Topic: Wood types for smoking meat

[biggreenarms]

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON, GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Members report that wood from the following trees is suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit trees (i. e. pear and cherry) are also suitable for smoking.

Other Internet sources list the wood from the following trees as suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.

http://www.thesmokering.com/forum/viewtopic.php?t=14774

I found this when searching for woods that are best for smoking meats. I was happy to see Mulberry listed as I have a couple of trees along my fence line that I routinely prune. Also have a good portion of flowering pear wood which I cut down the tree and split last year as well as a large sugar 50 ft maple I routinely prune. Didn't know they would be good for smoking until now. Will try it out this year and report back on the results. Please list any tips or wood recommendations you have below.

A couple of other tips below about wood that came from the link's site:

• Always make sure the wood is seasoned and never burn green wood. Unseasoned green wood will cause creosote and a bitter taste to the foods
• Never soak wood chunks or wood chips. Soaking causes smoldering, steam and "white" smoke which can make the food taste bad.
• Ash is a hard, dry wood and does not take as long to season. Can be ready in a few months.
• Bark should be removed from wood. However, thin skinned bark from fruit trees can remain on
• Never use rotted, soft wood or wood with mold or moss on it

[00mag12gaVa]

This great info, thanks much. In years past, I have quick smoked with green hickory and had good results. Now these were small new growth limbs about finger size. Excellent on ribs and chops that doesn't require long cook time.

[RushnStudies]

Great info. That post is making me hungry for some bbq!

[BHFIOHIO]

Read part of about 6-8 pages on CUSAbbs arguing about whose BBQ is best and the rigamarole of Vinegar vs ketchup based sauces

[biggreenarms]

Read part of about 6-8 pages on CUSAbbs arguing about whose BBQ is best and the rigamarole of Vinegar vs ketchup based sauces

Yes, I think it's influenced by what's popular in your region. Honestly I like it all...vinegar, mustard, ketchup or just a dry rub...it's all good to me. Personally for ribs and brisket I prefer a dry rub that's more subtle than sweet with just a touch of sauce towards the end of the cooking time. For pulled pork I do like vinegar but I'll eat whatever is put in front of me as far as smoked meat is concerned.

[00mag12gaVa]

Yes, I think it's influenced by what's popular in your region. Honestly I like it all...vinegar, mustard, ketchup or just a dry rub...it's all good to me. Personally for ribs and brisket I prefer a dry rub that's more subtle than sweet with just a touch of sauce towards the end of the cooking time. For pulled pork I do like vinegar but I'll eat whatever is put in front of me as far as smoked meat is concerned.

Can't argue with this logic...... 8)

[mr_ash_1995]

Honestly I like it all...vinegar, mustard, ketchup or just a dry rub...it's all good to me.

ME TOO!!!!  That's why I have weight problem.   ;D