BBQ ACADEMY
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WHICH SAUCE
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WOOD 101
Adding wood means adding flavor.
Adding wood to your gas or charcoal grill can accentuate the flavor of whatever you are cooking. To flavor your meat using a gas grill, do not throw your chips on the grill. Use a container to hold the wood, such as aluminum foil, which will allow the wood to produce smoke without ash falling on the meat. When using a charcoal grill, simply add the woodchips to the coals and close the lid for a few minutes to allow the smoke to permeate the grill.
It is advisable to soak wood chips and nuts in water for 30 minutes before use, to allow them time to burn more slowly on the fire and so release their full aroma. Here are the types of wood that you can use to enhance the type of meat that you are cooking.
Hickory
Hickory is probably the most-known and most commonly used of all smoking woods. It can be a bit pungent with its strong, smoky taste. It accents the meats with a flavor of bacon.
Best With
Ham and Beef
Pork Cuts
Alder
Alder produces a very delicate and slightly sweet wood when used while barbequing. The sweet, musky smoke is a traditional wood of the Northwest and is most commonly used for smoking salmon. But it is can also be used while cooking seafood.
Best With
Fish
Pork
Poultry
Almond
When burned almost produces a nutty, sweet smoke flavor. It is also light in ash.
Best With
All Meats
Apple
When using apple wood it gives meat a sweet, fruity taste. Apple is the strongest smoke flavor of all the fruitwoods. It is a good mild wood that works well on poultry and ham and will turn the meats skin a dark brown.
Best With
Beef
Poultry
Wild Game
Pork and Ham
Fish
Ash
Ash burns extremely fast. It is light but also has a distinct flavor that is good to use on any meat.
Best With
Red meats
Fish
Birch
Birch is a medium-hard wood that generates a flavor that is similar to that of maple wood. It produces a slightly sweeter taste that works well with pork and poultry.
Best With
Pork
Poultry
Cherry
Cherry wood is similar to apple, which is no surprise since they both fall under the fruit category of wood. Cherry tends to have a slight sweet flavor. The mild, sweet and fruity smoke that is given off tends to tint the meats being cooked a lighter color.
Best With
Ham and Beef
All Meats
Cottonwood
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Best With
Ham and Beef
Pork Cuts
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Maple
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Best With
Ham and Beef
Pork Cuts
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Mesquite
Mesquite has a very sweet and light taste but caution must be taken in order to keep it from overpowering the meat. It is best not to use mesquite on larger cuts that require longer smoking times. Its strong earthly flavor is great for all meats. Mesquite is also known to be one of the hottest burning woods.
Best With
All Meats
Ribs
Lamb
Vegtables
Oak
Oak generates a heavy smoke flavor and is the second most popular smoking wood. Any oak will do in order to produce a mild smoke that has no after taste. It also gives the meats you are using a beautiful smoked color.
Best With
Red Meat - Beef
Pork
Some Wild Game
Fish
