The choice of the type of wood that you cook with can be a puzzle if you do not
know what is wood available, and how each type of wood affects the flesh
are related to the flavor of cooking. The following sections are listed a brief description of some
use the best wood for cooking and if you use them. Being from Texas,
Of course, my favorite type of wood to use is mesquite, and basically use it for
all that smoke. Sometimes I add other woods such as apple,Cherry, pecan or
give different tastes for meat, but most of the time I use pure mesquite.
Many people do not like mesquite because they believe that smoking adds a lot of
To satisfy the taste. If not used properly, this can happen. Mesquite
needs in old age, or completely dry before being used. With him before he could
add a bitter taste, the meat during cooking.
Anyway, enough of Mesquite. There are many different types of woodavailable
for you to smoke. Remember one thing. If you are a type of fruit
Tree, then you are well. Here are some examples of fruit trees and flavor
the smoke.
This type of alder wood is found mostly in northern states. It is a very sensitive
Wood, which gives a touch of sweetness to the meat. Alder is often used for smoking
Fish, pork, poultry and game.
Apple-The bark on a piece of apple wood is very thin, soemits less smoke
other types of wood. The smoke is fruity in flavor, and can use a large wooden
for poultry and pork smoke. I use apple when I smoke around Mesquite
Ribs.
Cherry-This is a good wood for smoking beef, pork and poultry can be used. Smoking
is mild with a fruity taste.
Hickory Hickory is good for smoking pork, ham and beef. It 's probably the most
commonly used wood for smoking.
Mesquite is my favoriteType of wood, because it is a good meat
Smoky flavor, and a person can find a little 'everywhere in Texas. It 'important to
to use only mesquite wood dried, because if the wood is too green, you can
Meat a bitter taste.
This type of oak wood can be used on almost all, when a heavy smoke flavor
desired. Two types of oak are commonly used: red oak and white oak. White Oak
burns longer, and the red oak is sweeter.
Pecan Pecan is good in useIn addition to Mesquite when smoking ribs. I smoked a
Breast with pecans was only the final result and a 10-pound piece of meat
was too sweet to eat. I recommend using moderate pecans, mixed with other
Mesquite wood or walnut.
These are just some of the types of wood used for smoking. The guys I
above are the methods I use most often and those I have described,
had the best luck. The best way to find out whatstudy will work for you
and errors. Hickory is always a good bet, and can be used in combination with
Pecan, cherry, etc. to produce a sweet, fruity taste. Good luck ...
The Smoker King
