ON WOOD SOURCES
From
All About Smoking by Farmer John Meats
Wood smoke should complement, not override, the taste of the meat, fish or poultry. Too much smoke makes meat taste bitter. Softwoods like pine and spruce exude resins, resulting in unpleasant flavor. Hardwoods or fruitwoods, like the following, produce aromatic smoke:
Alder: Adds a gentle smoke flavor to pork and seafood.
Fruit (apple, cherry, peach): Good flavor addition for pork, turkey, chicken, goose or game, but too strong for fish.
Hickory and maple: Traditional smoke source associated with Southern-style pork barbecue.
Mesquite: Excellent for ribs and other richly flavored meat.
Herbs and spices: Much more delicate in flavor, a branch of fennel, a bouquet of bay leaves or a bunch of fresh tarragon or rosemary can add subtle notes to grilled food. Likewise, garlic cloves, orange peel, cinnamon sticks and whole nutmeg will add new dimensions to smoke.
Back to Smokers.
 |