BBQ Smoking Woods and the meats they compliment
Chris Marks, 8 time Grand Champion
of the American Royal Cookoff Contest
|
Wood |
Characteristics |
Best With |
|
Oak |
A heavy smoke flavor. Any oak will do. The second most popular smoking wood. | Red meat, pork, fish, and some wild game. |
|
Hickory |
Strong, smoky taste. The most common smoking wood. | Good with any meat |
|
Mesquite |
Sweet, light taste. | Great with all meats. Especially good with ribs, lamb, and vegetables. |
|
Pecan |
Nice taste. Lighter than hickory. | Good with almost anything. |
|
Apple |
Sweet, fruity smoke taste. | Beef, poultry, wild game, pork |
|
Acadia |
Similar to mesquite, but not as strong. | Most meats. Most vegetables. Good with beef. |
|
Almond |
A nutty, sweet flavor. | Good with all meats. |
|
Alder |
Very delicate. Slightly sweet. | Fish, pork, poultry. |
|
Apricot |
Milder and sweeter than Hickory. | Good with most meats. |
|
Ash |
Burns fast. Light but distinct flavor. | Red meats and fish. |
|
Birch |
Slightly sweet. | Good with pork and poultry. |
|
Cherry |
Slightly sweet fruit flavor. My Favorite | Good with all meats. |
|
Grape Vines |
Similar to fruit woods. | Food with all meats. |
|
Grapefruit |
Medium smoke flavor. Slight hint of fruit. | Good with beef, poultry, and pork. |
|
Lemon |
Medium smoke flavor. Slight hint of fruit. | Good with beef, poultry, and pork. |
|
Lilac |
Very light smoke flavor. | Good with seafood and lamb. |
March 14th, 2009 at 4:29 am
I must say, I can not agree with you in 100%, but it’s just my opinion, which could be wrong.
p.s. You have a very good template for your blog. Where have you got it from?