Types and Uses for Woods for Smoking

[kitchenelf]

Types of woods and what to use them to cook/smoke with

[Loprraine]

Thanks for the link. I've just started smoking this year, and have been experimenting with different woods.

[Renee Attili]

Thanks for the info. I will be able to utilize it here at the store.

[torenium]

Recently saw someone smoking trout with a mixture of rice and tea leaves.

[bowlingshirt]

That's a handy link, however, I have heard that the subtle differences in the flavors of the wood won't come through on the food unless you smoke for several hours.

[Wart]

No Sassafras?

[Wart]

Originally Posted by bowlingshirt

That's a handy link, however, I have heard that the subtle differences in the flavors of the wood won't come through on the food unless you smoke for several hours.

Flavors come through in something with as short exposure as grilling steak or chops..

[GadgetGeek]

I like fresh White Oak for pork.. With the bark on for smoking pork for a 4 -5 hour trip

I like Cherry/Hickory for long-Low pork butts (only smoke them the first 4 hours)

I use Pecan for duck or chicken--- also cherry

I use some grape/peach for fish when I can't get allspice wood

I love green cut hickory for pork chops, but hate it for Boston butts cooked long and low.

I use citrus peels (dried orange/nectarine/grapefruit etc.) for some quick cooked fish or lamb wedges or chops.

Used bourbon barrel chips are good for pork chops (quick cooked) or veal.

Good REAL charcoal chunks (not made into same-looking pieces/briquettes with a strange binder) provide a nice smoky charcoal taste and smell that is good without any additional wood to make it smoke.

I wish you all a good smoke.. and a nice food buzz after....

[edit] dried pineapple rind is also good with fish [/edit]

.

[Maverick2272]

I need a smoker first!

[eatsOats]

For my butts, I like using a combo of oak, cherry, and apple.
Sometimes I use mesquite on chicken or turkey.