Different Types of Woods Used for Smoking Meat |
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Alder- This type of wood is found mostly in northern
states. It is a very delicate wood that gives a hint of sweetness
to the meat. Alder is commonly used to smoke fish, pork, poultry,
and game birds. |
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Apple- The bark on a piece of apple wood is very
thin so it gives off less smoke that other types of wood. The smoke
is fruity in flavor, and can be a great wood to use for smoking poultry
and pork. I use apple in addition to mesquite when I smoke ribs. |
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Cherry- Cherry is a great wood for adding in to just about any
firebox. It will give a sweet but not overpowering taste to any type
of meat. |
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Hickory- Hickory is good for smoking pork, ham,
and beef. It is probably the most commonly used wood for smoking. |
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Mesquite- Mesquite is my favorite type of wood
because it gives meat a good smoke flavor, and a person can find
it just about anywhere in Texas. It is important to use only dried
mesquite wood, because if the wood is too green, it can make the
meat taste bitter. |
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Oak- This type of wood can be used on just about
anything if a heavy smoke flavor is desired. Two types of oak are
commonly used: red oak, and white oak. White oak burns longer, and
red oak is sweeter. |
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Pecan- Pecan is good to use in addition to mesquite
when smoking ribs. I smoked a brisket using pecan only, and the end
result was a 10 pound chunk of meat that was too sweet to eat. I
recommend using pecan moderately, mixed with another wood such as
mesquite or hickory. |