Apple or some other mild wood. Poultry is easy to oversmoke. It's difficult to say as wood is a seasoning and everyone's taste is different. BUT personally, I find wood smoke on chicken to be disgusting, I like moderate smoke flavor on turkey and heavy smoke on pork and beef so I normally don't Mix different meats on a smoke.
But, I would suggest wood chunks and 4oz or less if you've found that you didn't like he flavor in he past. Be careful with wood flavor, too much can turn people off in a hurry. Click to expand We've all done it I thought if the cooker wasn't smokin I needed to add more wood. That was then. For beef I use three or four chunks of hickory or oak.
Less is more in my mind. Hi Ed and welcome to the forum - While you will get a lot of discussion on this subject, your best bet is to stick with the old phrase "Less is more".
That applies to seasoning as well as smoke wood. Go light the first few times and you can increase your wood later to suit your taste. In most cases you will find that a fist sized, small to medium chunk will be sufficient. Too much wood smoke will make your meat bitter. Good luck. People can suggest all they want, but you have to find out for your taste and those that you are cooking for. I heard people use none other than the lump, and some load up as that is the taste they are looking for.
I always suggest start with a couple chunks and keep a BBQ journal and then next time use one more chunk and so forth. How do the competition cooks that use the stick fired cookers control their smoke? Wouldn't that be smoke the entire time? Just curious as I've seen that and often wondered. I wish back in the day when I starteed smoking meat I knew about this forum.
Less is more and I figured this out the hard way. I like fruit wood for poultry and hickory for Beef. I never use Mesquite and I'm in Mesquite country. Suggest you add a lot less wood then you think you will need. Oak is another popular smoking wood choice. Oak is less intense than hickory but still gives you a great smoke profile. It is great on virtually anything depending on how much smoke you want. Peach resembles many other fruit trees in flavor, giving a mild, sweeter flavor with similarities to Hickory, but less intense.
Smells great when cooking and works well on poultry and pork. Pecan has a rich, sweet, nutty smoke flavor. It is a good all around wood. It works well with pork, beef and poultry. Sassafras has a sweet smell and taste, but you do not need a lot. Can be overpowering if too much is used.
Good on Pork and Beef. Feel free to comment your favorite smoking wood or any questions and we will be glad to help you out with your next cook! Our favorite grill to smoke on is The Big Green Egg. Not only is it great for smoking, but it also does so much more!
It bakes, smokes, grills and roasts all in one grill. Check out our Big Green Egg page here! Pecan splits might be hard to come by in Columbus. We carry large pecan chunks but not the splits. Save my name, email, and website in this browser for the next time I comment.
Central Ohio's Gas Specialists. Specialty Gas House. This article will help you find the best smoking wood for your next cookout. Wood Chips vs Chunks When it comes to using different smoking wood to enhance the flavor of your food, you can either use smoking chips, chunks or splits logs.
Do I need to soak the wood? Choosing the right type of smoking wood. How much do I use? Then place a few wood chunks on the lite charcoal and some on the unlit areas so you will have wood flavor infusion during the […]. No one mentions smoking cheese. Here it is… Air temp must be under 70f. Cut large hard cheese bricks cheddar, gouda, provolone, jack, etc. Place on grill or smoker racks covered by layer of cheesecloth. Use a small foil pan, place 3 or 4 charcoal briquettes in and torch until they glow.
Place small handful mix of apple and maple chips around near charcoal, then wait until smoking. Place racks well away from charcoal and close door. Keep temp under 90f or cheese melts ugh. Smoke for 12 mins, then turn cheese over on the cloth and smoke 10 — 12 mins. Remove to kitchen and cool. Cheesecloth side is smokier, hence turnover.
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