Woods

 There are many different types of wood you can use to smoke with but the main thing you are looking for is hard woods (Hickory, Mesquite, etc). Now each type of wood is going to have a different type of flavor character so play around and see which kinds you like the best. Don’t forget you can also mix and match. Below are a few different types and my thoughts on them.

Hickory: This is kind of a no brainer, it’s in BBQ sauce, and it’s in everything BBQ. It is probably one of the best know woods for BBQ smoking. It is very popular and for good reason. It is very strong in its smoke flavor. If you like that heavy smoke flavor and taste try hickory.

            Mesquite: Pretty much the same as hickory and very popular in the deeper south. Here again this gives a very strong flavor so use it wisely.

            Pecan: My personal favorite. This wood gives a very mild flavor that is not over powering at all. It also burns very easily and burns much cooler than the other harder woods listed. It is a great wood to use in combination with, because it is so mild and easy to burn.

            Oak: Another great choice for a milder flavor. Much like pecan but is much denser so it burns hotter and slower. I like mixing this wood with pecan if you are looking for a very mild smoke flavor. The oak has the sustaining heat while the pecan gives you the ease of burning.

            Fruit Woods: Fruit woods in general are very good with different items. They give a much sweeter smoke flavor and can also be over powering as well, so be carful. I personal only use fruit woods (preferably apple) when I cold smoke cheese, olives or nuts.

            So in conclusion I recommend about a 50/50 mix of pecan and hickory if you like a heavier smoke flavor. Hickory by itself is just too strong, in my opinon. However a lot of times if I am smoking food for a large crowd with mixed preferences I will just use pecan by itself or mixed with oak. This way you play it safe, I would much rather hear a few people say “It was really good but I like mine with just a little bit stronger smoke flavor” vs. “I could not eat it, it was just too smoky for me”.

Note: If you are using a charcoal, electric or gas smoker you will be fine with using Hickory or Mesquite wood chunks or chips, because you are getting your heat from the charcoal, gas, or electric burner (which is not going to give it any “smoke” flavor) and the smoke flavor from the chunks (given your chunks are also giving you some heat but its not the sole source of heat) gives you the flexibility to add as much or as little smoke flavor as you want.

- From no to know

Nathan Conner

http://bbqbasics.blogspot.com/