What is the best wood for smoking meat?

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Once upon a time, all food was cooked over a fire. The smoke from the wood flavoured the meat, giving it a sweet and smoky characteristic. 

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


hickory wood for smoking meat

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.

Hickory

oak wood for smoking meat

This popular wood is a midwest and southern barbecue favourite. It's so strongly associated with bacon that some people say that hickory-smoked food reminds them of bacon!

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.

This Post Has 12 Comments

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