woods as flavoring agents

Discussion in 'Woods for Smoking' started by coyote, Apr 27, 2008.

  1. coyote

    coyote Master of the Pit

    Woods as Flavoring Agents

    Apple - Very mild, with a subtle fruity flavor, slightly sweet. / Use on Poultry-turns skin dark brown.
    Cherry - Similar to apple, but slightly bitter because most Cherry wood comes from chokecherry trees. / Use on Poultry-turns skin dark brown.
    Sugar Maple - Smoky, mellow and lightly sweet. / Use on Fish & Beef.
    Hickory - The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon Flavor. / Use on Pork, Ham, and Beef.
    Pecan - A cool burner, nutty and sweet, Tasty with a lot of subtle caricature. / Use on Steaks & Ribs.
    Mesquite - One of the hottest burning woods. Predominately Honey, earthy flavor with a slightly bitter aftertaste. / Use on Beef, Fish, Poultry.
    Oak - A lighter version of mesquite. Red oak is quite Similar to mesquite; white oak is milder. / Use on Beef & Fish.
    Alder - Very delicate, with a hint of sweetness. Hard to find commercially. / Use on fish.
    Ash - A fast burner; hot with a light distinctive flavor. Hard to find commercially. / Wonderful for Venison.
    Grape Vines - Provides a lot of smoke and each variety a bit Different. All are generally rich and fruity. / Use on Fish and Poultry.
    Lilac - Very light; subtle with a hint of floral. / Use on Seafood & Lamb.
    Oakies - Shavings or chip and chunks of wine barrels Beef & Pork (Usually red wine or whiskey). Spicy and peppery with a decided wine or whiskey taste. Expensive.
    Herb & Spices - You can add soaked garlic, peppers, onion, lemon All meats Spices pepper, thyme and other herbs and spices directly To your fire. This usually provides a lot of smoke And can be a great flavor enhancer when added During the first thirty minutes of cooking

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