On 6/22/2011 7:38 PM, Don Martinich wrote:
> In >,
> "Ed > wrote:
>
> cut-
>
>> BBQ WOODS
>>
>> On the subject of BBQ woods, I have found the best results to be from nut
>> and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak,
>> Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot,& Maple to list a
>> few. These are the safest types to use for cooking. I have found that wood
>> over two years old tends to produce a dirty taste in the food more often
>> than not. Wood can be cut down whole, and split after five or so months of
>> seasoning. I recommend splitting three days or so before cooking with it.
>>
>> ALDER - Very delicate with a hint of sweetness. Hard to find commercially.
>> Good with fish, pork, poultry, and light-meat game birds.
>>
>> APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with
>> poultry (turns skin dark brown) and pork.
>>
>> ASH - Fast burner, light but distinctive flavor, available white or
>> black. Good with fish and red meats.
>>
>> BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood
>> like hickory or mesquite. Can be bitter if used alone. Good with red meats
>> and game.
>>
>> CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry
>> trees. Good with poultry, pork and beef (turns skin brown).
>>
>> GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive.
>> Good with poultry, red meats, game and lamb.
>> HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good
>> with pork, ham and beef.
>>
>> LILAC - Very light, subtle with a hint of floral. Good with seafood and
>> lamb.
>>
>> MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese,
>> and small game birds.
>>
>> MESQUITE - One of the hottest burning. Strong earthy flavor. Good with
>> beef, fish, chicken and game.
>>
>> OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes
>> the best coals burning longer. Good with red meat, fish and heavy game.
>>
>> ORANGE - Light and citrusy. Good with pork and game birds.
>>
>> PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character.
>> Good with steaks, ribs and cheese.
>>
> I would make a distinction between grilling/roasting and smoking. For
> example, I find that mesquite is too 'industrial' a flavor for smoking.
> For roasting/grilling I have used mesquite, oak, almond, grape, and
> alder, all of which were successful. I have only used hickory, cherry,
> and apple, so far, in my smoker and I like them all.
>
> D.M.
Two winters ago we had an orange tree and a pear tree killed by frost.
Both ended up as smoking wood, have a couple of five-gallon bucks full
of the wood, each nicely labeled. I use it exclusively for smoking and
like the flavor input from the lemon wood. Pear is a lot more subtle.
Over smoking with any wood turns the meat surface into creosote as far
as I'm concerned.