Tweet
This is a listing of woods that can be used in smoking meat along with types of meat it is best suited for along with taste that it imbues.
1. Alder's natural sweetness is especially suited with pork.
2. Apple's natural sweetness is good for any type of meat. It's great in combination with other woods.
3. Cherry is especially good with beef and pork. It has a tendency to turn meat a rich mahogany color. It's best to balance Cherry wood with Hickory, Alder, Oak or Pecan.
4. Hickory is the all-time favorite of many Midwest and southern state barbecue cooking teams. Too much hickory smoke can turn meat bitter.
5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is the sweetest.
6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite "pops" embers. Mesquite is oily in nature, so it burns hot and fast.
7. Oak. Red Oak is the best variety for smoking.
8. Pear, Peach and Plum. These woods require a certain level of expertise in their use. Peach and Plum woods tend to lose their flavor shortly after being cut. For the best results, make sure you the fruit bearing kind of Plum.
9. Pecan is a member of the hickory family, and becoming more popular for smoking. This is a pungent wood, which should be used sparingly.
10. Dogwood is quite similar to Oak in its smoke flavor.
11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could achieve the same effect by soaking wood chips in an inexpensive wine before throwing the wood on the coals.
12. Herb woods, such as Basil, Thyme and Rosemary are usually used in combination with other woods. A good combination would be Alder with Basil, and Maple with Rosemary
What types of wood to use with various types of meats:
Alder: Used with all types of meats
Apple: Used with all meats
Cherry: Used with all meats except Seafood/fish
Dogwood: Used only with Pork
Herb woods: Used with all meats
Hickory: Used with all meats except Seafood/fish
Maple: Used with all meats
Mesquite: Used with Beef, Seafood and Turkey
Oak: Used with Beef and Chicken
Peach, Pear, Plum: Used with Chicken, Lamb, Pork and Turkey
Pecan: Used with all meats
Sassafras: Used only with pork
Grapevines: Used with Chicken and Seafood, lesser extent with pork.
Some other things that you might need to know about smoking if you are not familiar with it.
1. Use only hardwood, fruitwood or herb woods for smoking. Avoid softwoods, such as Cedar, Douglas Fir, Pine and Spruce, which are loaded with unpleasant pitch and resin and will ruin your meat.
2. Whenever possible use fresh wood - cut within twelve months of use in order to obtain the most flavorful smoke possible.
3. To obtain the best results, soak wood chips or chunks in HOT water. The heat opens up the wood fibers, allowing the water to more fully penetrate the wood so it smolders, rather than burns.
4. Develop your own blends. Experiment using the various hardwoods, fruitwoods and herb woods available. Think of different combinations as having your own spice cabinet right at your grill.
5. For a unique flavoring, try soaking Oak or Alder chips or chunks in white or red wines. This is an especially effective way to add additional flavor to fish or poultry.
6. Keep a logbook of what you do. Write down what kinds of woods you use and with what kinds of meat. How many spoonfuls of chips, logs or chunks you used. This way, when you have an especially good result, you can easily duplicate the process the next time. Likewise, if you have a failure, you can study what you did and avoid making the same mistake twice.
7. DON'T lift the lid off the cooking unit to see how the meat is cooking. Heat is lost and you lengthen the time it will take your meat to cook. You also lose valuable smoke.:eek:
COMING SOON!!!!!! A Small smokehouse blueprint. And Instructions.
1. Alder's natural sweetness is especially suited with pork.
2. Apple's natural sweetness is good for any type of meat. It's great in combination with other woods.
3. Cherry is especially good with beef and pork. It has a tendency to turn meat a rich mahogany color. It's best to balance Cherry wood with Hickory, Alder, Oak or Pecan.
4. Hickory is the all-time favorite of many Midwest and southern state barbecue cooking teams. Too much hickory smoke can turn meat bitter.
5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is the sweetest.
6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite "pops" embers. Mesquite is oily in nature, so it burns hot and fast.
7. Oak. Red Oak is the best variety for smoking.
8. Pear, Peach and Plum. These woods require a certain level of expertise in their use. Peach and Plum woods tend to lose their flavor shortly after being cut. For the best results, make sure you the fruit bearing kind of Plum.
9. Pecan is a member of the hickory family, and becoming more popular for smoking. This is a pungent wood, which should be used sparingly.
10. Dogwood is quite similar to Oak in its smoke flavor.
11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could achieve the same effect by soaking wood chips in an inexpensive wine before throwing the wood on the coals.
12. Herb woods, such as Basil, Thyme and Rosemary are usually used in combination with other woods. A good combination would be Alder with Basil, and Maple with Rosemary
What types of wood to use with various types of meats:
Alder: Used with all types of meats
Apple: Used with all meats
Cherry: Used with all meats except Seafood/fish
Dogwood: Used only with Pork
Herb woods: Used with all meats
Hickory: Used with all meats except Seafood/fish
Maple: Used with all meats
Mesquite: Used with Beef, Seafood and Turkey
Oak: Used with Beef and Chicken
Peach, Pear, Plum: Used with Chicken, Lamb, Pork and Turkey
Pecan: Used with all meats
Sassafras: Used only with pork
Grapevines: Used with Chicken and Seafood, lesser extent with pork.
Some other things that you might need to know about smoking if you are not familiar with it.
1. Use only hardwood, fruitwood or herb woods for smoking. Avoid softwoods, such as Cedar, Douglas Fir, Pine and Spruce, which are loaded with unpleasant pitch and resin and will ruin your meat.
2. Whenever possible use fresh wood - cut within twelve months of use in order to obtain the most flavorful smoke possible.
3. To obtain the best results, soak wood chips or chunks in HOT water. The heat opens up the wood fibers, allowing the water to more fully penetrate the wood so it smolders, rather than burns.
4. Develop your own blends. Experiment using the various hardwoods, fruitwoods and herb woods available. Think of different combinations as having your own spice cabinet right at your grill.
5. For a unique flavoring, try soaking Oak or Alder chips or chunks in white or red wines. This is an especially effective way to add additional flavor to fish or poultry.
6. Keep a logbook of what you do. Write down what kinds of woods you use and with what kinds of meat. How many spoonfuls of chips, logs or chunks you used. This way, when you have an especially good result, you can easily duplicate the process the next time. Likewise, if you have a failure, you can study what you did and avoid making the same mistake twice.
7. DON'T lift the lid off the cooking unit to see how the meat is cooking. Heat is lost and you lengthen the time it will take your meat to cook. You also lose valuable smoke.:eek:
COMING SOON!!!!!! A Small smokehouse blueprint. And Instructions.
Comment