Great for: Pretty much any type of meat, I recommend it for Poultry and Pork. Avoid the temptation to build something resembling a bonfire in your smoker. Watch out not to go overboard with this wood, which would result with a bitter and acrid flavor. Great For: Ribs, Pork Shoulders and most types of read meat and poultry. The right type of wood makes a very important element of smoking meat, right next to time and temperature. Mulberry – Similarly to apple, it has a mild, sweet and fruity flavor. hint of sweet flavor. SMOKING WOODS The addition of wood smoke to meats or even vegetables is what gives barbecue its distinguishing ﬂavor. Good for mixing with things like alder, oak or apple. It goes very well with other types of wood, but watch out not to go overboard or else the meat will have a strong bitter flavor. Choosing the best wood for smoking meat can be a challenge! flavor profile to Hickory with a mild flavor that can be paired with any wood, The Peach – It resembles many other fruit trees in flavor, giving a mild, sweeter flavor similar to Hickory ( slightly lighter ). Pear – A light sweet fruity flavor that works great when smoking pork or poultry. Citrus trees ( like orange and lemon ) – This type of wood gives similar results, as in light, sweet, fruity and citrus flavor. There is no clear answer to that question. Smoking Wood Chart. You don’t want to overuse it and overpower your meat, as it is possible to get too much smoky flavor over a long cooking period and it could actually make your meat bitter tasting. This smoking wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood. If you want to learn more about a particular type of wood, check out the detailed list below the table. earthy flavor that is a great mixing wood with any other type of wood chip, Mulberry chips are taste great with ham and chicken, Sweet and berry finish with a gourmet taste, A dense wood that burns long and slow. If you want to learn more about a particular type of wood, check out the detailed list below the table. Cherry – Very good fruit wood that fits most types of meat. Easy to mix with any wood, especially hickory and apple, Bold Can be mixed with any type of wood, Strong Pine flavor with a smooth finish that is not too smoky, A subtle yet sweet flavor that is great paired with Apple wood chips, Similar Tastes great mixed or alone, Cherry chips are great for beef, pork, or salmon, Mild You want the wood that you select to harmonize with the type of meat you will be smoking and bear in mind that you do not want to over-smoke your meats. Pecan – It stands out with its rich, sweet, nut flavor ( much weaker than Hickory ). Maple – It gives a more subtle, sweet smoky flavor that is perfect for mild, light and sweet smoking. It’s a quick and easy way to pick the best wood for smoking the thing you like. The apple fruit wood can actually be easily used during any type of smoking. There is a huge selection, sometimes I buy it. If you are just starting off learning the art of smoking your meat, you should begin with just a small amount of wood to see how you like the flavor.. Walnut – It is characterized by a strong and heavy, slightly bitter flavor, which is why I recommend this type of wood when grilling red meat. Easy Wood Selection for Smoking Meat (Chart with Varieties) Meat & wood selection can get a bit confusing. Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. smoke flavor, usually mixed with lighter woods like pecan or apple, Home | BBQ School | Smoked RecipesGrilled Recipes | BBQ Shop. A very good wood for grilling when the meat is ready within few minutes, I wouldn’t recommend it for long smoking. Great For: It fits most types of meat, being especially recommended for poultry, fish and pork. It works great for smoking any type of meat, with poultry and pork being particularly recommended. Despite working great for nearly every type of meat, I mostly recommend it for fish, poultry and pork. Blind taste tests have highlighted the variations are mainly whether its a ‘light’ hardwood or a ‘heavy’ hardwood. If you’re using wood to heat and flavor, or if you’re just using the wood to flavor then the final taste of the meat is always going to be very dependent on the type of wood used. The table below presents a list of different types of wood with the matching food. Wrong choice of wood might result in bad taste of food which will make the smoking a failure. It is slightly stronger than cherry and apple, but lighter than mesquite and hickory. The sweetness of this wood is strong enough to make it good for mixing with other, harder types of wood. Depending on what you smoke, you need to pick the right type of wood so that it perfectly matches the type of meat of your choice. Since it is imperative to have some initial knowledge of pairing wood to meat, we've created this chart with insights to flavor profiles and recommendations for pairing meat with popular wood types. I recommend it for Poultry or Lamb, but don’t go overboard or else the flavor will be too heavy. Afterwards you can add more wood to increase the smoky favor. Most of the time somebody is trimming an apple tree or grapevine and I get ample wood stock. and fruity smoke flavor. Oak - It generates medium smoky flavor, it burns hot and fits most types of meat. Alder – It gives your food a light, delicate, naturally sweet flavor. Smoker Wood Comparison Chart The chart below will help you compare different types of wood chips against one another. and robust flavor, Great for smoking steak, cheese, You need to know that not every type of wood fits beef for example, which is why I have prepared a guide for you in which I will briefly present the best wood for smoking depending on the type of food.
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