lotus



previous page: 6.2.16 Is closing down the air inlet dampers a good way to keep the temperature down?
  
page up: Food Preserving FAQ
  
next page: 6.2.18 What is the bonafide official way to tell that beef jerky is done curing?

6.2.17 What are the various woods used for smoking?




Description

This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.17 What are the various woods used for smoking?

Alder
The traditional wood for smoking salmon in the Pacific
Northwest, alder also works well with other fish. It has a
light delicate flavor.

Apple and Cherry
Both woods produce a slightly sweet, fruity smoke that's mild
enough for chicken or turkey, but capable of flavoring a ham.

Hickory
Hickory is the king of the woods in the Southern barbeque belt,
as basic to the region's cooking as cornbread. The strong,
hearty taste is perfect for pork shoulder and ribs, but it also
enhances any red meat or poultry.

Maple
Mildly smoky and sweet, maple mates well with poultry, ham, and
vegetables.

Mesquite
The mystique wood of the past decade, mesquite is also America's
most misunderstood wood. It's great for grilling because it
burns very hot, but below average for barbecuing for the same
reason. Also, the smoke taste turns from tangy to bitter over
an extended cooking time. Few serious pitmasters use mesquite,
despite a lot of stories about its prevalence in the Southwest.

Oak
If hickory is the king of barbecue woods, oak is the queen.
Assertive but always pleasant, it's the most versatile of
hardwoods, blending well with a wide range of flavors. What it
does to beef is probably against the law in some states.

Pecan
The choice of many professional chefs, pecan burns cool and
offers a subtle richness of character. Some people call it a
mellow version of hickory. [5

 

Continue to:















TOP
previous page: 6.2.16 Is closing down the air inlet dampers a good way to keep the temperature down?
  
page up: Food Preserving FAQ
  
next page: 6.2.18 What is the bonafide official way to tell that beef jerky is done curing?