Choosing the sort of wood you would like to cook with could be a puzzle if you don’t know what wood is available, and how each sort of wood will effect the meat you are cooking re flavour.
The paragraphs below list a quick outline of some of the finest woods to use for cooking and when to employ them. Being from Texas, naturally my favourite sort of wood to use is mesquite, and essentially it’s used by me for everything I smoke. Occasionally I add other woods like apple, cherry, or pecan to give different tastes to the beef, but much of the time I use pure mesquite. Many of us don’t like mesquite because they suspect the smoke adds too much flavour to the meet. If it’s not used properly, this may most likely occur. Mesquite should be aged, or utterly dry before it is utilized. Using it before then might add a sour flavour to the beef you are cooking. Anyhow, enough about mesquite. There are several different sorts of wood available for you to smoke with. Just bear 1 thing in mind.
If you’re using a variety of fruit tree, then you’ll be O.K. Here are one or two examples of fruit trees and the tastes their smoke produces.
Alder- this kind of wood is located generally in north states. It’s a very fragile wood that gives a touch of sweetness to the beef. Alder is frequently used to smoke fish, pork, chickens, and game birds.
Apple- The bark on a chunk of apple wood is really thin so it offloads less smoke that other kinds of wood. The smoke is fruity in flavour, and could be a great wood to use for smoking birds and pork. I use apple as well as mesquite when I smoke ribs.
Cherry- This is a good wood to use for smoking meat, pork, and chickens. The smoke is mild with a fruity flavour.
Hickory- Hickory is good for smoking pork, ham, and meat. It is perhaps the most commonly utilized wood for smoking.
Mesquite- Mesquite is my favourite kind of wood as it gives beef a good smoke flavour, and an individual can find it almost anywhere in Texas. It is really important to use only dried mesquite wood, because if the wood is too green, it can make the beef taste sour.
Oak- this sort of wood can be employed on virtually anything if a heavy smoke flavour is desired. 2 sorts of oak are generally utilized : red oak, and white oak. White oak burns longer, and red oak is sweeter.
Pecan- Pecan is sweet to use additionally to mesquite when smoking ribs. I smoked a brisket-using pecan only and the final result was a 10-pound piece of meat that was too sweet to eat. I would recommend using pecan moderately, blended with another wood such as mesquite or hickory. These are simply a few of the base forms of wood used for smoking. The types I have explained above are the kinds that I most typically use, and the ones that I’ve had the best luck with. The simplest way to discover which of them will work for you is random test. Hickory is usually a good bet, and it can be employed in association with pecan, cherry, and so on. To supply a mild, fruity flavour. Good Luck.