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Old 07-12-2007, 11:29 PM   #1
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Types and Uses for Woods for Smoking

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

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Old 07-13-2007, 06:55 AM   #2
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Thanks for the link. I've just started smoking this year, and have been experimenting with different woods.
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Old 08-09-2007, 01:27 PM   #3
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Thanks for the info. I will be able to utilize it here at the store.
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Old 09-14-2007, 05:56 AM   #4
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Recently saw someone smoking trout with a mixture of rice and tea leaves.
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Old 09-14-2007, 08:44 AM   #5
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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.
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Old 02-02-2008, 12:25 AM   #6
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No Sassafras?
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Old 02-02-2008, 12:37 AM   #7
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Quote:
Originally Posted by bowlingshirt View Post
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..
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Old 02-02-2008, 12:52 AM   #8
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Here is what I like

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]

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Old 02-02-2008, 01:42 AM   #9
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I need a smoker first!
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Old 02-03-2008, 11:33 AM   #10
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For my butts, I like using a combo of oak, cherry, and apple.
Sometimes I use mesquite on chicken or turkey.
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