Choose Your Wood:
The type of wood chunks you select for smoking meat will play a large part in the taste of your finished product. Some wood options taste better with specific cuts and types of meat. Here is a small list of wood options for you:
- Cherry: Sweet and mild flavor; great for unseasoned meats, especially turkey, beef or pork.
- Hickory: Strong and smoky flavor; works well with lamb and beef.
- Mesquite: Extremely strong and smoky–recommended for short grilling over long smoking; best with beef or pork, especially ribs.
- Oak: Slow cooking, strong and versatile; recommended for beef, lamb, pork or wild game.
- Apple: Sweet and mild flavor; works well with poultry, fish or pork.
- Alder: Light and sweet flavor; suitable for fish and poultry.
- Maple: Sweet and smoky taste; works well with poultry or pork.
Happy BBQ folks...
