Mark shutt june 19 2019 at 10 52 am reply.
Wood for smoking meats.
Choosing the best wood for smoking meat can be a challenge.
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.
Wood chips will burn hot and fast and give off smoke in a quick burst.
Jeff phillips june 19 2019 at 12 42 pm reply.
How about using wood from a very old very large blueberry bush 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.
Perhaps the most common wood for smoking and considered by some to be the king of smoking woods.
Unfortunately walnut wood is actually not a great option if you want to smoke meat.
However once you learn about the different types of wood for smoking meat you will find those great few choices that will suit your personal tastes in no time.
Not a common wood to find in stores but a very nice floral smoke that works well with fish and other seafood or lamb.
Sweet to strong heavy bacon flavor.
It is a very strong hardwood with a heavy bitter flavor that can be too acidic and tart for most palates which is why many people stay far away from walnut.
I have read that any wood from fruit bearing trees is ok.
Let me take you through the list of my favorite picks and the best smoking meat wood there is on the market today.
Good with pork ham and beef.
So any kind of oak is okay for smoking.
Walnut is a nut wood and nut woods are known to be great woods for smoking almost all types of meat.
The type of wood you use will vary based on what you are smoking.
The wood often comes as wood chunks wood chips or pellets wood chunks allow a steady slow release of smoke while wood.
The right type of wood makes a very important element of smoking meat right next to time and temperature.
Wrong choice of wood might result in bad taste of food which will make the smoking a failure.
I have not used regular maple a bunch but it is a very mild type of wood.
The wood you use to add smoke flavor to your meat comes in many shapes and sizes such as chips chunks pellets or sawdust.
