The smoke is what makes barbecue so iconic. While any type of wood works to infuse smoke flavour into your food, each type adds a unique flavour and aromatic element to your food. Not all smoke is created equally, and some smokes are better suited for certain meats and big game.
Smoking wood plays a role in the flavour and the colour of the meat. It also forms a bark, or crust, on the meat. In general, mild woods are good for fish and poultry, medium fruit woods are best for poultry, or pork, and strong woods hold up against dark red meat flavours. The wood often comes as wood chunks, wood chips, or pellets-wood chunks allow a steady, slow release of smoke, while wood chips and pellets are quicker to smoke.
So let's take a look at the unique characteristics of Oak and Hickory, yes we choose those for our meat barbecue masterpieces....
Oak is the quintessential go-to for smoking meat. It is a great place to start if you are a newbie to smoking. It will lend a medium to a strong flavour that is seldom overpowering.
Best Meat to Smoke
Lamb, beef, brisket, and sausages, larger cuts of ribs and pork ribs, as well as almost all red meat and poultry.
Talking about wood makes me hungry, don’t you?
We’re ready to fire up the smoker and smoke some nice meat, you just need to follow the smoke.