I smoke my mixtures at the same time, often mixing hard woods with fruit. It's all on what flavor you're striving for. Good luck my friend. Pork for instance I start out with a chunk of hickory and a couple small pieces of mesquite, once the mesquite is gone I finish with hickory. On chicken I use a mixture of apple, cherry, and maple chips. On beef I usually use only hickory chunks. I like to mix throughout the entire smoking process, not always, but usually.
Like others have said, it works well to mix some of the fruit woods with the classic smoking staples like hickory or mesquite. I'll put them both in the smoke box at the same time. I even have some Jack Daniel's wood and Jack Daniel's charcoal I'll throw into the mix at times just for a slightly different taste.
I've done crazy things like smoke a pork butt over a mix of only pecan and maple, with good results, too! I'm a big fan of experimenting I just started smoking and made a blend of apple wood, cherry wood and jack daniels whisky barrel oak, gonna see how it turns out for flavor tonight.
GOSM - Usually stick to a specific species, unless cold smoking something like Buck Board Bacon, then I might use Hickory for half the cook and maple or cherry the other half. Stick Burner Pit - I burn whatever I have.
When I am using the pit, I go for a small hot fire and try to keep the smoke as minimal as possible. Any need to soak wood chunks? Can the wood be too dry 5 years old??
Also having trouble keeping temp below You must log in or register to reply here. Log in Your name or email address. Latest posts. Temperature control on Masterbuilt smoker. As well as pellets and chips you also have logs, disks, sawdust, briquettes — and a whole range of other forms of wood to choose from. Some things go without saying, such as pellet burning stoves require pellets to burn; other things are not. Smoke is mainly gaseous but it does contain some oils as liquid form and even some solid molecules of ash and flavor that will land on your food and produce the perfect smoky sensation you are looking for.
However there are good types of smoke and there are bad types of smoke… and all of this depends on what type of wood you are burning. There are certain types of wood that you should never burn. Anything that has been treated, painted, varnished, waxed, chemically altered in any way — should all be kept far away from food.
The chemicals it may give off as it burns has the capacity to make your food unsafe. And the same goes for rotting wood as it may release toxic fungal fumes as it burns… not what you want landing on your nice juicy steak! As well as the above you should avoid any wood that is excessively full of sap, making hard woods much better than soft ones for BBQ and flavor purposes. Many of these have harmful properties in terms of amount of oil content, chemical molecules or simply just terrible, ashy flavors.
So use this part of the guide to narrow down any woods you were thinking of collecting for yourself — which is the cheapest method of procuring good wood.
Legend has it that the discovery that meat smoking could preserve meats was somewhat accidental; posing that the early cavemen would have had naturally smokey homes, which would shortly have led to the discovery of meat smoking as a food preservation method Wikipedia. As humans grew more learned so did our knowledge of adding flavors through the smoke, and our grasp of which woods make which flavors. But how does that smoke actually cook your food?
Initially your wood-smoked meat will start to dehydrate. But it is this process of removing the water molecules from the meat that allows smoking to be such a wonderful food preservation tool. Dehydration occurs in the meat almost as soon as the stove is lit, but it is a long and slow process. In the instance of a cold smoker Amazing Ribs no cooking happens and you will need to cure or cook your meat in addition to smoking it. The wood used to cook your meat will shortly begin a process of gasification wherein flammable gases contained in it are released and combusted.
So after this, the wood will start to burn and the combustion process can begin within the foods that you are cooking. In the case of a BBQ with added smoking box or in the case of a smoker grill itself the grill should be ready to use immediately. If you are using wood as your main fuel source then you ought to hang back on dropping your meat until the flames have died down.
At prolonged high temperature your wood will become white in much the same way as coals do. And this means the wood has turned to charcoal and it is now safe to cook on. A BBQ Grill with a smoke box can also be used in the same way as a convection oven by placing the lid firmly closed. When this happens warm air is circulated all around the meat and cooks it in the same way as your kitchen oven might.
