Should Smoke Wood Be Soaked In Water Before Use? It has a strong flavor that complements all meats. Say you you like the smokey taste, but hickory is too intense for you. Mesquite BBQ wood is available in Mesquite chips and Mesquite chunks. Look around where you live and determine what’s common and plentiful and give that wood a try. You should experiment with using different amounts of smoke wood to determine what works best for you, depending on if you like a heavier or lighter smoke flavor. If you have to purchase smoke wood, it’s best to buy locally whenever possible because of the high cost of shipping. Hickory, mesquite, alder, apple, cherry, oak, and pecan can be purchased from Amazon.com and at specialty stores like Barbeques Galore and from suppliers such as Uncle Robby’s Great & Audacious Wood and Fruita Wood. Bury wood chunks throughout the unlit fuel so the tops of the chunks are exposed. :mrgreen: Some people find that hickory alone can be overwhelming, especially if too much is used. This technique is only possible when firing the cooker using the Minion Method. Distribute the wood chunks evenly over the surface of the lit charcoal after putting the meat in the cooker. Pellets are not typically used in the WSM for smoking large cuts of meat like brisket, pork butts, or ribs. As a result, it mixes well with these three woods, but also works great by itself. As always…click on any of the pictures to view a larger image. Pecan sounds like a good one too. In my experience, fruit woods tend to impart a lighter smoke flavor, while the nut woods produce a stronger smoke flavor. Re: Mixing wood flavors? See the first video at the bottom of the page, timestamp around 3:30. Chunks burn slowly and release smoke over a long period of time and are the best choice of most WSM users. I like it much better than using just one wood. Do they provide a unique flavor to your barbecue? When in doubt about a particular smoke wood, play it safe—don’t use it until you confirm with a reliable source that it’s OK for use in barbecuing. Maple Smoking Wood Maple smoking wood produces a lovely mellow or mild sweet taste. The wood is dense in weight but light in color. Check with local orchards, golf courses and tree trimming services, especially after storms. « Reply #11 on: March 19, 2010, 05:58:53 AM » Last time I cold smoked some salmon I alternated oak, apple and alder for three hours of smoke and it came out great. In retail stores you’ll most likely find chunks, chips, and pellets. It can be mixed with other smoke woods like oak and cherry with good results. Login with username, password and session length. Some are made from old wine or whiskey barrels, while others have been soaked in wine or even Tabasco. If you decide to experiment with it, use it sparingly. Just depends. Oak is one of my favorite smoke woods. It’s not necessary as long as you’re using decent-sized chunks, and the water doesn’t penetrate seasoned wood very much, anyway. Does anyone ever mix the woods while smoking or am I the lone man out on this:eek: . If using the Minion Method, make sure some wood touches the hot coals to start generating smoke right away. If you do decide to soak wood chunks or chips, shake off any excess water before adding the wood to the fire. Here are the basics you need to know about smoke woods and their use in the WSM. I dont like smoking with any 1 wood, I usually get a very strong (over the top) flavor:frown: . flavors. Here are some of the ways that people add smoke wood to the fire. Mesquite is commonly used in Texas barbecue, but it’s often burned down into coals before being used as a heat source in wood-fired cookers. You can see what he had to say about the subject in the Best Ribs In The Universe article. Other compounds from the burning wood are responsible for the lacquered surface color of barbecued meats. The wood is dense and dark red/brown in color with a very rough bark. In the Midwest, hickory and apple. This is my favorite approach regardless of how I fire-up my WSM. You’ll find smoke wood available in all these forms. Mixing one-third strong and two It has a strong flavor and works well with beef, fish, or poultry.
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