More Smoker/Smoking Questions.
There are different types of apple, oak, and maple trees. Does the type matter any when using the wood for smoking? TIA for any input.
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It shouldn't matter the subspecies of wood, just keep in mind that whatever wood you use that it is completely dry, either through heating or age.
Your harder wood which will give you more smoke flavor and are better for thicker cuts of meats, and your softer wood such as fruit is better for your thinner cuts of meat0 -
Expect 100 different answers. In west TX. Everybody used mesquite because that is the only wood around. It is not bad. Up north, apple is used and where I live hickory and oak are favored because they are common. Best to experiment. 0 -
quote:Originally posted by chiefr
Expect 100 different answers. In west TX. Everybody used mesquite because that is the only wood around. It is not bad. Up north, apple is used and where I live hickory and oak are favored because they are common. Best to experiment.
Yep, often we'll be using alder because half the woodshed is filled with it.0 -
Every wood has a different smell/flavor of smoke that it puts out. That same smell goes onto the item that is being smoked. 0 -
If you have some, try sassafras. The tree isn't hard to find. 0 -
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The thing on the far right looks like an unbloomed tulip.
What does it indicate?
The producer of the guide is obviously partial to wood varieties not readily available in the OPs neck of the woods.
To not include alder would blasphemy up there!0 -
quote:Originally posted by sxsnuf
The thing on the far right looks like an unbloomed tulip.
What does it indicate?
The producer of the guide is obviously partial to wood varieties not readily available in the OPs neck of the woods.
To not include alder would blasphemy up there!
I think it?s depicting a ear of corn.0 -
Everybody here has answered with which firewood os available in each area and that's why people use them. Or they have answered with which type of fire woods have milder to stronger flavor...
The answer to YOUR question as I understand it is it doesn't matter what kind of a particular wood you use, it will do the same thing. For instance, wood from the red delicious apple tree will taste just like wood from the Fiji apple tree... and woods from the bing cherry tree will taste just like the woods from the pie cherry tree...
Just as the red oak tree wood would taste just the same as wood from the white oak tree... Ect...
But the oak tree would taste completely different from the apple tree wood, or the cherry tree wood, ect..
As I said in my original post the harder the wood, the stronger the flavor. Pair softer woods like fruit woods to thinner cuts such as bacon or chicken or more delicate meat such as fish. Pair harder woods with thicker cut meats such as briskets or hams
I hope this answers your question.0 -
YES!
Stay away from any wood with "pine tar" in it.
Alder bark is bitter so skin your alder.0 -
Anyone ever smoke with Nectarine wood?
I have two 6-9" diameter nectarines that have grown like crazy, but have never yielded one single fruit. (Part of that issue, I am sure is late season frosts when trees are budded out.)
I am debating taking them down.0 -
I've always used hickory chips for steaks and chops.
Have tried a number of different types, but always go back to hickory. Can't describe why, I just like it best.0 -
Check out this dude's list of smoking woods.
Nectarine is on there, but he has some strange stuff too. Cottonwood? Blackberry bushes? Seaweed? I don't know about some of those things.0 -
quote:Originally posted by Don McManus
I've always used hickory chips for steaks and chops.
Have tried a number of different types, but always go back to hickory. Can't describe why, I just like it best.
I prefer it for most meats as well, Don. I did a fair amount of experimenting... even tried some Madrone (which is decent), but hickory or post oak is the best IMO.0
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