I have not used regular maple a bunch but it is a very mild type of wood.
Wood for smoking meat.
Smoking wood plays a role in the flavor and the color of the meat it also forms a bark or crust on the meat in general mild woods are good for fish and poultry medium fruit woods are best for poultry or pork and strong woods hold up against dark red meat flavors.
So any kind of oak is okay for smoking.
For example for heavier meats like beef and pork hardwood is recommended.
Mark shutt june 19 2019 at 10 52 am reply.
In ancient times smoke was used to preserve meat for long periods of time.
Perhaps the most common wood for smoking and considered by some to be the king of smoking woods.
For more delicate meats like chicken and fish a lighter hardwood is suggested.
Wood chunks will burn slowly and release smoke over a long period of time.
We ve found the best wood for smoking deer meat is probably hickory or oak.
The type of wood you use will vary based on what you are smoking.
The right type of wood makes a very important element of smoking meat right next to time and temperature.
This requires a wood that doesn t have an overpowering smoke such as mesquite.
Venison is usually smoked for a very long time.
Wrong choice of wood might result in bad taste of food which will make the smoking a failure.
The best way to use these different forms of wood will depend on your situation.
Choosing the best wood for smoking meat can be a challenge.
And while meats are the most popular food to smoke you can also smoke nuts cheeses vegetables and more.
The wood you use to add smoke flavor to your meat comes in many shapes and sizes such as chips chunks pellets or sawdust.
Not a common wood to find in stores but a very nice floral smoke that works well with fish and other seafood or lamb.
How about using wood from a very old very large blueberry bush for smoking meat.
Either of these will give that rich earthy flavor that makes venison so tasty.
Of course not just any wood.
When it comes to smoking meat there are recommendations of meat wood combinations.
Sometimes up to 24 hours.
Nowadays we use it to enhance the flavor of meats by adding wood to the fire.
Jeff phillips june 19 2019 at 12 42 pm reply.
Smoke is the third leg of barbecue with the other two being heat and time.
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.
The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood.
I have read that any wood from fruit bearing trees is ok.
Good with pork ham and beef.
Sweet to strong heavy bacon flavor.
Let me take you through the list of my favorite picks and the best smoking meat wood there is on the market today.
Wood chips will burn hot and fast and give off smoke in a quick burst.