You can learn more about convection cooking by following this link to W. There are those who believe that dried wood produces the best smoke, particularly if dampened. This may or may not be true, but what we can tell you is that any wood dampened will smoke overwhelmingly and that encasing the wood in a box or foil package of some kind has a better, more prolonged effect.
On one hand dried wood will burn more quickly, reaching the ash state faster and allowing for good smoke in that initial burst. On the other hand, a little sap in the wood allows for a little moisture, and this stops the wood incinerating too quickly. The truth of the matter is that both seasoned and unseasoned woods are fine, just avoid treated, rotten, smelly or green wood. So you could be drying wood while you are smoking your meat. Who knows?
Maybe that second log will be doubly flavorsome? You can read more about this on the Smoking Meat Forums. There are professional grillers out there who put far too much stock into which meat goes with which smoke. However the best way to find out for yourself is simply to try all different types of woods with all different protein types and see which ones you like best.
The flavor of the wood will not only depend on which type of wood it is, but also on the environmental conditions of where it was grown. For example; an acacia and a mesquite wood already taste pretty similar. If you had a mesquite and an acacia grown in the same field they are far more likely to taste the same than two of the same branches of mesquite taken with a thousand mile distance in between them. This is because growing trees absorb all the nutrients from the acids in the soil they grow in.
If those soils are drastically different then those two woods will taste drastically different — even if they are the same species of wood. You may have noticed when you travel that the water tastes different than it does at home? Thus it is for trees, too! As a rule of thumb, try not to use softwoods and opt for hardwoods instead.
One of the best ways to try out different woods is to forage for them — especially if you are concerned about the financial aspects of meat smoking. Foraging is actually a fantastic way to learn more about your own environment and the natural species of your area.
You may find that you are a little more limited in choice than you would be if you had shipped in the wood — but you will also find that you are doing a good thing for the environment.
Foraging can be a fun family activity wherein everyone can learn more about their woodland. You might not get a signal in the forest but you can always bring a branch home with you to make life easier next time! And for those who want to turn wood foraging into a fun Sunday afternoon out in the forest you can find a great guide to your native tree species and learn how to identify them by visiting the Arbor Day Foundation.
There are a few things to consider to determine your cooking times. Each wood imparts its own unique flavor to beef, pork, poultry and seafood. The table below offers some guidance about which smoke woods and which meats work well together.
These are just opinions…your mileage may vary. Alder is commonly used with fish, but also works well with beef and pork. It has a light, slightly sweet flavor and is not overpowering. Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry.
I especially like to use it with pork ribs. It can be mixed with other smoke woods like oak and cherry with good results. Cherry is one of my favorite woods to use with chicken. It has a slight red color and a subtle, sweet, fruity flavor. It goes well with beef, pork, and poultry and can be mixed with oak and apple. Guava, a member of the Myrtle family, is a fruit wood from Hawaii and other tropical regions.
Its semi-sweet aroma goes well with beef, pork, lamb, poultry, and fish. Hickory is probably the most popular smoke wood used in barbecue. It has a strong flavor that complements all meats. Some people find that hickory alone can be overwhelming, especially if too much is used. I never use hickory alone, but mix it with oak. I use two parts oak to one part hickory. Kiawe pronounced key-ah-vay is indigenous to Hawaii and is related to mesquite. It has a strong flavor and works well with beef, fish, or poultry.
The wood is very dense and heavy with a dark, smooth, thin bark. Maple has a mild flavor. Some say it has a slightly sweet flavor because sugar maple, black maple, red maple, and silver maple are commonly used in the production of maple syrup. Maple goes especially well with pork and poultry. The wood is dense in weight but light in color. If used sparingly, it can compliment beef, fish, pork, and poultry. Oak is one of my favorite smoke woods.
It goes with just about any barbecue meat. It has a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory. As a result, it mixes well with these three woods, but also works great by itself. It has a dense, tight grain and a color ranging from almost white to yellow to red. Pecan is great with beef, pork, and poultry.
Its flavor is described as spicy and nutty. It can be used by itself or mixed with oak. I especially like it with chicken and ribs.
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