Wood is a great flavor enhancer. Choosing the right wood for the menu will make the difference between a good meal, or a great meal.
Directions
Smoke is the first spice ever used to flavor meat. Over the centuries the smokehouse became vital to communities for meat preservation. Today we use smoke to add extra character to slow cooked meat. But you can’t just run down to the local lumber store and pick up some scraps. The right wood can make you a star at your barbecue, the wrong wood will make your dinner inedible.
But first a few rules when using wood:
You don’t have to use prepackaged wood chips, but whatever you use needs to be clean and untreated without any glues, paints, stains or nails.
You can either burn the wood or pre-soak it. When using a gas grill it is best to pre-soak the wood so the ash does not interfere with the burners and leave a mess. Use a wood box or aluminum foil with many holes punched in it. You need the heat to smolder the wood, so it will require a high heat when using gas. For charcoal you can either burn the wood or use a wood box. Play around with it to determine what works best for you.
Experiment: If you haven’t used wood before, start with a quarter cup on the coals and test it out. Do not try your first time cooking with wood by slow cooking a brisket for 8 hours. Experiment by cooking a couple of pork chops or steaks during the week and see what you like.
Smell the smoke! If the smoke is pungent and noxious, don’t cook with it!
Woods for smoking:
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond gives a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is milder than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit , like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple , like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.
Woods to AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.
