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When using a water smoker or an offset smoker, add 3 to 4 chunks and replenish when the smoke ceases to flow. For an electric or gas smoker, preheat the smoker as per the manufacturer's instructions and place 1 to 2 wood chunks in the fuel pan over the heating element.
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Place chips directly on the charcoal or in a smoker box or foil packet above the direct heat. Chunks are for charcoal grills and produce a robust smoke flavor for a long time, perfect for big meaty recipes like smoked beef ribs or smoked pulled pork. Add the chunks directly to the charcoal or on the edges.
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Mild meats such as poultry will be overwhelmed. Walnut wood works well with wild game such as venison because the bitterness of the wood cuts through the rich gaminess of the meat. Walnut wood also works well with cuts of beef. Smoking some steaks over walnut is a great way to elevate your dinner.
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Contents (Jump to Topic) 1 Key Takeaways; 2 Why do We Smoke Meat Anyway?; 3 How Does Wood Smoke Flavor Food?; 4 The Four Stages of Wood Burning, and How They Create Flavor. 4.1 Stage 1 is Evaporation and Dehydration; 4.2 Stage 2 is Pyrolysis and Gasification; 4.3 Stage 3 is Burning Bush, Ignition and Combustion; 4.4 Stage 4 is Char Burning and Charcoal Formation; 5 We Want Clean Blue Smoke.
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1.1 Best wood for smoking beef: hickory. 1.2 Best wood for smoking pork: fruit wood (apple, cherry) 1.3 Best wood for smoking poultry: fruit wood & nut wood (apple, pecan) 1.4 Best wood for smoking game & venison: mesquite. 1.5 Best wood for smoking fish: alder. 1.6 Best wood for smoking shellfish: apple or hickory.
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It's become my preferred choice of wood. My second option is almond, which is cheaper than oak, but also a good burning wood." For home cooks smoking popular meats such as beef brisket, pork ribs, or turkey, Horn recommends using oak, or whatever wood is prominent in your region. "The oak won't over-smoke the meat and will hold consistent heat.
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But the wood in the smoker provokes the most debate, mainly because woods can vary from region to region. Other than the provenance of the meat, pitmasters often boast about the woods they use.
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The wood itself is in flames, and gases important to the barbeque cooking process are released. Once such gas is nitric oxide, the gas responsible for the formation of the smoke ring. The best temperature range, as far as producing tasty smoke is concerned, is between 650-750°F.
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Hickory. Hickory is probably the most popular smoke wood for many. It has a strong, stinging profile that gives the food a sweet and strong bacon flavor at the same time. It can be overwhelming, giving the meat a strong bitter flavor, especially if it is used in large amounts.
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Hickory: Hickory is probably the most popular smoking wood. More intense than the fruit woods, it has a smoky, spicy flavor and is great on beef and pork but can be too heavy for chicken. Maple: Maple wood gives a more subtle, mild and sweet smoky flavor that blends well with woods like alder, oak and apple.
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The Best Wood for Smoking. First, you'll want to start out with the best wood. You want to pick a hardwood or a fruitwood that has been kiln-dried. Avoid smoking with green wood, wet wood, or softwood types like pine, cedar, and spruce. Save that stuff for the fire ring. Popular hardwoods for smoking are oak, hickory, maple, and mesquite.
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Barbecue Woods: Choose from the following for exceptional flavor-filled cooking fire every time. Cooking over our BBQ wood provides unmatched flavor to all foods. Apple: Very mild with subtle fruit flavor, sweet fruity smoke. Good with poultry and pork. Mesquite: Strong hearty flavor and a favorite for southern BBQ
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7. Alder. Maria Yastrebova/Shutterstock. Alder wood, in the same family as birch, may not be one of the first cooking woods you think of for smoking and grilling — but unlike most cooking woods.
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Orange is a mild wood that produces a good, smoky flavor. It's 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.
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Season the wood: Once the wood is dry, you can season it by placing it in a dry, well-ventilated area for an additional period of time. This will help to remove any remaining moisture from the wood and improve its flavor. Use the wood: Once the wood is dry and well-seasoned, it is ready to be used for smoking.
