Regardless of your favorite flavor or wood type, always make sure that the woods used are all-natural and contain no artificial flavorings, chemicals or preservatives! I warm smoke my links with the heat @ about 100 to dry the casings, then up to 120* for a few hours of smoke. It's best to use them mixed with a lighter smoking species. Just like selecting a favorite wine, it often comes down to personal tastes and preferences. Many of these may be okay for the campfire or for outdoor pot/pan cooking, but these should be avoided for use when smoking: * Conifer/Evergreen wood—pine, fir, spruce, redwood, cedar, sweet gum, and cypress. Cherry: A favorite fruitwood that is ideal for a sweet, full-bodied flavor for beef, big game, waterfowl and jerky. Milder Tasting Smoke Species It is most popular in the Northwest and Northeast United States. Smoke flavour is more effectively imparted to meat when it is raw. Apricot Mesquite is a favorite for also making smoked almonds, pecans, and other nuts. Maple has an especially sweet flavored smoke that works well with lighter meats like pork and poultry. 1. Ash is a fast burning wood with lightly flavored smoke. Apple: It was originally most well-liked in the northern U.S., but has grown to be the second most popular wood smoke flavoring across America. * Wood pallets—these are often treated with chemicals or poison. Sometimes, less is more. Mesquite: Once considered little more than a “thorny and nasty Devil Tree,” this scrubby tree/shrub is now the third most popular BBQ and smoking flavor in the nation. It’s most popular for smoking ham, bacon, pork roasts, sausages, big game steaks and jerky. Others should be avoided like the plague! Wet wood can be recognized immediately because of the hissing sound it creates when burned. In the world of woods used for smoking, there are literally hundreds of species throughout the globe that have been used over the last several million years. Their Alder flavored wood is 100% “alder only,” but their others are actually a blend that uses a mix of alder with other wood flavors such as Hickory, Mesquite, Cherry, and Apple. It is a good all-round smoking wood and works well with most meat. It is a hardwood that puts off a heavy, pungent and some say bacon-like smoke flavor. This guide will help explain some of the most common and commercially available wood varieties and the flavors they impart when used for smoking. Many of us have had these offerings that we simply call Smokey the Bear forest fire remains. Today, there are dozens of wood types that are commercially available to the backyard BBQer, each with an often distinct flavor that compliments a variety of different meats and delicacies. You will also have less than sterling results with: Traditionally, many farm families smoked their meats and sausage with dried corn cobs. Mesquite is probably the strongest flavored wood, and is used a lot for BBQ. Alder: A longtime favorite throughout the Pacific Northwest, it is a mild-flavored wood that is the “top favorite” for salmon, trout and virtually all fresh and salt water fish. Strong but not overpowering, good for sausages, beef or lamb. IMO, it depends on if you want to cold, warm, or hot smoke your sausages. Its flavor is strong, so use it sparingly until you figure out what suits your taste buds. Some smoking wood gives off black resinous smoke that will quickly give your sausage a nasty turpentine taste. Years ago, there was a TV commercial about how “a day without orange juice, was like a day without sunshine”. It may be a bit more difficult to find corn cobs now than it was It’s most popular for smoking ham, bacon, pork roasts, sausages, big game steaks and jerky. Apple supply. Or, you are going to make yourself extremely sick with toxic and noxious resins, paints or chemicals.

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