Originally Posted by LT72884
I am having a hard time trying to figure out what woods to use with what meats and spices on the meat..
For example, what wood would go good with italian seasoned pork shoulder. I say apple because apples go great with pork. BUT then also not all my pork dishes have italian seasonings.
Also same with flank steak. i want to stuff it with povolone cheese and monteray cheese, yellow pepper, garlic, basil, spinich, and bread crumbs. Would hickory work for that or should i use cherry.
This is where i need some education. Which spices for which wood and which spices on certain meats with which wood.
Thanx guys. i owe you one
I'm not sure how you go about smoking your meats.Here's a link to this forum that just might help you to decide.
Types and Uses for Woods for Smoking
I have several methods in which I use to smoke meats.Electric smoker,webber,planks,or foiled packs.Depending on what type of meats,cheeses and such I then decide what chips will be used.
Smoking meats and using spices with it is to me a personal thing.
Hickory:Use it often for just about every thing,chicken.beef.pork.It's a staple for me.
Apple:It's ok,not my personal favorite.It's a sweet tasting wood,very mild.I did like it with Salmon.
Alder:Outstanding for Tri-Tips,all kinds of beef,fish,chicken.It's not an overbearing flavor.If you make jerky.Alder is perfect for it.
Cherry: I don't care much for it.To me it has one weird taste..
Missquite:It's right up there with Hickory,Alder and one of the 3 top chips I use.You really can't go wrong with it.
What spices to use for certain types of meats,is a personal choice.
Beef Tri-Tips- Garlic Powder.Onion Powder,Seasoned Salt,Salt & Pepper.
Salmon - Salt,Pepper,fresh Lemon,cooked on a plank.
Hams- Nothing at all.
Chicken Whole Split in Half- Same beef seasonings
Bacon- No spices,Hickory smoked.
Hope this helped you out a little bit.I'm sure others here would be more than happy to suggest other ideas as well :)