10
SMOKING WITH WOOD
For a more robust smoke flavor while using charcoal briquettes or lump char-
coal, try adding wood, (chips, chunks, or logs), to the charcoal basket. The
wood can be layered with the charcoal in the basket. Wood chunks are avail-
able in a variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or nut is suitable
for cooking. However, different woods have very different tastes. Experiment
with different woods to determine your personal favorite, and always use well
seasoned wood. Green or fresh-cut wood can turn food black and tastes bitter.
Bark should be avoided or burned off first as it contains a high acid content and
imparts an acid flavor.
Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry,
beef, pork (especially ham), game birds, lamb, and some seafood. Because of
it’s light character, it will take more time to get the flavor you want.
Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. And
it’s one of the most popular woods for smoking. It makes great smoke rings and
can be used in combination with other woods to produce more complex flavors.
Hickory smoking wood creates a sweet, yet strong flavor much like bacon. The
smoke can be pungent, but it adds a nice, strong flavor to just about all meat
cuts. However, it’s especially popular with pork and ribs.
Mesquite wood has a strong and earthy flavor that is ideal for most red and dark
meats. Mesquite burns hot and fast and easily complements the flavor of many meats.
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