Other good woods include avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzanita, olive, persimmon, pimento, and willow. If you want the flavor of cherry wood but not the color you can mix it with apple wood to help diminish the darkening effect. Grapevines make a lot of tart smoke and give a fruity but sometimes heavy flavor. Experiment a little and find out what works best for you. This keeps your grill from filling up with ash and clogging the burners. Nowadays we use it to enhance the flavor of meats by adding wood to the fire. Maple, just like fruit wood, gives a sweet flavor that is excellent with poultry and ham. I would have said apple was my favorite until a few months ago when I tried cherry, now that is my go to for pretty much everything. If the tree makes fruit or nuts you enjoy eating, then the wood is typically good for smoking. It can be mixed with other smoke woods like oak and cherry with good results. Almond gives a nutty, sweet flavor that is good with all meats. I have had good and bad results with cherry, but apple has always been a great choice. And more than this you need to pick the right wood for the job. Copyright ©2000-2020, The BBQ Brethren Inc. All Rights Reserved. Apple seems a safer bet. It’s a much subtler version of hickory. I like the results. A great way to experiment with wood is actually on the grill. Ash has a light, unique flavor. Green cherry bark contains hydrocyanic acid, to the point of being toxic. Maybe you have some opportunities in some outlying Chicago suburbs to do the same? Apple: sweet and very mild notes that combine well to produce the ultimate fruit wood for barbecue; Pecan: a mild and nutty flavor that can be blended well with hickory; Cherry: perfect for adding a beautiful deep red color to pork ribs; Maple: perfect for a sweet and subtle layer of smoke It's a good wood for any meat. Acacia is similar to mesquite but not as strong. It's a good wood for any meat. If you haven't used wood before, start small. Some wood, of course, makes better smoke than others. Apricot is great for poultry and pork. Sweet with a nice ring. A good wood for any meat. 3 Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. Think of smoking woods as existing on a spectrum from mild to strong. If the smoke is bitter and noxious you probably shouldn't be cooking with it. If you are using a charcoal grill or smoker, then you can either put the wood directly on the coals (once they've heated up) or place them in a box. I think some of the bitterness with cherry is if it's not completely seasoned or has the bark left on it-Green cherry wood has a very nasty, bitter odor. Peach is great for poultry and pork. I go back and forth, so far everything I have bbq with cherry has been great. It's just a personal preference, I think cherry gives the meat a little too much of a bitter flavor. Hickory adds a strong flavor to meats, so be careful not to use to excessively. This wood is similar to hickory but is sweeter and milder in flavor. I'll usually use them mixed, 2 chunks apple to 1 cherry. You may find the darkened skin not visually appealing, but rest assured the flavor will be delicious. Citrus woods such as lemon or orange have a moderate smoke that gives a light fruity flavor milder than apple or cherry. I like using apple and cherry at the same time. Cherry is awesome for salmon and hard boiled eggs. If you’re using wood to heat and flavor, or if you’re just using the wood to flavor then the final taste of the meat is always going to be very dependent on the type of wood used. Cherry has a more distinctive flavor. Different woods leave different flavors. Woods such as mesquite are very strong, and while it gives you a good flavor quickly, that flavor will become bitter fast, so don't use too much or for too long. Get it free when you sign up for our newsletter. Woods to AVOID include cedar, cypress, elm, eucalyptus, pine, fir, redwood, spruce, and sycamore. Cottonwood is very mild in flavor and should be used with stronger flavored woods. It's just a personal preference, I think cherry gives the meat a little too much of a … I like apple for taste and cherry for color. Alder has a light flavor that works well with fish and poultry. Crabapple is very similar to apple wood and can be used interchangeably. He has written two cookbooks. This wood is similar to hickory but is sweeter and milder in flavor. You need the heat to smolder the wood and this means a pretty high heat. Indigenous to the northwestern United … Pecan burns cool and provides a delicate flavor. I prefer apple although cherry seems to give a richer smoke ring. While you don't have to use prepackaged wood chips to add a little smoke to your fire, you do want to make sure that what you're using is all wood—no glues, nails, or chewing gum. A mix of both can be very good. This is good with poultry and pork. It has a slight red color and a subtle, sweet, fruity flavor. Alder has a light flavor that works well with fish and poultry. Persimmon, like the other fruit woods, is mild and slightly sweet. Use a 1/4 cup of presoaked chips on your grill and see what it does for you. Grapefruit is a mild wood that produces a good, smoky flavor. i like apple for taste and cherry for color. Here’s a quick overview of what types of wood work best with each type of food:All of these woods will work just fine when it comes to smoking but the one… This is one of the most popular woods for smoking. Fruit, such as apple, apricot, or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham. I've noticed Cherry does a little better on color, but didn't really know a huge difference in taste over the Apple. This wood burns fast. I like both, but would choose cherry over apple if I had to pick one. Generally speaking, any wood that is hard and free of resin (or sap) is good for making smoke. Apple has a very mild with a subtle sweet, fruity flavor. It’s good with beef and lamb. Plum is great for poultry and pork. It’s widely known for producing a great smoke ring and great color on your meat, but is still very, very mild. Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods. You can't go wrong with either. Nectarine is great for poultry and pork. One of the great things about barbecue is the wide variety of experimentation available to the backyard cook. ribs for that nice rich mahogany color. Wood smoke is what gives outdoor cooking its outdoor flavor. Cherry & Apple Wood Pellets I know, I know I listed two here. I just prefer cherry, I prefer cherry, seems to give a deeper smoke flavor. I really love the color and the sweet flavors it imparts. In ancient times, smoke was used to preserve meat for long periods of time. When using gas grills, it's best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it. Cherry. Of course neither of those gets smoked for very long so I can't speak to the effects on longer smokes. Instead of risking that 20-hour brisket with a wood you've never tried before, try putting that wood to test on your grill next time you cook up some steaks or chops. I like both and like to use both at the same time. This wood is good with pork and poultry. Oak is probably the most versatile of the hardwoods. The Spruce Eats uses cookies to provide you with a great user experience and for our, BBQ Smoking 101: Low and Slow Is the Way to Go, A Quick Guide to Sausages From Around the World.
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