generally imparts an extraordinarily mild and subtle smoky flavor. Great for:Poultry, Game foul, Veggies
Mesquite is a hardy wood that packs an intense, slightly sweet, and earthy tone to your meat. Due to its intensity, we recommend only using it for grilling or in small quantities. Great for:Beef, Pork, and adding extra flavor while grilling.
Pecan wood is another all-rounder that lends a rich, sweet, and nutty smoke flavor. Pecan wood can be so sweet that you may want to mix it with a harder wood to balance out the taste. Great for:Beef, Pork, Poultry, Briskets, Roasts, and Ribs
While Alder does not produce a lot of smoke, it adds a mild and sweet profile to delicate types of meat. Alder is indigenous to the north-western United States, and it is the traditional wood for smoking salmon. Great for:Fish and White Meat Poultry
Applewood when used for smokinglends a mild, sweet, and fruity flavor profile when smoking meat. Note that apple smoke takes pretty long to permeate the meat, so you'll want to anticipate several hours of smoking before achieving the mellow flavors. Note that crabapple wood is exceptionally similar to applewood, and you can use the two kinds of woo...
Cherry wood offers a mild to medium smoke level and goes with virtually any meat. It is sweet and fruity and best used with hardwood-like hickory as the two kinds of wood flavors complement one another well. Great for:Chicken, Turkey, Pork, Ham, Beef, Duck, and Lamb
Grape wood exhibits a medium smoke intensity with a sweet, fruity flavor. At the same time, even though it smells superb when cooking, you'll want to avoid going overboard as the flavors can be a little heavy. Therefore, use grapevine sparingly on lamb and beef. Great for:Beef, Dark Meat Poultry, Lamb, and Game
Like most fruit trees, peach has a mild, sweet, and slightly fruity smoking flavor. Peachwood is similar to hickory but slightly sweeter and less intense. Great for:Poultry and Pork
- Oak. A go-to for champion pitmasters and popular barbecue joints, oak wood is a prime choice for smoking and grilling thanks to its dense structure, slow burn, and harmonious nature of partnering with red meat, pork, and fish.
- Hickory. As one of the most popular choices and an easily accessible pick, hickory wood features a profile similar to oak, and pairs well with pork and beef.
- Apple. Applewood is milder and sweeter than many other cooking woods, and it highlights lighter-tasting meats such as pork and poultry. Though it may be preferred for white meat, applewood can also go well with beef.
- Bourbon barrel. Bourbon barrel wood is sourced from newly emptied whiskey barrels made from white oak. And since oak is a go-to for pitmasters and barbecue aficionados, bourbon barrel adds yet another layer of flavor to flame-cooked meats.
Jan 26, 2024 · It is important to avoid certain woods for smoking due to taste or toxicity. Different forms of smoking wood, such as logs, chunks, chips, pellets, and sawdust, have specific uses and are suited to different types of smokers. The amount and timing of adding smoking wood depends on the type of smoker used and personal preferences.
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Oct 14, 2024 · Hickory. Hickory is probably the most popular smoke wood for many. It has a strong, stinging profile that gives the food a sweet and strong bacon flavor at the same time. It can be overwhelming, giving the meat a strong bitter flavor, especially if it is used in large amounts.
